DRIED CONCENTRATED STARTER CULTURES FOR DAIRY INDUSTRY

Summary
RANGE FOR PRODUCTION OF:[br][/br]Cheese[br][/br]Quark and soft-ripened cheese[br][/br]Fermented milk products [br][/br]Sour cream[br][/br]Cultured milk products with prebiotic properties[br][/br]For enriching of milk products, including dry milk products[br][/br]

Description
For the production of sour cream:[br][/br]Dried concentrated starter cultures of lactococci СМ-Мв. They promote the formation of homogenous viscous consistency of the product. They produce lactic acid and flavorings that give the product traditional taste. Can be used for the production of sour cream, including low-fat one.[br][/br]Dried concentrated starter cultures of lactococci СМ-Мн/в. They promote the formation of homogenous non-viscous dense consistency of the product. They produce lactic acid and flavorings that give the product traditional taste. [br][/br]Dried concentrated starter cultures of lactococci and thermophilic streptococci СМ-МТв. They promote the formation of homogenous viscous consistency of the product. Increase in ripening temperature boosts the process of manufacturing. They produce lactic acid and flavorings that give the product traditional taste. Can be used for the production of sour cream, including low-fat one.[br][/br]Dried concentrated starter cultures of lactococci and thermophilic streptococci СМ-МТн/в. They promote the formation of homogenous non-viscous dense consistency of the product. Increase in ripening temperature boosts the process of manufacturing. They produce lactic acid and flavorings.[br][/br]For the production of fermented milk products:[br][/br]Dried concentrated starter cultures of thermophilic streptococci Тн/в. They promote the formation of non-viscous dense consistency of the product and give it smooth taste. Can be used for the production of ryazhenka (fermented baked milk), prostokvasha (curdled milk) and other types of fermented milk drinks.[br][/br]Dried concentrated starter cultures of thermophilic streptococci Тв. They promote the formation of viscous consistency of the product and give it smooth taste. Can be used for the production of ryazhenka (fermented baked milk), curdled milk (prostokvasha) and other types of fermented milk drinks.[br][/br]Dried concentrated starter cultures of acidophilous bacteruim ЛбА. They promote the formation of non-viscous dense consistency of the product and give it pure fermented milk taste. They are antagonistically active to the enteroidea infectious agents and putrefactive bacteria. Can be used for the production of acidophilin, acidophilous milk, bifitat and other types fermented milk products.[br][/br]Dried concentrated starter cultures of acidophilous bacteruim ЛбАв. They promote the formation of viscous consistency of the product and give it pure fermented milk taste. They are antagonistically active to the enteroidea infectious agents and putrefactive bacteria. Can be used for the production of acidophilin, acidophilous milk, bifitat and other types of fermented milk products.[br][/br]Dried concentrated starter cultures of thermophilic streptococci and lactobacillus bulgaricus Т ЛбБв. They are a group of specially selected cultures of thermophilic streptococcus and lactobacillus bulgaricus. They promote the formation of viscous dense consistency of the product and give it smooth taste. Can be used for the production of yoghurt, ryazhenka (fermented baked milk), and other types of fermented milk products, including ones for baby food.[br][/br]Dried concentrated starter cultures of thermophilic streptococcus and lactobacillus bulgaricus Т ЛбБн/в. They are a group of specially selected cultures of thermophilic streptococci and lactobacillus bulgaricus. They promote the formation of non-viscous dense consistency of the product and give it smooth taste. Can be used for the production of yoghurt, ryazhenka (fermented baked milk), and other types of fermented milk products, including ones for baby food.[br][/br]Dried concentrated starter cultures of lactobacillus bulgaricus ЛбБ. They promote the formation of homogenous consistency of the clot non-viscous consistency. They produce lactic acid. Can be used for the production of casein, cheeses, yoghurt and other types of fermented milk products, including ones for baby food. [br][/br]For the production of curd and soft cheeses:[br][/br]Dried concentrated starter cultures of lactococci ТВ-М. Under the process of milk fermentation they promote the formation of homogenous consistency of the clot with a synaeresis. They produce lactic acid, carbon dioxide and flavorings giving the product pronounced taste. [br][/br]Dried concentrated starter cultures of lactoccocci and thermophilic streptococci ТВ-МТ. Under the process of milk fermentation they promote the formation of homogenous consistency of the clot with a synaeresis. They produce lactic acid, carbon dioxide and flavorings giving the product pronounced taste. Increase in ripening temperature boosts the process of manufacturing. [br][/br]Dried concentrated starter cultures of lactococci for cheese СЫР-1 (М). They are a group of specially selected lactococci. They produce lactic acid, carbon dioxide and flavorings. [br][/br]Dried concentrated starter cultures of lactic acid bacteria for cheeses СЫР-2 (М ЛбП). They are a group of specially selected lactococci and Lactobacillus plantarum. They produce lactic acid, carbon dioxide and flavorings. They are antagonistically active to the enteroidea infectious agents and butyric acid bacteria.