Extension of curds best before date with the help of Starter cul-tures (protective cultures) AiBi Lb 3.02 and 3.03

The task set for the specialists hasn’t been easy - the plant has been under repair and this posed a certain risk of ingress of undesired flora into the final product. The most common problem in the production of farmer cheese is the presence of yeast, fungus and coliforms (coliform bacteria). Starter cultures (protective cultures) AiBi Lb 3.02 and 3.03. have helped produce farmer cheese with decent microbiological values.

Protective cultures Lb 3.02 and 3.03 have been introduced along with starter cultures LcLS 30.11С at the temperature of 35ºС, agitated during 15 minutes, once again mixed in one hour with the ripening lasting 9 hours. Packaged in Tupperware, farmer cheese has been stored at the temperature of 6°С during 5 days.

To assess the initial microbiological background and background during the long-term storage as well as assess the possibilities of best before date extension, specialists of «Soyuzsnab» group of companies has recommended to perform assessment of microbiological values on a step-by-step basis. Analysis has yielded good results: on the third and fifth day the curd demonstrated decent microbiological values; along with soft spreading texture; pure fermented milk taste and flavor and absence of foreign flavors.

The functional principle of protective cultures "AiBi" is based on lactic acid bacteria, which are part of starter cultures, antagonist properties with regard to undesired flora. Antagonist properties, in turn, are conditioned by strain’ production of antibiotic substances (bacteriocins), which trim growth and even to a certain extent destruct foreign microorganisms, which allows to enhance safety of dairy products and extend their best before date. However, the producers of dairy products should always remember that protective cultures are not a panacea for all woes, but rather a tool to resolve touchy production problems.