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
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