Debaryomyces hansenii DHR

Read more

Debaryomyces hansenii DHR


DHR Lallemand slowly de-acidifies the surface for other culture(s) to grow, produces strong fruity flavor notes and helps to the control of undesirable flora.

Brand : Lallemand.

Type : Yeast.

Format : 2 D (pour 1000L de lait en moyenne).

Composition : Debaryomyces hansenii.

Application : Pâtes lactiques, Pâtes molles, Camembert, Brie, etc...

Equivalences : Chr. Hansen : LAF-3 / Danisco : DH.

Best before date : 10/2024.

*Recommended dosage for a batch of 4L of milk : 0.02g.
*Dosage given as an indication only, refer to the recipe or the technical sheet.

Further information : Debaryomyces hansenii DHR.

allo@ateliersfromagers.com ou 438 476-5181 ou Facebook Messenger
Levure, Levures, Debaryomyces hansenii, DH, Lallemand

Storage : in the freezer, according to the BBD indicated on the bag.
Transport : the cultures withstand transport at room temperature for several days, put in the freezer upon receipt.
Recommended use : take the cultures out 15 minutes before use, take the required dose with the mini-measuring spoons or a precise scale and leave to rehydrate for 2 or 3 minutes on the surface of the milk before stirring. Once the pouch is opened, transfer the powder to a foil pouch or sterile container and return to the freezer.

Please note that your orders are shipped every Monday. Any order placed after Saturday noon will be shipped the following Monday. During the summer of 2024, order shipments will be suspended from June 25 (last shipping day) until July 22 (resumption of shipments). Pickup in Montreal will not be available during this period.

Delivery to Canada

Shipping costs are free for purchases of $110 and more (after application of any discount codes and before taxes). We mainly work with Purolator for transportation.

Delivery elsewhere in the world

- We reserve the right to refuse any order from outside Canada, depending on the nature of the products ordered. In such cases, we will issue a full refund to the credit card used for the order payment.
- Recipients are responsible for paying any customs fees, taxes, and other additional charges for all orders shipped outside Canada.
- For shipments outside Canada, we cannot provide an estimated delivery date.

Faire son camembert maison

Pâte molle à croûte fleurie (duvet blanc sur le pourtour, Penicillium Camemberti), le Camembert (et non camambert) fabriqué à l'origine avec du lait cru de vache tient son nom d'un village de France, Camembert (département de l’Orne en Normandie, peuplé de 190 habitants).

Matières grasses et fromage maison

Pour connaître le taux de matières grasses de votre fromage fait maison, il existerait des calculs et des instruments de mesure plus complexes, mais nous vous donnons ici un moyen simple de connaître le taux approximatif de MG des fromages que vous allez faire vous-même.

Les différentes étapes de fabrication de fromage maison

Comme dans les fromageries, les processus de fabrication de fromage maison seront les mêmes (mais adaptés) dans votre propre cuisine avec le matériel que tout le monde possède comme un chaudron, une passoire, une grosse cuillère, une louche, une écumoire, une cuillère à thé...

You could be interested by...