LYOFAST LH 13
FLAVOUR ADJUNCT FOR CHEESE (ALSO ADDED FOR FASTER RIPENING)
LYOFAST LH 13 CONSISTS OF A SPECIFICALLY SELECTED STRAIN OF LACTOBACILLUS HELVETICUS. THIS STRAIN IS A LACTIC-ACID PRODUCING, ROD-SHAPED BACTERIUM OF THE GENUS LACTOBACILLUS. THIS PRODUCT IS MOST COMMONLY USED IN THE PRODUCTION OF AMERICAN SWISS CHEESE AND EMMENTAL CHEESE BUT IS ALSO SOMETIMES USED IN MAKING OTHER STYLES OF CHEESE, SUCH AS CHEDDAR, PARMESAN, ROMANO, PROVOLONE AND MOZZARELLA.
ENSURES A UNIFORM AND CONTROLLED PRODUCTION OF CHEESE WITH ENHANCED FLAVOUR DUE TO HIGH PROTEINASE AND PEPTIDASE ACTIVITY, IN COMBINATION WITH OTHER LAB STARTER CULTURES E.G. STREPTOCOCCUS THERMOPHILUS.
DOSAGES:
- 5 UC: 500 L TO 1 000 L MILK
- 10 UC: 1 000 L TO 2 000 L MILK
- 20 UC: 2 000 L TO 5 000 L MILK
- 50 UC: 5 000 L TO 10 000 L MILK
-100 UC: 10 000 L TO 20 000 L MILK
HALAAL AND KOSHER CERTIFIED. GMO-FREE.
SHELF-LIFE: UP TO 18 MONTHS WHEN STORED AS INSTRUCTED.
STORAGE: UNOPENED POUCHES SHOULD BE KEPT BELOW -18 °C.
