LH-B02 defined thermophilic lactic acid culture. The culture enhances the overall flavor
intensity of the cheese by accentuating important flavor notes.
LH-B02 is primarily used in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g.
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD
Composition: Lactobacillus Helveticus
Manufacturer: CHR Hansen
Typically a PTO item, lead time may be required.