Yogurt
AiBi® starter cultures for yoghurts contain the strains of Streptococcus salivarius ssp. thermophilus which make the product thick and viscous. Some types of these starter cultures (for Greek and dessert yoghurt) are complemented with non-viscous races of Streptococcus salivarius ssp. thermophilus. The developers combined strains to enable the maximum recovery of the clot structure after mechanical stress. These AiBi® starter cultures allow for decreasing the doses of stabilizers, which lowers production costs. Lactobacillus delbrueckii strains with low post-acidification activity are present in the starter cultures to produce a varying degree of aroma and taste richness in yoghurts. These starter cultures are suitable for making yoghurt both by reservoir and thermostatic methods.
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi Profiline YO 22.11 R2 and 22.12 R2 starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste & Aroma: mild yogurt odor and a pronounced cultured dairy taste. Structure and texture dense structure and viscous texture (high degree) Used in the tank method production of dessert yogurt and fermented milk products. |
Fermentation temperature: 37-44 °С Fermentation period: 5-8 hours Post-acidification: pH 0.3-0.4 Stop-effect: pH 4.4-4.5 |
| AiBi Profiline YO 22.11 R3 starter culture |
Streptococcus salivarius ssp. thermophilus, Lacto-bacillus delbrueckii ssp. lactis, Lactobacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste & Aroma: mild yogurt flavor and a cultured dairy taste. Structure and texture: dense structure and slightly viscous, moderately thick texture Used in the production of set and stirred dessert yogurt. |
Fermentation temperature: 37-44 °С Fermentation period: 4-7 hours Post-acidification: pH 0.25-0.35 Stop-effect: pH 4.3-4.4 |
| AiBi Profiline YO 22.11 R5 starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste & Aroma: mild yogurt flavor and a cultured dairy taste. Structure and texture: dense, thick structure of a stirred yogurt without whey separation, stable texture during storage Used in the production of set and stirred dessert yogurt. |
Fermentation temperature: 37-44 °С Fermentation period: 4-7 hours Post-acidification: pH 0.35-0.45 Stop-effect: pH 4.3-4.4 |
| AiBi Golden Time YO 22.44 and 22.44 F starter cultures |
Streptococcus salivarius ssp. thermophilus, Lacto-bacillus delbrueckii ssp. bulgaricus, Lactobacillus delbrueckii ssp. lactis Properties of the finished product Taste & Aroma: mild yogurt flavor and a cultured dairy taste. Structure and texture: dense, thick structure of stirred yogurt without whey separation, stable texture during storage Used in the production of set and stirred dessert yogurt. |
Fermentation temperature: 40-44 °С Fermentation period: 3-4 hours Post-acidification: pH 0.20-0.25 Stop-effect: pH 4.45-4.55 |
| AiBi Golden Time YO 22.25 starter culture |
Streptococcus salivarius ssp. thermophilus, Lacto-bacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis Properties of the finished product Taste & Aroma: mild yogurt flavor and a cultured dairy taste. Structure and texture: dense, thick structure, stable texture during storage Used in the production of set and stirred dessert yogurt. |
Fermentation temperature: 40-44 °С Fermentation period: 4.5-6.5 hours Post-acidification: pH 0.3-0.4 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time YO 22.11 ALTAI starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium bifidum, Bifidobactreium animalis ssp. lactis, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei Properties of the finished product Taste & Aroma: refreshing cultured dairy taste with an active creamy note Structure and texture: dense, prickly, non-viscous structure Used in the production of drinking and dessert yogurt |
Fermentation temperature: 37-44 °С Fermentation period: 6-9 hours Post-acidification: pH 0,35-0,45 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time YO 22.40 starter culture |
Streptococcus salivarius ssp. thermophilus, Lacto-bacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste & Aroma:a mild aroma of yogurt and a pronounced taste typical of fermented milk products Structure and texture:a dense texture and a viscous consistency (high degree) Used in the production of drinkable yogurt, as well as other fermented milk products |
Fermentation temperature: 43-44 °С Fermentation period: 4-4.5 hours Post-acidification: pH 0,35-0,45 Stop-effect: pH 4.5-4.6 |
| AiBi Golden Time YO 22.80 starter culture |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste & Aroma: a mild aroma of yogurt and a pronounced taste typical of fermented milk products Structure and texture: a dense texture and a low viscous, fairly thick consistency Used in the production of drinkable yogurt, as well as other fermented milk products |
Fermentation temperature: 38-40 °С Fermentation period: 5-6 hours Post-acidification: pH 0,25-0,35 Stop-effect: pH 4.4-4.5 |
| AiBi Golden Time YO 22.50 LOW and 22.51 LOW starter cultures |
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus Properties of the finished product Taste and aroma: a mild aroma of yogurt and a pronounced taste typical of fermented milk products Texture and consistency: a dense texture and a highly viscous consistency Used in the production of drinkable yogurt, as well as other fermented milk products |
Fermentation temperature: 40-43 °С Fermentation period: 4.5-7 hours Post-acidification: pH 0,2-0,3 Stop-effect: pH 4.4-4.5 |