Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Proteolysis: ●●●●○ Gas: ○○○○○
Description: Lactobacillus helveticus is a typical culture with high proteolysis capacity and acidifying activity. A special adjunct of this culture in cheese production accelerates acidification and proteolysis with production of flavor compounds and the reduction of ripening time. Lactobacillus helveticus is a typical culture used to prepare semi-hard cheese like Cheddar, or pasta filata cheese like Provolone in association with different thermophilic cultures like Streptococcus salivarius subsp. thermophilus.
Composition: Lactobacillus helveticus
Application: Semi-hard and hard cheese like Cheddar, or pasta filata cheeses like Provolone.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel