starter culture for curd, and other cultured milk products
Bacteria cultures, known as ‘starters’, are used in the manufacture of yoghurt, kefir and other cultured milk products as well as in buttermaking and cheesemaking. The starter is added to the product and allowed to grow there under controlled conditions. In the course of the resulting fermentation, the bacteria produce substances that give the fermented product its characteristic properties such as acidity (pH), flavour, aroma and consistency. The drop in pH, which takes place when the bacteria ferment lactose to lactic acid, has a preservative effect on the product, while at the same time the nutritional value and digestibility are improved.
Important lactic acid bacteria in the dairy industry
| Species | Optimum temp. ° C | Ferments lactose to lactic acid% | Ferments lactose to other substances | Ferments citric cid to | Protein splitting enzymes | Used in |
|---|
| Species | Optimum temp. ° C | Ferments lactose to lactic acid% | Ferments lactose to other substances | Ferments citric cid to | Protein splitting enzymes | Used in |
|---|---|---|---|---|---|---|
| Str thermophilus | 40-45 | 0.7-0.8 | - | - | Yes | Addified milk, cheese |
| Lc lactis | 25-30 | 0.5-0.7 | - | - | Yes | Addified milk |
| lc cremoris | 25-30 | 0.5-0.7 | - | - | Yes | Addified milk |
| lc diacetylactis | 25-30 | 0.3-0.6 | - | CO2, volatiles, diacetyl | Yes | Addified milk, cheese |
| Leuc cremoris | 25-30 | 0.2-0.4 | - | CO2, volatiles, diacetyl | Yes | Addified milk |
| Lb acidophilus milk, | 37 | 0.6-0.9 | - | - | - | Addified |
| Lb casei | 30 | 1.2-1.5 | - | - | Yes | Cheese |
| Lb lactis | 40-45 | 1.2-1.5 | - | - | Yes | Cheese |
| Lb helveticus | 40-45 | 2.0-2.7 | - | - | Yes | Addified milk, cheese |
| Lb bulgaricus | 40-45 | 1.5-2.0 | - | - | Yes | Addified milk |
| Bifidobacterium | 37 | 0.4-0.9 | Aseptic acid | - | - | Addified milk |
Description
Product Description :
Increase shelf life of curd and other cultured milk products along with good gel firmness, no water separation and better texture
Its Usage :
Curd and other milk culture Culture
Packing Size :
1 kg X 20 (Bag)
Shelf Life :
12 months
Storage :
Store in a cool and dry place
Packaging :
Pouch
