LH 1 is a multiple strain flavour and aromatic thermophilic culture. LH 1 is a low lever acidifier and is not used on its own but used as a supplementary culture in conjunction with other cheese cultures. The cultures in LH 1 have a role to produce a small level of lactic acid and enzymes for proteolysis, but the main role is unique in several ways:
Helps reduce bitter flavours in cheese that require fast acid production eg Cheddar, Greek Feta (LH 1 breaks down the peptides into even smaller peptides in a different way to the rennet and the other starter culture enzymes).
The cultures produce nutty and creamy flavours in the final cheese, less than 20% of the total starter volume is required for this.
It is galactose positive, meaning the cultures will break down the residual galactose in the cheese within 24 hours after manufacture so it is not present during the cheese ripening. This is a very important to stop discoloration of hard Swiss and Italian styles
Lactobacillus helveticus + Lactobacillus lactis subs. lactis
Freeze-dried in foil pouch. 1 x sterile 70ml bottle may be required to transfer unused contents.
Use at a rate of approximately up to 20% of the current total starter volume. Some acid production will occur from adding this starter culture
In freezer (-18°C)