奶酪——发酵剂篇 [复制链接]

◎Choozit RA 24 LYO 125 DCU                   价格：$20.00

Works like Choozit 801 (Cheese Mix 1 - discontinued).

Contains Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus

Application: Semi-hard cheese with closed texture and semi-hard cheese with single eyes. This starter culture is especially suitable for cheese which is cooked (scalded) at > 38 C (100 F) due to its content of St. thermophilus. Semi-hard cheese have a fine aromatic taste and are less bitter.

Surface / Protective and other cultures
    

◎Holdbac LC (LC 705) LYO 100 DCU                          价格：$13.00
  

Licenser : VALIO, Finland

Description: Freeze-dried starter culture

Type: Thermophilic single-strain culture (EE)

Composition: Lactobacillus rhamnosus (Probiotic)

鼠李糖乳杆菌，也就是大名鼎鼎的LGG（VALIO公司，芬兰），

国产的伊利酸奶采用LGG作为益生菌，这里，它是作为保护性发酵剂，

使干酪不被其它杂菌污染

Products properties: Homefermentative protective culture with very slow acidification. Holdbac LC forms lactic acid and decomposes small quantities of citrate to diacetyl and acetoin. It is very risistant to salt.

As proved, this culture inhibits growth and activety of undesired microorganisms in a biological way (depending on strain and species), e.g. leuconostoc, heterofermentative lactobacilli and enterococci.

Great in Feta with Choozit Feta B and in Swiis Cheese to avoid cracks in eyes (holes).

For up to 1,000 L. or 264 gal. milk

HOLDBAC LC was found to be an interesting adjunct culture and was reported to have a positive effect on the cheese flavour and texture.
Some results indicate that it has the potential to compete with enterococci in the cheese matrix,

[此贴子已经被作者于2006-11-5 21:54:22编辑过]

下载：LGG益生菌资料

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◎HOLDBAC YM-B (Bio-Profit) LYO 100 DCU                   price: $13.00  

Holdbac YM-B inhibits undesired micro-organisms in a biolotical way, e.g. yeast, mould and hetero fermentative lactobacilli.

The efficiency depends on strain and species and is influenced be the extent of the contamination.

Fermented milk products (e.g. yoghurt), quark , Mozzarella use 10 - 15 u / 100 kg of final product.

Feta, Large-eyed cheese & Emmental 0.5 - 2 u / 100 L. of vat milk.

Composition: Lactobacillus rhamnosus & Propionibacterium freudenreichii ssp. shermanii

Added together with regular starter cultures.

Great for Latin fresh cheeses.

Used for Swiss cheese (contains propioni bacteria) together with St. therm H and Lb. helv. 7 to make excellent Swiss cheese.

Ask for recipes.

Not yet established a mode of application for mould prevention on semi hard or hard cheese via HOLDBAC cultures. The tool of choice is still Natamax cheese gel.

[此贴子已经被作者于2006-11-5 22:12:17编辑过]

Thermophilic I                     

◎Choozit Helv A (Lb. helveticus 7) 2 D LYO         价格：$22.00

Freeze-dried culture for direct inoculation of process milk.

Composition : Lactobacillus helveticus（瑞士乳杆菌）

A very robust thermophilic culture. Due to its high proteolytic activety this culture can especially be applied as supplement culture for the production of hard cheese with strong aroma.

Also try it in your Mozarella / Filata to speed up sliceability. Faster payback in your Mozzarella and other cheese production.

Great in Cheddar with an O-culture and Choozit Helv. D

Ask for more information as Choozit Helv. D is only available as PELLET DIP (frozen).

Ask for instructions.

Thermophilic II

 ◎Yo-Mix 401 LYO 50 DCU - Mild Yogurt              价格：$7.25 

Mild yogurt with low post-acidification and high viscosity. pH does not decrease below 4.00 during storage of final product. Addition of sugar and aroma can be decreased due to low post-acidification. Certain suctumer could even reduce addition of skimmilk powder by 0.5 %

Freeze-dried culture for direct inoculation of process of up to 500 L. milk. (125 gal.)

Type: Defined, thermophilic multiple-species culture.

Compositionfont color="#a25e5e"> Streptococcus thermophilus
Lactobacillus delbruckii subsp. bulgaricus

嗜热链球菌

德氏乳杆菌保加利亚亚种

Product properties: Mild acidifying yoghurt culture forming polysaccharide and lactic acid. The strong viscosity formation results in a very creamy products.
This property can even be intensified by long time acidification.

Yo-Mix 401 is particularly suitable for application in set yoghurt and stirred yoghurt production.

◎YO-Mix 532 (Yoghurt 709) Bulk Set LYO 1000 L.     价格：$34.75

Freeze-dried culture for making 200 - 1,000 l.(50 - 265 gal.) bulk starter. Can also be used as direct set (DIP)

Type:Undefined, thermophilic multiple species culture (MK)

Composition: Streptococcus thermophilus
Lactobacillus delbruckii subsp.
bulgaricus.

Product properties: A traditional and very fast acidifying yoghurt culture. Stands out for high risistance to bacteriphases, its strong aroma formation as well as the formation of short and set structures in the product.

Can also be used for production of cheese.(Labneh)

Great for production of Mozzarella Cheese, hard cheese and Feta (used in Turkey and Greece for Feta)

◎YO-Mix 601 - LYO 50 DCU - pack of 10              价格：$66.00 

Freeze-dried culture for the direct inoculation of up to 500 L. (130 gal.) process milk. Before called Yogurt V 1.

