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Cheddar, Feta, Blue, Danbo, Saint Paulin, Manchego & Many More – Culture Bioprox Di-Prox 255 20U

Bioprox Di-Prox 255

Bioprox France producer of contemporary innovative dairy cultures

www.bioprox.com/en

Makes a fantastic range of cheese – very versatile culture

 

$35.00 inc. GST

SKU: Bioprox Di-Prox 255 20U Category:

Description

Such a good versatile general culture that makes many different cheeses Unbelievable – it costs less than 5 cents to change 1 litre of milk into delicious cheese – with a long shelf life this gives terrific versatility to your cheesemaking.

20UA Unit sachet covers 50+kg cheese. General mesophilic homofermentative culture.

Contains selected strains of Lactococcus lactis ssp.lactis and Lactococcus lactis ssp.cremoris which ensures a uniform and controlled production of fresh cheese, soft cheese, semi-hard cheese and hard cheese

Suitable for:: Cheddar, Feta, Monterey Jack, Colby, Muenster, base culture for many “molded” white and blue cheese, Gouda, Edam, Samsoe, Danbo, Fontina, Fontal, Saint Paulin, Raclette, Manchego, Prate, as well as farm house type cheeses and big eyed cheeses with propioni bacteria fermentation; also open structure types like Tilsit, Havarti, Esrom etc

Average ripening or affinage period for Haloumi – Haloumi is stored in the brine solution in the refrigerator and can be eaten immediately or stored for months in this way. It is a cheese that is made quickly and enjoyed quickly as well!

Culture has a long shelf life when kept in a cool environment. Culture covers 50+kg of cheese according to application level (1000L milk)

Helpful Hints enclosed

Please see Technical Information Sheet Bioprox Di-Prox 255

Allergens certificate lactic cultures Bioprox

Bioprox Certificate OK Kosher Dairy cultures 310518

Bioprox Di-Prox 255

bbd 9/19