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KAZU

Cheese Culture KAZU for semi-hard cheese

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KAZU1.1000 I LYO 50 DCU. This culture includes the strain Lactobacillus helveticus for a slightly nutty flavour in aged cheeses such as Gouda, Aisago and Cheddar.

USAGE LEVELS: 1 sachet - enough to inoculate up to 1000 litres of milk.

For smaller batches use 1/8 tsp for 5 litre.

COMPOSITION: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Lactobacillus helveticus.

Please note that this lactic acid culture has a dietary status of Kosher OU (Pareve) and is Halal AHA certified.

See our information leaflet below:-

Download Cheese Culture - KAZU PDF

GMO Status:

This culture does not come from genetically modified organisms in compliance with European directives (EU) 1829/2003 and 1830/2003 of European Parliament and the

Council of September 22, 2003. All information is correct to the best of our knowledge. For intended use only.

Allergens List for KAZU

Allergen 

Yes

No

Cereals Containing Gluten

X

Eggs

X

Fish

X

Peanuts

X

Soybeans

X

Milk (Including Lactose)

X

Nuts

X

Celery

X

Mustard

X

Sesame

X

Sulphur Dioxide and Sulphites (10mg / kg)

X

Crustaceans And Shellfish

X

Molluscs

X

Lupins

X

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