CONSISTENT FERMENTATION. DISTINCTIVE DAIRY FLAVOUR.

Lyofast MW 030 Q is a freeze-dried starter culture consisting of specifically selected strains of Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar. diacetylactis and Leuconostoc spp.

The culture is designed to ensure uniform and controlled production of sour cream-style products such as Smetana and fermented milk, and can also be used for fresh cheese, soft cheese, semi-hard cheese and quark cheese such as Tvorogh. It is characterised by fast citrate fermentation.

Fermented Milk

•   Lyofast MW 030 Q supports uniform and controlled fermentation of milk products.

•   Recommended dosage: 0.5–2.0 UC / 100 L

Sour Cream / Crème Fraiche

•   Suitable for the production of sour cream-style products, including Smetana, with fast citrate fermentation.

•   Recommended dosage: 1.0–4.0 UC / 100 L

Fresh Cheese

•   Suitable for fresh cheese production.

•   Recommended dosage: 0.5–2.0 UC / 100 L

Soft Cheese

•   Suitable for soft cheese applications.

•   Recommended dosage: 0.7–2.0 UC / 100 L

Semi-Hard Cheese

•   Suitable for semi-hard cheese production.

•   Recommended dosage: 0.5–1.0 UC / 100 L

Quark / Tvorogh

•   Suitable for quark cheese such as Tvorogh.

•   Recommended dosage: 0.5–2.0 UC / 100 L

HOW TO USE

Sprinkle the Lyofast MW 030 Q culture powder directly into the process milk under aseptic conditions. Ensure that the culture is well dispersed by gentle stirring.

ACIDIFICATION PROFILE

Standardised laboratory testing was performed using milk powder reconstituted at 9% under defined temperature conditions. At an inoculation level corresponding to 1 UC per 100 litres of milk, the standard activity is: 32°C / 7 hours / pH 5.2 ± 0.15

The specification notes that these results were obtained under standardised laboratory conditions and should therefore be regarded as guidelines.

CULTURE PARAMETERS

•   Optimal temperature for growth: 25–35°C

•   Maximum scalding temperature: 43°C

•   Acidification capability: pH 4.4

•   Gas production / citrate / urea: +++

FAST CITRATE FERMENTATION

Lyofast MW 030 Q has fast citrate fermentation, making it suitable for dairy applications where this characteristic is required.

SHELF-LIFE & STORAGE INFORMATION

•   Storage: Keep unopened pouches below -17°C. Freezer storage is required.

•   Shelf-Life: 18 months when stored below -17°C.

GMO STATUS

The Sacco microorganisms are not genetically modified according to the manufacturer's stated criteria. The strains are isolated from natural sources. The product does not require GMO labelling under the European regulations referenced in the specification.

ALLERGENS

•   The raw materials are generally based on dairy ingredients.

•  The specification states that the materials are free from: Gluten-containing cereals • Crustaceans • Eggs • Fish • Peanuts • Soybeans • Nuts • Celery • Mustard • Sesame • Shellfish • Lupine • Molluscs • Sulphur dioxide & sulphites

CERTIFICATION

The manufacturer's specification states that Sacco cultures are generally Kosher and Halal approved, except for surface-ripening cultures. It does not state that this specific product is individually "Halaal and Kosher certified." Therefore, the previous campaign wording "Halaal and Kosher certified" should be removed unless a current product-specific certificate is available.

RECOMMENDED ROTATION

The manufacturer's recommended rotation for Lyofast MW 030 Q is: Lyofast MW 032 Q

This should be presented as a rotation culture, rather than combining MW 030 Q and MW 032 Q into one product description.

WHY CHOOSE LYOFAST MW 030 Q?

•  Selected Culture Strains: Contains specifically selected Lactococcus and Leuconostoc strains.

•  Uniform Fermentation: Designed for uniform and controlled production of fermented milk and sour cream-style products.

•  Fast Citrate Fermentation: A key characteristic of the culture.

•  Multiple Dairy Applications: Suitable for fermented milk, sour cream/crème fraiche, fresh cheese, soft cheese, semi-hard cheese and quark.

•   Natural-Source Microorganisms: The strains are isolated from natural sources and are not genetically modified according to the manufacturer's specification.