Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres
Thermophilic Hard Curd Cheese Culture with Sterile Jar - 100 litres
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