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SIZE

*Note: In order to ensure optimum freshness, product is shipped directly to the consumer from our supplier, Dairy Connection, Inc.

LB340

LB340 is a strain of thermophilic lactic bacteria often utilized in the production of Italian cheeses such as provolone, mozzarella, parmesan and Romano, though this culture can also be used to produce fermented milk. In cheese, this culture helps control galactose and produces polysaccharides, increases moisture and improves melt in low-fat mozzarella.

Italian cheeses, fermented milk

Contains:

Lactobacillus delbrueckii subsp. bulgaricus

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