Katiki Domokou culture 1000lt

In stock

Katiki Domokou culture 1000lt

Lactic acid cultures are made from naturally selected bacterial strains that help in controlled acidification, bringing out a variety of aromas, creating excellent taste and texture, and optimizing production performance in fermented dairy products.

The acidification that takes place is of the utmost importance for the cheese making, composition, texture and maturation of the cheeses, through the effect of the cultures on the activity of the rennet, the dissolution of calcium and the inhibition of pathogenic microorganisms.

The addition of cultures to curdled milk aims to produce lactic acid, with controlled fermentation of lactose, which brings about Ph drop.

INSTRUCTIONS FOR CORRECT USE OF CULTURE

Shake the bag to collect the culture at the bottom.
Open the package with sterile scissors. (Do not touch the material)
Pour the culture into 2-3 liters of pasteurized milk at a temperature of 35°C (from the same milk that we will make cheese from)
Mix well with a sterile utensil to dissolve the culture.
The dissolution time should not exceed 10 minutes.
Pour the solution into the milk 20 minutes before adding the rennet.
We keep the freezing temperature low to have a slow drop in pH

Keep closed in refrigerator.

WARNING

Packages should not divided.