China Yogurt Starter Culture Yo-ZC272 - Quality 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 types of yogurt can be produced using this culture?
This starter culture is highly suitable for producing both set-type and stir-type yogurt, as well as lactic acid bacteria beverages that require high acid production.
What is the recommended dosage and fermentation temperature?
The recommended dosage is 100U/ton, though this should be adjusted based on your specific fermentation process, milk fat content, and desired product characteristics. The recommended fermentation temperature is 42±1℃.
How should the starter culture be stored and what is its shelf life?
The product must be stored frozen at temperatures of -18℃ or below. Under these conditions, the culture has a shelf life of 24 months.
What are the key usage guidelines before inoculation?
Remove the culture from the freezer 30 minutes before use to let it reach room temperature. Disinfect the bag surface and dry it. Add the package contents directly into pasteurized milk cooled below 43℃ in a sterile environment, and stir slowly for 10-15 minutes to prevent air bubbles.
What are the physical characteristics of the product?
The culture is a white to brown powder or granule. Color variations between batches are normal. It features a distinctive characteristic odor with no signs of decay or off-odors.