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Yogurt Starter Culture Yo-ZC272 (3).jpg

Yogurt Starter Culture Yo-ZC912

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.

    Ingredients

    A freeze-dried direct-set yogurt starter culture made from a single strain of Streptococcus salivarius subsp. thermophilus.

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    product details

    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.

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