Dairy production detailes

Ферменты для кисломолочной продукции

Is it possible today to imagine the diet of a modern person without dairy products: kefir, yogurt, curdled milk, fermented baked milk, sour cream? The answer is clearly «no». The reason for this is that they are not only delicious everyday products, but also simply an inexhaustible source of necessary nutrients, without which it is impossible to maintain an excellent physical condition of the body.

One feature combines the manufacture of most dairy products - the use of specialized strains of cultures combined into starter cultures. The production process at most enterprises consists of a set of basic technological stages: normalization, heat treatment and homogenization of the raw material base, ripening, addition of special additives, mixing and cooling, aging, packaging, bottling. The number of stages and their sequence may vary depending on the product and the production technology used. A prerequisite is addition of starter cultures at raw material temperature close to the fermentation temperature. Also, along with starter cultures, protective ones can be used protective ones can be used.

Starter cultures are lyophilized concentrates of strains of lactic acid bacteria grown in natural environments using advanced technologies. The components offered by the Naligar are ideal for the production of high-quality dairy products.