Probiotics Powder
Catering Yoghurt Starter Culture
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.
Package :5g/bag, 25L milk per bag
Storage: 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:
- Sterilize and clean tools with hot boiled water
- Add sugar (recommended mass scale of 6%) in pure or fresh milk, then ass stater culture
- Stir about 3 minutes until fully dissolved
- Pour the dissolved solution into yogurt maker container, then ferment for 6-8 hours.
