AiBi LcL 20.01 H, 20.02 H Starter For Curd Production

New AiBi LcL 20.01 H, 20.02Н starter, initially developed by specialists of the “Souyzsnab” group of companies for sour cream and sour cream products, has proven perfect for curd production. Results of testing at a cued-making dairy in a traditional way showed that curd produced with AiBi LcL 20.01 H, 20.02 H starter has a crumbly body, creamy taste and flavour and fits well for continued transportation.

AiBi LcL 20.01 H, 20.02 H starter contains homofermentative strains of the following bacteria: Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. With Lactococcus lactis subsp. cremoris short curd texture, temperate acid formation and creamy taste and flavour are achieved. Lactococcus lactis subsp. lactis makes for high souring ability (up to 1% of lactic acid).

The product souring time is 10 hours at 32°С. AiBi LcL 20.01 H, 20.02 H starter may also be used for production of curd through separation and ultrafiltration.