This chapter establishes the operational fundamentals applicable to all LACTIFER cultures. Rigorous adherence to these practices ensures maximum fermentative efficiency, food safety, and consistency of the final product in each production batch.

LACTIFER ferments have been specifically developed to offer superior performance in industrial applications, maintaining stable microbiological profiles and distinctive organoleptic characteristics. The correct implementation of these protocols is fundamental to fully leverage the potential of each culture and ensure process reproducibility.

The quality of the milk constitutes the foundation for the success of the fermentation process. It is essential to use pasteurised milk that complies with the standards established in each production plant, ensuring the absence of pathogenic microorganisms and contaminants that could interfere with the development of the culture.

The inoculation temperature must be meticulously adjusted according to the specifications of each culture, as detailed in the individual technical data sheets. This parameter is critical, as inadequate temperatures can compromise the viability of the microorganisms and negatively affect the fermentative profile.

LACTIFER cultures rigorously comply with current European regulations, being exempt from genetically modified organisms (GMOs) in accordance with EC Regulations 1829/2003 and 1830/2003. This certification ensures compliance with the highest standards of food safety and traceability.

The microbiological specifications for the lyophilised powder include exhaustive controls for enterobacteria, coliforms, yeasts, moulds, Staphylococcus aureus, Salmonella, and Listeria monocytogenes, all within the limits established in the corresponding technical data sheets.

LACTIFER YOGUCREAM represents a significant innovation in the production of creamy yogurts through the specific selection of Lactobacillus bulgaricus and Streptococcus thermophilus strains with a high capacity for exopolysaccharide (EPS) production. This unique characteristic enables the creation of naturally creamy-textured products without the need for artificial thickeners.

The elevated production of EPS imparts exceptional creaminess and a superior mouthfeel to the yogurt, making it ideal for spoonable yogurts that require a firm and consistent texture. This technological profile makes it the preferred choice for premium productions seeking market differentiation.

Fermentation Parameters: Optimal temperature of 43-44°C for 7-8 hours until the target texture and acidity are achieved. Dosing should be carried out aseptically with gentle agitation to ensure homogeneous distribution.

LACTIFER YOGURTH II offers a versatile alternative for the production of creamy yoghurts, maintaining the high exopolysaccharide production profile characteristic of the LACTIFER range. The optimised combination of L. bulgaricus and S. thermophilus provides natural creaminess without requiring additional gelling agents or emulsifiers.

This culture has been designed for processes seeking a balance between creaminess and productive efficiency, offering consistent results across a wide range of operating conditions. Its versatility makes it a robust option for regular creamy yoghurt productions.

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LACTIFER KÉFIR "C" represents the culmination of research into traditional kefir fermentation, being a freeze-dried culture derived from the purified microflora of authentic kefir grains. This complex composition includes specific genera such as Lactococcus, Lactobacillus, Streptococcus, Bifidobacterium, and the characteristic yeast Kluyveromyces marxianus.

The probiotic profile of this culture faithfully reproduces the characteristics of traditional kefir, offering recognised functional benefits and a distinctive flavour that meets the expectations of the most demanding consumer. Its balanced composition ensures the production of bioactive metabolites characteristic of authentic kefir.

LACTIFER KÉFIR "H" maintains the complete microbial base of traditional kefir, including Kluyveromyces marxianus, but has been specifically optimised for preparations where gas production is undesirable. This technological innovation allows for all the probiotic and organoleptic benefits of kefir to be obtained without the complications associated with CO₂.

This variant is particularly valuable in processes that utilise sealed containers or gas-sensitive matrices, where the presence of CO₂ could compromise product stability or cause issues in packaging and storage.

LACTIFER BIFIDOBACTERIUM SPP is a concentrated lyophilised ferment of Bifidobacterium bifidus, specifically selected for its exceptional tolerance to acid pH and bile salts. This natural resistance, combined with its high capacity for adherence to the intestinal mucosa, makes it a strain of extraordinary probiotic interest.

Its main application focuses on the probiotic fortification of fermented dairy products, both firm and stirred, where it acts as a functional co-inoculum, enhancing the health benefits for the consumer. The versatility of this culture allows its integration into various formulations without compromising the organoleptic characteristics of the base product.

The correct implementation of the standard procedure is fundamental to ensuring reproducibility and consistent quality in production. Each stage has been designed to maximise the efficacy of LACTIFER cultures while minimising the risks of contamination and process deviations.

This protocol must be adapted to the internal specifications of each plant, always maintaining the critical parameters established for each LACTIFER culture type.

The quality control system for LACTIFER cultures is based on rigorous microbiological specifications that guarantee product safety and efficacy. Each batch of lyophilised powder undergoes comprehensive analyses including the determination of Enterobacteriaceae, coliforms, yeasts, moulds, and the confirmation of the total absence of Salmonella and Listeria monocytogenes.

These specifications, detailed in the individual technical data sheets, must be used as a reference during raw material reception at the plant, establishing a critical control point in the quality system of the production process.

Problems with slow acidification or insufficient texture are the most common incidents in lactic fermentation. Early identification of the underlying causes allows for the implementation of effective corrective measures to restore the normal fermentation process.

Effective resolution requires a systematic approach that considers both process variables and raw material characteristics. The specified fermentation times (7-8h for yoghurt, 18-22h for kefir) must be strictly adhered to.

Syneresis, characterised by the separation of free whey, constitutes a texture defect that compromises the perceived quality of the product. In yoghurts made with YOGUCREAM and YOGURTH II, the high production of exopolysaccharides (EPS) provides a natural tool to improve the body of the product and significantly minimise this phenomenon.

For kefir-type products, controlling gas production represents another critical aspect. The availability of LACTIFER KÉFIR "H" offers a specific solution for processes or packaging that do not tolerate the presence of CO₂, maintaining the characteristic probiotic profile.

Microbiological deviations and contaminations represent critical risks that can compromise both food safety and the quality of the final product. The implementation of strict hygiene protocols during culture handling is fundamental to prevent these incidents.

The reinforcement of aseptic practices should focus on critical control points: packaging opening, culture dosage, and maintenance of storage conditions. Packaging integrity and adherence to a storage temperature of ≤6°C are non-negotiable requirements to maintain viability and microbiological purity.

INTABIOTECH SL, operating under licence from ND Pharma & Biotech, is the entity responsible for the production and commercialisation of LACTIFER ferments. The company holds sanitary registration RGSEAA: 40.072570/C, guaranteeing compliance with all regulatory requirements for the manufacture of cultures intended for the food industry.

The commitment to technical excellence and customer service is reflected in the availability of specialised support to resolve any queries related to the application of these cultures in industrial processes.

This manual provides a technical guide for the professional use of LACTIFER ferments in industrial applications. For additional information or specific queries, please contact our technical team.