Thermophilic Culture LH100

Thermophilic Culture LH100 is designed as an adjunct culture, meaning it’s intended to be used in combination with a primary acid-producing starter (like a thermophilic blend such as TA61 or a mesophilic mix, depending on the cheese type).

Why LH100 Isn’t a Standalone Starter

1. Low Acidification Capacity: LH100 contains Lactobacillus helveticus and Lactobacillus lactis, which contribute to flavour development and proteolysis during ripening, but they don’t produce sufficient acid quickly enough to properly coagulate milk on their own.
2. Role in Cheese Development: Its primary function is to reduce bitterness and enhance nutty, sweet flavour notes in aged cheeses like Emmental, Cheddar, and Parmesan. It’s not formulated to drive the initial acidification needed for curd formation.

Typical Usage

Combine LH100 with a thermophilic acidifying culture TA61 (e.g., Streptococcus thermophilus or Lactobacillus delbrueckii subsp. bulgaricus) to ensure proper acid development and curd structure.

Microbial Composition:

• Lactobacillus helveticus (LH): High proteolytic activity; contributes to amino acid catabolism and development of nutty, sweet flavour notes during maturation.
• Lactobacillus lactis (LL): Supports early acidification and contributes to curd structure and flavour precursor formation.

Application Profile:
• Recommended for use in Emmental, Cheddar, Parmesan, Romano, Provolone, and Mozzarella.
• Particularly effective in formulations requiring extended affinage or reduced bitterness from casein breakdown.

Dosage:

• 0.5 g (approx. ½ tsp) per 10 litres (2.5 gallons) of milk
• Each sachet treats up to 50 litres (13.2 gallons), depending on desired flavour intensity and milk composition.

❄️ Storage & Handling:

• For optimal shelf life, store at –18°C or below.
• Viable for 12 months or longer under frozen conditions with minimal activity loss.