KAZU

KAZU

Mesophilic homo- and heterofermentative "farmhouse" culture mainly used for semi-hard but also may be used in soft cheeses. This culture contains a thermophilic adjunct that produces an enzyme for flavor development (sweet/nutty) during the ripening process. Great culture choice for "farmhouse" cheddars.

Size

Farmhouse cheddar or similar styles

Soft and semi-hard cheeses: 5-10 DCU per 100 liters milk (22-44 DCU per 1000 lbs. milk).

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar. diacetylactis

Lactobacillus helveticus

Kosher Dairy, certificate available

non-GMO

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ABL
 
ARN
 
GEO 15
 
GEO 17
 
LBC81