Mild – An enzyme, often added to pasteurized milk for making cheeses more flavorful. Great for adding a delicate flavor in Mozzarella, Asiago, Feta, Provolone, Blue and Queso Fresco. Contains active pregastric enzymes from calf standardized with salt.
- 1 oz. enough for at least 40 gallons of milk; up to 80 gallons
- Do not exceed 1/4 tsp per 2 gallons milk
- Store in freezer for up to 6 months
- longer storage may require increased usage level for same enzyme activity
- Net Wt. 1 oz.
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Charles Gilpin (verified owner) –