These new cultures are generating considerable interest in the dairy community as using them can significantly reduce the time it takes to produce fresh dairy products such as Yogurt, Kefir, Cottage Cheese or Sour Cream. These products have been designed to shorten fermentation time, provide high safety and premium organoleptic profiles.
Using these patented ‘Golden Time’ strains, for example, in yogurt production, reduces fermentation time from about 5-6 hours to about 3-4 hours. The new products have been fully tested in our laboratories and full sensory tests showed that excellent quality, great taste and viscosity profiles can be achieved.
These cultures are manufactured by our partner, SoyuzSnab, exclusively for The Ingredient House. SoyuzSnab is based in Russia and have many years of experience in producing cultures in their state of the art facility. The company has its own collection of strains and a strong R&D division that has already patented more than 100 innovative solutions in microbiology.
