WHAT IS THE CULTURE USED FOR SURFACE TREATMENT OF MEAT?
The culture used for the surface treatment of meat is Lyocarni FPN-63, which aids the drying process, protects against oxyen and light, and helps preventing appearance of dry rimcase hardening.
Furthermore Lyocarni FPN-63 adds to the characteristic flavour of noulded meat products. It inhabits the growth of indigenous bacteria, potential toxigenic moulds, and yeasts.
Attached you will find information regarding probiotics culture for functional foods.
For technical information contact technicalinfo@dynamiko.co.za
Related Articles
IN WHAT SIZES ARE CULTURES SACCO LYOCARNI SBM 11 / 83 AVAILABLE ?
SACCO LYOCARNI SBM 11 / 83 is a salami culture that comes in conveniently sized packets. The precision and reliability of this batch size make it an ideal choice, offering convenience and efficiency providing the perfect solution for your ...WHAT IS A LR B CULTURE?
Lyofast LR B cultures fights psychrotropic bacteria which means it protects the proteins in milk – needs to be added as soon as possible to raw milk. It's a natural protective culture. Attached is an article: Insights into Psychrotrophic Bacteria in ...CULTURES FOR MEAT PROCESSING
Yes, we do, however when ordering we would require a lead time of six (6) to eight (8) weeks. We are able to supply the SACCO Lyocarni range of meat starter cultures, as listed below: LYOCARNI SB,-06; LYOCARNI VBL-84; LYOCARNI WBL-45; LYOCARNI ...BENEFITS OF LYOFAST LR 4PD CULTURE
BENEFITS OF LYOFAST LR 4PD USED IN FERMENTED PRODUCTS LIKE YOGHURT AND CHEESE. HAS NO IMPACT ON pH DEVELOPMENT. IT NATURALLY INHIBITS THE GROWTH OF YEAST AND MOULD, THEREBY PRESERVING PRODUCT QUALITY WITHOUT SYNTHETIC PRESERVATIVES. LR 4PD IMPROVES ...TABLE OF YOGHURT CULTURES
Attached document with information on all the yoghurt cultures, strains, pack sizes available and inoculation information.