LH100 is a Thermophilic Culture used in combination with other cultures to reduce bitterness and add a "nutty" flavour to such cheeses as Emmental, Cheddar, Parmesan, Romano, Provolone, and Mozzarella. Contains:
(LH) Lactobacillus helveticus
(LBL) Lactobacillus lactis

Dosage: 1/2 teaspoon per 10 litres of milk (Each sachet Will dose up to 50 litres of milk).

*** Refrigerate as soon possible after delivery ***

Storage: Will remain viable for 12 months or more if stored in the freezer.