Legislature for the cheese BK-Ulich-5A. Price: 115 ₽. Reviews about the product-5. Buy in the store in Kursk ✓ installments 0% ✓ discount on the 1st order! ✓ 8 (930) 037-46-45

Legislature for cheese bk-uglich-5a

5 reviews 9584 sold 4 questions

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• DescriptionDescription
• Availability in the storeAvailability
• Shipping and paymentDelivery
• Reviews (5)
• Question-answer (4/2)Question-answer (4/2)

The mesophilic leaf for the cheese BC-Uglich-5A is designed to prepare semi-hard and soft varieties of cheese. Contains useful bacteria that prevent the reproduction of pathogenic microorganisms.

For what varieties is used

Used for cooking semi -hard cheeses : Poshekhonsky, Gauda, ​​Dutch, Edam, etc. It is also used in the manufacture soft cheeses : Philadelphia, Almeth, etc.

How to use a starter for cheese bk-uglich-5a

1. Pre-boil the milk for 3-5 minutes, then sharply coolate to 35-40 ° C.
2. After cooling, we immediately bring the starter, evenly scattering the powder on the surface of the milk.
3. After the fermentation of milk, mix it thoroughly, wait 15 minutes and mix again. Thus, we evenly distribute the leaven throughout the volume of milk.
4. Blaging occurs at a temperature of 35-40 ° C.

Dosage

• For the preparation of production fermented or cottage cheese and cottage cheese products-0.1 EA per 20-30 liters of milk.
• For the preparation of cheeses-0.1 EA for 4-5 liters of milk.

1 packaging is 0.1 EA (units of activity) or 0.8 g

Compound

• Lactococcus Lactis Subsp. Lactis (l)
• Lactococcus Lactis Subsp. Diacetilaactis (d)
• Leuconostoc Lactis or Leuconostoc Mesenteroides Subsp. Cremoris (b)
• Lactobacillus Plantarum (PP)

Storage conditions

Store in a cool place (up to 6 ° C) with a humidity of not more than 85%. Shelf life is 6 months.

Information on the technical characteristics, configuration and appearance of the goods is based on the latest available data from the supplier.

We deliver our goods throughout Russia and abroad. Delivery time to Kursk: 7-9 days. Our managers will select the most optimal for the buyer for delivery: courier, mail or pickup. The cost of delivery depends on the weight of the parcel and the address of the recipient. Find out the exact terms and cost of delivery by phone in Kursk 8 (930) 037-46-45 or a free phone 8 (800) 500-27-56. Read more about the delivery of goods

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Mon-Ft from 10:00 to 19:00, Sat-Sun from 09:00 to 17:00

If this product is not in the retail store, then we will deliver it to you by Russian post or courier service. Shipment – from the main warehouse from Kirov.

On the cost and terms of delivery: 8-930-037-46-45

How much milk is 1 bag designed? And how to make soft and hard cheese? What dosages are needed?

Julia October 28, 2019 12:33 am Reply

I bought a cheese for cheese in your store. Tell me, how to cook cheese from Zaglich-5a sourdough? The recipe on the site is not complete.

