Description
Description:
LBC 81 LYO 10 D is an aroma-developing culture designed to enhance flavour, aroma, and maturation efficiency in cheesemaking. It provides microbial protection through rapid implantation (competition effect), shortens maturation time, and offers low lipolytic activity for balanced flavour development.
With strong aminopeptidase activity, LBC 81 LYO 10 D plays a key role in secondary proteolysis, effectively hydrolysing bitter peptides and contributing to a smooth, well-rounded taste profile. This makes it valuable across a variety of cheese-making technologies.
Usage:
Recommended for cheesemakers aiming to enhance aroma, reduce maturation time, and ensure consistent flavour quality. Particularly suited for applications where secondary proteolysis is desired for bitterness reduction and flavour complexity.
Certifications:
Kosher certified, Halal certified, Non-GMO
