Sour cream product
AiBi® starter cultures for sour-cream-like products contain Streptococcus salivarius ssp. thermophilus strains with a varying ER network formation activity which allows for making a product with thick, smooth, and non-grainy texture. Mesophilic bacteria of the Lactococcus genera ensure the taste typical of fermented milk products or creamy taste with eliminating the flavor of non-diary components.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline SC 30.01 S and 30.01 SF starter cultures |
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus salivarius ssp. thermophilus |
Fermentation temperature: 32-36 °С Fermentation period: 9-12 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.7-4.8 |
| AiBi Profiline 30.11 CС and 30.11 CСF starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. сremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis |
Fermentation temperature: 35-39°С Fermentation period: 6-8 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline SC 30.01 M starter culture |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: 0,2-0,25 pH Stop-effect: pH 4.7-4.8 |
| AiBi Profiline SC 30.01 С starter culture |
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus salivarius ssp. thermophilus |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: pH 0.20-0.25 Stop-effect: pH 4.6-4.7 |