Mikhail September 29, 2020 20:18 Reply

Hello. Application for direct introduction of powder: 1. Remove the starter starting the starter and withstand at room temperature for 30-40 minutes. 2. Before opening the sourdough package, process the place of the future cut and scissors to open the bag 70% alcohol solution. 3. Swink on the surface of the prepared milk according to the standards of consumption for a specific product 4. Let dry leaven swell on the surface of milk for several minutes. 5. Mix 6. Spend for several minutes according to the recipe for a specific product 7. Add the Sychuzhny enzyme 8. Mix thoroughly until uniform distribution throughout the volume. When mixing, it is necessary to exclude foam formation of milk. Methods of application: 1. Direct introduction with preliminary activation ((in order to accelerate the propagation and development of microorganisms)-1 package 1 EA by 200-300 l) for activation into prepared milk or a nutrient medium, concentrates are introduced at the rate of 1 package (1 EA) on 1 liter of milk and mix thoroughly. For activation, you use sterilized at a temperature (121 ± 1 ° C) with exposure for 10-15 minutes or pasteurized at a temperature (95 ± 1 ° C) with exposure for 45 minutes a whole, degree or 10 %restored degreased milk, as well as milk with the addition of 0.2 % stimulant of lactic acid bacteria of actibact-uglich-M. The concentrate is activated at a temperature of 36–38 ° C for 3-4 hours. For the uniform distribution of bacterial cells throughout the volume of milk, milk should be additionally mixed with a concentrate 30-60 minutes after the start of activation. It is allowed to store an activated concentrate at a temperature of not higher than 6 ° C not more than 24 hours. 2. The non-permanent method of preparing production sourdough: (1 package 1 EA for 20,000-30000 liters of milk) 1 packet 1 EA is designed for 200-300 liters of milk. For the preparation of industrial sourdough, whole, low-fat or 10 %restored low-fat milk is used. Milk is pasteurized at a temperature (95 ± 1 ° C) with exposure for 45 minutes. At the same time, milk mixing should be carried out throughout the entire period of exposure. Pasteurized milk or nutrient medium is cooled to a temperature (30 ± 1 ° C). Milk fermentation is carried out immediately after cooling. It is not allowed to store the prepared for stirring of milk or a nutrient medium. It is allowed to prepare production leafing with sterile milk. Milk with concentrates is thoroughly mixed immediately and 30-60 minutes after application and withstand at a temperature of (30 ± 1 ° C) for 13-16 hours until the clot formed.Ready-made starter should be used immediately after fermentation in a non-chilled form or cooled and stored until use. The starter cooled to a temperature of 8–10°C is stored at this temperature for 24 hours after cooling. When the starter is cooled to 4–6°C, it is allowed to store it at this temperature for no more than 36 hours. Further addition: the finished production starter is diluted in a ratio of 1:100 (we take 1 l of the finished production starter and dilute it in 100 l of milk). Therefore, the dry sourdough concentrate is enough for 30,000 liters of milk to make cheese. Freezing of production sourdough is not allowed! Concentrate consumption: direct application – 1 sachet (1 EA) per 40-50 l of milk application of activated concentrate – 1 sachet (1 EA) per 200-300 l of milk preparation of industrial starter culture – 1 sachet (1 EA) per 300 l of milk

Anna Vladimirovna April 7, 2022 5:23 pm Reply

Good afternoon! Please correct the description of the use of sourdough. Milk for making cheese does not boil! it is pasteurized – up to a maximum of 72 degrees.

Andrew April 9, 2022 5:53 pm Reply

• st. Dzerzhinsky 41 operating mode

10:00 – 19:00 (Mon-Fri)
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open until 19:00

An enzyme to improve the taste of homemade cheese.

Product reviews 5

Comment Super Very good starter. We make cheese from goat's milk. Milk curdles very well. The cheese is delicious.

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Comment The sourdough is good It is convenient to work with the starter, you need to sprinkle it on the surface of the milk, let the dry starter swell on the surface of the milk for several minutes and mix.

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Advantages Convenient to use: you just need to spread the starter over the surface of the prepared milk.

Comment New taste I cooked feta cheese with this sourdough. This is my first experience with sourdough. I am satisfied. I have something to compare with: what I got is very similar to the cheese that I take from the farmer.

Did this review help you?

Advantages I introduced the starter into milk, just scattered it on the surface, and no problems, it works great

disadvantages it’s bad that a bag for 4-5 liters of milk. In order to get a head of cheese, you need at least 10 liters of milk and, accordingly, you won’t get by with one bag

Comment enjoy working with her I haven’t dealt with cheese for a long time and used other starter cultures before, but working with this product pleased me. And I was especially pleased with the result. The cheese has a wonderful taste. The photo shows the fruit of my efforts of three weeks of aging. I couldn't wait any longer, I really wanted to try it.

