CHEESE BLOWING INSIDE BAG
If cheese is blowing inside the bag that has been vacuum packed - it's almost always as a result of "heterofermentative bacteria" the only way to prevent that is to add a protective culture, SACCO LYOFAST BGP 93 at the beginning stages along with the culture to suppress the growth of this bacteria.
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CHEESE CULTURES
Cultures available for: CHEDDAR GOUDA FETA MOZZARELLA PECORINO All the cultures are available in sachets of 10 UC & 50 UC One sachet of 10 U is enough for 1 000 L of milk. All the cultures are direct inoculation - no need to dissolve, add directly to ...
MOISTURE MIGRATION IN CHEESE-GAUGING, THE EFFECTS OF MOISTURE LOSS AND MOISTURE GAIN
How does moisture migration happen? For example, moisture migration in retail packages of shredded cheese is a common problem. Inside the package, moisture is lost to air. Moisture comes from warm cheese in the front of packaging, meanwhile the ...
MANUFACTURING MOZZARELLA CHEESE
What defines mozzarella? It is a mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo. Mozzarella is a firm white Italian cheese made from buffalo or cow's milk, used in pizza and salads. The fastest ...
SPORE CULTURES FOR WHITE MOULD CHEESE
SACCO - PCPSM SACCO - GCB SACCO - PVC 5 Spore cultures are used in conjunction with a cheese culture. Spore cultures forms the white surface mould on cheese like Brie, Camembert & Reblocham. For the best results use all three cultures. Cultures are ...
SPEED UP RIPENING OF CHEESE
Semi-hard cheeses are very popular with consumers since their wide range of applications, they can be eaten as they are or included in many food preparations as ingredients. Cheese ripening or cheese maturation is a process in cheese-making, changing ...