Danisco LH100 50DCU

$52.00

 

Description

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.

In stock

SKU: LH100 Categories: ,

Description

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.

 

Composition

Lactobacillus helveticus
Lactobacillus delbrueckii subsp. lactis

 

Format

Freeze-dried cultures packed in sachets.

 

Storage

Store in the freezer

Additional information

Weight 0.3 kg