Sour cream
AiBi® starter cultures for sour cream allow for the production of stable quality sour cream regardless the seasonal variations in raw milk composition. A wide range of starter cultures offers producers the possibility to choose the best composition for making sour cream with required sensory and thixotropic properties, obviating such common product defects as grainy texture and syneresis during storage.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| 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 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 |
| AiBi Profiline SC 30.11 В and 30.11 BF starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris |
Fermentation temperature: 30-34 °С Fermentation period: 6-9 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time SC 30.55 and 30.55 F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris |
Fermentation temperature: 33-36 °С Fermentation period: 6-8 hours Post-acidification: pH 0.15-0.20 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline SC 30.01 ЕС and 30.02 ЕС starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar diacetylactis |
Fermentation temperature: 30-34°С Fermentation period: 8-10 hours Post-acidification: pH 0.20-0.25 Stop-effect: pH 4.5-4.6 |
| 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 |