CESKA-LACT LA 1600

Description

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.