Webshop
My page
to facilitate the necessary functions for a web-shop,
 See Product Group
|
 Read more about Cheese |
Add to cart
|
|
|
In stock 
|
Enzym til fødevarer. Må kun anvendes til smagsudvikling |
A medium-strong flavour developing enzyme made from kid goat.
The active enzymes in lipase assist breakdown of fats in the milk, converting them into glycerol and fatty acids - this is what contributes to development of the characteristic flavours we know in cheeses.
Add a pinch of lipase to every 8 litres of milk.
For optimal results, dissolve the lipase in a tiny bit of cold water a day in advance.
|
Loading...
Content
Contents: 5 g.
UsageLearn more about lipase here (opens in new window) DosageContents of 5 g is intended for 400 liter. Dosing cultures is easy using our spatula with microspoon. Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore refrigerated (do not freeze).
DocumentsFood stuff documents: Culture OverviewUse the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese. Read the introductory explanations first. This explains the basics you need to understand the range of possibilities. Read this firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic. The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result. Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste. For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product. Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... FactsCurrent storage information:
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
symbol to see the prices available for the culture. Clicking the
|
|
10/0
- Visitors: 1502149 - 1