[br][/br]Dried concentrated starter cultures of lactic acid bacteria for cheeses СЫР-3 (М ЛбК ЛбХ). They are a group of specially selected lactococci, thermophilic streptococci and lactobacilli (Lactobacillus casei, Lactobacillus helveticus). They produce lactic acid, carbon dioxide and flavorings. They facilitate a boost in cheese ripening. [br][/br]Dried concentrated starter cultures of lactic acid and propionic bacteria for cheeses СЫР-4 (М ЛбХ ЛбК П). They are a group of specially selected lactococci, lactobacilli (Lactobacillus casei, Lactobacillus helveticus) and propionic bacteria. They produce lactic and propionic acid, carbon dioxide and flavorings. They facilitate a formation of pattern in cheeses. [br][/br]Dried concentrated starter cultures of lactic acid and propionic bacteria for cheeses СЫР-5 (МТ ЛбХ ЛбК П). They are a group of specially selected lactococci, thermophilic streptococci, lactobacilli (Lactobacillus casei, Lactobacillus helveticus) and propionic bacteria. They produce lactic and propionic acid, carbon dioxide and flavorings. They facilitate a formation of pattern in cheeses. [br][/br]Dried concentrated monotype starter cultures Lactobacillus plantarum ЛбПсыр. They are antagonistically active to the enteroidea infectious agents and butyric acid bacteria. They are used along with the main starter population (eg: bacterial concentrate СЫР-1)[br][/br]Dried concentrated monotype starter cultures Lactobacillus casei ЛбКсыр. They facilitate a boost in cheese ripening. They are used along with the main starter population (eg: bacterial concentrate СБК-СЫР-1)[br][/br]Dried concentrated monotype starter cultures Propinibacterium ssp. Can be used for the production of cheeses and bioproducts. They facilitate a formation of a pattern in cheeses. [br][/br]For the production of fermented milk products with probiotic effect:[br][/br]Dried concentrated starter cultures “Biolux”. They give the product pure fermented milk taste and flavor. They are a specially selected group of cultures of lactococci and thermophilic streptococci with the addition of from 1 to 3 kinds of probiotic microorganisms (bifidus bacteria, Lactobacillus casei, propionic bacteria). Can be used for the production of bioproducts («Биостиль», «Биолюкс» and others).[br][/br]Dried concentrated starter cultures “Probilakt-1”- “Probilakt-6”. They are a specially selected group of cultures of thermophilic streptococci, acidophilous bacterium or Lactobacillus helveticus with the addition of bifidus bacteria and Lactobacillus casei. Can be used for the production of bioproducts, including dietary products («Цветик-семицветик», «Бифитат», «Бифи-мульт», «На здоровье!» and others).[br][/br]Dried concentrated starter cultures “Probilakt-7”. They are a specially selected cultures of Lactobacillus helveticus. They facilitate the formation of a homogenous consistency of the clot. They produce lactic acid. Can be used for the production of casein, cheeses and other fermented milk products.[br][/br]For the fortification of milk products, including dried ones:[br][/br]Dried concentrated started cultures of bifidus bacteria B1. They are specially selected cultures, complying with the international requirements for probiotics. Can be used for the production bio- and fortified products.[br][/br]Dried concentrated started cultures Lactobacillus rhamnosus ЛбР-1. They are specially selected and freeze-dried cultures of thermophilic lactobacilli Lactobacillus rhamnosus, complying with the international requirements for probiotics. Can be used for the production (fortification) fermented and non-fermented products, including milk, dried, ones for baby food, expectant and nursing mothers.[br][/br]Dried concentrated starter cultures Lactobacillus fermentum ЛбФ-1. They are specially selected and freeze-dried cultures of thermophilic lactobacilli Lactobacillus fermentum, complying with the international requirements for probiotics. Can be used for the production (fortification) of fermented and non-fermented products, including milk, dried, ones for baby food, expectant and nursing mothers.[br][/br]

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Technology Type
 Process


Technology Differentiation and Uniqueness
RUE “Institute for Meat and Dairy industry” is the exclusive producer of frozen and freeze-dried starter cultures for dairy industry. Our started cultures consist from specially selected lactic acid bacteria and their combination with or without Bifidobacterium and propionic acid bacteria. Concentrated started cultures are destined for using in dairy industry and for making biopreserving agents for ensilage of plant raw material.

Context in which technology was identified
world Exibitions

Technological Keywords
Cheese, Quark and soft-ripened cheese, Fermented milk products [br][/br]Sour cream, Cultured milk products with prebiotic properties[br][/br][br][/br]

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Development Stage
 Currently in use/production

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Intellectual Property Rights
 Secret Know-How
 Exclusive Right

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Range of Applications
dairy industry

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Classifier Used at the Enterprise Europe Network
 Agrofood
 Biotech, Pharma and Cosmetics

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Classifier Used at the Technology Transfer Network of yet2.com Inc.
 Agriculture
 Biological Sciences
 Foods

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Preferable Regions
 North America
 South America
 Europe
 Asia
 Africa
 Australia

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