Starter Culture

Yogurt starter culture usually refers to specific microorganisms used to make yogurt, primarily lactic acid bacteria. These lactic acid bacteria convert lactose in milk into lactic acid during the fermentation process, acidifying the milk and creating the distinctive texture and flavor of yogurt. Yogurt starter cultures can be obtained by purchasing commercial yogurt starter powder or by directly using yogurt with active cultures as a starter. When making yogurt at home, it is typically necessary to maintain a certain temperature (around 42-45°C) to facilitate the growth and fermentation of lactic acid bacteria. The fermentation time depends on the desired yogurt thickness and acidity, usually ranging between 4 to 12 hours.

Yogurt starter culture, which mainly contains probiotics such as Lactobacillus and Bifidobacterium, has a number of benefits for human health. Firstly, it improves intestinal health, balances intestinal flora and inhibits the growth of harmful bacteria, thus strengthening immunity. Secondly, yoghurt fermenter helps digestion and absorption of nutrients in food, such as calcium, magnesium and other minerals, which is beneficial to bone health. In addition, it lowers blood cholesterol levels, reduces the risk of cardiovascular disease, and may help with weight loss and control. For people with lactose intolerance, the lactic acid bacteria in yoghurt fermenters can break down lactose and reduce discomfort. Therefore, moderate intake of yoghurt with active probiotics is an easy and effective dietary way to maintain good health.

Yogurt starter culture refers to microorganisms, mainly lactic acid bacteria, used in yogurt production. These bacteria ferment lactose in milk into lactic acid, acidifying the milk and developing yogurt's unique taste. To create yogurt, one can purchase commercial starter culture or use yogurt with live active cultures. Maintaining an incubation temperature of 42 to 45 degrees Celsius is essential for optimal fermentation. The fermentation time varies from 4 to 12 hours based on desired consistency and acidity, reflecting personal taste preferences.