LH100 CHOOZIT LYO 50 DCU
- Product Format:
- Freeze-dried Powder
- Culture Type:
LH100 is a thermophilic culture blend of lactobacilli that functions as a flavor and texture enhancer when used in combination with thermophilic culture for hard cheese, Italian cheeses, and Swiss cheeses. LH100 has also been used as a flavor adjunct culture for semi-hard mesophilic cheese. Produces a sweet, nutty flavor.
Lactobacillus delbrueckii subsp. lactis
USED TO MAKE: Italian and Swiss-style cheeses, and as flavor adjunct in semi-hard cheeses such as cheddar.
USAGE RATE: Semi-hard or cooked cheese: 0.1 - 0.3 DCU per 100 liters milk (0.5 - 1.5 DCU per 1000 lbs. milk)
KOSHER STATUS: Kosher Dairy, certificate available
GMO STATUS: non-GMO