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楼主:童梦	奶酪——发酵剂篇 [复制链接]

发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	46^# 字体大小: t T 发表于 2006-11-02 17:51 \|只看楼主这是Danlac公司提供的一份关于选择合适干酪发酵剂的材料 [此贴子已经被作者于2006-11-2 17:51:52编辑过] 附件:您需要登录才可以下载或查看附件。没有帐号? 注册


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	47^# 字体大小: t T 发表于 2006-11-03 22:16 \|只看楼主 Starter Cultures and Media from Danlac The starter culture has crucial roles to play during all phases of the cheesemaking and maturation process. As the culture grows in the milk, it converts lactose to lactic acid. This ensures the correct pH for coagulation, in the press and in the final cheese curd. It also secures the final moisture level and yield in the cheese. During ripening, the culture enzymes have to give a balanced aroma, taste, texture, surface appearance and if required, eye formation. Given the importance of the starter culture to the character of the final product and to production economics, it is vitally important to choose the right starter. We can supply virtually any specific need from our broad product range and we can work with you to customise a brand-new formulation.


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	48^# 字体大小: t T 发表于 2006-11-03 22:19 \|只看楼主 Starter Cultures Mesophilic Cultures Mesophilic starter cultures are used for the production of fermented milk products as well as fresh cheese, soft cheese, semi-hard cheese, hard cheese and butter Thermophilic Cultures To make it easier to differentiate the starters in our extensive range of thermophilic cultures, we have summarized them into two overviews/font> Thermophilic I - Single Species Cultures Lactobacillus, St. thermophilus, Probiotic cultures. Thermophilic II - Multiple Species Cultures strong acidifying mild MSK - used for the production of yoghurt, hard cheese, and soft cheese


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	49^# 字体大小: t T 发表于 2006-11-03 22:20 \|只看楼主 Media Danisco Cultor media and bioactivators improve the growth and activity of bulk starters and thereby reduce the incubation time of both it and the product. In many cases the amount of the innoculant may be decreased. The use of these media promotes greater production stability and safety. Bacteriophage development is inhibited by the media, which bind Ca++ ions that are necessary for bacteriophage development.


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	50^# 字体大小: t T 发表于 2006-11-03 22:20 \|只看楼主 Mould Moulds are used in the milk processing industry mainly for cheese ripening. They grow in the form of a cell unit, the mycelium. With the help of enzymes they contribute to the breaking down higher molecular compounds to smaller molecules which they can exploit. Specific proteolysis and lipolysis of the different moulds result in the formation of characteristic flavours and influence the consistency of the cheese considerably. Moulds grow under aerobic conditions; i.e. they require oxygen for their development.


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	51^# 字体大小: t T 发表于 2006-11-03 22:21 \|只看楼主 Surface/Protective & other Brevibacteria linens and similar are an important component of the so-called red-smear flora. They are used for the production of red-smear and Saurmilch cheese (set milk cheese) and as a supplement culture for white mould cheese and Croute Mixte cheese.


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	52^# 字体大小: t T 发表于 2006-11-04 22:48 \|只看楼主下载：danlac商品选购指南 Danlac products selector 附件:您需要登录才可以下载或查看附件。没有帐号? 注册


