|
Why is lactobacillus helveticus being pushed |
Post Reply 
|
| Author | |
Admin 
Admin Group 
Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390 |
 Post Options
 Thanks(0)
 Quote Reply
 Topic: Why is lactobacillus helveticus being pushedPosted: 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.
|
|
 |
|
| Sponsored Links | |
|
|
|
tony425
Newbie 
Joined: 10 Dec 2011 Status: Offline Points: 4 |
Post Options
Thanks(0)
Quote Reply
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?
|
|
|
|
|
Post Reply
|
|
Tweet
|
| Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |
Topic Options