ABY - starter bacteria for yoghurt + probiotic

ABY – delicious, creamy and thick yoghurt with probiotic cultures

Make yoghurt you will enjoy reaching for every day. ABY produces delicious flavour, a creamy texture and a pleasing thickness — ideal for eating with a spoon or serving with fruit or homemade granola. This culture combines the qualities of good yoghurt with added probiotic bacteria: Bifidobacterium bifidum and Lactobacillus acidophilus.

ABY from the ProTek Lactoferm Fermented milk series is a thermophilic blend for direct milk inoculation. It combines yoghurt bacteria Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with Bifidobacterium bifidum and Lactobacillus acidophilus.

Fermentation and product character

In set yoghurt, preserving the formed structure matters, while stirred yoghurt is worked after fermentation. Drinking yoghurt requires processing towards a more fluid consistency. The result depends on the culture, milk preparation, fermentation and subsequent handling together.

ABY applications also include soured milk and fresh cheese. Use a specific recipe and processing method for each product. The culture characteristics indicate no gas production or post-acidification, with viscosity rated at three plus signs.

Composition

• Streptococcus salivarius subsp. thermophilus
• Bifidobacterium bifidum
• Lactobacillus acidophilus
• Lactobacillus delbrueckii subsp. bulgaricus

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Culture characteristics

• Optimum growth temperature: 38–44°C
• Gas production: −
• Fermenting activity: +++
• Viscosity: +++
• Aroma: ++
• Post-acidification: −
• Fluidity: −

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.