Description: Lactobacillus plantarum is a typical clean label protective culture with very slow acidification. This cultures inhibits the growth and activity of undesired microorganisms and also prevents the contamination of listeria in a biological way.
Composition: Lactobacillus plantarum
Application: Cheese and yogurt.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel