Ryazhenka
These AiBi starter cultures contain only strains of Streptococcus salivarius ssp. thermophilus with high ER network formation activity. A wide range of starter cultures offers producers the possibility to choose the best composition for making ryazhenka with required sensory and thixotropic properties, post-acidification and stop-effect, eliminating such common product defects as acidification, thinning and syneresis during storage.
Benefits of AiBi® starter culture for ryazhenka
- All the Streptococcus thermophilus presented in the starter culture are strains with a high level of EPS production
- Starter cultures have a stop-effect and low post-acidification properties
- Strains are undemanding in terms of feeding (only lactose)
- Starter cultures minimize a viscosity breaking threshold at the end of shelf life of the finished product
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline RZ 4.01 Т and 4.02 Т starter cultures |
Streptococcus salivarius ssp. thermophilus Properties of the finished product Taste & Aroma: mild cultured dairy flavor Structure and texture thick, viscous, stable in storage Suitable for the production of ryazhenka for baby food |
Fermentation temperature: 37-43 °С Fermentation period: 4-6.5 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline RZ 4.01 Е and 4.02 Е starter cultures |
Streptococcus salivarius ssp. thermophilus Properties of the finished product Taste & Aroma: pronounced cultured dairy taste of traditional ryazhenka Structure and texture moderate viscosity, stable in storage |
Fermentation temperature: 37-43 °С Fermentation period: 5-8 hours Post-acidification: pH 0.2-0.3 Stop-effect: pH 4.5-4.6 |
| AiBi Profiline 4.10 D and 4.12 D starter cultures |
Streptococcus salivarius ssp. thermophilus Properties of the finished product Taste & Aroma: mild cultured dairy flavor with pronounced creamy note Structure and texture very viscous and dense Reduces syneresis tendency |
Fermentation temperature: 37-44 °С Fermentation period: 4-6 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time RZ 4.34 starter culture |
Streptococcus salivarius ssp. thermophilus Properties of the finished product Taste & Aroma: pronounced note of simmering and a creamy taste Structure and texture: tank method production ensures a thick and dense texture Suitable for the production of ryazhenka for baby food |
Fermentation temperature: 35-41 °С Fermentation period: 4.5-41 hours Post-acidification: pH 0.1-0.15 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time RZ 4.44 and 4.44 F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris. Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus casei, Leuconostoc mesenteroides ssp. mesenteroides, Kluyveromyces marxianus Properties of the finished product Taste & Aroma: pronounced note of simmering and a creamy taste Structure and texture: tank method production ensures a thick and dense texture Suitable for the production of ryazhenka for baby food |
Fermentation temperature: 40-44 °С Fermentation period: 3-4 hours Post-acidification: pH 0.15-0.25 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time RZ 4.44 BIO and 4.54 BIO starter cultures |
Streptococcus salivarius ssp. thermophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus acidophilus, Lactobacillus rhamnosus Properties of the finished product Taste & Aroma: premium creamy taste Structure and texture thick and dense Suitable for the production of ryazhenka for baby food |
Fermentation temperature: 40-43 °С Fermentation period: 4-5 hours Post-acidification: pH 0.25-0.3 Stop-effect: pH 4.55-4.65 |
| AiBi Golden Time 4.54 BIO starter cultures |
Streptococcus salivarius ssp. thermophilus, Bifidobactreium animalis ssp. lactis, Lactobacillus acidophilus, Lactobacillus rhamnosus Properties of the finished product Taste & Aroma: mild fermented dairy flavor Structure and texture thick, viscous structure, stable in storage Used in the production of products enriched with probiotic microorganisms (bio-ryazhenka, bio-varenets, bio-soured milk) |
Fermentation temperature: 40-43 °С Fermentation period: 4-5 hours Post-acidification: 0,25-0,3 pH Stop-effect: pH 4.55-4.65 |