KAZU 1000 is a mesophilic farmhouse culture for soft and semi-hard cheeses. KAZU is commonly used in Gouda, Cheddar and Parmesan style cheeses for a nutty added taste to the cheese.
Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetyllactis and Lactobacillus helveticus.
Inoculation: 5 to 10 DCU per 26 gallons / 100 liters of milk.
Rotation Cultures: Not applicable.
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