Starter Kültür

Valiren®

Mayasan®yoğurt, peynir, peynir altı suyu ve diğer fermente süt ürünlerinde doğal olarak bulunan suşlardan özenle seçilerek yüksek saflıkta üretilmekte olan Valiren Starter Kültürleri®ile süt sektörüne hizmet vermektedir. Portföyümüzde farklı yapı, aroma ve faj alternatifleri ile 100 den fazla ürün bulunmaktadır. Valiren Starter Kültürler®helal ve kosher sertifikalıdır.

Öne Çıkanlar

direkt inakülasyon

freeze-dried form

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saklama koşulları 2-8°C

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1 yıl raf ömrü

Yoğurt Kültürleri

Valiren®

Streptococcus salivarius subsp. thermophilus
Lactobacillusdelbrueckii subsp. bulgaricus

Blueberry and almond granola with greek yogurt, cottage cheese and fresh berries, top view

Edit
Rotasyon Ürün Kodu	Uygulama	Asitlik Derecesi	Viskozite	Aroma	Ekşime
Valiren YAV 333 A/B	Set Yoğurt	Hızlı	Az-Orta (kısa zincir EPS)	Orta	Az
Valiren Y 70 A/B	Pıhtısı Kırılmış Yoğurt Ayran	Orta-Hızlı	Hızlı	Orta	Az
Valiren Y 100 A/B	Pıhtısı Kırılmış Yoğurt Ayran	Hızlı	Çok Hızlı	Orta	Çok Az
Valiren Y 41 A/B	Set Yoğurt Pıhtısı Kırılmış Yoğurt	Orta-Hızlı	Low (uzun zincir EPS)	Orta	Az
Valiren Y 42 A/B	Pıhtısı Kırılmış Yoğurt	Hızlı	High (uzun zincir EPS)	Orta	Az
Valiren Y 43 A/B	Pıhıtısı Kırılmış Yoğurt	Hızlı	Very High (uzun zincir EPS)	Orta	Az

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

Yellow cheese with holes, dairy products. Gray background. Top view

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

Different kinds of cheese in wooden tray.

Ingredients for Dairy Industry

Lactase Enzyme, Lysozyme, Natamycin, Nisin & Colorants

Milk Analysers

Antibiotic Test kits