There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the curd. Types of yoghurt starter cultures TypePropertiesApplications ScopeAcidified CapacityTextureFlavorSet yoghurtStirred yoghurtDrinking yoghurtYo-Cul 175FastFirm curd/ Short structureSoftHighly recommendSuitableYo-Cul 474FastLittle viscous/Short structureTraditional Highly recommendRecommendYo-Cul 678FastMiddle viscous/Short structureTraditionalRecommendSuitableRecommendYo-Cul 862Fast，low post-acidificationThickVery softSuitableRecommendSuitableYo-Cul 876FastThickSof...
Harvested from traditional fermented foods, our lactic acid lactobacillus is refined by modern biological fermentation and freeze drying technology, in international NSF－GMP certified workshop. The product is of high-activity, high-density and high-stability, easy for transportation and storage, meeting different requirements when manufacturing various fermented milk or yogurt, giving them excellent structure and texture.Types of beverage starter culturesType Fermented time PropertiesRecommend ApplicationsYo-Cul 25972hClassical yakult flavored，Long-time fermentationYakult flavored lactic beverageYo-Cul 36972hHigh activity，yakult flavored，Long-time fermentationYakult flavored lactic beverageYo-Cul 26648hShort-time fermentation；Rich yakul...
This is our solution to enhance the stability of fermented milk products during shelf life. It is based on the prohibiting mechanism of natural lactic acid bacteria on molds and yeasts, without adding any chemosynthetic preservatives, while has little effect on product acidity and flavor. Wecare biological protective agent helps realize your requirements on clean labeling while guaranteeing your product safety and quality. Wecare-bio is able to formulate the most suitable and personalized solution to your products with different processing and features. Product MeritsApplication AreaYo-Guard360-A1. Inhibit the growth of yeast and mold2. Labeled live bacteria3. Minimal influence of sense Solid、Stirred and Drinking yoghurt，Sour cream，Fresh cheese Yo-Guard360-B1. Inhibit ...
Our starter culture for catering use are made of selected Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus in NSF-certified GMP workshop, formulated with highly active freeze dried probiotics powder and other dietary ingredients. It is good for family and industry to make yoghurt, pickled vegetable and enzyme with good quality.Types of catering yoghurt starter cultureTypeThicknessRopinessPropertiesPF475+ Low Short texture, Strong fermented flavor and tender taste of yoghurt.PF885+ + Slight Good mouth thickness, Strong sense of physical，High speed acidification ability，Mild flavorPF981+ + +Low Can ferment in room temperature，Strong cheese flavor，Richness mouthfeel.Advantage:1. Powerful strains resource base, over thousands of clear fe...