Description: Lactobacillus rhamnosus and Propionibacterium shermanii is a typical clean label protective culture with very slow acidification, forming acetic acid and propionic acid. This culture inhibits the growth and activity of undesired microorganisms, like leuconostoc eterofermentative and enterococci, yeasts and molds, in a biological way.
Composition: Lactobacillus rhamnosus, Propionibacterium shermanii
Application: Cheese and yogurt.
Shelf-life: 20 months at -0.4°F (-18°C)
OK Kosher Cholov Yisroel