Description
FLAV 54 Helveticus Adjunct starter culture should be utilized couple with another acid producing culture. This culture can be utilized with thermophlic culture for a more intricate Alpine flavor, or with mesophilic culture for a somewhat sweet variation on Cheddar.
This culture can be utilized when making cheddar and other semi-hard cheeses to improve and quicken the advancement of flavor and smell. The personality of this specific Helveticus strain offers more pleasantness to the last cheese than LH100 Helveticus.
Typical Usage Level
0.1 dose per 100 liters.
Composition
Lactobacillus helveticus
Format
Freeze-dried cultures packed in sachets.
Storage
Store in the freezer
