RECIPE GUIDELINES - SOUR ACIDOPHILUS MILK
Sour Acidophilus milk is a probiotic drink made by fermenting milk with the bacteria Lactobacillus acidophilus.
SACCO LYOFAST YAB 450 AB range
Available in 1 UC | 5 UC | 10 UC | 50 UC sachets
Dosages:
1 UC enough for 100 L of milk
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 direct inoculation, no need to dissolve the culture, add directly to your milk mixture at the correct temperature
Related Articles
RECIPE GUIDELINES - TRADITIONAL YMER
Ymer is a Danish soured milk product with 6 % protein. Compared to standard yoghurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtle fizzy due to slight carbonation from the ...
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 - 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 - 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 - TILSITER
Tilsiter is a semi-hard cheese which originates from the former East Prussian town Today Tilsiter is mainly made in Germany Many varieties are made: with and without red smear (rindless). Tilsiter cheese boasts a mild, creamy character with a subtle ...