Starter cultures
AiBi® starter cultures ensure a high fermentation rate of milk sugar and accumulation of a large amount of lactic acid. The latter plays an essential role in the development of specific sensory properties of cheese which manufacturing procedure includes the process of cheddaring and thermomechanical treatment of the cheese mass. A rapid formation of the acid inhibits the growth and development of undesirable flora. Microorganisms of the AiBi® starter cultures are salt-tolerant (bacteria growth is inhibited when the salt content is about 8.0%)
AiBi® starter cultures for traditional types of cheese (Gollandsky, Stepnoy, Gouda, etc)
AiBi® starter cultures for traditional cheeses (45 days of ripening) provide the desired organoleptic properties and have a positive impact on the development of holes, taste and aroma of the product. Intense fermentation and sustainable acid generation are ensured by specially selected highly active strains of lactic acid microorganisms which are presented in the starter cultures. Provide a tender and elastic texture of cheese with a fairly developed pattern.
AiBi® starter cultures for cheeses of accelerated ripening (Rossiysky, Yaroslavsky, Bukovinsky, etc.)
AiBi® starter cultures for cheese of accelerated ripening (30 days) have high proteolytic activity and help to get cheese with a pronounced taste and aroma typical of fermented milk products as well as significantly shorten production lead time without changing the conventional process.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi 20.11 starter cultures |
Lactococcus lactis ssp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus paracasei ssp paracasei |
Fermentation temperature: 32±2 °С Fermentation period: 10-12 hours Post-acidification: low Stop-effect: pH 4.5-4.6 |
| AiBi 4.01 M starter cultures |
Streptococcus salivarius ssp. thermophilus |
Fermentation temperature: 32±2 °С Fermentation period: 6-8 hours Post-acidification: above average Stop-effect: pH 4.4-4.5 |
| AiBi 31.11 S starter cultures |
Lactobacillus helveticus, Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactobacillus plantarum |
Fermentation temperature: 32-32 °С Fermentation period: 6-8 hours Post-acidification: above average Stop-effect: pH 4.4-4.5 |
| AiBi 30.11, 30.11 А, 30.11 АF starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides ssp. mesenteroides |
Fermentation temperature: 32-34 °С Fermentation period: 7-9 hours Post-acidification: average Stop-effect: pH 4.5-4.6 |
| AiBi 31.11 PRO starter cultures |
Propionibacterium jensenii |
Inoculation temperature: 32-34 °С Cultures don’t cause fermentation When combined with AiBi® 31.11 S starter cultures, they provide a piquant nutty & spicy flavor to cheese Cultures ensure a uniform pattern with large holes due to accumulation of gas bubbles |