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Process guidelines for Laban - Direct inoculation.
by Egon Skovmose on Monday, April 7, 2008
Process guidelines for Laban.
Direct inoculation
raw material : skim milk or milk with higher fat content
heating : 72 - 75 °C for 15 - 30 s
(addition of sugar if desired)
homogenisation:200 - 250 bar (two stage is preferable), at 65 - 70 °C
heating : 90 - 95 °C, 15 s - 2 min
cooling : to fermentation temperature: 40 ± 1°C
inoculation : 1 x Yo-Mix 101 LYO 100 DCU per 1,000 l process milk
http://www.danlac.com/store/index.asp?product_id=494
incubation : (in tank)
temperature: 37 °C
time: 7 ± 0.5 h
to pH: 4.60 ± 0.10
treatment of coagulum according to desired consistency by:
- stirring
- using back pressure valve for improving the structure
- homogenisation
cooling : to = 8 °C
(addition of fruit if desired)
filling
cooling to = 7 °C
The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered only as guidelines since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.
Rennet Casein available from Danlac Canada Inc.
by Egon Skovmose on Thursday, April 3, 2008
High quality casein and caseinate products which are refined, using advanced biotechnology from yak milk.
Processes four casein production lines and plans to produce 12000 tons per year for 3 series and 14 types of yak casein products.
Example:
Mesh size : 30 - 90
Appearance : Cream white
Analysis data - Standard
Protein : 88.00 % Min.
Moisture : 12.00 % Max.
Ash : 8.00 % Max.
pH : 6.5 - 7.5
Microbial data:
Total plate count : 30,000 / gr. Max.
Salmonella : Negative / 25 gr.
Coliforms : Negative / 0.1 gr.
We provide certificate of analyses.
http://www.danlac.com/admin/edit/index.asp?type=1&action=edit&product_id=498
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