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Starter Culture for Butter and Cream Cheese LBB B

The lactic acid bacteria, which are the components of the LBB B starters, originate from raw milk and traditional dairy products, manufactured before the regular use of industrial starters was introduced to Bulgaria. The LBB B series of mesophilic cultures provide moderate to fast acidification during fermented cream, butter and quarg production. The cultures produce a rich aroma blend with key aromatic components being diacetyl, acetaldehyde, ethyl acetate, butanone-2, acetone and ethanol. The diacetyl : acetaldehyde ratio is within the range 5 : 1,5. The cultures are phage resistant. The successive rotation of different mesophilic starter cultures increase the stability of the fermentation process against possible phage infection.


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