Usage Levels:

Product Dose Emmental 1.25 - 2.5 DCU / 100 l of vat milk hard cheese 1.25 - 2.5 DCU / 100 l of vat milk Asiago, Sarde 5 - 10 DCU / 100 l of vat milk quark type 4 - 6 DCU / 100 l of vat milk sour cream 4 - 6 DCU / 100 l of vat milk The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.

Directions for Use:

Store at temperature < 4 °C in dry atmosphere. When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening. If not, the performance of the culture is affected. Prolonged exposure at room temperature will reduce performances. Check before use that the culture is in powder form. Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk. Avoid foam and air introduction in the milk.
Important recommendations:
If the product has formed a solid mass, it should be discarded. To keep bacteriophage contamination under control, ensure plant and equipments are cleaned and disinfected with appropriate products at regular intervals to limit bacteriophage concentration level. Avoid any system that brings back part of end products to the beginning of the processing line in order to limit phage propagation.

Composition:

Streptococcus thermophilus

Properties:

- Thermophilic "cooked-cheese" cultures.
- Quick thermophilic strains, pH stabilisation.
- Direct vat inoculation.
- Test of aminopeptidase activity - I.T.G. method
(expressed as pikokatal):
Pressing: 33 for TA 60 - 34 for TA 61 - 37 for TA 62
Ripening: 11 for TA 60 - 9 for TA 61 - 8 for TA 62

Allergens: Milk (including lactose)