Starter cultures for the dairy industry: how to choose the ideal ingredient for kefir production
· Maryna Petruk · 7 min read
The role of starter cultures in dairy production
What is a starter culture and why is it important in the dairy industry?
A starter culture is a blend of specially selected cultures of lactic acid bacteria and yeasts that is added to milk to start fermentation. It is thanks to the starter culture that milk is turned into a variety of fermented milk products: yoghurts, kefir, sour cream, cheeses and others.
The main types of starter cultures for industrial dairy production
- By composition: monocultures and symbiotic cultures.
- By type of microorganisms: lactic acid bacteria (lactococci, lactobacilli, streptococci, bifidobacteria), yeasts.
- By temperature: mesophilic, thermophilic, meso-thermophilic.
Choosing a starter culture for kefir production
The optimal selection of strains of starter cultures is a critical stage of the technological process, as it determines not only the microbiological but also the sensory characteristics of the finished product.
How to choose a starter culture for industrial kefir production?
- Composition of the microflora: It must contain an optimal ratio of lactic acid bacteria (streptococci, lactobacilli) and yeasts. It is this balance that ensures the characteristic taste, aroma and consistency.
- Microorganism strains: A variety of strains and yeasts provide specific organoleptic properties.
- Stability: It must deliver guaranteed, consistent results.
- Manufacturer: It is recommended to choose reliable manufacturers with a good reputation.
The effect of the starter culture on the texture and taste of the finished product
- Texture: The ratio of lactic acid bacteria to yeasts affects the viscosity, thickness and structure of the curd.
- Different strains of bacteria and yeasts create a tangy taste. A distinctive feature of kefir is the presence of gas resulting from the vital activity of the microflora of the kefir starter culture.
- Yeasts play a key role in forming the aroma.
In addition to the above, the following characteristics are important:
- Purpose: different production methods – set (in-container) and tank (bulk) methods.
- Form: freeze-dried or frozen.
- Shelf life: they have a defined storage period, so it is important to pay attention to the date of manufacture.
Kefir starter culture: important characteristics
Why must a kefir starter culture be of high quality?
The use of low-quality ingredients can lead to:
- Unstable quality: Changes in taste, aroma and consistency.
- Risk of undesirable microflora developing: Contamination with foreign microflora may occur if sanitation requirements are not observed in production. microorganisms.
- Consumer complaints: Consumer dissatisfaction can lead to the loss of customers.
Which starter cultures are suitable for home and industrial kefir production?
- Home: Kefir grains or ready-made dry starter cultures, which can be bought in specialist shops, are usually used.
- Industrial: Symbiotic starter cultures with a defined content of strains and yeasts are used. They have stable characteristics and ensure a high quality of the final product.
Additional factors that may influence the choice:
- Equipment at the plant: Production by the tank or the set method.
- Technological process: The chosen technology.
- Consumer requirements: The needs and preferences of the target audience.
Where to buy a kefir starter culture for industrial use?
Currently, the market offers many options, including where to buy kefir starter cultures. But not all of them inspire trust and guarantee an excellent result. For its part, Prodservis supplies only high-quality ingredients that have been proven over the years, to guarantee the quality of your final products. To our regular customers we recommend using the highly concentrated starter cultures of the French manufacturer Bioprox. European quality, certified products and technological support are all a guarantee of an excellent result and of creating a competitive product.
Advantages of certified suppliers of kefir starter cultures
Choosing a reliable supplier is a critical factor in producing high-quality kefir. Certified ingredients offer a number of advantages in guaranteeing consumer safety and the stability of the final product, as you receive confirmation that the starter cultures are produced in accordance with strict quality standards. A wide range of ingredients makes it possible to select the optimal option, and experienced specialists provide advice on choosing starter cultures, on technology and on solving technological problems. Certified suppliers strictly observe sanitary norms and rules, which in turn minimises the risk of product contamination by pathogenic microorganisms.
How to choose a reliable supplier of kefir starter cultures?
- Check whether the supplier has international quality certificates.
- Pay attention to the company's experience on the market. Experienced suppliers have in-depth knowledge of starter culture production and can offer optimal solutions.
- Find out whether the supplier provides technical support to its customers.
- Read other manufacturers' reviews of working with this supplier.
- Compare the prices of different suppliers, but remember – a quality product cannot be cheap.
- Find out the terms of delivery and storage.
Choosing a reliable supplier is an investment in the quality of your products. Certified suppliers guarantee high product quality, production stability and a dependable partnership. By following these recommendations, you will be able to choose the best supplier of ingredients for your business.
Technology for using starter cultures in industrial production
The quality of the milk has a direct effect on the result. It must be fresh, pasteurised and comply with all sanitary standards. The fat content and composition of the milk determine the fat content and composition of the final product.
The following are used for making kefir at plants:
- Milk tanks: for storage and pasteurisation.
- Pasteurisers for heat treatment.
- Fermentation tanks.
- In-line coolers (optional) for accelerated cooling and subsequent packing.
- Homogenisers for homogenisation to prevent fat separation and to improve colour and taste.
- Packaging machines: for filling into various containers.
The technology for using kefir starter cultures itself consists of several stages:
- Preparation: receiving the milk and cleaning it in separators.
- The milk selected for quality is standardised in accordance with the requirements of the standard.
- Homogenisation of the milk mixture to achieve a uniform consistency in the finished product and to prevent fat separation in the product.
- Cooling to the inoculation temperature and fermentation of the milk mixture. The fermentation temperature is chosen depending on the species composition of the starter cultures and the desired result. Kefir produced at lower fermentation temperatures is characterised by a invigorating and sharper taste, but a less dense consistency. At temperatures above 28°C, a viscous consistency and a less pronounced taste and aroma are characteristic.
- Cooling and filling. When fermentation is complete, the product is cooled and filled into containers. Set kefir is also sent for cooling once fermentation is complete.
Optimal conditions for kefir fermentation using starter cultures
To achieve the best results, optimal fermentation conditions must be ensured:
- Temperature: Depending on the desired characteristics, the optimal temperature for the development of the kefir starter culture is 28–32°C, which gives a more viscous consistency but a less pronounced taste and aroma.
- Time: The duration of fermentation depends on the fermentation temperature. This process usually takes from 12 to 14 hours.
For more detailed information on the use of starter cultures in your production, please contact our managers. We are always ready to help and to select the best options for your recipes.
FAQ
How to choose a starter culture for industrial kefir production?
First of all, the following factors should be taken into account:
- The ratio of lactic acid bacteria to yeasts.
- The ability to retain its properties over a long period.
- The manufacturer's reputation and the availability of the necessary certificates.
How do starter cultures for home and industrial use differ?
Starter cultures for home and industrial use differ in composition, quantity, purity of the culture and price.
How does the starter culture affect the taste and consistency of kefir?
The taste, aroma and consistency (viscosity and thickness of the curd) depend directly on the composition, the technological regimes, the presence of yeasts and compliance with the required fermentation temperatures.
Where can I buy a high-quality starter culture for industrial kefir production?
For many years, Prodservis has been importing highly concentrated starter cultures for dairy and fermented milk products from the French company Bioprox. Bioprox starter cultures are a guarantee and standardisation of the high quality of your products from batch to batch.
What main characteristics must a kefir starter culture have?
- Species composition: taste, aroma, consistency.
- Stability: Retention of properties over a long period.
- Purity of the culture: Absence of foreign microorganisms.
- Standardisation: Stable characteristics.
- Safety: Compliance with sanitary norms and safety requirements.
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