Starter cultures are used in a variety of applications such as fermented milk (yogurt, buttermilk, & sour cream), cheese, sourdough, wine, fermented meat and vegetables. The main function of using starter cultures is to induce acid production from milk that will then act as a preservative. Ekölite™ BIOS series has been formulated to fit different yogurt categories i.e. set , stirred and drinkable yogurt and can be used to achieve desired culture.
STARTER CULTURES
BENEFITS
- Texture & Flavour
- Desired final product characteristics
- Minimal cell count in product
- Post acidification
APPLICATIONS
- Fermented milk (yogurt, buttermilk, & sour cream)
- Cheese
- Sourdough
- Wine
- Fermented meat and vegetables
OUR RECOMMENDED SOLUTIONS
Ekölite™ BIOS Series
Ekölite™BIOS series are freeze dried cultures that are packed in a vacuum sealed pouch especially formulated to enable standardised quality of final dairy product. These easy to-use cultures are inoculated directly into processed milk.
Conceptual Recipes
Futura Ingredients Ekomul BIOs Series range of starter cultures are also used to enhance flavour profile of dairy products, the texture of coagulated milk and indirectly has a probiotic effect. Click on our conceptualised recipes for effortless step by step guidance.
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