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  CURD CULTURE Cattle & Dairy Feed Sour 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 401 ensures rapid curding with a medium strong aroma offering creamy character to the curd(dahi). BS 401 is strongly recommended for sour type of set curd (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.

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 :- 400C-420C
Setting time for mother culture - 10hrs.
Mother culture to product setting time - 6-7hrs.(at 400C-420C)

This 5Ltr. curd can be used as a starter to set upto 500 Lit milk at 1% dosage level
pH level :- After 7hrs.£4.65 (for 40I )

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.
 
 
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