1. Process milk fat standardized (1,5-3,5%f) milk 1000 l (mare milk)
2. Standardization dry matter optional addition of 1 % SMP
3. Heating 85 - 90 °C, 15 sec
4. Cooling to incubation temp. 24 - 32 ° depending on desired TASTE and GAS requirements
5. Inoculation 1x Probat KC 3 DIRECT FD 10u + 1x Yo-Mix 101 DIRECT FD 10u
6. Incubation at 24-32 °C to pH 4,50 ± 0,05
7. Stirring slowly
8. Cooling to 12 °C and keep for 2 days ( this can be skiped milder yeast taste is wanted)
9. Final cooling and filling into bottels closeable with cork

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.