RECIPE GUIDELINES - GRANA (INDUSTRIAL)

RECIPE GUIDELINES - GRANA (INDUSTRIAL)

Grana is a hard Italian cheese made from cow´s milk. The name of the cheese is due to the grainy texture of the cheese. 
The cheese has a very long ripening period from 1 to 2 years for the traditionally produced Grana. 
This recipe describes a method for Grana production where the ripening time of the cheese is reduced to only about 4 months.

SACCO LYOFAST YHL range
SACCO LYOFAST LR 4 PD (Protective culture)
SACCO LYOFAST ST range
ANNATTO (Natural colourant)

Cultures available in  5 UC |10 UC | 50 UC sachets
 ANNATTO available in 1 L  5 L | 20 L | 25 L drums

Dosages:
5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
50 UC enough for 5 000 L of milk

ANNATTO dosage 0.0005 - 0.2% of your product depending on desired colour wanted in end-product.

SACCO cultures are direct inoculation, no need to dissolve the culture, add directly to your milk mixture at the correct temperature

Equal amounts of YHL / ST range and LR 4 PD culture is added to the milk mixture

All products available from Dynamiko Food Ingredients

For more information contact us - order@dynamiko.co.za or salesrep@dynamiko.co.za
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