RA 21 Mesophilic and Thermophilic starter culture can be utilized to make an assortment of cheese including cheddar and other semi-hard cheese. This culture delivers a marginally unexpected flavor in comparison to the MA series.
Typical Usage Level
6.25 DCU per 100l of milk
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Freeze-dried cultures packed in sachets.
Store in the freezer