Composition: Kefir grains microflora, kefir yeasts, lactic acid bacteria: Lactococcus lactis subsp., Leuconostoc sp., Lactobacillus sp., Streptococcus thermophilus.
Usage levels: Suggested dose: kefir 1 pouch / 1000 l vat milk.
The quantities of inoculation indicated should be considered as guidelines. Supplement cultures may be required depending on technology, fat content and product properties desired. We do not accept any liability in case of undue application.
Direction for use: Sanitize sachet with appropriate sanitizer before opening (blot dry with a paper towel if neccessary tp prevent clumping around sachet opening). Once sachet has been opened add culture directly to the pasteurized mix. Agitate approx. 20 minutes on low speed.
Recommended incubation temperature: 23 … 26 °C.
Storage: 12 months from date of production – 18°C.
Produced by: DuPont Danisco Niebüll, Germany
Certified by Halal and Kosher.