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Yogurt Starter Culture Yo-ZC272 (3).jpg

China Yogurt Starter Culture Yo-ZC912 - Quality Suppliers and Factory for Homemade Yogurt Production

Deposite: CCTCC M 2020833

Shelf life: 24 months

Storage conditions: Stored at -18℃or lower

Health Benefits

Yogurt starter culture refers to essential microorganisms, primarily lactic acid bacteria, used in the yogurt-making process. These bacteria play a crucial role in converting lactose in milk into lactic acid, resulting in the characteristic flavor and texture of yogurt. If you're looking for high-quality yogurt starter cultures, consider sourcing from reputable suppliers and factories in China. You can easily obtain yogurt starter culture by purchasing commercial yogurt starter powder or using yogurt with active cultures directly as a starter. For successful fermentation at home, it is important to maintain a temperature of approximately 42-45°C, ensuring optimal growth of lactic acid bacteria. The fermentation duration can vary depending on your preference for thickness and acidity, typically lasting between 4 to 12 hours.

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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

    QWhat is the recommended dosage for this yogurt starter culture?

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

    QHow should the starter culture be stored, and what is its shelf life?

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

    QWhat is the recommended fermentation temperature?

    The recommended fermentation temperature for optimal performance of this culture is 42±1℃.

    QWhat are the step-by-step guidelines for using this product?

    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 to pasteurized milk cooled below 43℃, and stir slowly for 10-15 minutes to avoid air bubbles. Do not save partial packages; use the entire contents once opened.

    QWhat does the product look like, and is color variation normal?

    Yes, color variation is normal. The product is a white to brown powder or granule, and the color may vary between batches. It has a distinctive smell characteristic of the product, with no signs of decay or off-odors.

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