Lactic cultures
Ingredients
Cheese moulds
Supplies
Kits
Description
Danisco LH100 cheese culture is the flavouring producer of long-ripened cheeses. Recommended for makers of Alpine-style cheeses as an additional thermophilic culture.
Quantity: 50 DCU
Recommended by manufacturer: 0.1-0.3 DCU per 100 litres of milk
Ingredients:- - Lactobacillus helveticus
- - Lactobacillus delbrueckii subsp. lactis
- - Bacteria carriers: maltodextrin, saccharoze
Storage: below -18°C
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