WHAT MAKES A CULTURE MORE ROBUST ?
CULTURE LYOFAST MW 030 AND 032 Q IMPROVE PHAGE HARDENING
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CHOICE OF CULTURE AND THE INFLUENCE ON CALCIUM LACTATE
CONTINENTAL CHEESE AND OTHER SEMI HARD CHEESES TYPES: THE CONTINENTAL EUROPEAN CHEESE TYPES ARE MAINLY SEMI HARD CHEESES. TYPES CONTAINING NO, FEW OR ONLY ROUND EYES LIKE: Gouda, Edam, Herrgaard, Norvegia, Samsoe, Danbo, Saint Paulin, Raclette, ...
SACCO LYOCARNI SALAMI CULTURES
SACCO LYOCARNI SBM 11 SACCO LYOFAST SBM 83 Lyocarni is a range of starter and protective cultures “Made in Italy” for meat processing. They ensure the safety and sensory quality of meat products. Lyocarni cultures is developed specifically for the ...
WHAT TYPE OF CULTURES DOES DYNAMIKO FOOD INGREDIENTS SUPPLY?
Dynamiko Food Ingredient Supply the following Cultures: PROTECTIVE CULTURES: Cultures: Lyofast LR 4 PD Lyofast LRB Lyofast LC 4P1 Lyofast LPRS Uses: To protect against yeast and mould Improve overall product quality Extend shelf life of product ...
CHEESE CULTURES
Cultures available for: CHEDDAR GOUDA FETA MOZZARELLA PECORINO All the cultures are available in sachets of 10 UC & 50 UC One sachet of 10 U is enough for 1 000 L of milk. All the cultures are direct inoculation - no need to dissolve, add directly to ...
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Using live cultures in the production of bakery products allows control and standardisation of the mother culture or “leavening” of doughs by completely replacing baker's yeast. Sacco System has selected only the best live cultures from the mother ...