TCC4 Mozzarella, Parmesan, Gorgonzola, Pecorino, Asiago, Scarmoza

TCC4 DVS A freeze-dried bacteria that can be added directly to the milk. Thermophilic.
Ingredients:Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus.
Usage: Parmesan, Mozzarelle, Bocconcini, Pecorino, Asiago, Scarmoza.
Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days
Dietary Info: Certified Kosher excl passover. Certified Halal