BDF Natural Ingredients has developed LyoCulture Dairy to offer a wide range of starter cultures with guaranteed activity that helps to obtain standardised and homogeneous cheese and fermented products. LyoCulture Dairy products are high quality European formulations based on mixes of freeze-dried single-strains. As DVI (Direct Vat Inoculation) products are easy to use. These products are offered to ensure a specific post-acidification, texture, viscosity, activity, sensory characteristics and shelf life.
The activity of all the LYOCULTURE products is measured using fermentation units of activity (U). The standard dosage recommended for the LYOCULTURE range is 10 U per 1000 L of milk.
KEY BENEFITS
Yogurt
+ Extended range of cultures for set yogurt, stirred yogurt, drinkable yogurt, kefir and other fermented milk products
+ Gives the desired characteristics to the final product (viscosity, aroma, gas production)
+ Adapted to dairy processing requirements
+ Balance of culture strains
Cheese
+ Designed for the production of cow, goat and sheep milk cheeses; sour cream, cream cheese and other similar products
+ Classified depending on their growth temperature, proteolytic activity and gas production
+ Eliminates mixing and weighing errors
+ Optimizes the cheese production
Probiotics
+ Can be added to any cheese or fermented products giving them probiotic properties
+ Provides several health benefits when administrated in adequate amounts
+ Helps to prevent the growth of undesired microorganisms improving shelf-life of dairy products
+ Can be added alone or prepared in tailor-made mixes