thermophilic culture

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  • Chr Hansen STI-12 Thermophilic Culture 50u

    Chr Hansen STI-12 Thermophilic Culture 50u

    N$388.20

    Chr Hansen STI-12 Thermophilic Culture 50u

    STi-12 DVS A freeze-dried bacteria that can be added directly to the milk. Thermophilic.
    Ingredients: Streptococcus thermophilus.
    Usage: Mozzarella, Gruyere, Emmentaler, Fontina.
    Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
    Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days.

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  • Chr Hansen TCC-3 Thermophilic Culture 50u

    Chr Hansen TCC-3 Thermophilic Culture 50u

    N$474.40

    TCC-3 Thermophilic Culture 50u

    TCC3 DVS a freeze-dried bacteria that can be added directly to the milk. Thermophilic.

    Ingredients: Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus.
    Usage: Parmesan, Mozzarella, Bocconcini, Pecorino, Asiago, Scarmoza.
    Dosage: 50U per 500 Liter Milk. 50U Packet makes 50 kg hard cheese. A pre-ripening time of 30 min. to 1 hr is required.
    Storage: DVS cultures must be stored in a freezer at -18°C. Can be transported at room temp for up to 10 days.

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  • Chr Hansen YC - X11 Thermophilic Yoghurt Culture 50u

    Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    N$510.60

    Chr Hansen YC – X11 Thermophilic Yoghurt Culture 50u

    Thermophilic Yogurt Culture YC-X11 is a sachet of granular culture producing a mild taste and is suitable for cup-set, stirred and drinking yogurt.

    Contains: Lactobacillius delbrueckii subsp. bulgaricus, Streptococcus thermophilus.

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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  • Chr Hansen YF - L811 Thermophilic Yoghurt Culture 50u

    Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    N$519.30

    Chr Hansen YF – L811 Thermophilic Yoghurt Culture 50u

    A Thermophilic Yogurt Culture – YoFlex

    • YFL811 gives a thicker more viscous yoghurt than YCX11.

     

    Defined mixed strain culture containing Streptococcus thermophilus and Lactobaciluus delbrueckii subsp. bulgaricus blended in a convenient freeze-dried form to produce yoghurt.

     

    YF-L811 will produce a yoghurt with a very high body, very mild flavour and  very low post acidification. The culture is ideal for manufacturing the following types of very mild yoghurt

    • Stirred
    • Set
    • Drinking

    Directions:

    Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

    Recommended incubation temperature: 34 to 45 Degrees Celsius

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