Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese 

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 5 - 10 DCU per 100 litres milk for soft cheese and 1.25 - 5 DCU per 100 litres of milk for semi-hard cheese

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic "cooked cheese" starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 1.25 - 5 DCU per 100 litre of milk for hard cheese, 5 - 10 DCU per 100 litres of milk for Asaigo

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic "cooked cheese" starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 1.25 - 5 DCU per 100 litre of milk for hard cheese, 5 - 10 DCU per 100 litres of milk for Asaigo

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic "cooked cheese" starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 1.25 - 5 DCU per 100 litre of milk for hard cheese, 5 - 10 DCU per 100 litres of milk for Asaigo

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic "cooked cheese" starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 1.25 - 5 DCU per 100 litre of milk for hard cheese, 5 - 10 DCU per 100 litres of milk for Asaigo

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic "cooked cheese" starter for direct vat inoculation of cheese and other fermented products.

Guide usage levels 1.25 - 5 DCU per 100 litre of milk for hard cheese, 5 - 10 DCU per 100 litres of milk for Asaigo

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.

Freeze-dried concentrated thermophilic starter for direct vat inoculation of cheese and other fermented products.

Store at < 4 Degrees Centigrade.

Add to milk when filling vat.

Composition: Streptococcus thermophilus

Suitable for use in Kosher, Halal, Organic and Vegetarian products.