Starter Cultures
Valiren®
VALIREN® Starter Cultures are manufactured with selected strains to offer cheese, yoghurt, kefir and other fermented dairy products producers, controlled acidification, various flavors and texture options to obtain the best products.
Highligths
direct inoculation
freeze-dried form
storage at 2-8°C
1 year shelf life
Yoghurt Cultures
Valiren®
Streptococcus salivarius subsp. thermophilus
Lactobacillusdelbrueckii subsp. bulgaricus
| Product code Rotation | Application | Acidification | Viscosity | Aroma | Post acidification |
|---|---|---|---|---|---|
| Valiren YAV 333 A/B | Set Yoghurt | Fast | Low to Medium (short chain of EPS) | Medium | Low |
| Valiren Y 70 A/B | Stirred Yoghurt Drinkable yoghurt | Medium-Fast | High | Medium | Low |
| Valiren Y 100 A/B | Stirred Yoghurt Drinkable Yoghurt | Fast | Very High | Medium | Very Low |
| Valiren Y 41 A/B | Set Yoghurt Stirred Yoghurt | Medium-Fast | Low (long chain of EPS) | Medium | Low |
| Valiren Y 42 A/B | Stirred Yoghurt | Fast | High (long chain of EPS) | Medium | Low |
| Valiren Y 43 A/B | Stirred Yoghurt | Fast | Very High (long chain of EPS) | Medium | Low |
Cheese Cultures
Valiren®
Pure Mesophilic – Pure Thermophilic – Mesophilic + Thermophilic blend
| Product code Rotation | Application | Content |
|---|---|---|
| Valiren C 1/2 M | Fresh and Semi-Hard Cheeses | Pure mesophilic Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris |
| Valiren C 10/11 M | Fresh and Semi-Hard Cheeses | Pure mesophilic Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| Valiren C 1/2 T | Soft Cheeses | Pure thermophilic Streptococcus salivarius subsp. thermophilus |
| Valiren C 200/201 MT | Fresh and Semi-Hard Cheeses | Mesophilic + thermophilic blend Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Streptococcus salivarius subsp. thermophilus |
| Valiren C 210/211 MT | Fresh and Semi-Hard Cheeses | Mesophilic + thermophilic blend Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococcus salivarius subsp. thermophilus |
| Valiren C 230/231 MT | Continental Cheeses | Mesophilic + thermophilic blend Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides subsp. mesenteroides, Streptococcus thermophilus subsp. salivarius, Lactobacillus delbrueckii subsp. bulgaricus |
| Valiren M 100/101 | Pasta Filata Cheeses - Mozarella (maturation in whey) | Pure thermophilic Streptococcus salivarius subsp. thermophilus |
| Valiren M 300/301 | Pasta Filata Cheeses - Mozarella (dry maturation) | Pure thermophilic Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus |
| Valiren K 100/101 | Cooked Cheeses | Mesophilic + thermophilic blend Streptococcus salivarius subsp. thermophilus, Lactobacillus casei, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus |
| Valiren K 200/201 | Semi-Hard Cheeses | Pure thermophilic Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus |
Cultures for other fermented products
Valiren®
Mesophilic + Thermophilic blend & Probiotics
| Product code Rotation | Application | Content |
|---|---|---|
| Valiren C 400/401 MT | Sour Cream-Smetana | Mesophilic + thermophilic blend Streptococcus thermophilus subsp. salivarius, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis |
| Valiren C 450/451 MT | Sour Cream-Smetana | Mesophilic + thermophilic blend Streptococcus thermophilus subsp. salivarius, Lactococcus lactis subsp. lactis |
| Valiren H 30 A/B | Kefir | Streptococcus thermophilus subsp. salivarius, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis, Debarymyces hansenii |
| Valiren R 400/401 | Ryazhenka | Streptococcus salivarius subsp. thermophilus |
| Valiren BF 100 | Probiotic Culture | Bifidobacterium lactis |
| Valiren BF 300 | Probiotic Culture + Yoghurt Culture | Streptococcus thermophilus subsp. salivarius, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis |
| Valiren LAC 100 | Probiotic Culture | Lactobacillus acidophilus |
| Valiren LAP 100 | Probiotic Culture | Lactobacillus plantarum |
| Valiren PB 100 | Cheese with Holes | Propionibacterium freudenreichii subsp. shermanii |
Certifications
Other Products
Ingredients & Equipments
The product portfolio of MAYASAN® includes different categories of products for the dairy industry. As a biotech company, MAYASAN® is equipped with the latest technology to offer high-quality food ingredients, additives and various quality control tools and equipment.
Rennet & Coagulants
Calf, Microbial &
100% Chymosin
Ingredients for Dairy Industry
Lactase Enzyme, Lysozyme, Natamycin, Nisin & Colorants
Milk Analysers
Antibiotic Test kits