Starter Cultures

CARBOCRAFT is the proud partner of BDF NATURAL INGREDIENTS, a leading international producer of an innovative range of starter cultures!

Starter cultures, also known as mesophilic and thermophilic cultures, are an essential component of the dairy industry. They consist of selected strains of bacteria that are purposely added to milk or cream to initiate and control fermentation processes in the production of various dairy products such as yoghurt, cheese, buttermilk, and sour cream. The starter cultures primarily comprise lactic acid bacteria (LAB), including species like Lactococcus lactis, Streptococcus thermophilus, and Lactobacillus bulgaricus. These bacteria serve as the inoculum for fermentation and play a crucial role in transforming the raw milk or cream into the desired dairy product. The main functions of starter cultures in the dairy industry are as follows:

Acidification: Lactic acid bacteria in the starter cultures convert lactose, the primary sugar present in milk, into lactic acid through fermentation. This acidification process lowers the pH of the milk, creating an acidic environment that prevents the growth of spoilage bacteria and extends the shelf life of dairy products.
Antimicrobial properties: LAB in starter cultures produce antimicrobial compounds such as bacteriocins, hydrogen peroxide, and organic acids. These compounds inhibit the growth of spoilage microorganisms, thereby increasing the safety and stability of dairy products.
Flavour development: The metabolic activities of the bacteria during fermentation contribute to the development of specific flavours and aroma profiles in dairy products. Different strains and combinations of starter cultures can impart distinct tastes and textures to the final products, enhancing their organoleptic qualities.
Texture and consistency: Starter cultures help achieve the desired texture and consistency in dairy products. The fermentation process initiated by the bacteria results in the production of substances like exopolysaccharides and proteins that influence the viscosity, mouthfeel, and overall texture of the final products.

In the dairy industry, starter cultures are carefully selected and cultivated to ensure consistent fermentation processes and high-quality end products. They provide the necessary microbial activity and biochemical transformations required to produce a wide range of dairy delights, emphasizing their almost indispensable role.

LYOCULTURE – DAIRY CULTURES

BDF Natural Ingredients specializes in the research and development, as well as production of enzymes, proteins, clean label solutions, antioxidants, and starter cultures. The BDF product portfolio covers multiple market segments and food applications including Meat, Fish, Vegan, Dairy, Bakery and Supplements.

BDF Natural Ingredients has developed a highly innovative LyoCulture Dairy range of starter cultures that deliver the highest activity, guaranteed, every time. Our LyoCulture starter cultures help to standardize cheese and fermented products, providing a consistently homogenous quality. LyoCulture Dairy products are high-quality mixes and special blends of freeze-dried single-strain cultures, in DVI format (Direct Vat Inoculation), making them very easy to use. Our products are carefully designed to ensure an optimum post-acidification texture, viscosity, activity, sensory characteristics, and shelf life, that add considerable value to the dairy end-product. The activity of all our LyoCulture products is measured using fermentation units of activity (U). The standard dosage recommended for the LyoCulture product range is 10U per 1000l of milk.

LyoCulture starter cultures are successfully used in the following primary applications in the dairy industry:

Buttermilk and sour cream production

LyoCulture starter cultures, primarily composed of Lactococcus lactis, are used in the production of buttermilk and sour cream. These cultures ferment lactose, resulting in an optimum acidification and the characteristic tangy flavour of these dairy products. Additionally, the LyoCulture production of exopolysaccharides contributes to the thickening and suitable viscosity sought after in these types of products.

Cheese production

LyoCulture starter cultures are crucial in cheese-making processes. Different strains and combinations of LyoCulture are used to ferment the lactose and convert it into lactic acid, facilitating the coagulation and curd formation. LyoCulture cultures also play a vital role in flavour development, including the production of aroma compounds, as well as enhancing the texture, acidity, and stability of cheeses.

Fermented milk beverages

LyoCulture starter cultures are employed in the production of various fermented milk beverages, such as kefir and cultured buttermilk. The cultures contribute to the transformation of lactose into lactic acid, imparting acidity, flavour, and improved shelf life to these beverages.

Yogurt production

LyoCulture starter cultures, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus, are used in yoghurt production. They ferment lactose into lactic acid, lowering the pH and giving yoghurt its characteristic tangy flavour and thick texture. The benefits of LyoCulture starter cultures in yoghurt production include enhanced flavour development, improved texture, extended shelf life, and the inhibition of spoilage bacteria.