SU CASU

SU CASU

This thermophilic culture blend is a preferred choice for Parmesan or other hard, high-cooked cheeses. Produces a mildly sweet, nutty flavor profile. Can be utilized as a flavor adjunct in cheddar.

Size

Hard and semi-hard cheeses, esp. Swiss & Parmesan. Used as flavor adjunct in Cheddar.

6.25 DCU per 100 liters milk (variable, please consult Dairy Connection Technical Service for assistance with your application)

Streptococcus thermophilus

Lactobacillus delbrueckii subsp. lactis

Lactobacillus helveticus

Kosher Dairy, certificate available

non-GMO

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PLA
 
GEO 17
 
FLAV 54