Description
- The Starter Cultures GENESISTM for cheeses are optimized complex of selected strains of lactic acid microorganisms.
- Sources for isolating strains included in the starter cultures are: raw milk produced from the High Mountain Eco-Clean regions in Bulgaria, organic plants and herbs, original homemade Bulgarian milk products, prepared by using traditional recipes with raw milk.
- The strain composition are matched with the necessary qualities for the latest technological requirements of the product, for which they are designed.
- GENESISTM strains are not genetically modified.
- GENESISTM Starter Cultures for cheeses are freeze-dried bacterial concentrates with minimum 1 x 1010 CFU per gram.
- They are applied as mother cultures or used directly as bulk starter culture. They have good solubility, high adaptation, a short cell reactivation period, a successful start of the fermentation process.
- GENESISTM Starter Cultures for cheeses are packed in laminated, triple-layered pouches.
- GENESISTM Starter Cultures can preserve their specification qualities for up to a year, if stored in temperatures between 0 an 10 °С.
Purity:
| Coliforms (ISO 4831,ISO 4832) | CfU/g; MPN | Absent |
| Salmonella species (ISO 6579) | в 25,0 g | Absent |
| Staphylococcus aureus (6888-1-3) | CfU/g; MPN | Absent |
| Listeria monocytogenes (ISO 11290-1) | в 25,0 g | Absent |
| Дрожди и плесени (ISO 7954) | CfU/g | < 5 |
Chemical standarts:
| Pb | < 1,0 mg/kg | Cd | <0,20 mg/kg |
| Hg | < 0,03 mg/kg | Cu | < 1,00 mg/kg |
| As | < 0,20 mg/kg | Zn | < 1,00 mg/kg |
