Starter cultures for butter and sour cream

Starter cultures for butter and sour cream

There is a huge variety of fermented milk products all over the world that are produced by mesophilic fermentation. They vary in taste and texture due to the levels of milk density, starter cultures used and the applied process.

The starter cultures for butter and sour cream are highly concentrated mesophilic cultures offering convenience and flexibility in the production of mesophilic products. Starter cultures are available as cultures for direct inoculation (DVS®) in form of both frozen pellets and lyophilized (freeze-dried) granules.

When compared to the bulk starter, the use of DVS cultures has some main advantages:

  1. Convenience and cost reduction – no need to prepare bulk starter in the plant. The culture can be used directly from the freezer – so production planning is much more flexible.
  2. Security – lack of bulk starter means less risk of phage infection, which could lead to a delay in fermentation, low quality and / or scrapped products.
  3. Consistent action – while in bulk starter can occur undesirable and uncontrollable change in the ratio between strains, in DVS starter cultures the ratio is controlled and constant.
  4. Flexibility – DVS cultures can be used in specific combinations in order to produce a variety of fermented milk products.
  5. New and interesting cultures – DVS allows to create cultures with specific ratios between the strains, which is reflected in a broad portfolio of DVS cultures.

The range of mesophilic cultures provides different flavor and viscosity profiles making it possible to produce fermented products with desired taste and texture. 

For more information about the products from this category, please contact the representatice of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev, dkivt@chr-hansen.com  

eng. Dejan Ristov, dkdri@chr-hansen.com    

or us:

office@admix.bg, tel.: +359 2 938 51 05   

 

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