LACTIS A

Thermophilic single strain culture. Due to this culture's low proteolytic activity and very high peptidase activity, it is applied in cheese production as an adjunct for the improvement of aroma and reduction of bitterness. In large-eyed cheeses, Lactis A supports the growth of propionic acid bacteria.

This product is FROZEN and requires special handling and storage (≤ -49°F). Please call to order; ordering of this product is not available on our website due to its special handling requirements.

Size

Swiss and Swiss-style cheeses, soft cheeses

Contact Dairy Connection Technical staff

Lactobacillus delbrueckii subsp. lactis

Kosher Dairy, certificate available

non-GMO

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JV1
 
LH100
 
2651