Cheese Culture
Wholesale Trader of a wide range of products which include choozit ra 28 id lyo 500 dcu cheese culture, choozit ra 27 id lyo 500 dci cheese culture, choozit ra 26 id lyo 500 dc cheese culture, choozit ra 24 id lyo 500 dc cheese culture, choozit ra 22 id lyo 500 dc cheese culture and choozit fit 07 lyo 125 dcu cheese culture.
CHOOZIT RA 28 ID LYO 500 DCU Cheese Culture
₹ 3000 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Powder |
| Application | Cheese |
| Type of Dairy Cultures | Probiotic Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Shelf Life | 12 months |
| Packaging Type | Packet |
| Model | RA 28 ID LYO 500 DCU |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT RA 27 ID LYO 500 DCI Cheese Culture
₹ 3000 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Powder |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Model | RA 27 ID LYO 500 DCI |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT RA 26 ID LYO 500 DC Cheese Culture
₹ 3000 / Litre Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
| Model | RA 26 ID LYO 500 DC |
Minimum order quantity: 500 Litre
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT RA 24 ID LYO 500 DC Cheese Culture
₹ 3000 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
| Model | RA 24 ID LYO 500 DC |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT RA 22 ID LYO 500 DC Cheese Culture
₹ 3000 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
| Model | RA 22 ID LYO 500 DC |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT FIT 07 LYO 125 DCU Cheese Culture
₹ 1400 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
| Model | FIT 05 DOSE 125 DCU |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT FIT 06 DOSE 125 DCU Cheese Culture
₹ 1600 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
CHOOZIT FIT 05 DOSE 125 DCU Cheese Culture
₹ 1400 / Pack Get Latest Price
| Culture Type | Cheese Culture |
| Form | Frozen |
| Application | Cheese |
| Type of Dairy Cultures | Lactic Acid Bacteria (LAB) Cultures |
| Dosage | 10 U per 1000 L |
| Storage Temp | -18 C |
| Packaging Size | 10 U |
| Brand | Choozit |
| Packaging Type | Packet |
| Product Form | Powder |
| Model | FIT 05 DOSE 125 DCU |
Minimum order quantity: 50 Pack
A cheese culture is a group of carefully selected beneficial bacteria used to ferment milk and initiate the cheese-making process. These bacteria are responsible for:
-
Acidifying the milk (by converting lactose into lactic acid),
-
Developing texture and flavor,
-
Assisting in curd formation, and
-
Supporting aging and ripening processes in various cheese types.
Contact Us
Sandesh Sancheti (Owner)
Nakoda Nutriments And Bioscience Private Limited
7th Floor, C.T.S No 46/1b, Office No.703,704, Landmark Centre , Parvati, Pune Satara Road, Parvati, OPP Citypride Cinema
Pune - 411009, Maharashtra, India