KAZU 1.000 for Gouda, Cheddar and Parmesan Style Cheeses


41 in stock

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.

Technical Description and COA:  Available upon request.

Kosher, HALAL, Allergen and Non-GMO certifications:  Available upon request.

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