Starter Cultures For Fermented Dairy Products

Deeply refrigerated cultures of direct inclusion into milk represent the high-concentrated and standardized cultures of lactic microorganisms.

They are intended for production of fermented dairy products such as yogurt, sour cream, kefir, fermented baked milk, cottage cheese, biokefir, bioyoghurt, suzma, katyk and others. A product structure from dense, to liquid drinking. All products are 100% natural. A separate line of the cultures containing bifidus and лакто bacteria, an acidophilous bacterium which improve microflora of a human body and contribute to its normalization.

 

 

            Name

      Dosage

                            Finished products

Kefir

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

In a finished product - a consistency of the homogeneous average density, no gas generation

Sour cream

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

In a finished product it gives the dense consistency,

glaze and creamy tone, includes the group of flavoring bacteria

Ayran

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

finished product has tender, homogeneous, sticky consistency, gas generation is present

Yogurt

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

Finished product has dense cluster, homogeneous, sticky consistency, it includes the group of flavoring bacteria

Cottage cheese

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

Finished product has dense cluster, it includes the group of flavoring bacteria

Fermented baked milk

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

Finished product has dense cluster, sticky consistency, with pronounced flavor of bake milk

Bio product

10(U) – 1 ton 50(U)-5 ton

Normalized mixture

It is used in production of bio kefir, bio yogurt, biosour cream, included in parallel with starter. It does not influence taste and a consistency of a finished product

 

 

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