LH 100 LYO

LH 100 LYO
Material No.: 50484

Description:
LH 100 LYO is a very robust thermophilic culture used primarily as a supplemental flavour culture in cheese production. Thanks to its enzymatic activity, it contributes to the development of differentiated flavours and rounded savoury notes, making it ideal for cheesemakers aiming to elevate taste complexity and character.

Applications:

• Semi-hard and hard cheeses

• Cheese varieties requiring flavour depth and savoury enhancement

Composition:

• Lactobacillus delbrueckii subsp. lactis

• Lactobacillus helveticus

Usage:
Perfect as an adjunct culture in combination with primary starters, particularly where stronger enzymatic activity and savoury flavour profiles are desired.

:Available in 10 DCU and 50 DCU sachets