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Green Living Australia

Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres

Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres

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Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres

(Direct Inoculation) Starter Culture

Used to produce Mozzarella, Parmesan, Provolone, Swiss, Gruyere, and other Italian and Swiss-style cheeses.

Suitable for 100 L milk.

One sachet is used for 12 doses, each suitable for 8 litres of milk. Every pack includes free sterile jars.

Please note: Cheesemaking ingredients such as culture may vary in strength (by volume) from country to country and manufacturer to manufacturer. Please read the package labelling on any cheese-making ingredient for dosage directions.

This cheese culture is direct inoculation (Direct Vat Innoculation / DVI), also known as direct-set (Direct Vat Set / DVS), which is added directly to the milk to make cheese.

Consists of:

  • Lactococcus lactis ssp. lactis,
  • Streptococcus thermophilus,
  • Lactobacillus delbrueckii ssp. bulgaricus,
  • Lactobacillus helveticus

and is standardized in strength with a small quantity of

  • Maltodextrin (from Maize)

Shelf Life of Cultures:

When stored correctly, freeze-dried lactic cultures are typically viable long after any date on the pack.

Room temperature
weeks
Refrigerator
months
Freezer
years

We ship these products Australia-wide; however, on arrival, they require long-term storage in a freezer. Extended time out of a freezer will decrease the shelf life.

Culture & Equivalents

  • This Culture - SACCO Lyofast MOT 092 EE
  • Type E
  • Danisco STAM 3/STAM 7
  • CHR Hansen TCC-20
  • C Starter
  • Swiss Cheese Culture
  • Danisco ALP
  • Mozzarella Starter
  • Danisco TM81/TM82

Country of Origin: Italy, packed in Australia

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