Danlac Newsletter
How do household or small-farm customers manage to utilize rennet powder successfully?
Starter culture terminology
"No Room to Fail" - We suggest you read article in Financial Post FP 8 - July 20, 2010
Making Tilsiter Cheese - (Mild flavor)
Process guidelines for Tilsiter (blocks/loafs of approx. 2.5 kg)
Raw material raw milk Standardization to 2.9 – 3.5 % fat depending on the protein content
Heating 72 – 75 C (161 – 167 F) for 16 – 30 sec. or 145 for 30 minutes
Cooling to renneting temperature: 30 – 32 C (86 – 90 F).
Inoculation Choozit Alp D LYO 100 DCU + PLA LYO 2 D Addition of CaCl2 approx. 20 gr. / 100 Lt.
Preripening to pH 6.50 Renneting 2 – 3 gr. pure calf rennet powder (Renco) or RenNet 1 gr/100 Ltr
Soya Yogurt "mild"
Direct inoculation
Manufacturing of Havarti Cheese.
Using Lamb Lipase in Cheese Making
"This is how the Mozzarella Company in Dallas, TX makes their mozzarella."
|
To make our mozzarella we coagulate farm-fresh milk by adding selected bacteria (called cultures) and rennet (an e
|
Get extra weeks shelf-life on your cultured products
One of our client in the US claim that using Holdbac YM-B LYO togeter with the Yo-Mix 215 LYO gives yogurt that keeps fresh and creamy for month. This will also help cutting back on return which is more money in your pocket. Looking on sales of Holdbac YM-B and C we know that our client keep using after trying it once.
Yo-Mix Yogurt Cultures
