Lyofast ST 081

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Lyofast ST 081

Description Lyofast ST 081 consists of specifically selected strains of fast fermenting


Streptococcus thermophilus to ensure a uniform and controlled production of
fermented milk, soft cheese, and hard cheese.

Application Sprinkle the culture powder directly into process milk under aseptic conditions ensuring
that the culture is well dispersed by gentle stirring. The following may be used as
inoculation guidelines:

Product UC/100 l Product UC/100 l


Fermented milk 0.5-1.0 Mozzarella 0.5-2.0
Hard cheese 0.5-1.0

Acidification Standardised laboratory acidification test is conducted in milk powder, reconstituted at


information 10%, at defined temperature.
Acidification profile: inoculation level corresponding to 1 UC per 100 litres milk.
Standard activity: expressed as temperature/time/pH relations: 37°C/4.30 hours/pH 5.2 ± 0.1.

Culture Data are obtained under standardised laboratory conditions, and consequently, should
information be considered as guidelines.

Optimal temperature for growth 34-45 °C Scalding temperature Max. 53°C


Acidification capability pH 4.2 Post-acidification ∆ pH 0.3
Urease activity + Aroma formation for yoghurt +(+)

Storage Unopened pouches should be kept at or below -18°C.

Package data The freeze-dried culture is packed in waterproof and airproof aluminium pouches.
Lyofast ST 081 is available in 10 and 50 UC. The packaging materials food grade.

M91ST081/0/UK/0 Issue: 29/02/2012 Review: 0 of 29/02/2012 1/2


Lyofast ST 081
Shelf life 18 months when stored at or below -18°C. The shelf life includes up to 14 days of
shipment at temperatures below 30°C.

Heavy metal Pb (lead) < 1 ppm


specification Hg (mercury) < 0.03 ppm
Cd (cadmium) < 0.1 ppm

Microbiological Bacillus cereus <100 CFU/g Method: Sacco M10 (1)


specification Coagulase positive staphylococci* <10 CFU/g Method: Sacco M11(2)
Enterobacteriaceae <10 CFU/g Method: Sacco M2 (3)
Escherichia coli <1 CFU/g Method: Sacco M27 (4)
Listeria monocytogenes* Not detected in 25 g Method: Sacco M13 (5)
Moulds & yeasts <10 CFU/g Method: Sacco M3 (6)
Salmonella spp* Not detected in 25 g Method: Sacco M12 (7)

* Analysed on regular basis. All analytical methods are available upon request.
(1)ISO 7932; (2)ISO 6888-1-2; (3)ISO 215281-2; (4)ISO11866-1-2/IDF 170-1-2; (5)ISO 11290-1-2; (6)ISO
6611/IDF 94; (7)ISO 6785/IDF 93;

GMO The microbial strains are not genetically modified (GMO) in accordance with the
European Directive 2001/18/CE. The strains are isolated from natural sources. The raw
materials used are also GMO free in accordance with Regulation (EC) No. 1829/2003
and Regulation (EC) 1830/2003. Statement available upon request.

Allergens The raw materials used are generally based on dairy ingredients. All materials are free
of the following components and their derivates: peanut, tree nut, sesame, egg, fish,
shellfish, mollusc, crustacean, sulphite, cereals containing gluten, celery, mustard, soy
and lupine. Statement available upon request.

Safety information Material Safety Data Sheet available on www.saccosrl.it

Certificate Lot certificate available upon request.

ISO Sacco S.r.l. is UNI EN ISO 9001:2008 certified since 1998. Sacco cultures are
Kosher approval generally Kosher approved except for surface ripening cultures.

Service Please contact your distributor for guidance and instructions for your choice of culture
and processing. Information about additional package sizes and sales units is also
available upon request.

Liability This information is based on our knowledge trustworthy and presented in good faith. No
guarantee against patent infringement is implied or inferred.

M91ST081/0/UK/0 Issue: 29/02/2012 Review: 0 of 29/02/2012 2/2

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