STARTER CULTURES2018-10-07T20:52:07+00:00

Project Description

HOME-MADE PRODUCTION

STARTER FOR HOME-MADE YOGHURT

The starter MIROLO for production of Traditional yoghurt is a symbiotic combination of lyophilised Lctobacillus bulgaricus and Streptococcus thermophiles. It ensures optimal fermentation of milk at home and supports the development of the typical taste, flavour and texture of this original product for our country.

INGREDIENTS: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophiles

DIRECTIONS FOR USE: Starter MIROLO for production of HOME-MADE YOGHURT is added in 1 to 5 l of pre-cooked milk that has been left hot and cooled to a temperature of 45–46 °C. Mix well, pour into suitable containers and allow to stay for 4–6 hours until solid coagulum is obtained, at a ripening temperature of 45–46 °С When the yoghurt is ready and stored in refrigerated conditions 2-6 °C.

STORAGE: in refrigerated conditions at temperature of 2-4 °С

STARTER FOR HOME-MADE YOGHURT-DRINK KEFIR

The starter MIROLO for production of Home-made Milky-acidic Drink KEFIR is a symbiotic combination of lyophilised strains of bacteria with proven probiotic properties. The KEFIR lactic acid micro-organisms support the functions of the gastrointestinal tract and stimulate the immune system, thus maintaining the human body healthy.

INGREDIENTS: Lactococcus lactis subsp. lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Streptococcus thermophiles and mould Saccharomyces serevisiae.

DIRECTIONS FOR USE: Starter MIROLO for production of HOME-MADE MILKY-ACIDIC DRINK KEFIR is added in 1 to 3 l of pre-cooked milk that has been left hot and cooled to a temperature of 25–30 °C. Mix well, pour into suitable containers and allow to stay. For different flavors, fermentation takes place for a different time – Sweet and sour Kefir (20-24 hours), sour kefir (26-30 hours) and very sour kefir (30-34 hours). When the KEFIR is ready and stored in refrigerated conditions 2-6 °C.

STORAGE: in refrigerated conditions at temperature of 2-4 °С

INDUSTRIAL PRODUCTION

STARTER CULTURES FOR DIFFERENT TYPES OF CHEESE

MYStarter CM 10 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. cremoris. It is suitable for Feta, Cottage and Cheddar.

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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 11,CM 12,CM 13
Gas Production
Flavor
Acidity 35oC inc. 10 MU/100 l inoculation.*  6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 20 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ensures controlled acidification during the fermentation. It is suitable for Cheddar, Feta and Cottage cheese. It provides moderate acid production.

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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 21,CM 22,CM 23
Gas Production
Flavor
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 30 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris ensures controlled acidification during the fermentation. It is suitable for Cheddar, Feta and Cottage cheese. It provides moderate acid production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 31,CM 32
Gas Production
Flavor
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 40 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis. It ensures controlled acidification during the fermentation. It is well-suited for Cheddar, Feta, Cottage and UF cheese production.
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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 41,CM 42, CM 43
Gas Production
Flavor
Acidity 35oC inc.  10 MU/100 l inoculation.*  5 h 30 min, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 100 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. It ensures controlled acidification during the fermentation. It is well-suited for the production of Cheddar, Feta, Tvorog and Cottage cheese. There are six different phage alternatives in this series.

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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 101,CM 102,CM 103,CM 104,CM 105,CM 106
Gas Production
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 5 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 110 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus ensures controlled acidification during the fermentation. It provides medium acidification, clean flavour and low post-acidification. It is well-suited for the production of Soft cheese, Camembert and Brie.

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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 111,CM 112,CM 113
Gas Production
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 4 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 200 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Streptococcus salivarius ssp.thermophilus and ensures controlled acidification during the fermentation. It is suitable for White brined cheese, Cheddar, Feta, Colby, Edam, Gouda and Cottage cheese production. It provides fast acidification.

