LyoPro^® LB

Characteristics: Acidification: ●●●●○ Aroma: ●●●○○  Proteolysis: ●●●●○ Gas: ○○○○○

Description: Lactobacillus bulgaricus is a typical culture with good proteolyzing capacity, good acidification and flavoring capacity (diacetyl formation). Lactobacillus bulgaricus is a culture used to prepare fermented milk and cheeses in association with different cultures like Streptococcus salivarius subsp. thermophilus.

Composition: Lactobacillus bulgaricus

Application: Mozzarella, pizza cheese, pasta filata, soft and hard cheese.

Shelf-life: 20 months at -0.4°F (-18°C)

Kosher Status:
OK Kosher Cholov Yisroel