Type: Undefined, thermophilic multiple species culture. (MK)

Composition: Streptococcus thermophilus
Lactobacillus delbruckii subsp. bulgaricus

Product properties: YO-Mix 601 represent a fast and strongly acidifying traditional yoghurt culture. This culture forms lactic acid, a large amount of polysaccharides as well as a medium to strong yoghurt aroma.

YO-Mix 601 gives a very creamy, full-bodied yoghurt with high viscosity         

◎YO-Mix 621 (Yoghurt V 2) Bulk Set LYO 500 L.              价格：$30.85

Freeze dried culture for production of bulk starter.
Makes up to 500 l or 130 gal. Can also be used as derect set.

Composition: Streptococus thermophilus
Lactobacillus delbruckii subsp.
bulgaricus

YO-Mix 621 represent a strong and fast acidifying yoghurt culture. A medium aroma and a large amount of polysaccharides, thus producing a very creamy and highly viscous fermented milk product without being ropy. Can be used together with YO-Mix 401
(9 : 1) gives extra body. (When not using stabilizers then use this combination)

Mould & yeast cultures   霉菌和酵母发酵剂

◎Choozit Geo 17 LYO 2 D             价格：$8.50

地霉

A key agent in the ripening of cheese, Geotrichum implants very rapidly on the cheese surface (first) and has a synergistic effect on the implantation (with the yeast) of Penicillum candidum.

Usage levelsbr/>
Brie type 2 doses / 1,000 l. of milk
Camembert type 2 doses / 1,000 l. of milk
Ultra filtrated cheese 1 - 2 doses / 1,000 l. of milk
Blue veined cheese with 1 - 2 doses / 1,000 l. of milk
white surface

Ask for spec. sheets with order

[此贴子已经被作者于2006-11-6 12:00:17编辑过]

有些发酵剂信息我就不翻译了，和以前的东西大同小异

请下载金山词霸2005专业版辅助阅读！

◎Choozit KL 71 LYO 2 D                价格：$18.00

Yeast for des-acidification in cheese making and aroma development.

Usage levels: ripened cheese 2 doses / 1,000 liter of milk.
The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired.

Composition: Kluyveromyces lactis

乳酸克鲁维酵母

Propertiesbr/>- Development potential of KL 71 LYO 2 D in the cheese maturation environment.
- Rapid neutralisation capability, aroma development and enzymatic activety.
- KL 71 LYO 2 D is compatible with other desirable flora during cheese making.
- Carbohydrate metabolism assimilation of sugar (strickt aerobic),
- Protein metabolism: caseolytic and aminopeptidasic activety, yielding peptides and amino-acids.
- Lipid metabolism: degration of triglycerides.

◎Geotrichum candidum 2 - 1 liter liquid               价格要向公司咨询

白地霉

In the following you will find our Geo. candidum 2 liquid 1-l-bottle and Geo. candidum 3 liquid 1-l-bottle, which are used for ripening Sauermilch cheese and also together with P. candidum for the production of soft cheese such as Brie and Camembert.

Due to its proteolytic and lipolytic activity Geo. cand. plays a significant role in the ripening process and greatly influences the appearance, structure and flavour of the types of cheese mentioned.

In red-smear cheese Geo. cand. helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Togther with Brevibacterium linens it produces the typical red and white surface found on Croute Mixte cheese.

The difference between type 2 and 3 we offer mainly is the appearance of the mycelium which is white and mould-like with Geo. cand. 2 and flat and yeast-like with Geo. cand. 3. Both types are applied for white mould cheese and Sauermilchkäse but type 2 as well for Croute Mixte cheese and type 3 for red-smear cheese and Viili (a typical Scandinavian fermented milk product).

The inhibition of other undesired moulds and deacidification ability of Geo. cand. 2 are higher if compared to Geo. cand. 3. Both have a fast growth rate (diameter of colonies on ME agar 12 d/24 °C and 10 °C and growth of mould layer on KB agar + 2 % NaCl/15 °C).

If you have any further questions in respect to the application of our cultures please do not hesitate to contact us.

Note: request for quote as shipping can vary.

◎Penicillium candidum - 20 dosis            价格：$17.75

（暂译为）白青霉

PC "C2" culture develop a very white cover and its growth is very homogeneous on all types of curd.
Its moderate proteolytic and lipolytic activety develop a well-balanced flavour.

Application: All white rind cheeses.
Growth rate: very fast freeze-dried pure culture

1. Rehydrate, to accelerate germination. Powder must be fully dispersed.

2. Add to vat milk before renneting and stir thoroughly.

A.This method (in vat milk) enhances the early growth of mycelium.
B. in brine bath
C. on cheese surface

ask for recommended dosage for your method.

[此贴子已经被作者于2006-11-7 21:23:19编辑过]

◎Penicillum roqueforti PJ DIP D 10           价格：$17.00

Freeze-dried culture for direct inoculation of process milk.

Composition: Penicilium requeforti  

娄地青霉

P. requeforti is a medium fast groving blue mould culture with a low proteolytic and high lipolytic activety.

Gives a dark blue-green marbled interior. Piquant aroma, slightly tough consistency, very little loose moisture and long shelf life. Can be combined with P. roqueforti PV for instance for Edelpilz type cheeses like Danablue or Roquefort. (used in ratio 3:1 PJ/PV)