|
|
| |
|
|
| |
CURD CULTURE Cattle & Dairy Feed Sweet Lactic Cultures
Manufacturers and suppliers
in Pune, India. |
|
|
|
 |
 |
| CURD CULTURE - BS 301 DIRECT FREEZE DRIED |
|
 |
| |
Description
Freeze-dried starter culture for inoculation of process milk for preparing mother culture derived from, thermophilic multiple-species culture
Properties
BS 301 unsures lower level of post-acidification and family sweetish mild aroma. BS-301 is strongly set dahi.
Physical/chemical specifications
Reconstituted skim milk with 9% of dry matter heated at 95±30C for 30 min
Usage Levels
Application Dose
To set Dahi 1 pouch/ 5 lit.
The quantity indicated should be considered as Guideline. 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
Heat 1-5 Lt. Milk at 900-950C for 30 mins cool upto 400-420C. Add all the contents of the curd culture pouch directly into the milk & stir gently until it is totally dissolved. Leave to set
Setting Temperature :- 420C
Setting time for mother culture - 10hrs.
Mother culture to product setting time - 5-6hrs.(at 420C)
This 5Ltr. curd can be used as a starter to set upto 500 Lit milk at 1% dosage level
pH level :- After 5hrs.£4.95
Composition
Streptococcus thermophilus
Lactobacillus delbruckii sp.bulgaricus
Packaging :- PE , PET , AL Laminated foil
Storage :- 8 months from date of production at= -180C
Safety and handling :- MSDS is available on request. |
|
 |
|
|
