Сultures for cheese

A range of AiBi® cultures for cheese includes:

• Starter cultures for production of traditional cheeses (with 45 days of ripening – Gollandsky, Stepnoy, Gouda, Edam, Poshekhonsky, and Kostromskoy cheeses), and those of accelerated ripening (30 days – Rossiysky, Yaroslavsky, Gollandsky, Poshekhonsky, Kostromskoy, Bukovinsky, Susaninsky, and Uglichsky cheeses).
• Protective cultures to eliminate risks of development of undesirable flora in food products, improve safety and increase shelf life.
• Probiotic cultures to enrich cheese with beneficial microflora.

Benefits of AiBi® bacterial cultures:

• Lyophilized form and possibility of direct inclusion into the product during its manufacturing.
• GMO-free
• Stable quality
• Own production in Russia ensures lower logistics costs.