SOLEY BIOTECHNOLOGY INSTITUTE
Leader of Biotechnology Since 2000

 

Pure, Safe, Non-GMO, High Quality; Quick and Excellent Fermentation Rate
Starter Cultures for Milk Products
by Soley Biotechnology Institute

 

STC-02 Starter Culture for Thick Yogurt:

Lactobacillus delbrueckii subsp. bulgaricus
Streptococcus salivarius subsp.thermophilus
Lactobacillus helveticus

Working Temperature: 37-47 C
(10U is for 1 Ton Milk)
Shelf Life: 36 Months @-18C or 4 Months @+4C


STC-04 Starter Culture for Fresh Type/Hard and Semi-Hard White Cheese:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus

Working Temperature: 29-38 C
(10U is for 500Lt Milk)
Shelf Life: 36 Months @-18C or 4 Months @+4C


STC-07 Starter Culture for Mozzarella Type Fresh Cheese:
Streptococcus salivarius subsp. thermophilus
Lactobacillus delbruekii subsp. bulgaricus
Lactobacillus helveticus

Working Temperature: 36-48 C
(10U is for 500Lt Milk)
Shelf Life: 36 Months @-18C or 4 Months @+4C


STC-09 Starter Culture for Gouda and Cheddar Type Cheese:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Leuconostoc mesenteroides subsp. cremoris

Working Temperature: 30-47 C
(10U is for 500Lt Milk)
Shelf Life: 36 Months @-18C or 4 Months @+4C


STC-10 Culture for Excellent Aroma:
Lactobacillus delbrueckii subp. bulgaricus
(10U is for 1 Ton Milk)
Shelf Life: 36 Months @-18C or 4 Months @+4C

 

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