MM cultures are suited for Sour Cream, Buttermilk and Quark.
Freeze-dried concentrated lactic starter for direct vat inoculation of cheese and other fermented products. Guide usage levels Sour Cream, Quark and Buttermilk 4 - 6 DCU per 100 litres milkStore at < 4 Degrees Centigrade. Add to milk when filling vat. Composition: Lactococcus lactics, Lactococcus cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis Suitable for use in Kosher, Helal, Organic and Vegetarian products.
Freeze-dried concentrated lactic starter for direct vat inoculation of cheese and other fermented products. Guide usage levels 6.25 DCU per 100 litres milk. Store at < 4 Degrees Centigrade. Add to milk when filling vat. Composition: Lactococcus lactics, Lactococcus cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis
Suitable for use in Kosher, Helal, Organic and Vegetarian products.