RECIPE GUIDELINES - TRADITIONAL FETA PRODUCTION

RECIPE GUIDELINES - TRADITIONAL FETA PRODUCTION

Traditional Feta is a Greek brined white cheese which traditionally was made from local milk (ie sheep's or goat's milk). The cheese is cubical or rectangular and made in various sizes and weights. The taste of Feta is fresh, acid and salty.

Culture:

SACCO LYOFAST MOT range
SACCO LYOFAST MW range
SACCO LYOFAST LR 4 PD (Protective Culture)

Available in 5 UC | 10 UC | 50 UC | 100 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
100 UC enough for 1 000 L of milk

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

Equal parts of MOT /MW and LR 4 PD culture is added to the milk mixture

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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