To make our mozzarella we coagulate farm-fresh milk by adding selected bacteria (called cultures) and rennet (an e
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.
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A cheese maker will say the secret to cheese is the bacteria culture. Without bacteria we would have bland tasting curds. Most cheese making follows the same basic steps. Bacteria are introduced into milk to consume lactose, the milk sugar, and to produce lactic acid. The products created when bacteria digest fats and proteins give cheeses their distinctive and strong flavours. Lactic acid also creates an acidic environment favourable for the curdling agent called rennet. Rennet is an
enzyme that causes milk to coagulate or curdle
Bring 1 – 2 liter. milk close to the boiling point (85–90°C) to eliminate possible contamination by foreign microorganisms; this also applies if milk powder is added (max. 2T to intensify firmness). With UHT milk heating is not required.
Cool the milk to 42°C. (108 F) Add 1 sachet Yoghurt Natur Vital Ferment to the cooled milk and stir until the ferment has dissolved thoroughly.
Pour the inoculated milk into the glass jars of the yoghurt maker and close.
Preparation Product yield