CHEESE CULTURES
LYOFAST MOT EF vs RA21 LYO: ENHANCED CULTURES FOR SUPERIOR CHEESE PRODUCTION
The Lyofast MOT 095 EF, along with MOT 096, 097 and 098 EF, is designed with carefully selected strains to ensure consistent and controlled production of soft and semi-hard cheeses. With a dosage of 1.0 - 2.0 UC per 100 L for both cheese types, these ...
NEXT-GEN NATURAL PROTECTION FOR CHEESE - PERFORMILK 2
In search for higher yield, improved milk stability, and natural protection in cheese manufacturing, producers are turning to the next-generation upgrade of LRB - Performilk 2 - a direct inoculation milk culture that enhances quality while protecting ...
AMERICAN COTTAGE CHEESE CULTURES
COTTAGE CHEESE has a slight, acid, salty taste with a delicate creamy flavour and aroma. Cultures for the production of COTTAGE CHEESE: - SACCO Lyofast MW 030 / MW 050, - SACCO Lyofast St Range, - SACCO LR B Range, - SACCO V LR 4PD (protective). ...
PRE-RIPENING OF STARTER CULTURE - VARIOUS CHEESES
Pre-ripening of starter cultures, plays a crucial role in the production of cheese, particularly in terms of flavour development and texture. This essential step involves allowing the starter culture to grow and ferment for a specific period before ...
FETA CHEESE CULTURES AND MANUFACTURING TIPS
In the world of cheese production, the right cultures can make all the difference in creating delicious and high-quality cheese. When it comes to manufacturing Feta cheese, the LYOFAST MOT range of cultures offers a comprehensive solution for ...