Thermophile Culture Type B

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)

Spec Sheet

Kosher Cert

Shipping included within the USA.