LB340 is an adjunct thermophilic lactic bacteria strain frequently used alongside S. thermophilus (such as TA 52 or TA 61) in crafting Italian cheeses like provolone, mozzarella, parmesan, and Romano. However, this culture is versatile and can also be used to create a mild fermented milk.
In cheese, LB340 plays a role in galactose control, a residual sugar responsible for the browning in pizza. Additionally, it contributes to the production of polysaccharides which enhances moisture content and improving melt characteristics, particularly in low-fat mozzarella.
Contains: Lactobacilus delbrueckii subsp bulgaricus, Sucrose, Maltodextrins
Storage Conditions: Store in the freezer
Usage Info: 1/16 tsp. for 1 gallon of milk; 1/8 tsp. for 2-5 gallons of milk
