Acidophilus milk

A range of AiBi® starter cultures for fermented milk beverages includes cultures used for production of matsoni and acidophilus milk, drinks which are well-known in Russia and started to gain popularity in the world. A unique multi-strain composition gives the product a pronounced dairy flavor, dense and viscous texture.

Name of the culture	Microbiota content	Characteristics
AiBi Profiline MS 22.11 А concentrated bacterial starter culture	Lactobacillus acidophilus, Streptococcus thermophilus	Fermentation temperature: 37-43 °С Fermentation period: 6-9 hours Post-acidification: pH 0.3-0.4 Stop-effect: pH 4.55-4.65

Name
of the culture

Microbiota
content

Characteristics

AiBi Profiline MS 22.11 А concentrated bacterial starter culture

Lactobacillus acidophilus, Streptococcus thermophilus

Fermentation temperature: 37-43 °С

Fermentation period: 6-9 hours

Post-acidification: pH 0.3-0.4

Stop-effect: pH 4.55-4.65

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