Lactobacillus helveticus LH10 200 Billion CFU/g Vegan/Allergen Free/Gluten Free/Dairy Free

Lactobacillus helveticus LH10 200 Billion CFU/g Vegan/Allergen Free/Gluten Free/Dairy Free

Brief Introduction

Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.

Classification of Product

Food and Dietary supplements ingredients

Technical Data Sheet

Appearance

Off white to light yellow powder

Shelflife and Storage

24 months under the condition of ≤ -18℃

Gluten free statement

Lactobacillus helveticus LH10 does not consist of, nor contains, nor is produced from cereals containing gluten and is free of gluten.

Vegan, Vegetarian, Dairy free, BSE/TSE statement

Lactobacillus helveticus LH10 is manufactured without raw materials of animal origin, and is consequently free from BSE/TSE risk and Dairy free. It is suitable for vegan and vegetarian.

IRRADIATION, RESIDUAL SOLVENT, PESTICIDE, PAH, MYCOTOXIN,SEWAGE SLUDGE statement

Lactobacillus helveticus LH10  manufactured by the process of fermentation and freeze-drying, and is free from risk of irradiation, residual solvent, pesticide, PAH, mycotoxin sewage sludge.

HALAL,KOSHER statement

Lactobacillus helveticus LH10 is HALAL & KOSHER certified.

Products customized are acceptable.

Welcome to inquire and negotiate cooperation.