Producto obtenido a partir de la leche higienizada, coagulada por la acción de Streptococcus Lactis o Cremoris y Lactobacillus Bulgaricus, los cuales deben ser abundantes y viables en el producto final.

...

KOUMISS

PRODUCT DESCRIPTION

Product obtained from the sanitized milk coagulated by the action of Streptococcus lactis cremoris and Lactobacillus bulgaricus or, which must be abundant and viable in the final product.

PLACE OF PROCESSING

Product made in the processing plant dairy located in the La Granja Agricultural Center SENA - Espinal. Kilometer 5 track Espinal - Ibagué.

average 30 ° C and 450 meters a.s.n.m temperature.

Tel: 84 669 2709600 Ext.

NUTRITIONAL COMPOSITION

Carbohydrates 15%

Protein 4%

Lipids-Fat 3%

Water 77%

Minerals 1%

100 calories from 79.5 g

COMMERCIAL PRESENTATION AND PACKAGING

250 ml plastic container

500 ml plastic container

1000 ml plastic container

ORGANOLEPTIC CHARACTERISTICS

Product slightly acidic pH of 4.4 to 4.5, with medium texture and characteristic odor.

MINIMUM REQUIREMENTS AND STANDARDS

Colombian Technical Standard 805 "Fermented Milks". Resolution 2310 of 24 February 1986. Decree 14712 of 1984.

TYPE OF CONSERVATION

Cooling: Temperature 0 to 4 degrees Celsius.

CONSIDERATIONS FOR STORAGE

Maintain and preserve the cold chain from 0 ° C - 4 ° C. Do not store with products that print a strong aroma.

FORMULATION

Fresh milk Calculation basis

Sugar 10% - 12%

Commercial cultivation 3 to 5%

Milk powder (optional) 1 to 2%

Preservative (Benzoate

Sodium-potassium sorbate)

0.02% -0.05%

PROCESS DESCRIPTION:

1. receiving and filtering milk develops

2. testing platform milk contained in Decree 616 among which stand out are carried out:

ALCOHOL TO 68%: NO SHORT

Acidity: 13 A 17th Domic

BOILING NO SHORT

DENSITY: 1030-1033 g / ml;

TRAM: BUENA more than 2 hours.

3. milk powder is added 1% - 2% and 10% sugar - 12%

4. pasteurization is performed at 65 ° C for 30 minutes.

5. cooling to 22 ° C or room temperature is developed.

6. inoculation of lactic culture kumis (Lactobacillus bulgaricus and streptococcus cremoris) 3% 5% develops.

7. Proceed to the incubation of 22 ° C - 25 ° C for 12 to 18 hours.

8. The end point is determined by viewing the consistent clot formation, titratable acidity between 0.75% to 0.85% lactic acid and pH 4.4 - 4.5

9. clot breaking and addition of preservatives 0.02% 0.05% develops.

10. finally comes packaged in plastic bottles of 250 ml, 500 ml and 1000 ml, labeled and stored at refrigeration temperature 4 ° C.

Life Expectancy

15 days from the day of production.

INSTRUCTIONS CONSUMER

Once opened consume the package as soon as possible, leaving cooling conditions properly covered.