NDN C-55 ®

(NDN BAC FREEZE-DRIED CULTURE for white brined cheese)
 
General information: Culture from defined thermophilic lactic acid bacteria for production of white brined cheese from cow and goat milk.
Composition: Streptococcus thermophilus 4 strains.
Lactococcus lactis.
Application: - for preparation of bulk starter;
- DVS application.
Shelf life and storage: 12 months at - 18°C.
Cells concentration: Lactic acid bacteria (CFU) - min. 2,5x1010/g.
Microbiological Data: Enterobacteriaceae: negative 1g. FIL - IDF 73B:1998.
Yeast and mould: negative 1g. FIL - IDF 94B:1990.
Staph. aureus: negative 10g. FIL - IDF 145A:1997.
Salmonella: negative 25g. FIL - IDF 93B:1995.
Product properties: - fast acidification;
- mild aroma;
- hard structure.
 
The quality of the cultures is determined according to International Dairy Standards IDF 146:1991; IDF 149 A: 1997.
Technical data:
- Skimmed milk 9% (free of inhibitors).
- Heating 72°C ± 2°C - 15min.
- Incubation 35°C ± 2°C.
The results from the quality control lab test should be used as guidelines. However, in practice the results will depend on the type of product and technology used.