Dairy Products

Our lactic acid bacteria/ yogurt cultures are developed in a cooperation with relevant partners from our agriculture network. For your convenience we have listed according specifications below.

Please don´t hesitate to request further information for your purchase. 

STARTER CULTURE DESCRIPTION:

YOMAK-PREMIUM is a mixed lactic starter culture concentrated and freeze-dried.

DOSAGE AND APPLICATION:

Recommended dosage: 1U-3U for 100L of milk. (1U= One unit of acidification)

Sprinkle the culture powder directly into process milk when the bottom of the vat is just covered with milk. Ensure aseptic conditions. Shake for some minutes to distribute the culture evenly.

PACKAGING:

The culture is supplied in aluminum/polyethylene packets containing a single dose for direct inoculation. The packaging net weight could vary between 5 and 150g. This weight variation is related to the acidification units in the packet.

STORAGE and SHELF LIFE:

It is recommended to keep it at a temperature of -18ºC, always in the original and unopened packaging.

24 months after the production date at a temperature of -18ºC in the original unopened packaging.

12 months after the production date at a temperatura of +4ºC in the original unopened packaging.

 

 

SPECIFICATIONS

Expected use

Yogurt. For foodstuffs manufacture.

Composition

Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus

Optimum growing temperature

38 – 44 ºC

Maximum working temperature

45 ºC

Gas production

Nul

Fermenting activity

5*

Viscosity

2*

Aroma

2*

Post acidification

Nul

Flowing

1*

Phage specific rotation

-

* In a rate of 1 to 5
 
ALLERGENS
Ingredients listed in annex to Regulation (EC) 1169/2011.

PRODUCT

+/-

Cereals that contain gluten and its derivative

products (wheat, rye, barley, spelt, kamut or any hybrid varieties of these)

-

Crustaceans and crustacean-based products

-

Eggs and egg-based products

-

Fish and fish-based products

-

Peanuts and peanut-based products

-

Soya and soya-based products

-

Milk and dairy products (including lactose)

+

Nuts: almonds, hazelnuts, walnuts, cashews, pecans, chestnuts, pistachios,

macadamia nuts, Australian walnuts and derivative products

-

Celery and its derivative products

-

Mustard and its derivative products

-

Sesame seeds and sesame seed-based products

-

Sulphurous anhydride and sulphites in

concentrations above 10mg/kg or 10mg/l expressed as SO2

-

Lupin seeds and lupin seed-based products

-

Mollusks and mollusk-based products

-

 
 

MICROBIOLOGICAL CHARACTERISTICS

 

PARAMETERS

RESULTS

METHOD

Enterobacteria

<10 cfu/g

NF V08-054

Enterococcus

<10 cfu/g

FIL 149A

Yeast and moulds

<10 cfu/g

Nf v08-059

Staphylococcus coagulase +

 

<10 cfu/g

 

Nf v08-057 1

Non LAB

<10 cfu/g

IDF 153:2002

Salmonella

Absence/25g

INT: N12/16 09/05

Listeria monocytogenes

 

Absence/25g

 

INT: N12/09-07/02

 

 

 

PRODUCT CHARACTERISTICS

Yes

No

           Use of raw ingredients not containing

 

 

undesirable substance residues in accordance with currentlegislation

X

 

           Use of raw materials that have been

 

 

subjected to ionization hygiene

treatment

 

Product obtained from GMO or deriviates

 

 

X

 

X

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Contact: Tel: +49 40 555 91 00 - E-Mail: info@makg.de