What every Producer wants is to maximise his resources, time and eliminate wastage. Too often products pick up unwanted bacteria and have to be thrown out. That is a frustrating inhibitor! What one needs is an actual inhibitor and LC4P1 is the Inhibitor that we have been waiting for. Recently developed by Sacco and the University of Milan LC4P1 is aimed at inhibiting butryic fermentation in cheese.
This unique culture is now available for the first time in NZ and for anyone involved in cheesemaking this is the product for you.