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Italian and Swiss-style cheeses, and as flavor adjunct in semi-hard cheeses such as cheddar.
Semi-hard or cooked cheese: 0.1 - 0.3 DCU per 100 liters milk (0.5 - 1.5 DCU per 1000 lbs. milk).
Lactobacillus delbrueckii subsp. lactis
Lactobacillus helveticus
Kosher Dairy, certificate available
non-GMO