Description
| Context of Use | Method of use and dosage |
| Fermented milk drinks and desserts (kefir, curdled milk, ryazhenka, sensor, yogurt, etc.) |
Adding into the volume to reduce microbial contamination of the ingredients and avoid of force major during transportation and storage. The ratio is 0.4- 0.6 g per 1 kg of the finished product (400- 600 g of the additive per 1 t of the mixture) before pasteurization. |
| When adding 0.5 g of the additive per 1 litre of the raw mixture before pasteurization, in course of production of ryazhenka and sweet sensor, in 3 days at a storage temperature of +36oC in the thermostat, no changes in organoleptic parameters were detected, mould remained suppressed. The pack of the reference flow sample was swollen, and its content under the lid was covered with mold. |
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| Sour cream and sour cream products, cream |
Adding into the volume to reduce contamination of the ingredients, shelf life extension. The ratio is 1-1.5 g per 1 kg of the finished product (1,000-1,500 g of the additive per 1 t of the finished mixture) before pasteurization. |
| Having been added 1 g of the additive into 1 l of sour cream, the sour cream with a standard shelf life of 15 days remained eatable within 22 days. Packaging cups are also a possible source of pathogenic microflora transfer; they were additionally treated with a solution of “Deztin” in the ratio of 1:50 (1 kg of the concentrate per 50 l of water) |
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| Soft and semi-hard cheeses, cream cheeses, mixtures for producing brined cheeses |
Adding into the volume to reduce microbial contamination of the ingredients and avoid of force major during transportation and storage. The ratio is 1 g of the additive per 1 kg of the product (1,000 g per 1 t of the finished mixture), at the stage of primary mixing of ingredients |
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