Parmesan Ripening Starter Cultures with Enzymes (900-502-P)

Selected active Parmesan Cheese Starter Culture strains of Streptococcus Thermophilus, Lactobacillus Bulgaricus and/or Lactobacillus Helveticus and/or Lactobacillus Lactis suspended in corn solids and dried along with lipolyzed and fermented (using strains of Lactococcus Lactis var lactis and Lactococcus Lactis var cremoris) cream and other suitable food grade culture stimulants, culture protectants, processing aids, inert carriers, sodium and calcium salts, and food grade enzymes to enhance and maintain the culture viability. Cellulose is used as an anti-caking agent.

Flavor Enhancer