LH100

LH100

LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for hard cheese, Italian cheeses, and Swiss cheeses. LH100 has also been used as a flavor adjunct culture for semi-hard mesophilic cheese. Produces a sweet, nutty flavor.

Size

Italian and Swiss-style cheeses, and as flavor adjunct in semi-hard cheeses such as cheddar.

Semi-hard or cooked cheese: 0.1 - 0.3 DCU per 100 liters milk (0.5 - 1.5 DCU per 1000 lbs. milk).

Lactobacillus delbrueckii subsp. lactis

Lactobacillus helveticus

Kosher Dairy, certificate available

non-GMO

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