Square Mold
Square mould for feta cheese, brie and or cheddar about 500g or requiring a possible pressing (provide 2 moulds to stack them).
ST 071 – MOZZARELLA / PASTA FILLATA TYPE
Lyofast ST 071 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.
Y 082B – BULGARIAN STYLE
Lyofast Y 082 E consists of specifically selected strains of Streptococcus thermophilus and low content of fast fermenting lactobcilius delbrueckii ssp. bulgaricus with no to low EPS production.
Lyofast Y 082 E ensures a uniform and controlled production of traditional tasting , aromatic yoghurt with medium acidification. Nevertheless, Lyofast Y 082B is mainly used for the production of fresh cheese, soft cheese, and hard cheese. UC-001 For 100 Liter of Milk
Y 370E – DRINKABLE YOGHURT
Lyofast Y 370 E consists of specifically selected strains of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus both producing EPS.
Lyofast Y 370 E ensures a uniform and controlled production of traditional, aromatic, viscous yoghurt used for drinkable yoghurt, set and stirred yoghurt. UC-001 For 100 Liter of Milk
YAB 450BB – TRADITIONAL YOGHURT
Lyofast YAB 450 BB consists of specifically selected strains of Streptococcus thermophilus producing EPS, Lactobacillus delbrueckii ssp. bulgaricus added the probiotic strains Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis to ensure a uniform and controlled production of yoghurt. UC-001 for 100 Liter of Milk
NATURAL LIQUID RENNET 94L200
WalcoRen 94L200 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
NATURAL LIQUID RENNET 94L300
WalcoRen 94L300 is Natural rennet obtained only from veal abomasum.
The raw material is frozen and checked at originally. Coagulant-free rennet microbial, porcine pepsin and DNA recombinant chymosin. For this reason, this rennet suitable for cheese production AOC.
Natural rennet free from materials
colors, flavorings or other additives added. Used in the food industry for cheese making.
