Ceska®-Lact LA 1600 is the ideal solution to stabilize the pH of the butter without any labelling. Ceska®-Lact LA 1600 is a concentrated lactic acid preparationd, obtained by fermentation of whey and milk using natural lactic acid bacteria and is applied together with a food culture or distillate to the butter process after churning of the cream. The result is a year-round microbiological stable and aromatic butter.

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