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Starter culture

Catering Yoghurt Starter Culture

Produce name :
Catering Yoghurt Starter Culture
Package :
5g/bag, 25L milk per bagStorage:
Store in sealed refrigeration, aviod exposure to direct sunlight, moisture, excessive heat. 
Description CERTIFICATE OF ANALYSIS(COA) OUR COMPANY


 Produce name :Catering Yoghurt Starter Culture
Package :

5g/bag, 25L milk per bag
Storage:
Store in sealed refrigeration, aviod exposure to direct sunlight, moisture, excessive heat. 


Desceription:
    In making catering yogurt, there are two main lactic acid bacteria is used. L.bulgaricus and S.thermophilus.
Added ratio is 1:1. Other types have additional strains of bacteria, which affect the taste and potential health
benefits of the curd.
 
Type of catreing yoghurt starter culture:
Type Thickness Ropiness Properties
CY400 + Low Short texture, Strong fermented flavor and tender taste of yogurt.
CY556 ++ Slight Good mouth thickness, Strong sense of physical,High speed acidification ability, Mild flavor.
CY590 +++ Low Can ferment in room temperature, Strong cheese flavor Richness mouthful.
 
Operating guide:
  1. Sterilize and clean tools with hot boiled water
  2. Add sugar (recommended mass scale of 6%) in pure or fresh milk, then ass stater culture
  3. Stir about 3 minutes until fully dissolved
  4. Pour the dissolved solution into yogurt maker container, then ferment for 6-8 hours.



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