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Post Reply - Long Fermentation Period

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Topic - Long Fermentation Period
Posted: 22 Mar 2010 at 11:53pm By Michael Mullan
A few questions first?

What is the species composition of your starter; are you using a special starter for this product?.

Does your company prepare its own starters or buy in DVI/DVS starter?

Did you add starter propagated in your factory to the base-mix or did you use direct innoculation with 'bought-in' commercial cultures- DVI/DVS cultures?

What heat-treaments were used to 'sterilise' the Labneh-like product's 'base-mix' prior to innoculation?

How do you get the high TS, by using SMP or by using an evaporator or other concentration method?

Have you tested the 'base-mix'for the Labneh-like product for antibiotics and other inhibbitors? If so what test method did you use and what results did you obtain.

Did you examine the Labneh-like product microscopically after the fermentation e.g to obtain information on the rod to coccus ratio?

Have you had previous problems with this product? Any trend data?

Has anything changed-new staff, different culures, arguments with staff?

Have you a record of the temperatures used thoughout the process? Any issues/concerns?

Have you a record of the quantity of starter added? Is this valid? Is this the correct concentration of starter?

Have you access to cleaning records for the fermentation vessel and associated pipework? Was this properly sanitised and rinsed prior to addition of base-mix?

This list of questions, and there are lots more are designed to get you to consider the possibility of problems due to antibiotics and other inhibitors, sterilant and detergent residues, incorrect incubation temperatures, incorrect starter type in addition to phage.

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