{"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":"2026-08-28T11:04:05","modified_gmt":"2026-08-28T09:04:05","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"},"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>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":["post-42741","product","type-product","status-publish","has-post-thumbnail","product_cat-offers","product_cat-cultures","product_cat-curd","product_cat-sour-cream","product_cat-sour-milk","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Culture PROBAT 222 LYO 100 DCU - 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 - Saksavorst\" \/>\n<meta property=\"og:description\" content=\"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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