Thermophilic Culture – Parmesan & Mozzarella


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This thermophilic culture includes a blend of lactic bacteria specially selected for production of high-heat hard cheeses such as Parmesan, Grana Padano, Pecorino, Asiago and is also useful for acidifying and adding flavour to mozzarella and pasta filata type cheeses.  Each pack cultures 10 litres (10 quarts) of milk

Net WT: 10 g (0.71 oz).  Contains: 5 individual sachets

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SKU: WH0031-001 Category: Brand:
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