China Yogurt Starter Culture - Yo-ZC272 from Reliable Suppliers & Factory for Homemade Yogurt Production
Deposite: CCTCC M 2020833
Shelf life: 24 months
Storage conditions: Stored at -18℃or lower
Health Benefits
Features
- Suitable for producing set-type or stir-type yogurt
- Suitable for lactic acid bacteria beverages with high acid production requirements
- Fast fermentation speed
- Outstanding acid production performance
- Strong yogurt aroma post-fermentation
Detailed Information
| Packaging Specifications | 100U/bag |
| Recommended Dosage | 100U/ton (The suggested dosage is for reference only. The actual amount added should be adjusted based on fermentation processes, the fermentation characteristics of the milk, fat content, and the characteristics of the final fermented product.) |
| Recommended Temperature | 42±1℃ |
| Storage Conditions | ≤ -18℃ frozen storage |
| Shelf Life | 24 months under storage conditions of -18℃ and below |
| Packaging Form | Aluminum foil bag |
| Usage Guidelines | Remove the fermenting agent from the freezer 30 minutes before use to allow it to reach room temperature. Disinfect the surface of the packaging bag (to prevent moisture-induced caking of the powder, use sterile gauze to absorb any residual disinfectant on the surface). Immediately after opening, add the contents into pasteurized milk that has been cooled to below 43℃ in a sterile environment, stirring slowly for 10-15 minutes to avoid creating air bubbles. To ensure product quality, the entire contents of the package should be used. |
| Physicochemical Indicators | This product is a white to brown powder or granule. Color may vary between batches. It has a distinctive smell characteristic of the product, with no signs of decay or off-odors. |
Fermentation curve condition parameters
| Temperature | 42°C |
| Hydration Time | 20 mins |
| Test Medium | Reduced fat milk powder (10% solids) sterilized at 110°C for 20 mins |
| Inoculation Amount | 10UC/ 100L |
The data from this experiment consists of internal product testing data, and the fermentation performance in fresh milk is influenced by the quality of the milk itself. Experience shows that generally the fermentation rate is faster in fresh milk.
Frequently Asked Questions
What is the recommended dosage for this culture?
The recommended dosage is 100U/ton. This is a reference guideline; the actual amount should be adjusted based on your specific fermentation processes, milk fat content, and desired characteristics of the final fermented product.
How should the starter culture be stored and what is its shelf life?
It must be stored frozen at temperatures of -18℃ and below. Under these conditions, the product maintains a shelf life of 24 months.
What are the step-by-step guidelines for using this starter culture?
Remove the culture from the freezer 30 minutes before use to reach room temperature. Disinfect the bag's surface and dry it with sterile gauze. In a sterile environment, immediately add the contents into pasteurized milk cooled below 43℃, stirring slowly for 10-15 minutes. Use the entire contents of the package once opened.
What type of yogurt products is this culture suitable for?
This starter culture is suitable for producing both set-type and stir-type yogurts, as well as lactic acid bacteria beverages that demand high acid production.
Why does the color of the powder vary between batches?
The product naturally ranges from a white to brown powder or granule. Minor color variations between batches are normal and do not affect the quality or fermentation performance of the product.
How does the culture perform in fresh milk compared to test mediums?
While standard parameters are tested using reduced-fat milk powder, experience indicates that the fermentation rate is generally faster in fresh milk. However, performance remains influenced by the raw milk's specific quality.