AiBi S 4.01М for Mozzarella Production

The popularity of the Mozzarella cheese is growing in this country; however, the lengthy production process prevents some diaries from producing it. To reduce the technological process, namely, chaddering time, specialists of “Soyuzsnab” group of companies have developed AiBi S 4.01М starters.

Thanks to high efficiency of AiBi S 4.01М starters, the acidification of the diary powder is rapidly achieved at the initial technological phase. AiBi S 4.01М starters reduce time for chaddering and lactose-fermenting which facilitates the cheese curd processing. AiBi S 4.01М starters also allow to get a low-calcium curd that makes it possible to retain moisture through the technological process.

Mozzarella is a soft cheese with a rich sour-milk and slightly salty flavor. A quality cheese should be soft and elastic, smooth outside and flaky inside. AiBi S 4.01М starters contain st.thermophilus that make production of an elastic cheese dough easier. St. Thermophilus contained in the starters help cultivate a fat-free cheese with qualities of a fat cheese as they generate exopolysaccarides.