MANUFACTURING MAAS / AMASI IN SOUTH AFRICA (2/3)

Producing premium-quality maas requires more than good milk. The correct starter culture determines flavour, aroma, texture, viscosity, and fermentation speed.

Lyofast MW 035 TA and MW 039 TA are freeze-dried cultures specifically designed for fermented milk production and provide reliable, controlled fermentation performance. 

Recommended Usage Levels

For fermented milk products such as maas, Sacco recommends:

·  1.0 – 3.0 UC per 100 L of milk** depending on processing conditions and desired fermentation profile. 

Typical Maas Production Process

·  Step 1: Milk Standardisation - Prepare and standardise milk according to product specifications.

·  Step 2: Heat Treatment - Pasteurise the milk to eliminate unwanted microorganisms.

·  Step 3: Cooling - Cool milk to the recommended inoculation temperature.

·  Step 4: Culture Addition - Add Lyofast MW 035 TA or MW 039 TA directly into the milk under hygienic conditions and             gently stir for even distribution.

·  Step 5: Fermentation - Maintain fermentation temperature until the desired pH and texture are achieved.

·  Step 6: Cooling & Packaging - Cool rapidly and package for distribution.

Fermentation Performance

Both cultures:

·  Grow optimally between 22°C and 35°C.

·  Deliver excellent acidification performance.

·  Reach a final acidification capability of approximately pH 4.5 under standard conditions. 

Benefits for Manufacturers

·  Consistent product quality.

·  Reliable fermentation.

·  Reduced batch variation.

·  Improved consumer satisfaction.

·  Commercial scalability.