Author Topic: Frozen Pellets vs freeze dried - Starter/adjunct culture question  (Read 238 times)

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, ON, Canada
  • Posts: 659
  • Cheeses: 49
  • Default personal text
I received some Holdbac LC a while ago and it came in frozen pellet form. All the other starter or adjunct cultures I have used have been the frozen "flakes".

My question is ; the pellets are a bit large and are very hard, do they need to be crushed before adding to milk, or will the pellets soften and dissolve when hydrating on top of the milk? I've been crushing them, but I'm wondering if I'm just killing the cultures by doing so.
- Eric


Guests, join the CheeseForum.org community to remove this ad.


Offline Sailor Con Queso

  • Old Cheese
  • *****
  • Location: Kentucky
  • Posts: 2,539
  • Cheeses: 127
    • Boone Creek Creamery
Re: Frozen Pellets vs freeze dried - Starter/adjunct culture question
« Reply #1 on: July 08, 2014, 12:12:59 PM »
You will not kill bacteria by crushing them, but it is completely unnecessary.

FYI - the frozen pellets are not meant to be kept at normal freezer temperatures.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
www.boonecreekcreamery.com

Offline Spoons

  • Sailing The Seas of Cheese
  • Old Cheese
  • *****
  • Location: Ottawa, ON, Canada
  • Posts: 659
  • Cheeses: 49
  • Default personal text
Re: Frozen Pellets vs freeze dried - Starter/adjunct culture question
« Reply #2 on: July 08, 2014, 01:28:35 PM »
You will not kill bacteria by crushing them, but it is completely unnecessary.
Thanks Sailor!

Quote
FYI - the frozen pellets are not meant to be kept at normal freezer temperatures.
I went back to see the technical sheet. You're right. The life of the bacteria is only 8 months form the production date stored normal freezer temp. Very short life span.
- Eric