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Yogurt Starter Culture Yo-ZC272 (3).jpg

China Yogurt Starter Culture - Yo-ZC912 from Reliable Suppliers and Factory for Perfect Homemade Yogurt

Deposite: CCTCC M 2020833

Shelf life: 24 months

Storage conditions: Stored at -18℃or lower

Health Benefits

Yogurt starter culture is essential for crafting delicious homemade yogurt, and it primarily consists of lactic acid bacteria. These microorganisms play a crucial role in transforming lactose in milk into lactic acid during the fermentation process, resulting in the distinctive texture and flavor that yogurt is known for. In China, suppliers offer a variety of yogurt starter cultures, including commercial yogurt starter powders and options for using existing yogurt with active cultures as a starter. When making yogurt at home, it is important to maintain an optimal temperature of 42-45°C to ensure the effective growth and fermentation of lactic acid bacteria. The fermentation period varies based on your preferred yogurt thickness and acidity, typically lasting between 4 to 12 hours. Partner with a trusted factory for high-quality yogurt starter cultures to elevate your yogurt-making experience.

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    Product Detail

    Features

    Fermented Carrot Juice (Non-Live Bacteria) (3)lqr
    • Suitable for producing high viscosity stirred yogurt
    • Providing a thick texture and mild yogurt flavor
    • Long-lasting, high stretchiness
    • Possessing excellent post-acid control capability

    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.

    Frequently Asked Questions

    Q1: What is the recommended dosage for the yogurt starter culture?

    The recommended dosage is 100U/ton. However, this suggested dosage is for reference only. The actual amount added should be adjusted based on your specific fermentation processes, the fermentation characteristics of the milk, fat content, and the desired characteristics of the final fermented product.

    Q2: What is the ideal temperature for fermentation?

    The recommended fermentation temperature for this starter culture is 42±1℃.

    Q3: How should the product be stored and what is its shelf life?

    The product should be kept in frozen storage at ≤ -18℃. Under these storage conditions, it has a shelf life of 24 months.

    Q4: How should I prepare the starter culture before adding it to the milk?

    Remove the fermenting agent from the freezer 30 minutes before use to let it reach room temperature. Disinfect the packaging bag surface and dry it with sterile gauze to prevent moisture-induced caking. Once opened, add the contents immediately into pasteurized milk cooled below 43℃ in a sterile environment, stirring slowly for 10-15 minutes to prevent air bubbles.

    Q5: What are the packaging specifications and appearance of the product?

    The product is packaged in an aluminum foil bag with a specification of 100U/bag. Physicochemically, it is a white to brown powder or granule (color may vary between batches) with a distinctive, normal product smell and no signs of decay or off-odors.

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