Yoghurt culture media

Characteristics and properties

Culture media are a complex blend of skimmed milk powder, whey proteins, phosphate salts, yeast extracts and other specific growing agents. Culture media are used to improve bulk starter production of yoghurt as alternative for skimmed milk. They  ensure a robust system with a consistent acid production, predictable activity and a high protection against phage infection.

Benefits of Ceska^®-media

Improved cultures yield
The growth of the culture is maximised by optimal nutrition and growth conditions, due to:

• fast adaptation of the culture after inoculation;
• presence of specific minerals and compounds, which stimulate bacterial growth;
• a buffered acidity system, which maximises the bacteria cell counts;
• culture media are free of any inhibitors like e.g. antibiotics.

Taste and texture differentiation
For the growth of different strains of yoghurt cultures or even plain streptococci or lactobacilli specific thermophilic media within the Ceska^® -media range are developed.

For the whole range of yoghurt products, varying from traditional yoghurt to semi-mild yoghurts, thermophilic media are available for fermenting specific yoghurt bulk starter cultures. Individual combinations of media and cultures are responsible for the final taste and texture of the yoghurt products.

Protection against bacteriophage infection
Ceska^® -media contains special phosphate salts, which reduce the amount of available Ca²⁺ ions. In this way bulk starter becomes less susceptible to bacteriophage infections.

Consistent acidification performance
Due to optimal nutrition and growth conditions a robust system is ensured, which results in a  consistent acidification performance, a predictable activity and thus an improved final product consistency.

Availability
With Ceska^® -media all milk is available for production, which makes planning of the amount of skimmed milk for bulk starter production not necessary.

Media types

Ceska^®-media are available in a dust free and a dust reduced version. The dust reduced version is specific developed for addition via triblender, whereas the dust free version is agglomerated and specific developed for addition via manhole. The agglomerated version also has a higher solubility.

Microbiological composition

Quality Control

Ceska^®-media is delivered with a high and constant quality thanks to quality control procedures (ISO 9001). Ceska^®-media is carefully checked for its physical-chemical and microbiological properties. Strict control of the production process and standardisation procedures result in an end product that meets the HACCP requirements and all the current high quality demands. The procedures used by CSK are conform international guidelines and recommendations.

Packaging

The culture media within the Ceska^®-media range are delivered as a powder in 25 kg or 12,5 kg bags of paper with polyethylene inlay or in big bags with variable content.

Storage and shelf life

The quality of Ceska^®-media is guaranteed for 9 months after production, provided it is stored in the closed original packaging under cool and dry conditions at ambient temperatures.

Consultancy

The technical sales staff of CSK has many years of experience in the application of culture media in cheese production. For further information, please contact CSK.

This publication is solely intended for information purposes. CSK food enrichment cannot be held liable for the contents. This specifically applies in cases where its products are used in violation with prevailing legislation and rules and/or licenses.