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Lactobacillus helveticus is a typical culture with high proteolysis capacity and acidifying activity. A special adjunct of this culture in cheese production accelerates acidification and proteolysis with production of flavor compounds and the reduction of ripening time. Lactobacillus helveticus is a typical culture used to prepare semi-hard cheese like Cheddar, or pasta filata cheese like Provolone in association with different thermophilic cultures like Streptococcus salivarius subsp. thermophilus.

Ingredient Name: Starter Culture, Cheese

Functions: Cell Starter Culture

Labeling Claims: Kosher

End Uses: Cheese

    Knowde Enhanced TDS

    Identification & Functionality

    Food Ingredients Functions
    Ingredients
    Lactobacillus Helveticus
    Technologies

    Features & Benefits

    Labeling Claims
    Characteristics
    • Acidification
    • Aroma
    • Proteolysis
    • Gas

    Applications & Uses

    Food & Nutrition Applications
    Applications

    Semi-hard and hard cheese like Cheddar, or pasta filata cheeses like Provolone.

    Regulatory & Compliance

    Certifications & Compliance
    Kosher Status

    OK Kosher Cholov Yisroel

    Technical Details & Test Data

    Composition

    Lactobacillus helveticus

    Storage & Handling

    Shelf Life

    20 months at -0.4°F (-18°C)