This is a bacterial culture that is used to produce cheddar cheese.
This culture is for a uniform and controlled production of fresh Cheddar cheese, soft cheese, and semi-hard cheese.
Consists of specifically selected strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris and Streptococcus thermophilus.
Enough to treat roughly 100L Milk.
Add after heat treating your milk
Keep in a cool, dry place.
Reseal after use.
Cheddar Culture (for 100L milk)
- Product Code: Cheese
- Availability: Out Of Stock
- Ex Tax: R43.00