Starter culture for dairy products

Starter Culture

Starter cultures are strains of bacteria that are intentionally added to milk to bring about positive changes. Since they initiate the fermentation process, they are called starters. In microbiology, microorganisms grown in a culture medium are referred to as culture, hence these organisms are called starter cultures.

When these bacterial strains acidify the environment by converting lactose into lactic acid, they cause a reduction in pH, bringing about positive changes. Starter cultures can be made from different types of microorganisms, including fungi and bacteria. Fungi can be yeast or mold (for example, yeast is used in the production of kefir, and edible molds are used in the production of certain cheeses that have mold growth on them). Bacteria are usually categorized based on their growth temperature in starter cultures, which includes mesophiles (25-37°C) and thermophiles (39-46°C).

A type of culture derived from thermophilic bacteria that is obtained through freeze-drying and is used directly in the product. Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus has anti-phage rotation.
Method of use: Add the culture directly to the milk storage tank and mix for a few minutes to ensure better dissolution.

Product Storage:

After receiving the product, store it in a cool place. It should be kept for one year at 4°C. The shelf life is indicated on the product label. Do not use opened packets.

Packaging:

5 Units – 10 Units – 20 Units – 50 Units, or requested quantity.
1D units are suitable for 100 to 200 liters of milk, depending on the production technology.