{"id":42741,"date":"2025-04-23T12:07:29","date_gmt":"2025-04-23T10:07:29","guid":{"rendered":"https:\/\/saksavorst.ee\/?post_type=product&#038;p=42741"},"modified":"2025-11-22T19:53:40","modified_gmt":"2025-11-22T17:53:40","slug":"culture-probat-222-lyo-100-dcu","status":"publish","type":"product","link":"https:\/\/saksavorst.ee\/en\/product\/culture-probat-222-lyo-100-dcu\/","title":{"rendered":"Culture PROBAT 222 LYO 100 DCU SALE"},"content":{"rendered":"<p><strong>Composition: <\/strong><em>Lactococcus lactis <\/em>subsp. <em>lactis, Lactococcus lactis <\/em>subsp. <em>cremoris, Lactococcus lactis <\/em>subsp. <em>lactis biovar.diacetylactis, Leuconostoc mesenteroides <\/em>subsp<em>.cremoris<\/em><\/p>\n<p>In culture production is used as fermentation nutrient the <strong>milk (including lactose).<\/strong><\/p>\n<p><strong>Usage levels: <\/strong>Suggested dose:<\/p>\n<p>Sour cream, sour milk 10 \u2013 20 DCU \/ 100 l vat milk<\/p>\n<p>Fresh cheese, quark 5 \u2013 20 DCU \/ 100 l vat milk<\/p>\n<p>Semi-hard cheese 15 \u2013 40 DCU \/ 100 l vat milk<\/p>\n<p>Butter 20 \u2013 50 DCU \/ 100 l vat milk<\/p>\n<p>The quantities of inoculation indicated should be considered as guidelines.<\/p>\n<p><strong>Direction for use: <\/strong>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.<\/p>\n<p><strong>Recommended incubation temperature: 22 \u2026 30 \u00b0C.<\/strong><\/p>\n<p><strong>Storage: <\/strong>12 months from date of production &lt;= -18\u00b0C. The lyofilized culture storage at room temperatuure max 2 week, doesn\u00b4t affect the culture activity and shelf life date. After delivery storage the culture at &lt;= -18\u00b0C.<\/p>\n<p><strong>Produced by: <\/strong>Danisco Nieb\u00fcll, Germany<\/p>\n<p>Certified by Halal and Kosher<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discount price regarding the best before date case, all products are closed and unopened!<\/p>\n<p>Culture PROBAT 222 LYO 100 DCU for fermente milk products production \u2013 sour milk, sour cream, fresh cheese, quark \u2013 undefined,\u00a0 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.<\/p>\n","protected":false},"featured_media":42746,"template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[181,202,204,205,206],"product_tag":[],"class_list":{"0":"post-42741","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-offers","7":"product_cat-cultures","8":"product_cat-curd","9":"product_cat-sour-cream","10":"product_cat-sour-milk","12":"first","13":"instock","14":"sale","15":"taxable","16":"shipping-taxable","17":"purchasable","18":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culture PROBAT 222 LYO 100 DCU SALE - Saksavorst<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/saksavorst.ee\/en\/product\/culture-probat-222-lyo-100-dcu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culture PROBAT 222 LYO 100 DCU SALE - Saksavorst\" \/>\n<meta property=\"og:description\" content=\"Discount price regarding the best before date case, all products are closed and unopened!  Culture PROBAT 222 LYO 100 DCU for fermente milk products production \u2013 sour milk, sour cream, fresh cheese, quark \u2013 undefined,\u00a0 mesophilic multiple-species DL lactic bacteria culture for direct vat inoculation of milk, milk base and other food application. 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