RECIPE GUIDELINES - PRäSTOST

RECIPE GUIDELINES - PRäSTOST

Prästost is a ripened Swedish, semi-hard cheese. . Prästost today is produced industrially from pasteurised milk.  
Prästost has a semi-hard to hard body and a yellow to dark yellow colour. Inside it has numerous small and irregular holes.

Cultures:
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SACCO LYOFAST ST range
SACCO LYOFAST YHL range
SACCO LYOFAST LR 4 PD (Protective culture)

Available in 5 UC | 10 UC | 50 UC sachets

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

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

Equal parts of ST and / or YHL and LR 4 PD added to milk mixture

All products available form 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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