Lactobacillus helveticus

Lactobacillus helveticus is a thermophilic lactic acid bacterium used as an adjunct culture in cheesemaking. It grows best at around 40°C but remains active either side of this temperature. It is a powerhouse of usefulness!  A very good probiotic and valued for its strong proteolytic activity as it helps break down milk proteins during ripening, reducing bitterness and also supporting the development of a fuller, nuttier flavour. It assists with lactose conversion and acid development too, making it especially useful in Swiss and Emmental-style cheeses, while also being suitable for Cheddar, Parmesan, Romano, Provolone and Mozzarella.

Contains the following bacteria: Lactobacillus helveticus LH-B02, manufactured by CHR Hansen.  DVS (Direct Vat Set) so add to milk alongside other cultures.

Available in the following size: 20u sufficient for 200 litres of milk.

Store in the freezer and do not thaw prior to use, just allow it to rehydrate on the surface of your milk along with other cultures for 5 minutes before gently mixing in.  DVS culture.