AiBi Starter Cultures in Curd Production

When producing curd by separation they select such composition of the starter cultures that would make the curd texture reasonably dense, short and not viscous.

The curd heated to 40-45°С separation temperature effectively separates the whey with a minimum protein loss. As far as the curd is to be heated and the technological process provides for a certain time for separation of curd, the starter should not provoke an excessive growth of acidity during both separation and packing until completely chilled.

Composition of the mesophilic and homofermentative AiBi LcL 20.01 Н, 20.02 Н starters developed by specialists of the “Soyuzsnab” group of companies fully meets the technological process requirements. The produced curd demonstrated a tender texture and low acidity.