About This Product
THERMOPHILE CULTURE TYPE B (Thermophilic Culture B)
For the production of Italian style cheeses, such as pizza style Mozzarella and string cheese, Romano, Parmesano, Provolone and Grana (Reggiano).
Home Usage:
1/8 tsp. per 1-2 gallons,
1/4 tsp. per 3-5 gallons;
1/2 tsp. per 5-10 gallons.
Add directly to the milk when specified in recipe. Mix thoroughly to evenly distribute the culture. Wen finished, store in the freezer.
Sizes and Commercial Usage:
- 1D (10 gram) for up to 26 gallons milk (100 liters)
- 10D (100 gram) sizes for up to 260 gallons milk (1000l liters)
Includes:
- (ST) Streptococcus thermophilus
- (LBB) Lactobacillus delbrueckii subsp. bulgaricus
(freeze-dried direct set/DVI-Direct Vat Innoculation)
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