LBC81 is an aroma developing culture for cheese. LBC is very good during the second proteolysis for hydrolysis of bitter peptides given the aminopeptidase activity of this ripening culture.
LBC81 provides a microbial protection of the substrates by rapid implantation through a shorter maturation time, a low lipolytic activity and enhanced flavor and aroma. Use of these active strains at 50 to 59°F (10 to 15° C) reduces the maturation time while enhancing the organoleptic quality of the cheese.
Composition: Lactobacillus paracasei subsp. paracasei.
Inoculation: 2 doses per 264 gallons / 1,000 liters of milk. This pouch can make up to 1,320 gallons of milk / 5,000 liters.