Author Topic: Hansen LH-B02 flavour adjunct  (Read 1569 times)

Offline Cloghead

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Hansen LH-B02 flavour adjunct
« on: August 28, 2012, 06:02:18 AM »
Dear fellow cheesemakers,
Can anyone help me out with the technical sheet/product sheet of Hansen's LH-B02 flavour adjunct? I have tried to obtain this info but it is not available on their website and it seems too much trouble to send this kind of information to a small cheesemaker.
The package contains 50U of freeze dried DVI cultures, I suspect this amount is meant for 500 liters milk. Thanks in advance.

Regards,
Cloghead (from The Netherlands)
« Last Edit: August 28, 2012, 06:20:21 AM by Cloghead »

Offline Boofer

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Re: Hansen LH-B02 flavour adjunct
« Reply #1 on: August 28, 2012, 08:47:15 AM »
Is this what you're looking for?

I just Googled "Hansen's LH-B02".

Welcome to the forum Cloghead.

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Offline linuxboy

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Re: Hansen LH-B02 flavour adjunct
« Reply #2 on: August 28, 2012, 09:48:15 AM »
The product sheet only has the pH curve and basic details like NaCl sensitivity. Are you looking for the spider chart? I doubt the product sheet it what you actually want as it has no guidance. What are you trying to accomplish?
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Offline Cloghead

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Re: Hansen LH-B02 flavour adjunct
« Reply #3 on: August 28, 2012, 12:34:57 PM »
Thanks for the welcome and help, Boofer and Linuxboy. I am looking for the technical sheet/product sheet. I have found the emmenthaler brochure already, but the technical/productsheets are more specific and detailed regarding the dosage, usage etc. I need more specific information regarding the dosage for lower quantities of milk. As an example, google for "Fromagex YC-380", you will find the pdf-type technical document I am looking for, fortunately on the cheeseforum website. It should only mention LH-B02.  :-[

Offline Sailor Con Queso

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Re: Hansen LH-B02 flavour adjunct
« Reply #4 on: August 28, 2012, 02:08:29 PM »
I think what Linuxboy was asking is what you are trying to accomplish with the LH-B02? Why do you want to use it at all? For example, it can bring some nutty flavor notes to Gruyere, Emmentaler, etc.

LH-B02 is just a monoculture strain variation of Lactobacillus helveticus and not really a true adjunct culture. You would use it just like any other thermo culture. For example: you might use a 50/50 blend of Lactobacillus helveticus and Streptococcus thermophilus. The exact amount and proportions are up to you.

In these blends it's important to understand that the Streptococcus thermophilus is the primary acidifier and the Lactobacillus helveticus helps finish up the lactose conversion.
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Offline Cloghead

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Re: Hansen LH-B02 flavour adjunct
« Reply #5 on: August 28, 2012, 02:18:31 PM »
Dear Sailor Con Queso,
Thanks for your response. I was advised to use the LH-B02 in combination with R-703, -704, -707 and -708 cultures to reduce the development of bitterness in cheddar. Cheesemakers in Britain are using the LH-B02 culture for that purpose, I have to know how much units to use in combination with the R-range cultures with different quantities of milk.

Offline linuxboy

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Re: Hansen LH-B02 flavour adjunct
« Reply #6 on: August 28, 2012, 04:34:32 PM »
Oh, well that's easy. No more than .2% bulk equivalent. So you'd use 1% RA, and .2% LH. The product sheet does not contain this information, BTW.
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Offline Cloghead

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Re: Hansen LH-B02 flavour adjunct
« Reply #7 on: August 28, 2012, 04:58:26 PM »
The R-culture range contains 50U for 500 liters, that would mean 10 units per 100 liters, so 10 units equals approx. 1 grams per 100 liters and LH equals approx. 0,2 grams per 100 liters? Is that really enough culture? My current culture goes at 5 grams per 100 liter.
Btw, I am going to sleep now, it is 23:59 pm over here. Thanks for all your help, I will read the comments tomorrow.

Offline linuxboy

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Re: Hansen LH-B02 flavour adjunct
« Reply #8 on: August 28, 2012, 06:07:58 PM »
I do not know the specific gram measurements because that differs based on relative concentration of the batch. generally, 1-1.5% bulk equivalent is what cheddar needs.  If 50U weighs 5 grams (I don't remember Hansen culture being that strong), then yes, that would be 1 gram per 100 l.

I do not use weights for starter. I use percentage of weight of milk for bulk equivalency in DVI form.
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Offline Tomer1

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Re: Hansen LH-B02 flavour adjunct
« Reply #9 on: August 28, 2012, 07:26:04 PM »
Given that LH is not a strong acidifier by itself, is it culturable?  can a bulk starter (primer?) be made?   The product graph shows that it is possible to get down to pH 4.3?!
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Offline linuxboy

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Re: Hansen LH-B02 flavour adjunct
« Reply #10 on: August 28, 2012, 07:54:54 PM »
It's a strong enough acidifier. Just takes longer than Streptococcus. Would not be best to use it alone in a cheese, as the temp would need to be high to get a decent acid curve, plus flavor is better with a blend

Absolutely it's culturable, and can be made into a bulk starter.
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Offline Sailor Con Queso

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Re: Hansen LH-B02 flavour adjunct
« Reply #11 on: August 29, 2012, 04:51:52 PM »
I make bulk LH starter at least once a week. As LB pointed out, it is a little slower to acidify, so it takes longer to "set" the milk. I do a TA & an LH at the same time and ripen them in a dehydrator at 110-115F. The TA is done in 5 hours. The LH takes 7-8.
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Offline Cloghead

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Re: Hansen LH-B02 flavour adjunct
« Reply #12 on: August 30, 2012, 05:27:58 AM »
I have found the document on the internet from a Hungarian company. With the help of internet translation it is now readable as well. Thanks for your help and comments.