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Yogurt Starter Culture Yo-ZC272 (1).jpg
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China Yogurt Starter Culture Yo-ZC272 - Premium Suppliers & Factory for Quality Fermentation Bacteria

Deposite: CCTCC M 2020833

Shelf life: 24 months

Storage conditions: Stored at -18℃or lower

Health Benefits

Yogurt starter culture is a key ingredient in yogurt production, consisting primarily of lactic acid bacteria that ferment lactose in milk into lactic acid. This fermentation process not only acidifies the milk but also contributes to the distinctive flavor of yogurt. For those looking to produce high-quality yogurt at home or in a commercial setting, sourcing yogurt starter culture from reliable China suppliers or manufacturers is essential. Maintaining an incubation temperature between 42 to 45 degrees Celsius is crucial for achieving optimal fermentation results. Depending on your preferences for consistency and acidity, the fermentation time can range from 4 to 12 hours, allowing for customized yogurt that meets individual taste requirements. Choose trusted factory sources in China for your yogurt starter culture to ensure quality and effectiveness in your yogurt-making process.

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    Product Detail

    Features

    Fermented Carrot Juice (Non-Live Bacteria) (3)lqr

    • 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

    1. What is the recommended dosage for this yogurt starter culture?

    The standard recommended dosage is 100U per ton of milk. However, this is a baseline reference and the exact amount should be adjusted depending on your specific milk fat content, fermentation processes, and desired final product properties.

    2. How should the starter culture be stored and what is its shelf life?

    The product must be stored in frozen storage at temperatures of -18℃ or below. Under these conditions, the shelf life is guaranteed for 24 months from the production date.

    3. What is the correct procedure for preparing and using the fermenting agent?

    Remove the agent from the freezer 30 minutes before use. Disinfect the bag exterior and dry it with sterile gauze. Once opened, immediately add the powder to pasteurized milk cooled below 43℃ in a sterile environment, and stir slowly for 10-15 minutes to prevent air bubbles.

    4. Which types of dairy products is this starter culture best suited for?

    This culture is highly suitable for producing both set-type and stir-type yogurts, as well as lactic acid bacteria beverages that demand high acid production and a strong post-fermentation yogurt aroma.

    5. Why does the color of the powder vary between batches?

    This product naturally ranges from a white to brown powder or granule. Color variations between batches are normal and do not affect the fermentation quality, provided there are no signs of decay or off-odors.

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