How to store a starter culture?
· Maryna Petruk · 3 min read
Starter cultures influence the flavour, texture and quality of the final product and support stable production of fermented milk products, both in industrial settings and at home.
Types of starter cultures
Different types of starter cultures are used to produce fermented milk products and cheeses, depending on the specifics of the final product. The main ones are mesophilic, thermophilic and mesothermophilic cultures.
- Mesophilic cultures work at moderate temperatures (20-30°C) and are needed to make sour cream and tvorog (quark).
- Thermophilic cultures work at higher temperatures (30-45°C): yoghurts, ryazhenka and some types of cheese.
- Mesothermophilic cultures make it possible to produce a wide range of cheeses, from soft to hard, creating a complex and rich bouquet of flavours and aromas, and promote faster cheese ripening thanks to the combined action of the bacterial cultures.
How to store a starter culture in production?
Storing starter cultures at a plant requires careful control of temperature, humidity and packaging tightness, as they are sensitive to external conditions. Temperatures of -18°C or below must be maintained for freeze-dried frozen cultures, and 4°C for chilled ones (at this temperature the shelf life is shortened).
For large volumes, special airtight containers are used, which protect against contamination and temperature fluctuations (preserving the activity of the microorganisms and the stability of the product over a long period).
Transportation specifics
During transportation, it is important to observe the same storage conditions as in production. For this purpose, refrigerated containers are used, which maintain the required temperature throughout the entire journey. Particular attention is paid to monitoring temperature conditions, as any deviation may lead to a loss of activity.
Shelf life and quality control measures
Starter cultures have a limited period of activity, after which their microbiological parameters may change. Plants carry out regular quality control, in particular by checking the microbiological activity and the degree of purity of the cultures. This ensures the stability of the final product and guarantees that the microorganisms retain their fermentation capacity throughout the entire shelf life.
Storing starter cultures in home production
Storing starter cultures at a plant and at home differs significantly because of the different scale and the different possibilities for control. Production facilities use specialised systems for controlling temperature, humidity and airtightness, which ensures long-term preservation in an active state. At home, maintaining the conditions requires more attention from the user.
Starter cultures for home use are usually sold as powders and should be stored in the fridge or freezer, depending on the type of culture. When using starter cultures at home, it is essential to wash thoroughly and sterilise all the utensils that will be used. Washing and disinfecting utensils and observing personal hygiene (washing and disinfecting hands) are the key to obtaining a high-quality final product. It is also important to limit exposure to light, as some cultures may be sensitive to ultraviolet radiation.
Storage time and starter culture effectiveness
To ensure maximum quality, it is recommended to observe the temperatures and storage conditions specified by the manufacturer. Consumers should limit contact of starter cultures with air, moisture and light and follow the shelf life recommendations. Prolonged storage may reduce the activity of the starter culture.
We at Prodservis fully understand the importance of observing sanitary and temperature conditions for storing starter cultures, which is why we can always offer only high-quality starter cultures for your production.
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