Description
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
Composition
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus thermophilus
Format
Freeze-dried cultures packed in sachets.
Storage
Store in the freezer
