Kefir 51 - starter bacteria for kefir

Kefir 51 – a culture for kefir and sour milk

Kefir 51 from the YoghurtTek Kefir series is a mesophilic culture for direct milk inoculation. It contains bacteria and yeasts that work together in developing characteristic kefir. Applications include kefir and sour milk.

Fermentation and product character

Acidity, odour and consistency develop during fermentation. The result depends on culture selection, milk preparation and process conditions. Distribute the preparation evenly and match the time and temperature to the recipe.

Kefir 51 contains Saccharomyces unisporus yeast. The blend characteristics rate gas production at four plus signs, viscosity at one and odour at five. These properties help select a culture for the intended beverage profile.

Composition

• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis biovar diacetylactis
• Leuconostoc mesenteroides subsp. cremoris
• Saccharomyces unisporus

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: 28–32°C
• Gas production: ++++
• Proteolytic activity: −
• Fermenting activity: ++
• Viscosity: +
• Odour: +++++
• 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.