... culture Pinch LH100 Lactobacillus helveticus Pinch proprionic acid 1⁄2 teaspoon calcium chloride dissolved in 1⁄4 ... CULTURE THE MILK: Add the cultures and calcium chloride and let hydrate on the surface for a minute. Then, gently ...
... CULTURE CHOICES FOR CHEESES WITH EYES Name Contains Manufacturer Small - Batch Dosage : * 2-4 gal ( 8-15 L / 17-34 ... LH 100 Thermo C ST , LH Abiasa 14- 1⁄2 tsp ( 1.5-3 g ) 5-10 g A blend for hard aged and extra - hard cheeses TA ...
... cultures were incubated at 37 ° C , stored at 4 ° C , and main- tained by biweekly transfer . S. thermophilus TA061 , MR - 1C , and DM10 were grown in M17 broth ( 26 ) containing 0.5 % lactose , while Lactobacillus helveticus LH100 and ...
... cultures ofLb. helveticus LH100 and Lb. delbrueckii subsp. bulgaricus LB12 (inoculation rate 0.5 g 100 g–1) were assessed as adjunct cultures in the production of reduced-fat White cheeses to accelerate the maturation of the product ...
... (LH 100 ng/ml), T6 (LH 100 ng/ml + EGF 50 ng/ml) and T7 (LH 100 ng/ml + EGF 100 ng/ml),” researchers in Fortaleza, Brazil report. “For experiment II, preantral follicles were cultured only in the culture medium used in T7, and after ...
... culture from plating to the time of treatment , the Leydig cells were cultured in the absence ( solid bars ) or the presence ( hatched bars ) of LH ( 2 ng / mL ) . The cells were then treated for the sub- sequent 18 h with LH ( 100 ...