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MM100 MM101 DVI Cultures Instructions
Description: Heterofermentative mesophilic cultures
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp.cremoris
Lactococcus laths subsp. lactis var diacetaylactis
Form: Freeze dried culture in foil sachets
|Coliform total count||Absence in 1g|
|Enterococci||<20 in 1g|
|Yeasts + Moulds||Absence in 1g|
|Staphylococcus aureus||Absence in 10g|
|Listeria monocytogenes||Absence in 25g|
|Salmonella||Absence in 25g|
|Leuconostoc (for non
leuconostoc containing cultures)
|<10 in 1g|
-Time 5 hours
-Medium RSM 10% (antibiotic free 20 min)
-110°C standardised to pH 6.6
-Inoculation rate 6.25 DCU/100L (25DCU/400L, 50 DCU/800L)
Storage Condition & Shelf Life: On receipt store in refrigerator or cold room. Shelf life 18 Months from date of manufacture when stored at 39°F/4°C.
Application: Brie, Camembert, fromage frais, sour cream, Blue cheese
Preparation for Use:
To prevent any condensation forming on or in the sachet at the time of inoculation, it is recommended that the appropriate sachets should be taken out of the cold room some 30 minutes before use.
Ensure that the starter is in powder form (agitate the sachet before opening to determine this).
Solidification of the product is the result of entrainment of moisture. In such a situation the product should not be used.
Inoculate as soon as:
• the bottom of the vat is covered with milk or cream
• the pasteurisation temperature has stabilised
• the agitator blades have been switched on
Ensuring that your hands have been washed, open the sachet by tearing across the tear strip.
The starter should be evenly distributed over the surface of the milk, avoiding too rapid addition as this can cause clumping of the starter, also avoid inoculation the milk froth or into the agitator blades.
alternatively the sachet contents can be inoculated directly into the in-flow of milk as it leaves the inlet pipe in the vat. • good agitation of the vat milk enhances dispersion of the starter.