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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: Spoons on July 08, 2014, 03:01:35 PM

Title: Frozen Pellets vs freeze dried - Starter/adjunct culture question
Post by: Spoons on July 08, 2014, 03:01:35 PM

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.

Title: Re: Frozen Pellets vs freeze dried - Starter/adjunct culture question
Post by: Sailor Con Queso on July 08, 2014, 05:12:59 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.

Title: Re: Frozen Pellets vs freeze dried - Starter/adjunct culture question
Post by: Spoons on July 08, 2014, 06:28:35 PM

Quote from: Sailor Con Queso on July 08, 2014, 05:12:59 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.