LH 100 -Thermophilic Culture used for Flavour Development

LH 100 -Thermophilic Culture used for Flavour Development

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Description: LH 100 is added to the milk in conjunction with another thermophilic culture when making hard mountain style cheese (like Gruyere or emmenthaler). This culture aids in developing flavour and cheese body characteristics during the aging period. It acts to increase proteolysis (the breakdown of protein).

AMOUNT OF MILK: Will set up to 250 gallons of milk. Home cheesemakers can divide the pouch into 8 - 10 gallon batches.

DIRECTIONS: 1/2 teaspoon will set approximately 6-12 gallons. When using raw milk, reduce amount of culture used by 25-50%. This is to be used as a guide since setting temperature, stage of milk and type of cheese will call for specific amounts to reach proper acidification rate.

Storage: 18 months from date of production at temperatures below 4°C (39°F).


Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. diacetylactis
Streptococcus thermophilus

Certifications: Halal and Kosher



NO: Wheat, other cereals containing gluten, crustacean shellfish, eggs, fish, peanuts

soybeans, nuts, celery, mustard, sesame seeds, sulphur dioxide and sulphites, lupin, molluscs

YES: MILK (including lactose)