RECIPE GUIDELINES - PROVOLONE

RECIPE GUIDELINES - PROVOLONE

Provolone is a hard or semi-hard pasta filata cheese, produced from whole milk with medium or long ripening time. Liquid bovine rennet with addition of Lipase extract is used to give the cheese lipolytic activity. The surface of this cheese is smooth and shiny. The colour is yellowish and the texture is without eyes. 

Cultures:

SACCO LYOFAST ST range
SACCO LYOFAST LR 4 PD (Protective culture)
CLERICI CALF LIPASE

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

Dosage:
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5 UC enough for 5 00 L of milk
10 UC enough for 1 000 L of milk
50 UC enough for 5 000 L of milk

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

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

Equal parts ST and LR 4 PD added to the milk mixture

All products available at Dynamiko Food Ingredients

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