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Cottage cheese, cottage cheese product
Mesophilic cultures
Categories of Ingredients
Description
Alternative starter culture for rotation: LC D76
Cottage cheese with an elastic clot, soft consistency. Pronounced sour-milk taste and aroma. Provides a floating hookah. Good serum separation.
Feature
• t°C: 28-32
• Time h/°C: 10-12
• Fragrance: 4
• Proteolysis: 0
• Enzyme activity: 2
• Gas: 3
Description
Alternative starter culture for rotation: LC D52 / LC D53
Cottage cheese with an elastic clot that separates moisture well.. Pronounced sour-milk, creamy taste and aroma. Recommended for baby and separated cottage cheese
Feature
• t°C: 28-34
• Time h/°C: 10-12
• Fragrance: 2
• Proteolysis: 2
• Enzyme activity: 3
• Gas: 0
Cottage cheese, cottage cheese product
Change
Head of the Food Industry Development Department
Stanislav Yakshi
Minsk, Belarus
Moscow
Rostov-on-Don
Saint Petersburg
Product Consulting
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Composition
Purpose
