How yoghurt starter culture is made on an industrial scale: technologies and innovations
· Maryna Petruk · 5 min read
When choosing cultures for the production of starters, pay attention to the following:
Strain specificity: different strains can deliver different combinations of flavour intensity and EPS formation.
Fermentation properties: the ability to ferment lactose efficiently and produce the required amount of lactic acid.
The final product depends on the choice of starter culture and production process: drinking yoghurt, set yoghurt or flavoured yoghurt.
Regulatory compliance: the cultures must meet food safety rules and standards.
The production process of starter culture
Yoghurt starter culture is distinguished above all by its specific microbial composition, optimal fermentation conditions, and its unique texture and flavour. Although all starter cultures play a decisive role in fermentation, the differences in bacterial strains, temperatures and end results highlight the specialised nature of yoghurt starters compared with those used for cheese, kefir and other fermented dairy products.
Growing yoghurt starter cultures involves precise and controlled processes to ensure the optimal growth and activity needed for production:
- Strain selection: Lactobacillus bulgaricus and Streptococcus thermophilus are the main bacteria, selected for their ability to work synergistically, enhancing each other's growth and activity.
- Preparation of the growth medium: the bacteria are grown under sterile conditions to obtain the required biomass in a nutrient-rich medium, which usually consists of sterilised milk or a specially developed broth (the medium contains the lactose, proteins and vitamins needed for bacterial growth).
- Biomass harvesting: separating the bacteria from the medium and collecting the biomass.
- Freeze-drying: rapid freezing followed by vacuum drying to preserve activity.
- Packaging in airtight containers to preserve quality.
An important aspect of producing freeze-dried starters is quality and safety control of the product:
Microbiological: checking the viability and purity of the culture.
Chemical analysis: assessing acidity, moisture and other important parameters.
Physical: checking appearance, smell and other physical characteristics.
Growing yoghurt cultures is a painstaking process that requires careful selection of bacterial strains, optimal growth conditions and strict quality control to ensure the production of high-quality yoghurt. By observing precise conditions and controlling growth and activity, producers can achieve stable and desired results in production.
Innovations in the production of yoghurt starter cultures
Several innovations have appeared in the production of yoghurt starters, aimed at improving the efficiency, quality and functionality of starter cultures. These advances are driven by the need to meet consumer demand for better flavour, texture, health benefits and stability:
Probiotic enrichment
Modern yoghurt cultures often include strains of probiotics Lactobacillus acidophilus and Bifidobacterium to provide additional health benefits. These probiotics are selected for their ability to survive in the gastrointestinal tract and deliver benefits such as improved digestion and immune support.
Custom culture blends
Producers now create custom blends tailored to specific types of yoghurt (Greek, drinking) or target sensory properties (specific flavours, textures). They can optimise the fermentation process and give the product unique properties.
Improved preservation methods:
- Microencapsulation: the technology involves encapsulating bacterial cells in a protective shell to improve their viability during storage and throughout the production process. It can also help with controlled release, ensuring the bacteria are active at the right time.
- Improved freeze-drying: advanced freeze-drying methods have improved the survival rates of bacterial cells during storage, resulting in cultures with higher viability and stability.
Fermentation optimisation
Modern biotechnology allows rapid screening of numerous bacterial strains to identify those with optimal characteristics, enabling efficient selection of the best strains. Using modern sensors and real-time monitoring, the fermentation process can be precisely controlled to maintain optimal conditions for bacterial growth, ensure consistent product quality and shorten production time.
Sustainable production practices
- Increasing attention is paid to using renewable and sustainable resources in production (plant-based growth media). This reduces environmental impact and matches consumer preferences for environmentally friendly products.
- Innovations in equipment and processing methods have led to more energy-efficient production processes, reducing the carbon footprint.
Functional ingredients
- Some innovations involve the inclusion of bioactive compounds in the cultures, which provide additional benefits (antioxidants, vitamins and peptides with antimicrobial properties).
- Including prebiotics in the growth medium or the final product can enhance the growth and activity of probiotic cultures, resulting in a more beneficial yoghurt.
Digital and data-driven approaches
Using big data and artificial intelligence, producers analyse large data sets to optimise culture performance, predict fermentation outcomes and improve quality control measures.
Innovative developments in the production of yoghurt cultures not only improve production efficiency and quality, but also meet growing consumer demand for healthier, more varied and environmentally friendly dairy products, so producers can create excellent yoghurt cultures that meet the needs of modern consumers.
FAQ
Where can I buy yoghurt starter culture wholesale?
You can buy high-quality yoghurt starter culture, including probiotic, on the Prodservis website.
What does yoghurt starter culture contain?
The most common components of yoghurt starter culture are Lactobacillus bulgaricus and Streptococcus thermophilus, bacteria that can enhance each other's growth and activity.
How much yoghurt starter culture is needed?
Industrial yoghurt starter cultures are designed for volumes of 500 l and more.
Where is yoghurt starter culture sold?
You can find a wide choice of yoghurt starter cultures on our website. If necessary, our managers will always help you choose the best option for your production.
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