Cheese Culture KAZU for semi-hard cheese
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 |
