Dosage and pack size
· Large size (20 Doses) will inoculate up to 1,000 to 5,000 litres of milk (foil sachet)
· Small size (6 Doses) will inoculate up to 150 to 800 litres of milk (screw cap bottle).
· Dosage can vary. Increased dosage will lead to increased flavour development. It is a personal preference. Add ½ to 2 drop spoons to 8 litres of milk depending on level of flavor development required. Acidity levels are not affected with increase dosage.
Types of Cheese PP 79 can be used in the following
PP79 contains two Non Starter Lactic Acid Bacteria (NSLAB). The cultures in PP 79 are part of the lactobacilli family and can be used for any variety of cheese, from soft to medium to hard. It can also be used in creams and lactic styles of cheese. These NSLAB are found in raw milk, they are good survivors of the cheesemaking process and flourish during the maturation stage. They produce a range of flavours depending on the cheese making and maturation process and influence the final texture and flavour of the cheese.
Description
· PP 79 contains Lactobacillus plantarum and Lactobacillus rhamnoses.
· These two cultures are found in many raw milk cheeses incuding in Camembert, Blue Vein, Fresh Soft Cheese, Comte, Beaufort, Parmigiano Reggiano and Gruyere.
· The lactobacilli take over the maturation process once the lactic starter cultures die off during maturation. They commence production of numerous aromatic compounds such as formic acid, ethanol, acetic acid, diacetyl, acetaldehydes…
· The combination of these two cultures is the production of fruity-yeasty flavours but also some savory/umami flavour. Due to the degradation of the amino acid, you will also get some raw milk flavour development and the breakdown of the body of the cheese during aging.
Cheesemaking tips for getting the best from this culture
· PP 79 does not like exposure to oxygen, so it grows well within the paste of the cheese and not on the surface of the cheese.
· Lactobacillus plantarum and Lactobacillus rhamnoses assist with flavour development long after the lactic cultures die off. This reduces maturation time, especially for aged cheeses. The maturation time is reduced by breaking down peptides that have been degraded by the lactic cultures. This is especially important for aged cheeses.
· Growth optimally between the temperatures of 20°C and 45°C, so can be used in both mesophile and thermophile recipes.