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Title: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: jackdag on October 08, 2010, 05:37:38 AM

Hi everybody I'm now in Philippine for producing cheese, could anyone can told me if its possible to re culture the lactic acid (direct vat pouch) HRC Hensen the same way we re culture the lactic acid culture with butter milk, is it possible.

Thanks

Title: Re: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: linuxboy on October 08, 2010, 05:42:07 AM

Which one? They make something like 30 in FD-DVS format.

Title: Re: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: jackdag on October 08, 2010, 10:07:54 AM

Its R-704

Title: Re: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: linuxboy on October 08, 2010, 10:18:57 AM

Yes, that's a basic homofermentive culture, you can propagate it forward. Use a target incubation temp of 82-85F, and use or refrigerate when pH is 4.6.

Title: Re: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: jackdag on October 09, 2010, 02:01:28 AM

Thanks that what i tougth too, hehehe i was wondering why HRC Hensen say (please use the solution withiong 60-90 min)!!!!! ;D ;D

Title: Re: Manufactured DVI Freeze Dried Starter Culture - Reculturing?
Post by: linuxboy on October 09, 2010, 02:34:11 AM

Because if you wait longer, the concentration of the bacteria changes and so does your pH curve of the make. When using DVI you have to do it as instructed. mother culture is different.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Lactic Acid Starter Cultures => Topic started by: jackdag on October 08, 2010, 05:37:38 AM