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
![Icon_Direct Inoculation_Tavola disegno 1](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/Icon_Direct-Inoculation_Tavola-disegno-1.png)
direkt inakülasyon
![Icon_Direct Inoculation-03](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/Icon_Direct-Inoculation-03.png)
freeze-dried form
Yoğurt Kültürleri
Valiren®
Streptococcus salivarius subsp. thermophilus
Lactobacillusdelbrueckii subsp. bulgaricus
![Home made Greek yogurt Home made Greek yogurt](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/home-made-greek-yogurt-e1671207658220.jpg)
![Blueberry and almond granola with greek yogurt, cottage cheese and fresh berries, top view Blueberry and almond granola with greek yogurt, cottage cheese and fresh berries, top view](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/blueberry-and-almond-granola-with-greek-yogurt-cottage-cheese-and-fresh-berries-top-view-e1671207774727.jpg)
Cheese Cultures
Valiren®
Pure Mesophilic – Pure Thermophilic – Mesophilic + Thermophilic blend
![Cheese on black wooden table. Cheese on black wooden table.](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/cheese-on-black-wooden-table--e1671207887190.jpg)
![Cheese maker at the cheese storage Cheese maker at the cheese storage](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/cheese-maker-at-the-cheese-storage-e1671208000746.jpg)
![Feta cheese on board Feta cheese on board](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/feta-cheese-on-board-e1671208161820.jpg)
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
![Milk kefir grains in strainer Milk kefir grains in strainer](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/milk-kefir-grains-in-strainer-e1671446835707.jpg)
![cottage cheese cottage cheese](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/cottage-cheese-e1671446946861.jpg)
![Yellow cheese with holes, dairy products. Gray background. Top view Yellow cheese with holes, dairy products. Gray background. Top view](https://mayasan.mcagency.eu/wp-content/uploads/2022/12/yellow-cheese-with-holes-dairy-products-gray-background-top-view-e1671446888955.jpg)
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.
![Various types of cheese Various types of cheese](https://mayasan.mcagency.eu/wp-content/uploads/2022/11/various-types-of-cheese.jpg)
Rennet & Coagulants
Calf, Microbial &
100% Chymosin
![Different kinds of cheese in wooden tray. Different kinds of cheese in wooden tray.](https://mayasan.mcagency.eu/wp-content/uploads/2022/11/different-kinds-of-cheese-in-wooden-tray-.jpg)
Ingredients for Dairy Industry
Lactase Enzyme, Lysozyme, Natamycin, Nisin & Colorants
![Quality control of milk Quality control of milk](https://mayasan.mcagency.eu/wp-content/uploads/2022/11/quality-control-of-milk-1-e1669388097441.jpg)
Milk Analysers
![Quality control of milk Quality control of milk](https://mayasan.mcagency.eu/wp-content/uploads/2022/11/quality-control-of-milk.jpg)
Antibiotic Test kits