KFB[1/2] - starter culture for kefir (for 1000 l of milk)

KFB[1/2] – a culture for kefir with the intended character

Kefir develops through microorganisms working together to acidify milk and build flavour, aroma and consistency. KFB[1/2] by Micromilk is a blend of bacteria and yeasts for direct milk inoculation, intended for kefir production.

The role of the culture in production

Culture selection is one part of fermentation management. Milk preparation, even distribution of the preparation and conditions specified by the recipe also matter. Match the dose to the milk volume and the process time and temperature to the chosen technology.

KFB1 and KFB2 have the same composition and differ in phage rotation. Gas and aroma production are each rated at three stars. Consider the blend properties when planning the character of the finished kefir.

• Gas production: ★★★
• Aroma production: ★★★

Composition

• Streptococcus thermophilus
• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Leuconostoc mesenteroides subsp. cremoris
• Lactococcus lactis subsp. lactis biovar diacetylactis
• Debaryomyces hansenii
• Kluyveromyces marxianus subsp. marxianus

Pack yield

The sachet contains 10 manufacturer doses, each for 100 litres of milk. The entire pack is sufficient for 1000 litres of milk.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Storage and transport

Keep in tightly closed packaging, protecting the contents from moisture. The product tolerates ambient temperatures during transport.

GMO declaration

The preparation is not a genetically modified organism and has not been produced from genetically modified organisms as defined in Regulations (EC) No 1829/2003 and 1830/2003.