GENERAL INFORMATION
FOOD ALLERGENS
Food allergies occur when the immune system mistakenly identifies a normally harmless food protein as a threat, leading to an allergic reaction. Each of these allergens can cause a range of symptoms from mild to severe, and managing a food allergy ...
CAN PH BUFFER SOLUTION, USED TO CALIBRATE A PH METER, BE THROWN BACK INTO ORIGINAL BOTTLE WITH FRESH STOCK ?
Can the pH buffer solution which was used to calibrate a pH meter, be thrown back into the original bottle with fresh stock? No you should never pour used buffer solutions back into the original bottle with fresh stock - always discard used buffer ...
IMPORTANCE OF FOOD PACKAGING COLOUR IN THE DESSERT INDUSTRY
IN THE DESSERT INDUSTRY, PACKAGING COLOUR PLAYS A VITAL ROLE IN ATTRACTING CONSUMERS, EVOKING SPECIFIC EMOTIONS, AND ENHANCING THE OVERALL APPEAL OF THE PRODUCT. DESSERTS ARE ALL ABOUT INDULGENCE, PLEASURE, AND EXPERIENCE, AND THE COLOURS USED IN ...
IMPORTANCE OF FOOD PACKAGING COLOUR IN THE COFFEE INDUSTRY
IN THE COFFEE INDUSTRY, THE COLOUR OF PACKAGING PLAYS A KEY ROLE IN INFLUENCING CONSUMER PERCEPTIONS, ENHANCING BRAND IDENTITY, AND CONVEYING SPECIFIC MESSAGES ABOUT THE PRODUCTS. COFFEE IS A SENSORY EXPERIENCE, AND PACKAGING COLOUR CAN ENHANCE OR ...
THE IMPORTANCE OF PACKAGING MATERIAL COLOUR IN THE FOOD INDUSTRY
IN THE FOOD INDUSTRY, THE COLOUR OF PACKAGING MATERIAL IS PARTICULARLY IMPORTANT BECAUSE IT CAN INFLUENCE NOT ONLY CONSUMER PERCEPTION AND DECISION-MAKING BUT ALSO THE PERCEIVED QUALITY AND TASTE OF THE PRODUCT. APPETITE STIMULATION CERTAIN COLOURS ...
THE IMPORTANCE OF USING GOOD QUALITY RAW MILK TO MANUFACTURE DAIRY PRODUCTS
INTRODUCTION Manufacturing dairy products with high-quality raw milk is essential for several reasons, all of which contribute to the safety, nutritional value, flavour and shelf life of the final products. ** Refer to the article attached for more ...
WHY WORKING HYGIENICALLY DURING THE MANUFACTURING OF FOOD PRODUCTS IS SO IMPORTANT
INTRODUCTION Working hygienically during the manufacturing of food products is crucial for several reasons – all of which ensure the safety, quality and integrity of the food being produced. ** Refer to the article attached for more information on ...
YEAST GROWTH IN CHEESE
Excessive Yeast & Mould contamination may occur because of the following factors: ♦ Ineffective pasteurization ♦ Recontamination ♦ Poor hygiene practices ♦ Poor sanitation of ripening areas under use ♦ Airborne mould spores ♦ Movement of personnel ♦ ...
WAXING CONDSIDERATIONS
Part of the cheese wax controversy comes with the problem of using the wrong kind of wax. The only wax you should use is cheese wax. Please do not use paraffin wax. Dynamiko stock a variety cheese wax colours. Contact us for more information ...
TEMPERATURE TROUBLESHOOTING FOR CHEESEMAKING - GUIDE
A guide to temperature troubleshooting for cheesemaking: ♠ Starter Preparation ♠ Ripening ♠ Renneting ♠ Cooking ♠ Aging For more information contact technicalinfo@dynamiko.co.za
TROUBLESHOOTING: FETA
Attached document highlights the following in the manufacturing of Feta cheese: ♣ TEXTURE ♣ BLOWN CHEESE ♣ CRUMBLY & SHORT TEXTURE ♣ STRUCTURE THAT IS TOO ELASTIC & SOFT ♣ MUSHY & SOFT CONSISTENCY ♣ FLAVOUR DEFECTS
TROUBLESHOOTING: CAMEMBERT CHEESE
How to prevent accumulation of pathogens in Camembert cheese Particular concern with respect to pathogens such as Escherichia coli, which survives the initial acidic conditions, and then grows when the pH increases during ripening. For more ...
