Dairy starter cultures

We offer starter cultures for the production of fermented products of the series:

• eXact — for the production of sour cream, fermented cream, fresh cheese, cottage cheese, curd;
• Yo-Flex — for the production of thermostatic yogurt, tank yogurt, drinking yogurt;
• Nu-trish — for the production of acidophilic/bifido yogurt, acidophilic/bifido milk;
• Probio-Tec — for probiotic products;
• St-Body — for ryazhenka and varenets;
• Protective cultures — to prevent bacterial contamination and increase the shelf life of fermented products;
• Cultures for cheese production — cultures for cheeses of various technologies, taste profiles and patterns.

Advantages of using Christian Hansen bacterial starter cultures:

• Direct deposit – convenience and ease of use;
• The lowest risk of contamination by extraneous microflora;
• The lowest risk of phage contamination;
• Consistency of composition and consistently high activity of crops;
• Permanent acid formation and permanent properties;
• Low post-oxidation;High phage resistance;
• They work in milk with a reduced dry matter content.

We offer a wide range of starter cultures for dairy products and cheeses:

• Sour cream starter cultures;
• Starter cultures for kefir and kefir products;
• Starter cultures for curdled products;
• Sourdough for yogurt;
• Sourdough for fermented baked milk, varenets;
• Sourdough starter for cottage cheese;
• Sourdough for cheeses;
• Starter cultures for probiotic products.

Safety
All the proposed bacterial starter cultures comply with the Federal Law of the Russian Federation No. 88 – FZ "Technical Regulations for milk and dairy products" in terms of quality and safety.
Before shipment, DVS cultures are fully tested for activity and microbiological contamination. A certificate of analysis is issued for confirmation.

Storage of starter cultures
Lyophilized bacterial starter cultures (according to the FD nomenclature) should be stored at a temperature of minus 18 ° C or lower, under these conditions, the shelf life is usually at least 24 months, however, there are special requirements for each starter, which are specified in the "Product Specifications".
Frozen bacterial cultures (according to nomenclature F) should be stored at a temperature of minus 45 °With or below. Under these conditions, the shelf life is usually at least 12 months, but there are special requirements for each starter, which are specified in the "Product Specifications".
To store frozen crops, you need special freezers, we will help you with their purchase.
Starter cultures should be stored as close as possible to the production premises and removed from the freezer immediately before use.

Introduction of starter culture
The introduction of sourdough into the fermentation tank is carried out in accordance with the regulated dosage, as soon as the bottom of the tank is covered with a thin layer of milk. Careful stirring of the milk improves the dispersion of the starter.
You can decide on the choice and buy bacterial starter culture yourself or with the help of our technologists, who will help not only choose the starter culture, but also give highly qualified advice on the technology of application.
A complete overview of DVS bacterial cultures from a supplier of ingredients and packaging for the food industry.
We offer only certified products at prices that are convenient for you. When choosing, you can compare both the consumer characteristics of the product and the prices of DVS bacterial cultures.
You can choose the product you need yourself or seek advice from our managers who will help you buy DVS bacterial cultures, enzymes and stabilizing agents. When choosing, you can compare both the consumer characteristics of the product and the prices of DVS bacterial cultures.