LH-B02 Freeze-dried 50u
I200CCL256
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.The culture is primary applied in the production of Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture. Read More
Cultures lactiques à souches thermophiles définies. La culture améliore l'intensité aromatique du fromage en exhaustant d'importantes notes aromatiques.La culture est essentiellement utilisée dans la fabrication de fromages de type italiens et suisses. Elle peut être appliquée seule ou en combinaison avec d'autres cultures lactiques, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus et cultures de type LD.
| Application | Swiss and Emmental cheese |
|---|---|
| Product Specifications | Medium/fast acidification |
| Composition | Lactobacillus helveticus |
| Storage - Shelf Life | 24 months at -18°C |
| Recommended dose | 50U/500L |
| Product appearance | Powder |
| Conditioning | 10 x 50U pouch - Freeze-dried DVS |
| Strain type | Thermophilic |