RECIPE GUIDELINES - BABY SWISS
Baby Swiss cheese is produced in smaller wheels than traditional Swiss Cheese
SACCO LYOFAST MW range
SACCO LYOFAST LR 4 PD (Protective culture)
Available in 5 UC | 10 UC | 50 UC sachets
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
All SACCO cultures are cultures direct inoculation, no need to dissolve the cultures, add directly to your milk mixture at the correct temperature.
Equal amounts of MW and LR 4 PD culture is added to the milk mixture
All products available from Dynamiko
.
Related Articles
RECIPE GUIDELINES - RACLETTE
This cheese has been manufactured in the mountains of Valais in Switzerland for more than one thousand years. The cheese is known as “fromage á rotir” cheese for toasting. The colour is golden to light brown. In practice, Raclette is eaten melted and ...
RECIPE GUIDELINES - CHEDDAR
CHEDDAR is one of the most widely produced cheeses. Cheddar cheese is a hard white, yellow or orange smooth textured cheese with a flavour that ranges from mild to strong as the cheese matures. SACCO LYOFAST MOS range SACCO LYOFAST LH 13 (flavor ...
RECIPE GUIDELINES - COTTAGE CHEESE
Cottage Cheese is a very popular low-fat soft cheese. Plain Cottage Cheese is very bland so it is popular to flavour the product by adding chives, onions etc. SACCO LYOFAST MW range SACCO LYOFAST LR 4 PD (Protective culture) Available in 5 UC | 10 UC ...
RECIPE GUIDELINES - EMMENTAL CHEESE
The Emmental cheese was named after the river valley in Switzerland from where the cheese originated centuries ago. SACCO LYOFAST YHL 092 E / 096 E SACCO LYOFAST LR 4 PD (Protective culture) SACCO LYOFAST BP 1 Available in 5 UC | 10 UC | 50 UC ...
RECIPE GUIDELINES - MAASDAMMER
Maasdammer is a Swiss cheese type, named after the river Maas in the Netherlands. The cheese has a relatively large eye formation as well as a mild and nutty flavour due to the propionic acid bacteria added. SACCO LYOFAST DOM range SACCO LYOFAST MOS ...