Our partners:
Freeze-dried culture CHOOZIT ALP LYO 100 DCU SALE
Original price was: 15,50 €.13,50 €Current price is: 13,50 €.
Culture PC SAM 3 LYO 2 D
5,50 €
Culture PROBAT 222 LYO 100 DCU
17,00 €
Culture PROBAT 222 LYO 100 DCU for fermente milk products production – sour milk, sour cream, fresh cheese, quark – undefined, mesophilic multiple-species DL lactic bacteria culture for direct vat inoculation of milk, milk base and other food application. The culture is freeze-dried powder.
In stock
Composition: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar.diacetylactis, Leuconostoc mesenteroides subsp.cremoris
In culture production is used as fermentation nutrient the milk (including lactose).
Usage levels: Suggested dose:
Sour cream, sour milk 10 – 20 DCU / 100 l vat milk
Fresh cheese, quark 5 – 20 DCU / 100 l vat milk
Semi-hard cheese 15 – 40 DCU / 100 l vat milk
Butter 20 – 50 DCU / 100 l vat milk
The quantities of inoculation indicated should be considered as guidelines.
Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel if neccessary tp prevent clumping around sachet opening). Once sachet has been opened add culture directly to the pasteurized mix. Agitate approx. 30 minutes on low speed.
Recommended incubation temperature: 22 … 30 °C.
Storage: 12 months from date of production <= -18°C. The lyofilized culture storage at room temperatuure max 2 week, doesn´t affect the culture activity and shelf life date. After delivery storage the culture at <= -18°C.
Produced by: Danisco Niebüll, Germany
Certified by Halal and Kosher
| Weight | 0,030 kg |
|---|---|
| Dimensions | 20 × 15 × 0,5 cm |
Related products
