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Starter Cultures

Valiren®

Starter culture logo

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 tank

direct inoculation

direct inoculation icon

freeze-dried form

storage at 2-8°C
1 year shelf life

Yoghurt Cultures

Valiren®

Streptococcus salivarius subsp. thermophilus
Lactobacillusdelbrueckii subsp. bulgaricus

Greek set yogurt
Greek yogurt
Product code
Rotation
ApplicationAcidificationViscosityAromaPost acidification
Valiren YAV 333 A/BSet YoghurtFastLow to Medium
(short chain of EPS)
MediumLow
Valiren Y 70 A/BStirred Yoghurt
Drinkable yoghurt
Medium-FastHighMediumLow
Valiren Y 100 A/BStirred Yoghurt
Drinkable Yoghurt
FastVery HighMediumVery Low
Valiren Y 41 A/BSet Yoghurt
Stirred Yoghurt
Medium-FastLow
(long chain of EPS)
MediumLow
Valiren Y 42 A/BStirred YoghurtFastHigh
(long chain of EPS)
MediumLow
Valiren Y 43 A/BStirred YoghurtFastVery High
(long chain of EPS)
MediumLow

Cheese Cultures

Valiren®

Pure Mesophilic – Pure Thermophilic – Mesophilic + Thermophilic blend

Yellow cheese
Feta cheese
Cheese
Product code
Rotation
ApplicationContent
Valiren C 1/2 MFresh and Semi-Hard CheesesPure mesophilic
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris
Valiren C 10/11 MFresh and Semi-Hard CheesesPure mesophilic
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis
Valiren C 1/2 TSoft CheesesPure thermophilic
Streptococcus salivarius subsp. thermophilus
Valiren C 200/201 MTFresh and Semi-Hard CheesesMesophilic + thermophilic blend
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis,
Streptococcus salivarius subsp. thermophilus
Valiren C 210/211 MTFresh and Semi-Hard CheesesMesophilic + thermophilic blend
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Streptococcus salivarius subsp. thermophilus
Valiren C 230/231 MTContinental CheesesMesophilic + 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 100/101Pasta Filata Cheeses - Mozarella
(maturation in whey)
Pure thermophilic
Streptococcus salivarius subsp. thermophilus
Valiren M 300/301Pasta Filata Cheeses - Mozarella
(dry maturation)
Pure thermophilic
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus
Valiren K 100/101Cooked CheesesMesophilic + thermophilic blend
Streptococcus salivarius subsp. thermophilus,
Lactobacillus casei,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus helveticus
Valiren K 200/201Semi-Hard CheesesPure thermophilic
Streptococcus salivarius subsp. thermophilus,
Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus helveticus

Cultures for other fermented products

Valiren®

Mesophilic + Thermophilic blend & Probiotics

Kefir
Cottage cheese
Camembert, brie, gorgonzola, parmesan, olives
Product code
Rotation
ApplicationContent
Valiren C 400/401 MTSour Cream-SmetanaMesophilic + thermophilic blend
Streptococcus thermophilus subsp. salivarius,
Lactococcus lactis subsp. lactis,
Lactococcus lactis subsp. cremoris,
Lactococcus lactis subsp. lactis biovar diacetylactis
Valiren C 450/451 MTSour Cream-SmetanaMesophilic + thermophilic blend
Streptococcus thermophilus subsp. salivarius,
Lactococcus lactis subsp. lactis
Valiren H 30 A/BKefirStreptococcus 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 400/401RyazhenkaStreptococcus salivarius subsp. thermophilus
Valiren BF 100Probiotic CultureBifidobacterium lactis
Valiren BF 300Probiotic Culture + Yoghurt CultureStreptococcus thermophilus subsp. salivarius,
Lactobacillus delbrueckii subsp. bulgaricus,
Lactobacillus acidophilus,
Bifidobacterium animalis subsp. lactis
Valiren LAC 100Probiotic CultureLactobacillus acidophilus
Valiren LAP 100Probiotic CultureLactobacillus plantarum
Valiren PB 100Cheese with HolesPropionibacterium freudenreichii subsp. shermanii

Certifications

bowls of sour cream or yogurt
bowls of sour cream or yogurt
bowls of sour cream or yogurt
bowls of sour cream or yogurt

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.

Various types of cheese

Rennet & Coagulants

Calf, Microbial &
100% Chymosin

Different kinds of cheese in wooden tray.

Ingredients for Dairy Industry

Lactase Enzyme, Lysozyme, Natamycin, Nisin & Colorants

Quality control of milk

Milk Analysers

Quality control of milk

Antibiotic Test kits