Process guidelines for
Créme fraiche
direct inoculation


raw material cream (fat content depending on the laws in the respective country)


homogenisation in two steps at 55 - 60 °C, for maximum firmness
* 15 % fat * 250 bar
* 25 % fat 120 ± 20 bar
* 30 % fat 80 ± 20 bar
* 35 % fat 60 ± 20 bar
* 40 % fat 50 ± 10 bar

*

heating 95 - 105 °C / 2 - 10 min
*

cooling to fermentation temperature (20 - 24 °C)

inoculation: Probat 222 LYO 50 DCU per 500 l process cream

*

set product : stirred product:

*

filling aseptic fermen- (in vat)
tation temperature: 20 - 24 °C
time: 16 - 18 h
to pH: 4.50
* *

fermen- (in cup)
tation temperature: 20 - 24 °C
time to pH 4,80 : 14 - 18 h
(prevention of "whey
separation" by slowly
decreasing the incubation
temperature)

cooling at approx. 4 °C > 24 h
to improve consistency
pH < 4.60
stirring
*
cooling to 8 - 12 °C

*
filling


*
cooling at approx. 4 °C

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only 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.