Cottage cheese product
The range of AiBi® Starter Cultures for cottage cheese product (with adding vegetable fat) includes mesophilic and mesothermophilic cultures.
The thermophilic microflora of starter cultures is represented by Streptococcus thermophilus strains, which have a mild ability to produce exopolysaccharides. Strain synthesized exopolysaccharides are not excessively viscous, which favorably affects the separation of whey during pressing.
The mesophilic microflora of starter cultures includes Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, which provide pronounced dairy flavor of cottage cheese. Lactococcus lactis subsp. cremoris adds a creamy note to the flavor of a finished product due to its ability to form a small amount of volatile acids.
The range also includes starter cultures with whey separating strains.
The range includes starter cultures for long and accelerated cottage cheese production methods.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi ProfilineTW 30.11 G and 30.11 GT starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
Fermentation temperature: 34-37 °С Fermentation period: 6-8 hours Post-acidification: above average Stop-effect: pH 4.35-4.45 For acid and acid-rennet production of curd product |
| AiBi Profiline TW 30.11 CТ and 30.11 CТF starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. сremoris, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis |
Fermentation temperature: 34-37 °С Fermentation period: 6-8 hours Post-acidification: above average Stop-effect: pH 4.4-4.5 For acid and acid-rennet production of cottage cheese and curd |
| AiBi Golden Time TW 30.44 and 30.44 F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. сremoris, Lactococcus lactis ssp. lactis |
Fermentation temperature: 34-36 °С Fermentation period: 6-7 hours Post-acidification: low Stop-effect: pH 4.6-4.7 For acid and acid-rennet production of cottage cheese and curd |