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(16) · Auf Lager
LH 100 Thermophilc starter culture is a major factor in the flavor of mountain style cheese, such as Asiago, Beaufort, and Gruyere.
Weitere Fragen
What is LH100 culture?
What is the best culture for cheddar cheese?
What does cheese culture mean?
What is the culture of Lactobacillus helveticus cheese?
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(1) · Auf Lager
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 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for ...
Auf Lager
LH100, a thermophilic adjunct culture, enhances both flavor and texture when paired with a primary starter culture, typically TA 61.
25,00 $
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 ...
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(2) · 33,99 $
10 DCU Thermophilic culture for cheese making. Freeze dry concentrated lactic starter for direct vat inoculation of milk and milk bases. See more ...
LH100 10 DCU Thermophilic culture for cheese making. Freeze dry concentrated lactic starter. Used for direct vat inoculation of milk and milk bases.
39,90 €
Danisco LH100 cheese culture is the flavouring producer of long-ripened cheeses. Recommended for makers of Alpine style cheeses as an additional ...
Auf Lager
Lactobacillus delbrueckii lactis & Lactobacillus helveticus, 50 DCU, CHOOZIT. Direct set inoculation rate: Small batches: ¼ tsp /12-15 liters (3-4 gallons).
9,50 AU$
LH100 is a Thermophilic Culture used in combination with other cultures to reduce bitterness and add a "nutty" flavour to such cheeses as Emmental, Cheddar, ...