CREALAT
& CREAREN
BACTERIAL CULTURES
Our expertise in using cultures to develop flavor and texture characteristics leads to unique taste. Our company works exclusively on these attributes while tailoring a solution to work within your production process. The result – a unique product to set your portfolio apart from the rest.
ABOUT US
Our company sells deep-frozen starter cultures under the brand Crealat and enzymes Crearen (Italy), designed for processing raw milk and producing cheese, yoghurt, kefir and other fermented milk products. All products have been tested for compliance with the requirements of the technical regulations of the EAEC and ensure a high level of quality of the final product. The assortment of starter cultures "Crealat" was developed jointly with the R & D department of the Italian producer of starter cultures. An assessment of Russian raw materials was carried out, and the frequently encountered reasons for obtaining products that did not meet the company's quality standards were identified. The collection of bacteriophages of the Italian producer of starter cultures was replenished with species isolated from raw materials and dairy products from different Russian regions. All the strains included in the "Crealat" starter cultures were tested for resistance to bacteriophages. The physico-chemical and microbiological properties in the process of fermentation and storage of fermented milk products (postoxidation, EPS-formation, organoleptic properties, etc.), obtained in Russian milk with the help of the composition of Starter cultures "Crealat". The assortment of deep frozen cultures "Crealat" is developed taking into account the taste preferences of the Russian consumer, the quality of raw materials and some frequently occurring technological features of the equipment used in production.
Another line of activity of Unilein is deep-frozen starter cultures Crealat. The assortment of starter cultures "Crealat" was developed jointly with the R & D department of the Italian producer of starter cultures. An assessment of Russian raw materials was carried out, and the frequently encountered reasons for obtaining products that did not meet the company's quality standards were identified. The collection of bacteriophages of the Italian producer of starter cultures was replenished with species isolated from raw materials and dairy products from different Russian regions. All the strains included in the "Crealat" starter cultures were tested for resistance to bacteriophages. The physico-chemical and microbiological properties in the process of fermentation and storage of fermented milk products (postoxidation, EPS-formation, organoleptic properties, etc.), obtained in Russian milk with the help of the composition of Starter cultures "Crealat". The assortment of deep frozen cultures "Crealat" is developed taking into account the taste preferences of the Russian consumer, the quality of raw materials and some frequently occurring technological features of the equipment used in production.
In Russia, the market of starter cultures is directly saturated. Starter cultures "Crealat" are a novelty in the Russian market and have certain advantages:
- adapted to Russian raw materials;
- this is a frozen crop, which guarantees a stable quality. A short lag phase of frozen cultures minimizes the risk of developing extraneous microflora;
- the optimal cost of crops per unit of final product in comparison with other offers on the market;
are suitable for use by large and medium-sized enterprises: packaging for 2 tons (20U) and 5 tons (50U) of the mixture.
For sour cream, several series of cultures have been developed: Crealat:
The MT series is a composition of strains of Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, which provides a thick consistency and a pronounced creamy note.
A series of MTA and MV with aromatobrazuyuschimi strains of Lactococcus lactis subsp. diacetylactis and Leuconostoc. This series allows you to get sour cream with a bright sour-milk taste and aroma.
A range of "Crealat" crops for the production of cottage cheese in various ways is widely represented
The use of the M series makes it possible to obtain both traditional curds in baths with moderate acidity and cottage cheese on automated lines with the obligatory condition of a "floating necklace".
To increase the coefficient of turnover of capacitive equipment in the production of traditional cottage cheese, the culture "Crealat" of the MSA series with accelerated fermentation was developed.
The CLT series makes it possible to obtain a product with excellent organoleptic characteristics and long shelf life in the production of cottage cheese by the method of separation and ultrafiltration.
For sour cream, several series of cultures have been developed: Crealat:
The MT series is a composition of strains of Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, which provides a thick consistency and a pronounced creamy note.
A series of MTA and MV with aromatobrazuyuschimi strains of Lactococcus lactis subsp. diacetylactis and Leuconostoc. This series allows you to get sour cream with a bright sour-milk taste and aroma.
A range of "Crealat" crops for the production of cottage cheese in various ways is widely represented
The use of the M series makes it possible to obtain both traditional curds in baths with moderate acidity and cottage cheese on automated lines with the obligatory condition of a "floating necklace".
To increase the coefficient of turnover of capacitive equipment in the production of traditional cottage cheese, the culture "Crealat" of the MSA series with accelerated fermentation was developed.
The CLT series makes it possible to obtain a product with excellent organoleptic characteristics and long shelf life in the production of cottage cheese by the method of separation and ultrafiltration.
Another line of activity of Unilein is deep-frozen starter cultures Crealat. The assortment of starter cultures "Crealat" was developed jointly with the R & D department of the Italian producer of starter cultures. An assessment of Russian raw materials was carried out, and the frequently encountered reasons for obtaining products that did not meet the company's quality standards were identified. The collection of bacteriophages of the Italian producer of starter cultures was replenished with species isolated from raw materials and dairy products from different Russian regions. All the strains included in the "Crealat" starter cultures were tested for resistance to bacteriophages. The physico-chemical and microbiological properties in the process of fermentation and storage of fermented milk products (postoxidation, EPS-formation, organoleptic properties, etc.), obtained in Russian milk with the help of the composition of Starter cultures "Crealat". The assortment of deep frozen cultures "Crealat" is developed taking into account the taste preferences of the Russian consumer, the quality of raw materials and some frequently occurring technological features of the equipment used in production.
For sour cream, several series of cultures have been developed: Crealat:
The MT series is a composition of strains of Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, which provides a thick consistency and a pronounced creamy note.
A series of MTA and MV with aromatobrazuyuschimi strains of Lactococcus lactis subsp. diacetylactis and Leuconostoc. This series allows you to get sour cream with a bright sour-milk taste and aroma.