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Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT201, CT202, CT203
Gas Production +
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 5 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 210 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis and Streptococcus salivarius ssp.thermophilus. It ensures controlled acidification during the fermentation. It is well-suited for the production of White brined cheese, cheddar, feta, colby, edam, gouda and cottage cheese. It provides moderately fast acidification.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT211, CT212, CT213
Gas Production +
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 5 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 50 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. cremoris. It ensures controlled acidification during the fermentation. It is suitable for cheese, sour cream, butter and cream production. It provides moderately high flavour.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 51,CM 52
Gas Production +
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 60 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. cremoris. It ensures controlled acidification during the fermentation. It is suitable for cheese, sour cream and cream production. It provides high flavor.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 61,CM 62
Gas Production + +
Flavour + +
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 230 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. Cremoris. It controlled acidification during the fermentation. It is suitable for Cream cheese, Sour cream production. It provides high aroma production and good texture.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT231, CT232
Gas Production + +
Flavour + +
Acidity 35oC inc.  10 MU/100 l inoculation.* 5 h, pH:6,0±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR BUTTER AND CREAM

MYStarter CM 50 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. cremoris. It ensures controlled acidification during the fermentation. It is suitable for cheese, sour cream, butter and cream production. It provides moderately high flavour.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 51,CM 52
Gas Production +
Flavour
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CM 60 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. cremoris. It ensures controlled acidification during the fermentation. It is suitable for cheese, sour cream and cream production. It provides high flavor.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CM 61,CM 62
Gas Production + +
Flavour + +
Acidity 35oC inc.  10 MU/100 l inoculation.* 6 h, pH:6,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 230 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar diacetylactis and Leuconostoc mesenteoides subs. Cremoris. It controlled acidification during the fermentation. It is suitable for Cream cheese, Sour cream production. It provides high aroma production and good texture.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT231, CT232
Gas Production + +
Flavour + +
Acidity 35oC inc.  10 MU/100 l inoculation.* 5 h, pH:6,0±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR YELLOW CHEESE – “KASHKAVAL” AND MOZZARELLA

MYStarter CT 320 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. Thermophiles ensures controlled acidification during the fermentation. It provides fast acidification and clean flavour. It could be used for pasta filata type cheese production such as mozzarella, pizza cheese.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT 321,CT 322,CT 323
Gas Production
Flavor
Acidity 40oC inc. 10MU/100l inoculation.*/ 4 h 30 min, pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter CT 330 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles ensures controlled acidification during the fermentation. It provides fast acidification and clean flavour. It could be used for pasta filata type cheese production such as mozzarella ,pizza cheese.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CT 331,CT 332
Gas Production
Flavor
Acidity 40oC inc. 10MU/100l inoculation.*/  4 h 30 min, pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter CH 340 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus and ensures controlled acidification during the fermentation. Presence of Lactobacillus helveticus contributes enchanced flavor production through high proteinase and peptidase activity. It is especially suitable for pizza cheese application as “KASHKAVAL”, because of minimized burning risk during the pizza production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CH 341,CH 342, CH 343
Gas Production
Flavor
Acidity 40oC inc. 10MU/100l inoculation.*/  5 h , pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter CH 350 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus ensures controlled acidification during the fermentation. Presence of Lactobacillus helveticus contributes enchanced flavor production through high proteinase and peptidase activity. It is especially suitable for pizza cheese application as “KASHKAVAL”, because of minimized burning risk during the pizza production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CH 351,CH 352, CH 353
Gas Production
Flavor +
Acidity 40oC inc. 10MU/100l inoculation.*/ 4 h , pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter CH 360 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus ensures controlled acidification during the fermentation. Presence of Lactobacillus helveticus contributes enchanced flavor production through high proteinase and peptidase activity. It is especially suitable for pizza cheese application as “KASHKAVAL”, because of minimized burning risk during the pizza production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation CH 361,CH 362
Gas Production
Flavor
Acidity 40oC inc. 10MU/100l inoculation.*/ 4 h , pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter CH 380 Series contains specially selected Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. cremoris streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus helveticus ensures controlled acidification during the fermentation. Especially, Lactobacillus helveticus enhanced flavor during the maturation.

