Starter cultures that never let you down

Another successful production test regarding the use of AiBi starter cultures (series: LcLS 30.11 G) for curd production has been completed by one of the Russian largest dairy companies. Thanks to these starter cultures, the fermentation time has been reduced to 5-6 hours, which, in its turn, has allowed to increase the turnover rate of fermentation tanks and to improve the daily output. So, the company has doubled its output (as compared to former 8 tons per day) and, consequently, increased the profitability of its curd business.

Curds manufactured using AiBi starter cultures (series: LcLS 30.11 G) have clear fermented milk taste and dense, smooth and crumbly texture. No whey separates during the shelf-life of finished products. Based on the results of production, tasting and testing of the finished products at the end of their shelf life, the company has approved AiBi starter cultures (series: LcLS 30.11 G) for use as part of its curd recipes.