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FROZEN CONCENTRATED CULTURES.

LES CULTURES CONCENTREES CONGELEES.

Author(s) : MARUEJOULS A., CAIGNIET A.

Type of article: Periodical article

Summary

AT PRESENT, IN FRANCE, 45% OF ALL TYPES OF CHEESE ARE MANUFACTURED WITH FROZEN CONCENTRATED CULTURES. IN THE U.S.A., ALL CHEESE PRODUCTS ARE SEEDED WITH SUCH CULTURES (70% FOR STARTER TANKS, 30% FOR DIRECT SEEDING). THE AUTHORS SHOW THE ADVANTAGES AND DRAWBACKS OF THESE CULTURES AND DETAIL THEIR CONDITIONS OF USE, AFTER FREEZING IN LIQUID NITROGEN AND STORAGE IN NITROGEN VAPOUR. PRIOR TO SHIPMENT THEY ARE PACKAGED UNDER DRY ICE TO BE DELIVERED WITHIN 24 HRS, OR WITHIN 48 HRS IN EXCEPTIONAL CASES. THE AUTHORS LIST THE AVAILABLE FROZEN CONCENTRATED CULTURES OF MESOPHILIC AND THERMOPHILIC BACTERIA, WHOSE VARIETY AND NUMBER ENABLE ONE TO SOLVE MOST PROBLEMS RAISED AT PRESENT BY USERS. WHILE THE COST OF CULTURES IS EASILY ESTIMATED, IT IS MORE DIFFICULT FOR THAT OF ONE LITRE OF STARTER ; IS MAY BE ABOUT FF 1.20 TO 1.50. G.G.

Details

  • Original title: LES CULTURES CONCENTREES CONGELEES.
  • Record ID : 1984-1082
  • Languages: French
  • Source: Tech. lait. - n. 976
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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