General Information

Properties Information
Packing Unit 50 MU, 100 MU, 200 MU
Cultures in Rotation CH 381,CH 382,CH 383
Gas Production
Flavor  
Acidity 40oC inc. 10MU/100l inoculation.* 6 h, pH:5,0±0,15

Storage: at temperature of -18 °С

Mystarter Y400 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophiles strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavour. It is suitable for traditional yoghurt.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 401/ Y 402
Gas Production
Flavor + + + +
Viscosity + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y410 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophiles strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavor .It is suitable for plain yoghurt.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 411/ Y 412
Gas Production
Flavor + + +
Viscosity + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y420 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophiles strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production but full of characteristic yoghurt flavor .It is suitable for plain yoghurt.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 421/ Y 422
Gas Production
Flavor + + +
Viscosity + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y430 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophiles strains and ensures controlled and very fast acidification during the fermentation in yoghurt production. It provides very low exopolysaccharides production and sour taste. It is suitable for traditional yoghurt and dense production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 431/ Y 432
Gas Production
Flavor + + + +
Viscosity + +
Gel Strength + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 3 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR YOGHURT WITH SOLID, STIRRED AND SWEETENED YOGHURT

Mystarter Y510 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavor. It is suitable for plain yoghurt.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 511/ Y 512
Gas Production
Flavor + +
Viscosity + + +
Gel Strength + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y520 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavor. It is suitable for all types of yoghurts. It is especially recommended for long-life yoghurt.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 521/ Y 522
Gas Production
Flavor + +
Viscosity + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 6 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y530 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp.thermophilus, Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides moderate exopolysaccharides production and mild taste.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 531/ Y 532
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y540 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides well-balanced both body and flavor .It is suitable for all types of yoghurts specially fruit yoghurt because of low post-acidification.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 541/ Y 542
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 6 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y550 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production but full of characteristic yoghurt flavor. It is suitable for all types of yoghurts. It is especially recommended for long-life yoghurt.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 551/ Y 552
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 6 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y600 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavor. It is suitable for stirred yoghurt production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 601/ Y 602
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + + +
Post-acidification* ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y610 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production but full of characteristic yoghurt flavor. It is suitable for stirred yoghurt production.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 611/ Y 612
Gas Production
Flavor + + +
Viscosity + + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y700 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophiles and Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides high exopolysaccharides production. It is suitable for stirred yoghurt production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 701/ Y 702
Gas Production
Flavor +
Viscosity + + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 4 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y710 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus lactis ssp. lactis strains and ensures controlled acidification during the fermentation in yoghurt production. It provides very low or no exopolysaccharides production, but full of characteristic yoghurt flavor. It is suitable for stirred yoghurt production.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 711/ Y 712
Gas Production
Flavor + + +
Viscosity + + 
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

Mystarter Y720 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus lactis ssp. lactis strains and ensures controlled acidification during the fermentation in yoghurt production. It provides high exopolysaccharides and acetaldehyde production.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 721/ Y 722
Gas Production
Flavor + + +
Viscosity + + +
Gel Strength + + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y730 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and Lactobacillus lactis ssp. lactis strains and ensures controlled acidification during the fermentation in yoghurt production. It provides well-balanced body. It is suitable for all type of yoghurts specially fruit yoghurt, because of low post-acidification.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 731/ Y 732
Gas Production
Flavor + +
Viscosity + +
Gel Strength + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR AYRAN, YOGHURT-DRINK, FRUITE YOGHURT-DRINK

MYStarter Y800 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp.thermophilus, Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production.It provides high exopolysaccharides and is suitable for yoghurt-drink and fruit-yoghurt.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 801/ Y 802
Gas Production
Flavor + +
Viscosity + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y810 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius ssp.thermophilus, Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides high exopolysaccharides and is suitable for Ayran application.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 811/ Y 812 / Y813
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 4 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y900 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius sp.thermophilus, Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production.It provides extremely high exopolysaccharides production and binds much more water as compared to the similiar ones.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 901/ Y 902 / Y903
Gas Production
Flavor
Viscosity + + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 5 h, pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter Y910 Series is freeze dried lactic culture for direct inoculation. It contains specially selected Streptococcus salivarius sp.thermophilus, Lactobacillus delbrueckii ssp. bulgaricus strains and ensures controlled acidification during the fermentation in yoghurt production. It provides extremely high exopolysaccharides production and binds much more water as compared to the similiar ones.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation Y 911/ Y 912
Gas Production
Flavor + +
Viscosity + + + +
Gel Strength + + +
Post-acidification*   ∆pH >0,4
Acidity 43oC inc.  10 MU/100L inoculation.** 4 h 30 min, pH:4,6±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR YOGHURT-DRINK KEFIR

General Information

MYStarter KF 1 is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp. lactis,Lactococcus lactis subsp. lactıs biovar diacetylactis, Lactobacillus brevis, Leuconostoc spp.mesenteroides and Saccharomyces cerevisiae strains and ensures controlled acidification during the fermentation in Kefir.

