Thermophilic Culture - Type B - 100g

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This cheese starter culture is composed of Streptococcus Thermophilus and Lactococcus Bulgaricus. Acidification rate is moderate, diacetyl production is low to moderate, with some gas production. Recommended for use in mozzarella, parmesan, romano, provolone, other Italian cheeses. Optimum temperature range is 95-105F. For an easy to read breakdown of these cultures and their uses, take a look at our complete Cheese Starter Culture Guide.
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