KAZU1 1000L LYO 50 DCU
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Description:
Kazu includes the strain Lactobacillus helviticus for a slightly nutty flavor in aged cheeses such as Parmesan, Gouda, Asiago and Cheddar.
Amount Needed:
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).
Composition:
Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. Lactis Biovar. Diacetylactis
Lactobacillus helveticus
Certifications: Kosher O-U-D and Halal (AHA certified)
GMO Status: GMO-FREE
Allergens:
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)
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