Lactose Free products

Soyuzsnab GC specialists developed a unique starter culture - AiBi Golden Time 4.01 SWEET - for the production of highly cost efficient 100% lactose free cultured dairy products.

The use of AiBi® Golden Time 4.01 SWEET Starter Culture allows to:

Produce lactose-free dairy products without the use of additional equipment for ultrafiltration of milk and enzyme preparations.
Save the production time of lactose-free dairy products by skipping hydrolysis step prior to the fermentation process.
Eliminate the risk of premature microbiological spoilage of a product.

Properties of AiBi® Golden Time 4.01 SWEET Starter Culture

Obtained with a special selection technique from lychee fruit imported from a southern province of China, non-GMM.
Shows hyper β-galactosidase activity, hydrolyzing lactose into galactose and glucose up to 100%.
Does not trigger further acidity growth during storage.
Can be used as a separate culture or together with other starter cultures.

Fermentation conditions of AiBi Golden Time 4.01 SWEET starter culture for the production of lactose free and low-lactose milk products with 4.6-4.7 % wt. lactose

Conditions of milk fermentation with an initial lactose content of 4.6-4.7% until pH 4.5-4.55		Application		% wt lactose
		As a separate culture	Together with the primary culture	Immediately after fermentation	On the day 2 of storage at 6 °С
25-26 °С	15-16 hrs.	No	Х	less than 0.5	less than 0.001
30-32 °С	10-12 hrs.	No	Х	less than 0.1	less than 0.001
34-36 °С	7-8 hrs.	Х	Х	less than 0.1	less than 0.001
38-40 °С	5-6 hrs.	Х	Х	less than 0.5	less than 0.1
42-44 °С	4,5-5,5 hrs.	Х	Х	less than 0.5	less than 0.1

Fermentation conditions of AiBi Golden Time 4.01 SWEET starter culture in order to get low-lactose milk products with 6 % wt. lactose

Conditions of milk fermentation with an initial lactose content of 6% until pH 4.5-4.55		Application		% wt lactose
		As a separate culture	Together with the primary culture	Immediately after fermentation	On the day 2 of storage at 6°С
34-36 °С	6,5-8 hrs.	Х	Х	less than 1.4	less than 0.5
40-42 °С	5,5-7,5 hrs.	Х	Х	less than 1.4	less than 0.5

Name of the culture	Microbiota content	Characteristics
AiBi Smartline M 4.01 SWEET concentrated bacterial starter culture	Streptococcus salivarius ssp. thermophilus	Fermentation temperature: 37-44 °С Fermentation period: 6-8.5 hours Post-acidification: pH 0.25-0.35 Stop-effect: pH 4.55-4.65 Improves taste of traditional cultured milk products (sour cream, kefir product, yogurt, fermented baked milk), providing a pleasant sweet note without the addition of sugar. Conceals an overacid taste during storage of fermented dairy products. When used as the primary culture provides a cultured dairy product with a thick and dense texture.

Name
of the culture

Microbiota
content

Characteristics

AiBi Smartline M 4.01 SWEET concentrated bacterial starter culture

Streptococcus salivarius ssp. thermophilus

Fermentation temperature: 37-44 °С

Fermentation period: 6-8.5 hours

Post-acidification: pH 0.25-0.35

Stop-effect: pH 4.55-4.65

Improves taste of traditional cultured milk products (sour cream, kefir product, yogurt, fermented baked milk), providing a pleasant sweet note without the addition of sugar.
Conceals an overacid taste during storage of fermented dairy products.
When used as the primary culture provides a cultured dairy product with a thick and dense texture.

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