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Gas Production ++
Flavor ++
Acidity 35oC inc.  10 MU/100L inoculation.** 7 h, pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter KF 2 is freeze dried lactic culture for direct inoculation. It contains specially selected Lactococcus lactis subsp lactis, Lactococcus lactis ssp lactis biovar diacetylactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Streptococcus thermophilus strains and ensures controlled acidification during the fermentation in Kefir.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Gas Production + +
Flavor + +
Acidity 35oC inc.  10 MU/100L inoculation.** 7 h 30 min, pH:5,0±0,15

Storage: at temperature of -18 °С

STARTER CULTURE FOR PROBIOTIC YOGHURT

MYStarter PRE 1 Series is freeze dried lactic culture for direct inoculation. It contains specially selected exopolysaccharides producing Streptococus thermophilus and probiotic Lactobacillus acidophilus and Bifidobacterium animalis ssp.lactis strains and ensures controlled acidification during the fermentation in fermented milk product.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation            PRE 1A, PRE 1B
Gas Production
Flavor
Viscosity + + + 
Gel Strength              + + +
Post -acidification*   ∆pH < 0,4
Acidity 43oC inc. 10 MU/100 l inoculation.** 5h   , pH:4,6±0,15

Storage: at temperature of -18 °С

MYStarter PRE 2 Series is freeze dried lactic culture for direct inoculation. It contains specially selected exopolysaccharides producing Streptococus thermophilus and probiotic Lactobacillus acidophilus and Bifidobacterium animalis ssp.lactis strains and ensures controlled acidification during the fermentation in fermented milk product.
General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation               PRE 2A, PRE 2B
Gas Production
Flavor
Viscosity + + + 
Gel Strength                + + +
Post -acidification*    ∆pH < 0,4
Acidity 43oC inc. 10 MU/100 l inoculation.**  5h   , pH:4,6±0,15

Storage: at temperature of -18 °С

PROTECTIVE STARTER CULTURE AND OTHER TYPES STARTER CULTURE FOR SUPPORT

MYStarter LR Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus rhamnosus strains. It has been developed for natural preservation for dairy products. It produce bacteriocin which acts against a large group of pathogenic and food spoilage microorganisms and helps prevent from spoilage.

MYStarter PR Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus plantarum and Lactobacillus rhamnosus strains. It has been developed for natural preservation for dairy products. The strain has a good inhibitory activity against pathogenic bacteria, molds and yeasts.

MYStarter LBU Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus delbrueckii ssp. bulgaricus strains.It will be used in combination with other cultures to improve flavor and speed up the fermentation.

Storage: at temperature of -18 °С

MYStarter LBC Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus paracasei subsp. paracasei strain. It will be used in combination with other cultures to improve flavor and speed up acidity the lactic fermentation.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation              LBC
Gas Production
Acidity 43oC inc.  10 MU/100 l inoculation.*  7 h , pH:5,0±0,15

Storage: at temperature of -18 °С

MYStarter PAB is freeze dried lactic culture for direct inoculation. It contains specially selected Propionibacterium freudenreichii subsp. shermani strains. It has been developed for hard and semi-hard cheeses with ‘eyes’. This culture should be used together with the usual cheese culture.

Storage: at temperature of -18 °С

MYStarter LBC Series is freeze dried lactic culture for direct inoculation. It contains specially selected Lactobacillus paracasei subsp. paracasei strain. It will be used in combination with other cultures to improve flavor and speed up acidity the lactic fermentation.

General Information

Properties Information
Packing Unit 25MU,50MU,100MU,200MU
Cultures in Rotation              LBC
Gas Production
Acidity 43oC inc.  10 MU/100 l inoculation.*  7 h , pH:5,0±0,15

Storage: at temperature of -18 °С