LH 100 Thermophilc starter culture is a major factor in the flavor of mountain style cheese, such as Asiago, Beaufort, and Gruyere.

Thermophilic LH 100 Series. Used in combination with TA61-62 series culture for hard cheese, Italian types and Swiss. This is an intermediate acidifier.

LH100, a thermophilic adjunct culture, enhances both flavor and texture when paired with a primary starter culture, typically TA 61.

LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for ...

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 ...

Features · 10 DCU Thermophilic culture for cheese making. · Freeze dry concentrated lactic starter for direct vat inoculation of milk and milk bases.

Thermophilic LH 100 Series 50dcu packet 5 packets WHOLESALE. Used in combination with TA61-62 series culture for hard cheese, Italian types and Swiss.

LH100 10 DCU Thermophilic culture for cheese making. Freeze dry concentrated lactic starter. Used for direct vat inoculation of milk and milk bases.

Lactobacillus delbrueckii lactis & Lactobacillus helveticus, 50 DCU, CHOOZIT. Direct set inoculation rate: Small batches: ¼ tsp /12-15 liters (3-4 gallons).

Danisco LH100 cheese culture is the flavouring producer of long-ripened cheeses. Recommended for makers of Alpine style cheeses as an additional ...