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Why is lactobacillus helveticus being pushed |
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Admin ![]() Admin Group ![]() Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390 |
![]() ![]() ![]() ![]() ![]() 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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tony425 ![]() Newbie ![]() Joined: 10 Dec 2011 Status: Offline Points: 4 |
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Hi we have changed starter supplier. We have been told to use helviticus with the new starter. Whats the angle?
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