Description
Description:
LBC 81 LYO 10 D is an aroma-developing culture designed for cheese production. It offers microbial protection of the substrate through rapid implantation (competition effect), a shorter maturation time, low lipolytic activity, and enhanced flavour and aroma development.
Thanks to its aminopeptidase activity, LBC 81 LYO 10 D is particularly valuable across all cheese-making technologies. During secondary proteolysis, it effectively hydrolyses bitter peptides, improving overall taste and quality.
Usage:
Ideal for cheesemakers seeking to shorten maturation time, enhance aroma, and maintain a clean flavour profile while improving process efficiency. Suitable for a wide range of cheese-making processes, especially those requiring effective secondary proteolysis.
