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Semi hard cheeses such as Continental style cheeses, blues, cultured butter, some fermented milks.
Fermented milk/buttermilk 10-20 DCU per 100 liters milk
Fresh cheese 5-20 DCU per 100 liters milk
Semi-hard cheese 15-40 DCU per 100 liters milk
Butter 20-50 DCU per 100 liters
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Leuconostoc mesenteroides subsp. cremoris
Kosher Dairy, certificate available
non-GMO
