Single Shot Cultures for 100 and 400 litres

Cheese and yoghurt maker customers with smaller vats have been typically working with larger-than-needed sachets of starter culture, taking out what has been calculated to be the dose required, storing the opened sachet for possibly weeks thereafter, and repeating the dosing estimate process several more times. Cheese and yoghurt makers have expressed their concerns over potential inaccuracies in dosing, contamination of the culture, and the need for strict care for open sachet storage.

This is why we introduced Single Shot Cultures, bringing convenience, accuracy of dosing and ease of culture storage to the cheese and yoghurt maker. The cultures are available to dose 100L of milk, and 400L of milk. Smaller scale cheese or yoghurt makers simply have to rip open the tamper-proof seal on the tub, flip the lid and tip the powder contents directly in to the vat.

The Single Shot Cultures are prepared within a biosecure area, dispensed from larger volumes of Danisco cultures. All activities are within the scope of Orchard Valley Dairy Supplies’ BRC / Global Food Safety Standard A Grade and, naturally, full traceability is maintained. There are full details of the active components of the starter cultures given under each title, with the reference code for the Danisco “full sized” culture given too.

There is a minimum order quantity of 10 Single Shot tubs per starter culture.

One of our customers - Martin Moyden - provided us with this testimonial:
The Shropshire origins of Mr Moyden’s range of cheeses are clear from their names: Newport, Newport 1665 and Wrekin White and Blue. The last of these, Wrekin Blue, was awarded the Heart of England Fine Foods Diamond Award in the Dairy section in summer 2010. Martin Moyden has been using Orchard Valley Dairy Supplies’ Single Shot Starter Cultures since autumn 2009. We were happy to initially supply him with a free of charge sample so that he could see for himself the convenience this format delivered. Martin Moyden commented, “My cheeses are made in small batches, so the Single Shot Cultures are perfect for dosing more accurately than I could do by tapping out small amounts from a large sachet. Because they are single use there’s no need to have cultures in and out of the freezer and so no worries about contamination of open sachets, nor decline in activity of the culture. It’s definitely been beneficial to me to use them, plus I’ve had technical support on the choice of which cultures were right for the cheeses I wanted to make.”