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	53^# 字体大小: t T 发表于 2006-11-04 22:54 \|只看楼主 ◎Danlac商品详细信息 Classic cultures ◎Probat 222 (DL-Mix M FZ 2-22) LYO 500 DCU 价格：$57.00 Freeze-dried culture for direct inoculation of up to 5,000 L. or 1320 gal. process milk Type: Undefined, mesophilic multiple-species DL-culture (MK) Composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Leuconostoc mesenteroides subsp. cremoris Product properties: Fast acidifying culture for the production of cheese, fresh cheese, fermented milk products, sour cream & cultured butter. Due to its fast citrate fermentation, the culture forms a medium flavour (diacetyle) and very fast large amounts of CO2. Great for making cream cheese, chevre, gouda, quark, sour cream and cultured butter [此贴子已经被作者于2006-11-4 23:12:23编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	54^# 字体大小: t T 发表于 2006-11-04 22:56 \|只看楼主 ◎Probat 505 (Bulk set HM 1000) - Havarti 价格：$38.35 Freeze-dried culture for the production of 500 - 100 ltr. bulk starter (BS) (130 - 264 gal.) Type Undefined, mesophilic DL - multiple-species-culture (MK) Composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Leuconostoc mesenteroides subsp. cremoris Product properties: Very robust culture with slow to medium fast acidification for the production of cheese, fresh cheese, fermented milk products and ripened cream butter. It forms lactic acid. It shows a strong flavour formation (diacetyl) almost without acet-aldehyde and very fast formation of large amounts of CO2 due to the very fast citrate fermentation. Compared to Probat M1, Probat M4 and Probat 404, the scalding temperature for Probat 505 must be slightly lower (< 38 °C). Great for making Havarti cheese. Ask for recipe togeter with order. [此贴子已经被作者于2006-11-4 23:14:08编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	55^# 字体大小: t T 发表于 2006-11-04 22:59 \|只看楼主 ◎Probat M 4 HM LYO Bulk 1000 L. 价格：$38.35 Freeze-dried culture for the production of 500 - 1,000 l bulk starter (BS) Type: Undefined, mesophilic DL - multiple-species-culture (MK) Composition font color="#aa5555">Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Leuconostoc mesenteroides subsp. cremoris Product properties: Medium fast acidifying robust culture for the proction of cheese, fresh cheese, fermented milk products and ripened cream butter. It forms lactic acid. The fast citrate fermentation leads to the formation of a well balanced aroma (diacetyl) and to a fast formation of large amounts of CO2. Compared to Probat M1, Probat 505 and Probat 404, Probat M4 does not acidify to such a low pH, so this culture is especially suited for application in the production of soft cheese. Great together with Joghurt V 1 when making brie (half stabilized). Great for making buttermilk (high diacetyl) [此贴子已经被作者于2006-11-4 23:16:23编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	56^# 字体大小: t T 发表于 2006-11-04 23:03 \|只看楼主 Mesophilic Starter Cultures ◎Choozit 102 (Lc-Mix FO 2-01) LYO 500 DCU 价格：$50.50 Freeze-dried culture for the direct inoculation of up to 5000 L. or 1300 gal. process milk. Type: Defined, Mesophilic multiple-strain O-culture (ED) Composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Product properties: Mesophilic starter culture with fast acidification to a relatively low pH. It does not form any CO2 or aroma since citrate is not fermented. Compared to other O-cultures, the maximum scalding temperature tolerated by Choozit 102 is relatively high (approx. 42 ºC). Therefore this culture is particularly suitable for the production of cheese scalded at high temperature like Cheddar for example, but also for fermented milk, fresh cheese and Feta. Furthermore Choozit 102 remains quite active at low temperature and can be used for pre-ripening. Ask for more information on pre-ripening and benefits. [此贴子已经被作者于2006-11-4 23:16:58编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	57^# 字体大小: t T 发表于 2006-11-04 23:04 \|只看楼主 ◎Choozit 230 (G3 Mix 6) Bulk Set 1000 L. LYO 价格：$38.35 Freeze-dried culture for the production of bulk starter. Up to 1,000 L. or 265 gal. Type: O-culture Composition font color="#aa5577"> Lactococus lactis subsp. lactis Lactococus lactis subsp. cremoris Product properties: Medium fast acidifying mesophilic starter culture without formation of CO2 and aroma, due to the lack of citrate fermentation. Due to its complex composition Choozit 230 is very resistant to bacteriophase. Compared to Choozit Feta A it acidifies faster to a lower pH and can be subjected to higher scalding (cooking) temperatures. It can therefore be used for the production of e.g. higher cooked cheese and Feta. [此贴子已经被作者于2006-11-4 23:17:44编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	58^# 字体大小: t T 发表于 2006-11-04 23:06 \|只看楼主 ◎Choozit Alp (Alp Dip) LYO 100 DCU 价格：$13.00 Allround culture for all kinds of semi-hard and hard cheese and Pasta filata. Cheese with closed texture and good aroma. Freeze-dried culture for the direct inoculation of process milk. Type : Defined multiple species culture (MD) Composition : Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus lactis Product properties: Choozit Alp represent a medium to fast acidifying culture without citrate fermentation for the production of semi-hard and hard cheese. Choozit Alp has a higher proteolytic activity than purely Mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis, which improves taste in semi-hard and hard cheeses. Great for making Jarlsberg cheese with addition of Propionic acid bacteria. [此贴子已经被作者于2006-11-4 23:18:24编辑过]


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	59^# 字体大小: t T 发表于 2006-11-04 23:09 \|只看楼主 ◎Choozit Alp D (ALP DIP D) - LYO 100 DCU 价格：$13.00 Allround- culture with Lc. diacetylactis, suitable for semi-hard and hard cheese, if Gouda-like eye-formation or initial eye-formation is desired, as well as for cheese with large eye formation in combiantion with HOLDBAC YM-B Freeze-dried culture for the direct inoculation of up to 1,000 L. (260 gal.) process milk. Type: Defined multiple species culture (MD) Composition: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis biovar. diacetylactis Streptococcus thermophilus Lactobacillus helveticus Lactobacillus lactis Product properties: Choozit Alp D represent a medium to fast acidifying culture for the production of semi hard and hard cheese. Due to its slow citrate fermentation only CO 2 is formed slowly. Choozit Alp D has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis, which improves taste in semi-hard and hard cheeses. Great for making Maasdam or Leedam together with Holdbac YM-B cultures


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发送短消息 UID 197904 精华 3 查看公共资料搜索主题搜索帖子童梦组别版主帖子650 积分4408 威望3737 性别注册时间2006-10-12	60^# 字体大小: t T 发表于 2006-11-04 23:11 \|只看楼主 ◎Choozit Feta B (Feta U 3) LYO 100 DCU 价格：$13.00 Freeze-dried culture for the direct inoculation of process milk. Up to 1,000 Ltr. or 265 gal. Type: Defined multiple species culture (MD) Compositionfont color="#c4723c"> Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Streptococcus thermophilus Lactobacillus delbruskii ssp. Bulgaricus Lactobacillus helveticus Products properties: Medium fast to fast acidifying culture without citrate fermentation especially for the Great for production of Feta and salted white cheese. Amount of inoculation: 0.7 – 1.0 u / 100 Ltr. milk or 26 US gal. a comment from a client: I want to let you know it makes the best feta.


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