Lactobacillus helveticus breaks down the protein in milk and helps develop a nutty aroma and flavor. LH is commonly used as an adjunct culture in many semi-hard and hard cheeses.
Danisco LH100, 50 DCU
Composition: Lactobacillus delbrueckii subsp lactis and Lactobacillus helveticus.
Inoculation: 0.1 to 0.3 DCU per 26 gallons / 100 liters of milk.
Technical Description and COA: Available upon request.
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