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Yogurt Starter Culture Yo-ZC272 (3).jpg

Yogurt Starter Culture Yo-ZC912 - Premium Quality from China Suppliers and Factory for Homemade Yogurtの

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, primarily consisting of lactic acid bacteria that play a crucial role in the fermentation process. These beneficial bacteria convert lactose present in milk into lactic acid, resulting in the signature tangy flavor and creamy texture of yogurt. You can source yogurt starter cultures from reliable suppliers or opt for commercial yogurt starter powder. For those in China, various suppliers and factory options are available to meet your yogurt-making needs. To achieve the best results, maintaining a fermentation temperature of around 42-45°C is vital, allowing lactic acid bacteria to thrive. The process typically takes between 4 to 12 hours, depending on your preferences for yogurt thickness and acidity. Discover the joy of homemade yogurt with quality starter cultures from trusted sources.

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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 type of yogurt is this culture best suited for?

    This starter culture is specifically suitable for producing high viscosity stirred yogurt, providing a thick texture, mild flavor, and long-lasting stretchiness.

    QWhat is the recommended dosage and fermentation temperature?

    The recommended dosage is 100U/ton, which can be adjusted according to your specific milk fat content and process. The ideal recommended fermentation temperature is 42±1℃.

    QHow should this product be stored and what is its shelf life?

    It must be kept in frozen storage at temperatures of -18℃ or below. Under these conditions, the product maintains a shelf life of 24 months.

    QHow do I prepare the culture before adding it to milk?

    Remove the culture from the freezer 30 minutes before use to let it reach room temperature. Disinfect the bag's surface and wipe dry to prevent powder caking, then add it immediately to cooled pasteurized milk.

    QWhat are the physical appearance and odor characteristics of the powder?

    The product is a white to brown powder or granule, with slight color variations possible between batches. It features a distinctive, normal product smell without any decay or off-odors.

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