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Why is lactobacillus helveticus being pushed

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    Posted: 19 Dec 2011 at 11:00pm
Thank you for this post. Please would you send me a private message giving the name of the starter company?
 
Apart from a potential 'debittering' role, some starter culture suppliers suggest the use of  Lactobacillus helveticus in cheese produced using cultures containing Str thermophilus. It is used  as an insurance against potential problems (e.g. gas/slits/cracks or coloured spots/areas) associated with galactose fermentation if the lactococci fail due to a late phage infection for example.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tony425 Quote  Post ReplyReply Direct Link To This Post Posted: 19 Dec 2011 at 8:25pm
Hi we have changed starter supplier. We have been told to use helviticus with the new starter. Whats the angle?
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