Yogurt Starter Culture Yo-ZC272
Ingredients
Freeze-dried direct-set Yogurt Starter Culture composed of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus.
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 Amoun | 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.