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Comment Bacteria for making cheese. In a bag of bacteria, which actually turn milk lumps into a cheese clot. Without them, only quick-cooking cheeses are obtained, and for cheeses where maturation is required, a sourdough must be used.

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We will charge up to 60 ₽ for a review!

Universal mushroom leaf containing a food pepsin, which is necessary for proper milking up.

On the website kursk .rdshop.ru you can: buy a leaven for the cheese of BK-Ulich-5A in an online store in Kursk at a favorable price of 115 rubles. The price is low, it is possible to pay for an order in cash upon receipt or online by bank card. Sale of goods in the category of cheesepiece with a guarantee.

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Mon-Ft from 10:00 to 19:00, Sat-Sun from 09:00 to 17:00

If this product is not in the retail store, then we will deliver it to you by Russian post or courier service. Shipment – from the main warehouse from Kirov.

On the cost and terms of delivery: 8-930-037-46-45

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• Ostrogozhsk
• Otradnoe
• Okha
• Okhansk
• Ocher
• Pavlovo
• Pavlovsk
• Pavlovsky Posad
• Pallasovka
• Partizansk
• Pevek
• Penza
• Pervomaisk
• Pervouralsk
• transportation
• Peresvet
• Pereslavl-Zalessky
• Pestovo
• Petrov Val
• Petrovsk
• Petrovsk-Zabaykalsky
• Petropavlovsk-Kamchatsky
• Petukhovo
• Petushki
• Pechora
• Pechory
• Pikalevo
• Pioneer
• Pitkyaranta
• Plavsk
• Plast
• Plyos
• Povorino
• Podolsk
• Podporozhye
• Pokachi
• Cover
• Pokrovsk
• Polevskoy
• Polessk
• Polysaevo
• Polar dawns
• Polar
• Poronaysk
• Porkhov
• Pokhvistnevo
• Pochep
• Pochinok
• Poshekhonye
• Pravdinsk
• Privolzhsk
• Primorsk
• Primorsk (Leningrad region)
• Primorsko-Akhtarsk
• Priozersk
• Prokopyevsk
• Proletarsk
• Protvino
• Chill
• Pugachev
• Pudozh
• Wasteland
• Puchezh
• Pushkino
• Pushchino
• Pytalovo
• Pyt-Yakh
• Pyatigorsk
• Rainbow
• Rainbow (Vladimir Region)
• Raichikhinsk
• Ramenskoye
• Rasskazovo
• Revda
• Dir
• Reutov
• Rzhev
• Rodniki
• Roslavl
• Rossosh
• Rostov
• Roshal
• Rtishchevo
• Rubtsovsk
• Rudnya
• Ruza
• Ruzayevka
• Rybinsk
• Fish
• Rylsk
• Ryazhsk
• Saki
• Salavat
• Salair
• Salekhard
• Salsk
• Saransk
• Sarapul
• Sasovo
• Satka
• Safonovo
• Sayanogorsk
• Sayansk
• Svetlogorsk
• Svetlograd
• Light
• Svetogorsk
• Svirsk
• Free
• Achigs
• Sever-Kurilsk
• Severobaikalsk
• Severodvinsk
• Severomorsk
• Severouralsk
• Seversk
• Sevsk
• Segezha
• Seltso
• Semenov
• Semikarakorsk
• Sengiley
• Serafimovich
• Sergach
• Sergiev Posad
