LACTIS A

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.

Size

Swiss and Swiss-style cheeses, soft cheeses

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Lactobacillus delbrueckii subsp. lactis

Kosher Dairy, certificate available

non-GMO

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PJ
 
GEO 17
 
ABY653