Pasta Filata type cheese
The starter cultures for Pasta Filata type cheeses (cheeses with a stretched curd) ensure:
- intensive lactic acid process;
- smooth, plastic, layered structure of a cheese mass after thermomechanical processing.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| 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 Golden Time 4.04 M starter cultures |
Streptococcus salivarius ssp. thermophilus |
Fermentation temperature: 38-40 °С Fermentation period: 4-5 hours Post-acidification: below average Stop-effect: pH 4.6 |
| AiBi 4.05 starter cultures |
Fermentation temperature: 36±2 °С Fermentation period: 5-6,5 hours Post-acidification: below average Stop-effect: pH 4.6 |