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Cottage cheese, cottage cheese product
Yogurt thermophilic cultures
Categories of Ingredients
Description
Alternative starter culture for rotation: LC D33
Product: Yogurt
Medium viscous structure. Moderate sour-milk flavor.
Feature
• t°C: 38-44
• Time h/°C: 4/42
• Viscosity: 2
• Fragrance: 3
• Enzyme activity: 2
Description
Alternative starter culture for rotation: LC D202 / LC D204
Product: Yogurt
Sharp short, structure. Pronounced creamy, sour-milk taste and aroma. For the thermostatic method. Suitable for «Greek yogurt». With low post-oxidation.
Feature
• t°C: 38-43
• Time h/°C: 5/43
• Viscosity: 4
• Fragrance: 2
• Enzyme activity: 4
Description
Alternative starter culture for rotation: LC D90
Product: Bioyogurt
Viscous structure. Moderate creamy, sour-milk taste and aroma.
Feature
• t°C: 38-44
• Time h/°C: 4/42
• Viscosity: 3
• Fragrance: 2
• Enzyme activity: 2
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
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