Starter Culture for Yogurt MIX LBB R
The symbiotic starters for traditional Bulgarian yoghurt and dough contain Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus strains isolated from original home-made fermented milk “Kiselo Mljako”. In each starter the L.bulgaricus and S. thermophilus strains are selected so that the resulting combination is stable and it can be continuously maintained as co-culture. In that way the starter closely resembles the natural communities of these lactic acid bacteria used in the centuries-old tradition of yoghurt preparation in Bulgaria.
The application of LBB BY symbiotic starters for the production of traditional Bulgarian yoghurt provides for the optimal course of the technological processes and the formation of the typical taste, flavour and texture of this original Bulgarian product. An additional merit of these starters is their low post-acidification in the product during cold storage
- Starter Culture Mix LBB appropriate for all of the yoghurt with reference to Iranian taste and production produce terms in Iran