RECIPE GUIDELINES - STABILISED BRIE AND CAMEMBERT

RECIPE GUIDELINES - STABILISED BRIE AND CAMEMBERT

Stabilised Brie/Camembert differs from Traditional Brie/Camembert in that softening of the cheese core is not so time dependent as the pH min, in the end of the curd manufacture, is 4.9 to 5.4 compared to 4.6 to 4.8 for Traditional Brie/Camembert. White moulds are used to give the cheese its characteristic, white surface and its taste. A combination of the mould strains and spores prevents bitterness in any whiter spore ripened cheese.

Cultures:

SACCO LYOFAST MOT range
SACCO LYOFAST PCPSM (only available in 10 D sachets)
SACCO LYOFAST GCB (only available in 10 D sachets)
SACCO LYOFAST PCV 5 (only available in 10 D sachets)

Available in 10 UC | 25 UC | 50 UC sachets

Dosage:

10 UC enough for 1 000 L of milk
25 UC enough for 2 500 L of milk
50 UC enough for 5 000 L of milk

SACCO cultures are direct inoculation. no need to dissolve cultures, add directly to milk mixture at the correct temperature. The combination fo the strains and spores prevents bitterness in any white spore ripened cheese. Add the spores in the beginning for proper development of the spores.

All products available from Dynamiko Food Ingredients

If you have any questions do not hesitate to contact us - salesrep@dynamiko.co.za or order@dynamiko.co.za






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