Dairy Products
Our lactic acid bacteria/ yogurt cultures are developed in a cooperation with relevant partners from our agriculture network. For your convenience we have listed according specifications below.
Please don´t hesitate to request further information for your purchase.
STARTER CULTURE DESCRIPTION:
YOMAK-PREMIUM is a mixed lactic starter culture concentrated and freeze-dried.
DOSAGE AND APPLICATION:
Recommended dosage: 1U-3U for 100L of milk. (1U= One unit of acidification)
Sprinkle the culture powder directly into process milk when the bottom of the vat is just covered with milk. Ensure aseptic conditions. Shake for some minutes to distribute the culture evenly.
PACKAGING:
The culture is supplied in aluminum/polyethylene packets containing a single dose for direct inoculation. The packaging net weight could vary between 5 and 150g. This weight variation is related to the acidification units in the packet.
STORAGE and SHELF LIFE:
It is recommended to keep it at a temperature of -18ºC, always in the original and unopened packaging.
24 months after the production date at a temperature of -18ºC in the original unopened packaging.
12 months after the production date at a temperatura of +4ºC in the original unopened packaging.
SPECIFICATIONS | |
|---|---|
Expected use | Expected use |
Composition | Composition |
Optimum growing temperature | 38 – 44 ºC |
Maximum working temperature | 45 ºC |
Gas production | Nul |
Fermenting activity
| 5*
|
Viscosity
| 2* |
Aroma | 2* |
Post acidification | Nul |
Flowing | 1*
|
Phage specific rotation | – |
ALLERGENS | |
|---|---|
Ingredients listed in annex to Regulation (EC) 1169/2011. | |
Product | + / – |
Cereals that contain gluten and its derivative
products (wheat, rye, barley, spelt, kamut or any hybrid varieties of these) | – |
Crustaceans and crustacean-based products
| – |
Eggs and egg-based products
| – |
Fish and fish-based products
| – |
Peanuts and peanut-based products | – |
Soya and soya-based products | – |
Milk and dairy products (including lactose) | + |
Nuts: almonds, hazelnuts, walnuts, cashews, pecans, chestnuts, pistachios,
macadamia nuts, Australian walnuts and derivative products | – |
Celery and its derivative products
| –
|
Mustard and its derivative products | – |
Sesame seeds and sesame seed-based products | – |
Sulphurous anhydride and sulphites in
concentrations above 10mg/kg or 10mg/l expressed as SO2 | – |
Lupin seeds and lupin seed-based products
| – |
Mollusks and mollusk-based products
| – |
MICROBIOLOGICAL CHARACTERISTICS
PARAMETERS | RESULTS | METHOD |
|---|---|---|
Enterobacteria | <10 cfu/g
| NF V08-054
|
Enterococcus | <10 cfu/g
| FIL 149A
|
Yeast and moulds
| <10 cfu/g
| Nf v08-059
|
Staphylococcus coagulase +
| <10 cfu/g
| Nf v08-057 1
|
Non LAB
| <10 cfu/g
| IDF 153:2002
|
Salmonella
| Absence/25g
| INT: N12/16 09/05
|
Listeria monocytogenes
| Absence/25g
| INT: N12/09-07/02
|
PRODUCT CHARACTERISTICS | YES | NO |
|---|---|---|
Use of raw ingredients not containing
undesirable substance residues in accordance with currentlegislation | X | |
Use of raw materials that have been
subjected to ionization hygiene
treatment | X | |
Product obtained from GMO or deriviates | X |
