QUESTIONS AND ANSWERS
WHY HAVE I GOT COLIFORM AND E.COLI IN MY FETA CHEESE
Milkstone on Feta containers used for drainage can be a huge concern in factories. As soon as any glimpse of this becomes apparent all containers need to be cleaned and descaled immediately as there will be a buildup of unwanted bacteria inside these ...
WHAT CAUSES COMMON CHEESE DEFECTS
There are different common causes of cheese defects like: Body - Crumbly/short: often due to excess salt or acid Corky: due to overcooking, low fat, low moisture, or excess salt. Texture - Mechanical openings which are holes of irregular shape caused ...
WHAT VARIOUS FROZEN YOGHURT PREMIXES DO DYNAMIKO SELL?
DYNAMIKO FOOD INGREDIENTS SELL VARIOUS TYPES, FLAVOURS AND TASTE PROFILES OF FROZEN YOGHURT. * BANANA - SWEET (BTB) / ACIDIC (BTB) * CHOCOLATE - ACIDIC (BTB) / SWEET * MANGO - ACIDIC * PASSIONFRUIT - ACIDIC * PINEAPPLE - ACIDIC * STRAWBERRY - ACIDIC ...
WHAT TYPE OF YOGHURT STABILISERS DOES DYNAMIKO STOCK?
Dynamiko has a number of yoghurt stabilisers available please see table attached. Technical questions email cherry@dynamiko.co.za or magriet@dynamiko.co.za Samples or prices email millicent@dynamiko.co.za
HOW DO I WORK OUT THE CHEESE YIELD I SHOULD BE GETTING ?
ARTICLE EXPLAINING FORMULA FOR CHEESE YIELD.
WHAT MAKES A CULTURE MORE ROBUST ?
CULTURE LYOFAST MW 030 AND 032 Q IMPROVE PHAGE HARDENING *Refer to the attached article for more information and you can email millicent@dynamiko.co.za
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, ...
BASIC CHEESEMAKING PRINCIPLES
ARTICLE ON ESSENTIAL PRINCIPLES OF CHEESEMAKING - PLEASE SEE ATTACHMENT.
IMPORTANCE OF THE WHEY STATE
It is important to check your fat losses in the whey, as this is where most of the yield will be lost.
WHAT IS THE CHEDDARING PROCESS AND SALTING OF CHEDDAR CHEESE?
Cheddaring process and salting of cheddar cheese - normally 3.5 % salt is added based on weight if the curd - best practice is to mix this with zeroblow at a dose of 80 g per 100 kg curd to provide protection against yeast and moulds. Mix zeroblow ...
CHEDDAR CHEESE MOULDS AND PRESSING OF CHEDDAR CHEESE
Cheddar Cheese takes a huge amount of pressure to be pressed sufficiently. Critical to ensure that the room temperature is never above 18 degrees when pressing the cheese. Heterofermentative bacteria can easily take over if the room temperature is ...
WHAT IS THE DIFFERENCES BETWEEN MOT 095 EF CULTURE AND RA 21 LYO 250 DCU AND RM 32 LYO 50 DCU CULTURES?
THE DIFFERENCE BETWEEN THE CULTURES ARE AS FOLLOWS: MOT 095 EF - CONTAINS 5 STRAINS - 1. Lactococcus lactis,ssp. lactis 2. Lactococcus lactis ssp. cremoris 3. Streptococcus thermophilus 4. Lactobacillus helveticus 5. Lacto acillus delbrueckii ...
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 ...
DO YOU HAVE A RECIPE FOR MAGEU?
Attached you will find a recipe for Mageu. CULTURE Y380 F - gives the best results. Flavours can also be added e.g. vanilla, strawberry and banana which can be obtained from Dynamiko in smaller sizes 1 kg, 5 kg and 25 kg. For technical information ...
WHAT ARE IMPORTANT MILK ENZYMES AND THEIR SPECIFIC ACTION ?
1. ANALASE (DIASTASE) - STARCH SPLITTING 2. LIPASE - FAT SPLITTING, LEADING TO RANCID FLAVOUR 3. PHOSPHATE - CAPABLE OF SPLITTING CERTAIN PHOSPHORIC ACID ESTERS (PHOSPHATASE TEST FOR CHECKING PASTEURIZATION EFFICIENCY) 4. PROTEASE - PROTEIN SPLITTING ...
WHY DOES ONE NEED TO USE CHEESECLOTH ?
One of the main reasons is for drainage purposes but then also at times it’s necessary to get a smooth surface on the surface layer of cheese. Particularly if there are ridges on your drainage containers - always lay a layer of disposable cheesecloth ...
WHEN WOULD ONE USE CITRIC ACID IN THE FOOD INDUSTRY
Citric acid forms an essential role in the organic acidulant ingredients category. Citric acid is commonly used as a food additive for natural flavouring and flavour enhancement. The ingredient is considered a weak acid which has a pH level between 3 ...
CHEESES AROUND THE WORLD - A GUIDE TO THE TASTIEST DELIGHTS
Cheeses Around the World: An Introduction to Global Delights Cheese is a beloved food that has been enjoyed by people all around the world for centuries. Each country has its own unique cheese-making traditions, resulting in a wide array of flavors, ...
WHAT IS MAAS AND DO YOU STOCK THE INGREDIENTS TO PRODUCE MAAS?
Maas is a dairy product that is widely consumed for its numerous nutritional benefits. Typical of the South African market and produced in huge volumes throughout South Africa. Dynamiko Food Ingredients stock the following ingredients: Lyofast MW ...
NEW PRODUCTS AVAILABLE FROM SACCO
Fascinating array of new products launched by SACCO. From cheese wax to smoked cheese flavour. A vast array of rennets available as well. Food product labels are also a new and exciting concept. Contact Millicent today on millicent@dynamiko.co.za for ...