Starter cultures consists of very specific bacteria which convert the lactose (sugar) in milk to lactic acid making the milk, cheese or yoghurt acidic and thereby enhancing its keeping quality. They are also responsible for the general aroma and taste of the end product. Besides a good quality milk, starter cultures are the most important ingredient in dairy products. Finest Kind supplies direct vat set (DVS) cultures of the highest quality.
DIRECT VAT SET CULTURES (DVS)
DVS cultures are freeze-dried bacteria that can be added directly to the milk. A pre-ripening time of 30 min. to 1 hr is required. Finest Kind stocks Chr. Hansen DVS Cultures. DVS cultures must be stored at -18°C. DVS cultures are supplied in 50U and 500U alufoil packets. 50U culture if added to 500 liters milk is equivalent to a 1% addition rate. Cheese requires a 0.5% – 2% addition rate, yoghurt a 1-2% addition rate and butter a 5% addition rate. The following are some of the Chr. Hansen cultures we stock.
The above cultures are available in the following packet sizes:
50U DVS One 50U packet is equivalent to a 1% addition rate when added to 500 liters milk. 50Ucultures are supplied per packet or per box of 10 packets in which case the price is reduced. A box of 10 50U packets may also be mixed as for instance 2 x CHN22, 4 x R704, 4 x YFL811.
500U DVS One 500U packet is equivalent to a 1% addition rate when added to 5000 liters milk. 500U packets are supplied per packet or per box of 20 packets.
YFL811 gives a thicker more viscous yoghurt than YCX11
YCX11 is most commonly used in warmer climates as it self regulates the end acidity of the yoghurt.
ABT5 is a yoghurt culture with added pro-biotic bacteria. The pro-biotic bacteria are commonly found in the human gut and help to maintain healthy digestion.
Finest Kind supplies animal and microbial enzymes for the coagulation of milk. Animal rennet is an enzyme derived from the stomach of a calf. Microbial enzymes are derived from, amongst other organisms, fungi. Microbial enzymes work more efficiently if calcium is added to the milk. The 50ml and 250ml enzymes are supplied in a dropper bottle, making it very convenient to measure the exact amount of enzyme required i.e. 40 drops per 10 liters milk and 18 drops per 4.5 liters milk etc. Rennets must be stored in the fridge at 4°C.
Annatto is a natural colourant derived from the seed of the Bixa orellana L shrub. Depending on the quantity used it colours the cheese or rind from yellow to orange. Calcium chloride is added to milk to enhance its coagulating properties in the presence of the enzyme rennet or chymosin. It is particularly required when cows are on dry land. It is also added to brine in order to avoid the leaching of calcium from cheese. Potassium Nitrate can be added to milk when making semi-hard or hard cheese in order to avoid the proliferation of some unwanted bacteria.
Herbs can introduce foreign bacteria into your cheese. However Finest Kind herbs are specifically treated for addition to cheese. The herbs can be sprinkled on the outside of soft cheese or added to the curds of, for instance, Gouda and Feta.
LABELS & PACKAGING
Cheesecoating is painted on the cheese 3 days after brining. It contains an anti-fungal. The cheese is able to “breathe” through the coating. Wax protects the cheese from drying out. Cheese is not able to “breathe” through the wax. Wax is available in green, black, yellow, blue etc. colours.
|H075||CHEESE COATING 1L|
|H075B||CHEESE COATING 5L|
|H075A||CHEESE COATING 25L|
|H076||CHEESE WAX RED|
|H076||CHEESE WAX OTHER COLOURS|
|H003||COWSHEAD LABELS per 100|