LH-B02

LH-B02 | Thermophilic Adjunct Culture for Flavour in Hard and Semi-Hard Cheese

LH-B02 is a defined thermophilic culture containing Lactobacillus helveticus, developed to enhance flavour complexity and ripening in hard and semi-hard cheeses. It is particularly effective in Italian- and Swiss-style varieties, delivering robust enzymatic activity that deepens overall flavour intensity and improves maturation profiles.

Used alone or in combination with primary starters, LH-B02 supports consistent flavour development in both traditional and modern cheese production.

Key Benefits
• Flavour Boosting – Enhances intensity and characteristic flavour notes in aged cheeses.
• Ripening Support – Promotes proteolysis for smooth texture and balanced aroma.
• Flexible Use – Complements S. thermophilus and L. delbrueckii in mixed cultures.
• Versatile Formats – Suitable for a wide range of hard and semi-hard cheeses.
• Certifications & Compliance – 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.

Composition
• Lactobacillus helveticus

Why Choose LH-B02?
A proven adjunct culture for cheesemakers looking to elevate flavour and ripening consistency in traditional European-style and industrial hard cheese varieties.

Packaging Options:

• 50U sachets × 30 per box
  Sachets sold in box quantities only

• 200U sachets sold as single sachets