Danisco LH100 (nutty aroma and flavor)


23 in stock

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.

Kosher, HALAL, Allergen and Non-GMO certifications:  Available upon request.

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To protect your purchase during shipment, in the upper right hand corner in the search engine type “blue ice blanket”.  You can then add this item to your cart and your products will be wrapped with an ice block and blanket during shipment.  Please note, if you are located outside of the USA this option is available,  but will not stay frozen during transit.  During the hot summer months in the USA, the ice block will stay frozen for two days in transit only.

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