The starter culture AiBi Golden Time 20.12 FS -an innovative development for improving nutrition value of curds

Abstract

The specialists of the company NPO «Zelenye linii» have studied effects of the starter cultures microflora on curds characteristics at different ways of production. The experience gained was used for development of the starter culture AiBi Golden Time 20.12 FS. Application of the starter at the acid method of curds receiving on the automated lines and in vats allows to reduce protein and fat losses.