LH-32

A defined thermophilic lactic acid culture (lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties. Can be used alone or in combination with other lactic cultures. Will provide enhanced flavor development (especially nutty flavor notes) in aged and lowfat cheddar or continental cheese. Can be used with any culture system in the production without affecting the cheesemaking process.

Size

Italian and Swiss-type cheeses, cheddar

Contact Dairy Connection Technical staff

Lactobacillus helveticus

Kosher Dairy, certificate available

non-GMO

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