Supplying cheese, yogurt and meat cultures also moulds, rennets and more.
| Home |
| Technical Data |
| Shop |
| Contact |
| Product overview |
|
We supply a range of cultures for cheese, yogurt, meat, a range of rennets, and also white and blue moulds. For all orders post and packaging are calculated on the total weight of the order, and all order over £50 delivery in the UK is free of charge. Full information on all transport charges can be found in terms and conditions section within the shop. Our intention is to increase our range, dependent on customer demand. The products we offer are designed to be used as complete or part packets. If you are not going to require a full packet for a make, just weigh out what is required, then seal the packet and return to the fridge/freezer depending on product requirement. Liquids or powders should not be returned to their original packet, this is to prevent contamination of the remaining product. All packets are printed with the starter name, the dosage in units, the culture number and expiry date. The starter cultures are freeze dried and ready for addition 'direct to the vat' (Direct Vat Innoculation - DVI). A range of cultures are available for all types of cheese: Hard/Semi-Hard - MOS C Defined strain culture of Streptoccocus thermophilus, Lactococcus lactis subsp.lactis and subsp. cremoris Usage: We recommend 1 unit to 100 litres of milk. Soft - M0.31 Defined strain culture of Lactococcus lactis subsp. lactis and/or Lactococcus lactis subsp. cremoris Usage: We recommend 1 unit to 100 litres of milk. Italian Type - ST Defined strain culture of Streptoccus thermophilus Usage: We recommend 1 unit to 75 litres of milk. Culture rotations for phage control may be required if you make cheese daily (phage is a virus that can develop and attack the culture) this we can also supply, The phage rotation number is the last numerical digit of any given culture name. i.e. MOS 0.62 C. All packets are printed with the starter name, the dosage in units, the culture number and expiry date. The starter cultures are freeze dried and ready for addition 'direct to milk' (Direct Vat Innoculation - DVI). The following range of cultures are currently available: Y 4.50 B A defined strain culture of Streptococcus thermophilus and Lactobacillus bulgaricus, for a thick and creamy yogurt. Usage: We recommend 1 unit to 100 litres of milk Y 3.54 B A mix of Streptococcus thermophilus and Lactobacillus bulgaricus, for set and stirred yogurts. Usage: We recommend 1 unit to 100 litres of milk. THM-17 This culture consists of Staphylococcus xylosus and Pediococcus pentosaceus. For the slower more traditional fermentation at 25°C it will take approximately 46 hours to reach a pH 5.3 Usage: 25g culture per 100 kg meat should be sprinkled directly onto the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of water (non- chlorinated) before applying to the meat. The solution should be used within a couple of hours. RHM-33 Consists of Staphylococcus xylosus and Pediococcus pentosaceus. For a faster fermentation at 25°C this culture will take approximately 25 hours to reach pH 5.3 Usage: 25 g culture per 100 Kg meat should be sprinkled directly onto the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of water (non-chlorinated) before applying to the meat. The solution should be used within a couple of hours. If you cannot find the culture type you are looking for or are not sure which type to use please contact us, and we will be only to happy to discuss your requirements with you. Rennet is supplied in two formats: 1). Liquid. This is packed in 1 litre bottles, and is ideal for making larger quantities of cheese as 1 litre can be used in up to 4-5,000 Litres of milk. To use, add the required quantity of rennet to three times that volume of clean water, mix and add to the vat. 2). Sticks. The stick pack has sufficient rennet powder for 75 litres of milk and ideal if you want to make small quantities of cheese. You can weigh out the required amount and the remainder can be stored in the fridge. Each stick contains 1.5 grams of rennet powder. The advantage of this system is that it is easy to add the correct quantity for smaller cheese makes, and there is less chance of contamination as you are working with a powder. These sticks are also preservative free. To use, add the rennet in the stick to 30ml of clean water at room temperature, mix and make sure all is dissolved before adding to the milk. Types of Rennet: (Both formats of rennet are GM free and supplied as):
Penicillium roqueforti N This is supplied as a liquid. This mould will produce blue veins in most types of cheese without imparting a bitter flavour. It is a single strain of Penicillum roqueforti. Usage: 1- 2 doses to 1,000 litres of milk Penicillium candidum PSM 2 This is supplied as a freeze dried powder. This mould will grow on the surface of the cheese to give a full white coat that will help to prevent the growth of foreign yeasts and moulds. Usage: 1 dose to 500-1000 litres can be added to milk with the culture or applied to the surface of an appropriate number of cheeses.
|