KAZU1 1000L - Gouda Culture
Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Asiago and Cheddar.
50 U (1 sachet). 1/8 tsp for 1 gallon, 1/4 tsp 2-5 gallon.
Storage: 18 months from date of production at temperatures below 4°C (39°F).
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. Lactis Biovar. Diacetylactis
Certifications: Kosher O-U-D and Halal (AHA certified)
GMO Status: GMO-FREE
NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts
soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs
YES: MILK (including lactose)