TCC-3 Thermophilic Culture 50u
TCC3 DVS a freeze-dried bacteria that can be added directly to the milk. Thermophilic.
Ingredients: Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus.
Usage: Parmesan, Mozzarella, 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.