Description
Description:
LH-B02 is a defined thermophilic adjunct culture containing Lactobacillus helveticus, developed to enhance flavour complexity and support controlled ripening in hard and semi-hard cheeses. It delivers robust enzymatic activity that promotes proteolysis, resulting in deeper flavour intensity, smooth texture, and balanced aroma development. Particularly suited to Italian- and Swiss-style cheeses, LH-B02 performs reliably in both traditional and modern cheese production systems.
Usage:
Used as an adjunct culture either alone or in combination with primary starters such as S. thermophilus and L. delbrueckii. A dependable choice for cheesemakers seeking improved flavour development, consistent ripening, and enhanced maturation control in hard and semi-hard cheese varieties.
Certifications:
Kosher Dairy (excluding Passover), Halal certified, Non-GMO, VLOG conform, compliant with EU Regulation 178/2002
Allergen Status:
Contains milk (used as a fermentation nutrient); free from all other major allergens under EU Regulation 1169/2011
