LH 100 Thermophilc starter culture starts working subsequent to squeezing and cooling of the cheese. This culture is a main factor in the flavor of mountain style cheese, for example, Asiago, Beaufort, and Gruyere.
The essential function of the culture is to break down protein (Proteolysis) in the later phases of maturing. This is significant for the advancement of the completed cheese body characteristics and the arrangement of flavor.
Typical Usage Level
0.5 DCU per 100 liters.
Lactobacillus delbrueckii subsp. lactis
Freeze-dried cultures packed in sachets.
Store in the freezer