• Serdobsk
• Serov
• Serpukhov
• Sertolovo
• Sibay
• Sim
• Skovorodino
• Skopin
• Slavgorod
• Slavsk
• Slates
• Slobodskaya
• Mica
• Smolensk
• Snezhinsk
• Snezhdorsk
• Sobinka
• Sovetsk
• Sovetsk (Kirov region)
• Sovetsk (Tula region)
• Soviet harbor
• Falcon
• Soligalich
• Solnechnogorsk
• Sol-Iletsk
• Solvychegodsk
• Salt
• Sorochinsk
• Sorsk
• Sortavala
• Sosensky
• Sosnovka
• Sosnovoborsk
• Pinery
• Sosnogorsk
• Spas-Demensk
• Spas-caps
• Spassk
• Spassk-Dalniy
• Spassk-Ryazan
• Srednekolymsk
• Sredneuralsk
• Sretensk
• Old Kupavna
• Old Russa
• Old woman
• Starodub
• Old Crimea
• Old Oskol
• Strezheva
• Builder
• Strunino
• Stupino
• Suvorov
• Zander
• Suda
• Sudogd
• Suzdal
• Sunge
• Suoyarvi
• Surazh
• Surgut
• Surovikino
• Sursk
• Susuman
• Sukhinichi
• Dry log
• Syzran
• System
• Sychevka
• Syasstroy
• Tavda
• Taiga
• Taishet
• Taldom
• Talitsa
• Tara
• Tarko-Sale
• Tarusa
• Tatarsk
• Tashtagol
• Teberda
• Teikovo
• Temnikov
• Terek
• Aunts
• Timashevsk
• Tikhvin
• Tikhoretsk
• Tobolsk
• Toguchin
• Tomari
• Tomotrot
• Topies
• Torzhok
• Toropets
• Tosno
• Totma
• Trekhgorny
• Trinity
• Trubchevsk
• Tuapse
• Tuymazy
• Tulun
• Turan
• Turinsk
• Tutaev
• Tynda
• Tyrnyauz
• Tyukalinsk
• Uvarovo
• Uglegorsk
• Uglich
• Successful
• Udomlya
• Uzhur
• Nodal
• Ulan-Ude
• UNECH
• Urai
• Uren
• Urzhum
• Uryupinsk
• Usinsk
• Usman
• Usolye
• Usolye-Sibirskoye
• Ussuriysk
• Ust-Dzhegut
• Ust-Ilimsk
• Ust-Katav
• Ust-Kut
• Ust-Labinsk
• Ustyuzhn
• Ufa
• Ukhta
• Uchals
• Uyar
• Fate
• Feodosia
• Fokino
• Fokino (Primorsky Territory)
• Frolovo
• Fryazino
• Furmanov
• Khadyzhensk
• Harabali
• Kharovsk
• Hasavyurt
• Khvalynsk
• Hilok
• Hill
• Holmsk
• Khotkovo
• Tsivilsk
• Tsimlyansk
• Tsiolkovsky
• Chadan
• Tchaikovsky
• Chapaevsk
• Chaplygin
• Chebarkul
• Chegem
• Chekalin
• Cherdyn
• Cheremkhovo
• Cherepanovo
• Cherkessk
• Chermosis
• Montenegrin
• Chernogorsk
• Chernushka
• Chernyakhovsk
• Chekhov
• Chistopol
• Chita
• Chkalovsk
• Miracle
• Chuly
• Chusova
• Chukhloma
• Shagonar
• Shadrinsk
• Shali
• Sharypovo
• Shatura
• Mines
• Shahunya
• Shatsk
• Shebekino
• Shelekhov
• Shenkursk
• Shilka
• Shimanovsk
• Shikhani
• Shlisselburg
• Schumerlya
• Hype
• Shuya
• Shchekino
• Shchelkino
• Shchelkovo
• Shchigras
• Pike
• Elektrogorsk
• Elektrougli
• Ertil
• Yugorsk
• South
• South Sakhalinsk
• South Sukhokumsk
• Yuzhnouralsk
• Yurga
• Yuryev-Polish
• Yuryevets
• Yuryuzan
• Yukhnov
• Yadrin
• Yakutsk
• Yalta
• Yalta (Crimea Republic)
• Yalutorovsk
• Yanaul
• Yaransk
• Spring
• Yartsevo
• Yasnogorsk
• Clear
• Yakhroma

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