AiBi starter cultures (series: LcLS 30.11 Y/30.11 YF) speed up the curd fermentation process

A certain Russian dairy manufacturer engaged production engineers from Soyuzsnab Group to develop a quick method of curd production  (max. time of acid-and-rennet fermentation: 5-6 h). In addition, it was necessary to give the products a desirable crumbly texture and to ensure a low post-oxidation during curd mass seething, pressing, and long-term storage of finished products.

The production engineers from Soyuzsnab Group proposed to use AiBi starter cultures (series: LcLS 30.11 Y/30.11 YF) for this purpose. As a result, it took the engineers 6 hours to ferment the product. That is to say that now manufacturers can double their output per 12-hour shift. This method allows to process more milk during the season and ensures that the finished product has a crumbly texture and strong fermented milk taste without off-flavors generated by vegetable fats, which does not change during the entire shelf-life of such curd product. Based on the production results, AiBi starter cultures (series: LcLS 30.11 Y/30.11 YF) have been approved for industrial use as part of curd recipes.