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
Type | Properties | Applications Scope |
Acidified Capacity | Texture | Flavor | Set yoghurt | Stirred yoghurt | Drinking yoghurt |
Yo-Cul 175 | Fast | Firm curd/ Short structure | Soft | Highly recommend |
| Suitable |
Yo-Cul 474 | Fast | Little viscous /Short structure | Traditional | Highly recommend |
| Recommend |
Yo-Cul 678 | Fast | Middle viscous /Short structure | Traditional | Recommend | Suitable | Recommend |
Yo-Cul 862 | Fast， low post-acidification | Thick | Very soft | Suitable | Recommend | Suitable |
Yo-Cul 876 | Fast | Thick | Soft | Suitable | Recommend | Suitable |
Yo-Cul 973 | Fast | Thick | Very soft |
| Highly recommend | Suitable |
Yo-Cul 975 | Fast | Firm curd | Soft |
| Highly recommend | Suitable |
Recommend dosage:
Milk volume | 1L | 100L | 1000L | 2500L |
DVS dosage | 0.2U | 20U | 200U | 500U |
Storage condition:
Stored below -18°C refrigerator for 24 months.
Operating guide:
First take out of the starter culture, and leave it in room temperature for 15 minutes, then shake the bag slightly in order to scatter the inner powder. After you sterilized hands, outside bag, scissors and other tools, then scissor bags under the asepsis environment. Finally, add the culture into milk container and stir 15 minutes for full dissolution, then start to ferment.