FD-DVS TCC-4
Product Information
Description Thermophilic cheese culture containing Streptococcus thermophilus and Lactobacillus
delbrueckii subsp. bulgaricus.
TCC-4 is packed in a convenient freeze-dried form.
Application The culture is primarily applied in the production of Pasta Filata cheese types, e.g.
Mozzarella and Pizza cheese types.
Packing Packing size Item number
10 x 50U 100142
25 x 200U 100143
20 x 500U 100144
Availability In addition to TCC-4, other cultures in this series include TCC-3, TCC-5, TCC-6 and
TCC-20.
Storage and Freeze-dried cultures should be stored at –18°C (0°F) or below. If the cultures are
shelf life stored at -18°C (0°F) or below, the shelf life is at least 24 months. At +5°C
the shelf life is at least 6 weeks.
Instructions Remove the cultures from the freezer just prior to use. DO NOT THAW THESE
for use CULTURES. Sanitize the top of the pouch with chlorine. Open the pouch and pour the
freeze-dried granules directly into the pasteurized product using slow agitation.
Agitate the mixture for 10-15 minutes to distribute the culture evenly.
Dosage Recommended dosage of freeze-dried DVS cultures in units to liters:
DVS inoculation
percentage Amount of milk to be inoculated
1,000 l 5,000 l 10,000 l 15,000 l
1000U/5000 l 200U 1000U 2000U 3000U
500U/5000 l 100U 500U 1000U 1500U
250U/5000 l 50U 125U 500U 750U
Recommended dosage of freeze-dried cultures in units to US lbs:
DVS inoculation
percentage Amount of milk to be inoculated
2,270 lbs 11,350 lbs 22,700 lbs 34,000 lbs
1000U/11,350 lbs 200U 1000U 2000U 3000U
500U/11,350 lbs 100U 500U 1000U 1500U
250U/11,350 lbs 50U 125U 500U 750U
ABr/TCC-4-FD-PI/okt 2001/1:3
Chr. Hansen A/S, 10-12 Bøge Allé, DK-2970 Hørsholm. Tel: +45 45 747474. Fax: +45 45 748813. Web: chr -hansen.com
FD-DVS TCC-4
Product Information
As a principal rule 1000U of freeze-dried DVS culture will correspond to 100 l of active
bulk starter. However, specific usage rates should be determined experimentally
before a new application.
Incubation Recommended incubation temperature is 35-45°C (95-113°F). For more information
temperature please use Chr. Hansen’s suggested recipes.
Kosher status TCC-4 is Kosher approved (Circle K D) for year-round use, excluding Passover.
Technical Information
- Flavor and gas production
Flavor: -
Gas: None
- Salt sensitivity 50% inhibition: 2.8% NaCl
100% inhibition: 3.5% NaCl
Figure 1. The effect of temperature on acidification
FD-DVS TCC-4
7,0
6,5
6,0
32°C/90°F
5,5 37°C/99°F
pH
40°C/104°F
5,0 43°C/109°F
4,5
4,0
3,5
0 2 4 6 8 10 12 14 16 18 20
Time (hours)
Fermentation conditions:
Lab milk 9.5% T.S.: 140°C/8 sec. - 100°C/30 min
500U/5000 l Inoculation
NB: Note that the accuracy of these curves is relative and subject to experimental error.
ABr/TCC-4-FD-PI/okt2001/2:3
FD-DVS TCC-4
Product Information
Technical Chr. Hansen's worldwide facilities and the personnel of our application and
service technology center are at your disposal with assistance and instructions.
References
References and analytical methods are available upon request.
The information contained herein is to our knowledge true and correct and presented in good faith. However,
no warranty, guarantee, or freedom from patent infringement is implied or inferred. This information is
offered solely for your consideration and verification.
EN-TCC-4-FD-PI-1001
ABr/TCC-4-FD-PI/okt2001/3:3
