Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar.diacetylactis, Streptococcus thermophilus
Usage levels: Suggested dose:
Quark-type 2,5 – 5 DCU / 100 l vat milk
Sour cream, sour milk 2,5 – 5 DCU / 100 l vat milk
Soft cheese 5 – 10 DCU / 100 l vat milk
Semi-hard cheese 5 – 10 DCU / 100 l vat milk
*The quantities of inoculation indicated shoukd be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired.
Direction for use: Store at temperature <4°C in dry atmosphere. When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected. Prolonged exposure at room temperature will reduce performance. Check before use that the culture is in powder form. Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk. Avoid foam and air introduction in the milk.
Important recommendation: If the product as formed a solid mass, it should be discared to keep bacteriophage contamination Under control, ensure plant and equipment are cleaned and disinfected with appropriate products at regular intervals to limit bacteriophage concentration level. Avoid any system that brings back part of end products to the beginning of the processing line in order to limit phage propagation.
Storage: 18 months from date of production <= +4°C.
Produced by: Danisco France SAS
Certified by Halal and Kosher.
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