Yogurt is defined as the product of milk fermentation, without serum subtraction, carried out by two bacterial species: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. It can be obtained from the milk of any mammal, and its characteristics and properties are linked to the fermentation carried out by the lactic culture. The microbial load, which initially can exceed one billion, at the time of commercialization must not be less than 106 CFU/g for each of the two bacterial species.
Kefir, on the other hand, originates from the Caucasus and is obtained from the fermentation of sheep, cow, or goat milk, similar to yogurt but with a liquid consistency. It contains multiple species of bacteria and yeasts, which, as suggested by various studies, improve the immune system, digestive process, and bone robustness. Its name derives from the Turkish word “keif”, which means “feeling good”.
Alce Group offers different lines of yogurt starter cultures capable of satisfying customer demands, both in terms of sweetness and creaminess and the density and compactness of the coagulum. In addition to structural characteristics, it is also possible to choose the final acidity level of the yogurt, opting for cultures with reduced acidifying power. A common feature of all lines is the absence of post-acidification, which allows for an adequate extension of the product’s shelf life. Furthermore, the fermentation speed, which determines the speed of the production process, can also be customized according to different needs.
Moreover, Alce Group provides a complete line of freeze-dried starter cultures for the production of different types of Kefir – more or less viscous, with or without yeasts, etc. Alce cultures are composed of a mixture of strains typical of the origin area of Kefir grains, formed by homo and hetero-fermenting mesophilic bacteria, which coexist symbiotically with yeasts. These cultures allow obtaining a final product with about 1% lactic acid and variable amounts of alcohol and CO2, depending on the maturation conditions.
As Dr. Elena Mogna, CEO of the Group, states, “Not only freeze-dried starter cultures for direct inoculation, but also bulk inoculation, to meet all market needs. We have developed lines dedicated to different types of Yogurt – traditional, drinkable, Greek-style, flavored, etc. For Kefir, instead, we have selected the so-called Prophet’s Grains directly from the Caucasus region, to offer our customers an authentic and original product, capable of ensuring rapid acidification, enhancement of the aroma of the final product, and gas production, according to different needs. Our research, in fact, never stops: since 1948, we are always in ferment.”
