Usage Levels:

For up to 1,000 L. or 264 gal. milk

Composition:

Lactobacillus rhamnosus (Probiotic)

Properties:

Home fermentative protective culture with very slow acidification. Holdbac LC forms lactic acid and decomposes small quantities of citrate to diacetyl and acetoin. It is very resistant to salt.

As proved, this culture inhibits growth and activety of undesired microorganisms in a biological way (depending on strain and species), e.g. leuconostoc, heterofermentative lactobacilli and enterococci.

HOLDBAC LC was found to be an interesting adjunct culture and was reported to have a positive effect on the cheese flavour and texture.
Some results indicate that it has the potential to compete with enterococci in the cheese matrix,

Can be used instead of saltpeter to "control late blowing", caursed by sporeformers (after 3 - 4 weeks).

Allergens: Milk (including lactose)