RECIPE GUIDELINES - MYCELLA

RECIPE GUIDELINES - MYCELLA

Mycella is very similar to Danablu types but it is larger and usually slightly softer and more mellow. The name derives from the word mycelium which is the blue-green vegetative part of a mould such as Penicillium roqueforti which produces the blue-green veining in all blue cheese.  The method of manufacture is based on that for Gorgonzola rather than that for Roquefort. 

Cultures:

SACCO LYOFAST ST range
SACCO LYOFAST LH 13 (flavour enhancer)
SACCO LYOFAST GCB - only available in 1 000 L sachets
SACCO NO-N (Roquefort spores) - only available in 25 ml pack size (enough for  5 000 L of milk)

Available in 5 UC | 10 UC | 20 UC |50 UC sachets

Dosage:
5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
20 UC enough for 2 000 L of milk
50 UC enough for 5 000 L of milk

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

All products available from Dynamiko Food Ingredients

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