Thermophilic Culture - Type C - 0.5 DOSE

Thermophilic Culture - Type C - 0.5 DOSE

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$6.49

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0.5 DOSE - Manufactured by Biena in Canada. This cheese starter culture is composed of Streptococcus Thermophilus and Lactococcus Helveticus. 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.
Specifications

Cheese Starter Culture Guide:

Lactic Acid Producers

  • LC: Lactococcus Cremoris - 77-86 °F (25-30 °C)
  • LL: Lactococcus Lactis - 77-86 °F (25-30 °C)
  • LB: Lactococcus Delbrueckii ssp. Bulgaricus - 95-105 °F (35-41 °C)

CO2 and Diacetyl Producers

  • LD: Lactococcus Lactis ssp. Diacetylactis - 77-86 °F (25-30 °C)
  • LM: Lactococcus Mesenteroids - 77-86 °F (25-30 °C)
  • ST*: Streptococcus Thermophilus - 95-105 °F (35-41 °C)

*Also produces Lactic Acid

How to Use
0.5 DOSE treats up to 50 liters / 13 gallons.
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