Sour Cream Starter cultures

Citrate Fermenting Cultures.
Mesophilic and Blended Multiple-species Starter Cultures.
Optimized combinations of compatible selected bacteriophage resistant strains.
Concentrated Freeze-dried Cultures.
The number of viable active cells is a minimum of 1 x 10¹⁰ CFU per gram.
The strains GENESIS^TM are isolated and selected from natural sources and they are not genetically modified.
Direct starter cultures for 500, 1000, 2000, 2500 L
Cultures for bulk starter preparation – 50, 100 L

Classification

Name	Composition	Characteristics, Application
MC1, MC2, MC3, MC4, MC5, MC6, MC7	Lactococcus lactis Laсtococcus cremoris Laсtococcus diacetylactis Leuconostoc mesenteroides sp. cremoris	Medium acidification Medium gas production Medium/Strong flavor Low viscosity Normal texture These cultures can be used for the production of Sour Cream, Sour Cream Butter, Curd Cheese, Soft Cheese Types.
MC30, MC31, MC32, MC33, MC34, MC35, MC36, MC38, MC39	Lactococcus lactis Laсtococcus cremoris Laсtococcus diacetylactis Leuconostoc mesenteroides sp. cremoris Streptococcus thermophilus	Medium acidification Low gas production Medium/Strong flavor Medium viscosity Creamy texture The final product is with cream like consistency, moderate aroma production, which increases during ripening. The cultures have a low level of gas production and low post acidification. Suitable for production of sour cream and fermented milk beverages.