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    Layofast

    Uploaded by

    Muhammad Usman Akram
    Lyofast Y 350 B is a freeze-dried yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. It produces very mild set and stirred yogurt with high viscosity. The culture is sprinkled directly into milk under aseptic conditions at recommended levels of 2.0-4.0 UC/100L for short set yogurt and 0.5-1.0 UC/100L for long set yogurt. The culture has a standard activity of 43°C for 7 hours to reach a pH of 4.5. It is packaged in aluminum pouches with a 12 month shelf life at 4°C or below and an 18 month

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    Layofast

    Uploaded by

    Muhammad Usman Akram
    313 views2 pages
    Lyofast Y 350 B is a freeze-dried yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. It produces very mild set and stirred yogurt with high viscosity. The culture is sprinkled directly into milk under aseptic conditions at recommended levels of 2.0-4.0 UC/100L for short set yogurt and 0.5-1.0 UC/100L for long set yogurt. The culture has a standard activity of 43°C for 7 hours to reach a pH of 4.5. It is packaged in aluminum pouches with a 12 month shelf life at 4°C or below and an 18 month

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    Lyofast Y 350 B is a freeze-dried yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. It produces very mild set and stirred yogurt with high viscosity. The culture is sprinkled directly into milk under aseptic conditions at recommended levels of 2.0-4.0 UC/100L for short set yogurt and 0.5-1.0 UC/100L for long set yogurt. The culture has a standard activity of 43°C for 7 hours to reach a pH of 4.5. It is packaged in aluminum pouches with a 12 month shelf life at 4°C or below and an 18 month

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    313 views2 pages

    Layofast

    Uploaded by

    Muhammad Usman Akram
    Lyofast Y 350 B is a freeze-dried yogurt starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus bacteria. It produces very mild set and stirred yogurt with high viscosity. The culture is sprinkled directly into milk under aseptic conditions at recommended levels of 2.0-4.0 UC/100L for short set yogurt and 0.5-1.0 UC/100L for long set yogurt. The culture has a standard activity of 43°C for 7 hours to reach a pH of 4.5. It is packaged in aluminum pouches with a 12 month shelf life at 4°C or below and an 18 month

    Copyright:

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    Lyofast Y 350 B

    M91Y350B/2/UK/0 Issue: 05/02/2009 Review: 2 of 01/09/2011


    1/2

    Description Lyofast Y 350 B consists of specifically selected strains of Streptococcus
    thermophilus producing EPS and a low content of Lactobacillus delbrueckii ssp.
    bulgaricus to ensure a uniform and controlled production of very mild set and stirred
    yoghurt with high viscosity.

    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
    Yoghurt, short set 2.0-4.0 Yoghurt, long set 0.5-1.0


    Rotation The recommended rotations are Y 352 B/Y 356 B.

    Acidification
    information
    Standardised laboratory acidification test is conducted in milk powder, reconstituted at
    10%, at defined temperature.
    Acidification profile: inoculation level corresponding to 1 UC per 100 litres milk.
    Standard activity: expressed as temperature/time/pH relations: 43C/7.0 hours/pH 4.5 0.15.


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

    Optimal temperature for growth 43 C Urease activity +
    Acidification capability pH 4.2 Texture formation 3.5 1 sec/g
    Aroma formation for yoghurt +(+)
    Post-acidification pH 0.3


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



    Lyofast Y 350 B

    M91Y350B/2/UK/0 Issue: 05/02/2009 Review: 2 of 01/09/2011
    2/2

    Package data The freeze-dried culture is packed in waterproof and airproof aluminium pouches.
    Lyofast Y 350 B is available in 10 and 50 UC.

    Shelf life 12 months when stored at or below 4C, 18 months wh en stored at or below -18C.
    The shelf life includes up to 14 days of shipment at temperatures below 30C.

    Heavy metal
    specification
    Pb (lead)
    Hg (mercury)
    Cd (cadmium)

    < 1 ppm
    < 0.03 ppm
    < 0.1 ppm




    Microbiological
    specification
    Bacillus cereus
    Coagulase positive staphylococci*
    Enterobacteriaceae
    Escherichia coli

    Listeria monocytogenes*
    Moulds & yeasts
    Salmonella spp*

    <100 CFU/g
    <10 CFU/g
    <10 CFU/g
    <1 CFU/g
    Not detected in 25 g
    <10 CFU/g
    Not detected in 25 g

    Method: Sacco M10 (1)

    Method: Sacco M11(2)

    Method: Sacco M2 (3)

    Method: Sacco M27 (4)

    Method: Sacco M13 (5)

    Method: Sacco M3 (6)

    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 90/220/EEC. 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, wheat, 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
    Kosher approval
    Sacco S.r.l. is UNI EN ISO 9001:2008 certified since 1998. Sacco cultures are
    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.

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