TROUBLESHOOTING: BRIE & BLUE CHEESE
♦ POOR GROWTH OF WHITE MOULD ON BRIE ♦ WHY DOES THE TEXTURE OF BRIE REMAIN TOO HARD ♦ HOW ARE SPOILAGE FUNGI CONTROLLED IN WHITE MOULD CHEESES ♦ WHY DOES BLUE CHEESE DEVELOP BROWN SPOTS ♦ HOW MAY SPOILAGE FUNGI BE CONTROLLED IN BLUE CHEESE ♦ WHY DOES ...
THE ROLE OF LACTOBACILLI IN FLAVOUR DEVELOPMENT IN CHEDDAR CHEESE
The biochemistry of flavour development in cheese is poorly understood. This report is based on two complementary projects: * The role of lactobacilli in flavour development in Cheddar cheese * Control, acceleration and diversification of cheese ...
THE FLAVOUR OF CHEDDAR CHEESE: A CHEMICAL AND SENSORY PERSPECTIVE
Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and ...
SALT AND CHEESE
Salt is an integral part of the cheese making process
RIPENING OF CHEESE WITH ADDED ATTENUATED ADJUNCT CULTURES OF LACTOBACILLI
Ripening of cheese is a series of complex biochemical processes necessary for the development of cheese flavor and texture. In addition to the starter bacteria, a number of other proteolytic and lipolytic agents in cheese contribute to cheese ...
MICROBIOLOGICAL SPOILAGE IN DAIRY PRODUCTS
Guidelines to prevent accumulation of pathogens in the production of Camembert Cheese For more information contact order@dynamiko.co.za
HOW TO SMOKE CHEESE
There are two main methods cheesemakers can use to smoke cheese: ♦ actually smoking cheese ♦ adding liquid smoke For more information contact order@dynamiko.co.za
HOW HOMOGENISATION AFFECTS THE MANUFACTURING OF CHEESE
Homogenisation is used to standardise and disperse milk fat globules to improve the texture, appearance and taste of milk. During homogenisation, milk is subjected to high pressure, but nothing is added or removed from the milk. For more information ...
FLAVOUR DEVELOPMENT OF CHEDDAR CHEESE
Flavour development of cheddar cheese including ripening temperature, salt content, pH, moisture guide the development of cheddar cheese flavour For technical assistance contact Magriet at magriet@dynamiko.co.za or Cherylynn at cherry@dynamiko.co.za ...
FETA CHEESE PRODUCTION
The word feta means brine cheese For technical assistance contact - technicalinfo@dynamiko.co.za
DAIRY INGREDIENTS IN CHEESE MAKING - POSSIBILITIES AND PROBLEMS
Dairy derived ingredients can be divided into two main categories, concentrated milks and milk protein powders.
COMMON CHEESE DEFECTS
Attached an article explaining common defects in cheese For more information contact us - salesrep@dynamiko.co.za or order@dynamiko.co.za
COLIFORMS
Preventative measures can prevent contamination. For more information contact us - order@dynamiko.co.za on the Sterifog range
CHEESE PRESS
Why does cheese needs to be pressed? The purpose of pressing cheese is to knit the curds together as well as expel the whey from between the curds. Pressing gives the cheese the traditional wheel shape, and readies it for aging. Make sure the press ...
CHEESE MITES
What are cheese mites? Please refer to the article attached for more information on conditions which are favourable for mites, the method of infection, how to prevent infection, how to get rid of mites and fumigation. For technical assistance contact ...
INGREDIENTS FOR PROCESSED MEATS
Explore our wide range of quality ingredients for processed meats and salami. SACCO LYOCARNI range of cultures enhance formation of a stable colour, promote aroma formation and prevent rancidity. Contact order@dynamiko.co.za for more information
BAKING INGREDIENTS
Baking Powder Supreme now in stock We stock various products for the baking industry Contact customercare@dynamiko.co.za for more information
DYNAMIKO TEAM
Meet the Dynamiko Team!!! Cherylynn Hollywood is the owner of Dynamiko and the driving force behind the team. Cherylynn is a Technical Application specialist, Magriet, our Technical specialist. Together they develop, test and trial new recipes, ...