Cottage cheese
AiBi® Starter Cultures are suitable for cottage cheese produced with the acid, acid-rennet and ultra-filtration production methods.
The range of AiBi® Starter Cultures for cottage cheese 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 Profiline TW 30.01 ЕТ and 30.02 ЕТ 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: average Stop-effect: pH 4.4-4.5 For acid and acid-rennet production of cottage cheese |
| AiBi Profiline TW 20.11 T2 and 20.11 ТF2 starter cultures |
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides ssp. mesenteroides, Lactococcus lactis subsp. lactis biovar diacetylactis |
Fermentation temperature: 30-34 °С Fermentation period: 8-10 hours Post-acidification: low Stop-effect: pH 4.4-4.5 For acid production of cottage cheese |
| AiBi Profiline TW 20.11 T and 20.11 TF starter cultures |
Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides ssp. mesenteroides, Lactococcus lactis subsp. lactis biovar diacetylactis |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: low Stop-effect: pH 4.45-4.55 For acid production of cottage cheese |
| AiBi Profiline TW 30.11 BL 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: low Stop-effect: pH 4.45-4.55 For acid production of cottage cheese |
| AiBi Prifiline TW 20.15 T starter culture |
Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris |
Fermentation temperature: 30-34 °С Fermentation period: 10-12 hours Post-acidification: low Stop-effect: pH 4.45-4.55 For acid production of cottage cheese |
| AiBi Golden Time TW 20.10 FS, 20.12 FS, 20.11 TS starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar dyacetilactis, Leuconostoc mesenteroides ssp. mesenteroides |
Fermentation temperature: 30-35 °С Fermentation period: 8-10 hours Post-acidification: low Stop-effect: pH 4.5-4.6 For acid production of cottage cheese |
| 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 |
| AiBi Profiline TW 20.01 ЕТ and 20.02 ЕТ starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
Fermentation temperature: 28-32 °С Fermentation period: 10-12 hours Post-acidification: average Stop-effect: pH 4.4-4.5 For acid and acid-rennet production of cottage cheese |