Supplier: Yogurt starter cultures, bulgarian yogurt starter, probiotics
Supplier: Probiotic, lactic acid bacteria, dairy starter culture, yogurt culture
Supplier: Probiotic, Lactic Acid Bacteria, Dairy Starter Culture, Yogurt Culture
Yogurt : ood product derived from milk inoculated with milk enzymes that transform lactose into lactic acid by fermentation, yogurt is a product appreciated by consumers of all ages, including those that aim to follow low-calorie and healthy diet regimens. Naturally, as for all other frozen or fresh milk based food products , even in the case of yogurt, the quality of the raw material used, and therefore the reliability of the supplier, make the difference. Choosing yogurt from all over Italy as well as cream , concentrated milk , cream, whipping cream and other dairy products from the Compagnia Lattiero Casearia di Roccafranca (BS) you will have the certainty of being able to count on ingredients for the pastry and ice-cream maker industry made in accordance with the most stringent food quality and safety standards, which are distributed worldwide in collaboration with specialized carriers. The yogurt processing process begins with the selection of ingredients, which are then mixed and homogenized. Then the heat treatment takes place, followed by inoculation of the culture and fermentation. Characterized by the typical sour taste and the creamy consistency, the whole and lean yoghurt is nutritious, detoxifying and characterized by a high nutritional power, so much so that it is also recommended as a support during antibiotic therapies. Its purifying properties make it a particularly important food for smokers - including those who want to quit smoking and former smokers - and for those who want to lose weight, as well as for children, the elderly and pregnant women who give a strong help against the onset of osteoporosis.
Nzac Cheese Powder provides a superior building block to promote flavour profiles in bakery products, snack foods, convenience meals, sauces and dressings. Ingredients Cheese Solids, Pasteurised Milk, salt, starter culture, enzymes, Milk Solids, salt, food acid (Lactic Acid) Nutritional Information per 100g Energy 2030kj Protein 25.2g Fat Total 28.3g - Saturated 19.2 Carbohydrate 32.5 - Sugar 30.3 Sodium 2720mg
Experience the farm-fresh difference of our Australian cream cheese. We craft our cream cheese with fresh milk & cream for a super smooth & soft texture that makes our cream cheese easy to use straight from the fridge. Our velvety soft cream cheese is expertly crafted at our specialist cream cheese site. Whether it's a sweet or savoury snack or for entertaining guests with a fresh homemade cheesecake, our Australian farm-fresh cream cheese will bring out the best in your next meal creation. 250g Spreadable Tub Excellent as a spread for breakfast, lunch or a quick snack any time of the day. Velvety smooth texture that makes it easy to spread on any sweet or savoury base. Ingredients: Milk, Cream (From Milk), Texturiser (Emulsifier (471), Milk Solids, Stabilisers (410, 412)), Salt, Starter Culture. Allergen Statement: Contains Milk Nutritional information Average Quantity per serving % Daily Intake* per serving Average Quantity per 100g SERVINGS PER PACKAGE: 10 SERVING SIZE: 25g Energy 310 kJ 4 % 1240 kJ Protein 2.2 g 4 % 8.9 g Fat - total - Saturated 7.1g 5.0g 10% 21% 28.3 g 20.0 g Carbohydrate - Sugars Less than 1.0g Less than 1.0g Less than 1% 1% 2.6 g 2.5 g Sodium 73 mg 3 % 290 mg
Supplier: Yogurt cultures
Lassi 100 ltr batch 100g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues and add 50 g stabilizer with sugar Total 150 g stabilizer have to add. Chaas/ buttermilk 100 ltr batch 150 g to 200 g stabilizer mix with circulate motion for 5 minutes same process continues. Yogurt/ Dahi 100 ltr batch 100 to 150 g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues.
Quality Mozzarella Cheese, Cheddar, Gouda, Edam Quality Analysis: For Human Consumption, Made from Whole Cowâ??s Milk, Salt, Starter Culture, Rennet & Blego natural coloring agent. Physical Analysis: Cheese flavor shall be clean acid and free from bitter flavors. Flavor is to be commensurate with age. Body and texture is to be commensurate with age. Color and condition: As white as possible. Chemical Analysis: Moisture % 43% max FDW % 45% approx PH at 3 weeks 5.5 â?? 5.8 max PH at 24 hours 5.5 â?? 5.8 max Salt % 1.5% max Color White, or very pale cream Contact Us For More Information Product Type Cheese Type Semi Hard Cheese Cheese Type mozzarella cheese Processing Type Sterilized Origin Cattle Certification HALAL, IMO, KOSHER Fat Content 45-48 % Shelf Life 24 Months Weight 10 KG Additives Customers Demands
