LHTBME - starter culture for cheese (for 1000 l of milk)

LHTBME – a culture for ripened cheeses

The choice of culture matters throughout cheese production and ripening. LHTBME by Micromilk is a blend for ripened-cheese technologies where both fermentation and gradual development of the finished product character are important.

The role of the culture in production

For medium-ripened cheeses with a ripening period of 60–70 days. The recommended maximum processing temperature is about 42–43°C. The blend combines thermophilic and mesophilic components; the mesophilic component supports flavour development. Aroma production is rated at four stars.

In ripened cheeses, culture activity combines with proper curd processing, whey drainage, moulding, salting and ripening. Match the timing of each stage to the recipe. The starter does not produce gas.

• Gas production: none
• Aroma production: ★★★★

Composition

• Lactobacillus helveticus
• Streptococcus thermophilus
• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactobacillus bulgaricus

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.