Citric Acid for cheese making. 30 grams
Yellow Cheese colour for up to 200 L of milk
100 grams. Red Cheese Spice/Herbs, including smoked paprika, carrot, red chili for inclusion in cheese or to use as coating.
This test is intended for validating whether the milk is successfully pasteurized, based on determination of the Alkaline Phosphatase ALP activity.
Mesophile for where no gas/holes wanted. South African Gouda. Enough for 500 L
Lactase enzyme breaks lactose down into glucose and galactose, thus enabling anyone that is lactose intolerant to consume the treated milk or products made from the milk. 50 ml bottle
Fermentation airlock (bubbler) with bung for fermentation vessels from 1L up to 50L
Lysozyme from egg source for prevention of late blow in semi-hard to hard cheese. 10 gram, minimum dose is 3 grams/100 liter milk
Red Cheese Wax 800 grams
Blue polimer cheese cloth