Dairy Starters - so-called pure culture or a mix of cultures of micro-organisms used in the production of sour-milk products, sour-butter, cheese and other dairy products. Often as starters are used lactic-acid and propionate bacteria, sometimes fungi. Starter cultures of direct application – these are concentrated, freeze-dried and standardized compositions of micro-organisms aimed for direct introduction into the milk or cream to obtain ready-made sour-milk products and cheeses.
Unique Technological Offer
- Optimization of technological process of dough making with the use of starters of different trade forms and activity.
- Quality control with standardized methods of research.
- Continuous innovation on the way of products creation and differentiation.
Leaven cultures of direct application – these are concentrated, freeze-dried and standardized compositions of micro-organisms aimed for direct introduction into milk or cream in order to obtain ready-made sour-milk products and cheeses. Leaven cultures are of the following kinds bacterial, fungal and mixed.
Safety cultures are additional cultures, which need to be introduced together with the starters to prevent the product from the development of undesirable microorganisms, they allow to increase the safety of dairy products and extend its expiration date. Thus they do not affect the development of main starter, since the enzymatic nature in them is similar
For the dosage are used recommended standards of application, which are measured in units of activity (unit) per 1000 litres (milk).The application standards depend on many factors (time of ripening, the isotherm of the process, the quality of milk, etc.) and can vary depending on the features of technological process.
The range of milk ferments of direct application
In the production of sour-milk products starter cultures are differentiated according to the target product, composition or purpose. So, for example, for the production of sour cream or cottage cheese is used a range of starter cultures with a guaranteed activity for all types of fermented dairy products, as well as cheese. To give a certain flavor or texture to various types of cheeses and fermented milk products as a complementary cultures are used certain series, and to achieve certain properties of utility with probiotic effect are used series of starter cultures with specially selected strains of probiotic cultures.
- DELVO Tec series
- DELVO Add series
- DELVO Pro series
- DELVO Yog series
- DELVO Tam series
- DELVO Fresh series
A range of ferments for cheese production
In the production of cheese are widely used enzymes of plant and animal origin, and also received by microbiological synthesis. We distinguish milk-clotting enzymes and microbiological lipase.
- MAXIREN series
- DELVORENN series
- SUPAREN series
- FROMASE series
- PICCANTASE series