The introduction of protective cultures is recommended in order to extend the shelf life of cheese and dairy products.
he protective principle is based on a combination of 2 factors:
A distinctive feature of the preparation is that growth inhibition of the pathogenic microorganisms does not affect the characteristics of the final product.
The starter culture performs its functions based on the process of ripening. The symbiosis of special strains contained in the additive produces a special-purpose substance - bacteriocin. Bacteriocin (plantacin) - is an antibiotic-like substance (protein), which is basically of natural origin. The most important difference from bacteria is based on the fact that the synthesis of a substance proceeds directly in the bacterial ribosomes. The selective effect of bacteriocin is taken on contact lipids and proteins located on the surfaces of the cell walls of pathogenic microflora, yeast and mold cultures.
| Name of the culture | Description | Application |
|---|---|---|
| «ASTRO LP» » produced by CalzaClemente (Italy) | Meso-thermophilic culture | It counteracts the appearance of undesirable types of microbes, such as yeast, mold and coliform bacteria |
| «ASTRO PR» produced by CalzaClemente (Italy) | Meso-thermophilic culture | It counteracts the appearance of undesirable types of microbes, such as yeast, mold and coliform bacteria |
For more information please contact our technologists.