Lb. rhamnosus LRH05 consists of a specifically selected strain of Lactobacillus rhamnosus inhibiting unwanted yeasts and moulds. The product may be applied, as non-starter culture lactic acid bacteria, in the production of dairy products such as fermented milk products and cheese. If it is added to raw milk, the culture can help controlling the psychotropic bacteria growth when milk is stored at cold temperature. Lb. rhamnosus LRH05 can, also, be added to the protective liquid that is used to pack Mozzarella cheese. The microbial strain develops a weak acidity and aroma from slow citrate fermentation.
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