CIPLMB consists of a selected strain of Lactobacillus rhamnosus that may be applied in fermented milk products and cheese products as non-starter culture lactic acid bacteria. CIPLMB is a protective culture that affects yeasts and moulds development. Added to raw milk, it can help controlling the psychrotrophic bacteria growth when milk is stored at cold temperature. The culture develops a weak acidity and aroma from slow citrate fermentation.
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