RECIPE GUIDELINES - ULTRAFILTRATED YMER

RECIPE GUIDELINES - ULTRAFILTRATED YMER

Ymer is a fermented milk product invented in Denmark. The name “Ymer” is taken from the Nordic mythology. To be called Ymer, the product must contain minimum 6 % milk protein, 3.5 % fat and minimum 11 % non-fat dry matter. Traditionally, Ymer production contained a concentration stage in which approx 50 % whey was drained. Now the most common procedure is to use ultrafiltrated milk to make the product. The guidelines given here are based on concentration of the milk by
ultrafiltration (UF).

Culture:

SACCO LYOFAST MW 035 TA range
SACCO LYOFAST LA 3

Available in 5 UC | 10 UC | 50 UC sachets

Dosage:
​
5 UC enough for 500 L o f 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 cultures directly to milk mixture at the correct temperature

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