RECIPE GUIDELINES - PECORINO AND ROMANO

RECIPE GUIDELINES - PECORINO AND ROMANO

Pecorino/Romano is a hard Italian cheese originally made from sheep’s milk. Today the cheese is mostly produced from cow’s milk with addition of lipase.  The flavour is piquant and characteristic due to the lipase used and the relatively long ripening. The production procedure is close to the one for Parmesan, but with a higher moisture and fat content than Parmesan.

Cultures:
SACCO LYOFEST YHL range
SACCO LYOFAST LH 13
CLERICI CALF LIPASE

Available in 5 UC | 10 UC | 50 UC sachets
Clerici Calf Lipase available in 100 gr and 1 kg tubs

Dosage:
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

Clerici Calf Lipase - 7 to 15 gr per 100 L milk

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

All products available from Dynamiko Food Ingredients

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

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