starter

Starter plays a very important role in the production process of milk and dairy products (such as yogurt, cheese and other products). Starters are microbial cultures consisting of beneficial bacteria (such as lactobacilli and streptococci) that are added to milk to allow fermentation and product production.

Generally, the performance of starters is as follows:

1. Lactose (milk sugar) fermentation: The bacteria in the starter convert the lactose in the milk into lactic acid. This process causes:
   • Lowering the pH of milk
   • Creating an acidic environment
   • Creating the desired taste in the final product.
2. Coagulation of proteins: pH reduction causes denaturation of casein proteins in milk. This process helps to form the texture and consistency (eg in yogurt or cheese).
3. Production of flavor and aroma: Starter bacteria produce compounds such as diacetyl, fatty acids, and various alcohols that contribute to the flavor and aroma of the product.
4. Microbial control: The acidic environment created by the starter prevents the growth of harmful microbes and increases the shelf life of the product.
5. Nutritional properties: Starters may produce compounds such as vitamins (especially B vitamins) or make certain substances easier to digest.

In general, the starter plays an essential role in creating the desired characteristics of dairy products, and its quality has a direct impact on the final product. Choosing the type of starter depends on the desired product (such as yogurt, kefir or cheese).

Aram Tejarat Adli Company provides starters of Mayasan Türkiye with VALIREN brand for dairy applications along with continuous technical support and assistance.

VALIREN® starters are produced with selected strains for the production of yogurt, buttermilk, cheese, kefir and other fermented dairy products, acid environment control, different flavors and different texture options are formulated to obtain the best products.

Types of starters of this company:

• It’s yogurt
• Stirred yogurt
• Creamy yogurt
• UF cheese
• feta cheese
• Mozzarella cheese
• White cheese (soft/hard/semi-hard)
• buttermilk
• kaffir
• cream
• Probiotic supplements