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Probiotics are actually friendly bacteria and good yeast. Over thousands of years our bodies and probiotics have developed a mutually beneficial relationship. The probiotic bacteria can't live without us - and we can't live without the probiotics!Scientists have only recently discovered how they can harness the power of these pint-sized probiotics. Probiotic supplements are now available in probiotic pills and powders. You can also make your own whole foods probiotics with fermented foods. You can also make your own probiotic drinks.Here is a partial list of what probiotics do for you:enhance immunityimprove digestiondecrease allergiesimprove mood  You might be surprised to learn there are well over 500 different types of probiotics that are native to you...
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Production Capacity1. Annual production of 500 tons of high-active probiotics powder and 5000 tons of probiotic derivatives;2. Purification workshop in line with the drug GMP C grade (part A grade);3. System certifications of FSSC22000, GMP, Kosher and Halal etc.;4. Automatic fermentation control system, advanced high-efficiency separation and enrichment system, subzero vacuum freeze drying system;5. High-quality and multi-standards production systems of powder, granules, tablets, and capsules etc.;6. Strong energy sources supply system, two grade pure water preparation system, temperature and humidity control system, dust control system and sewage treatment system;7. Perfect and precise manufacture process system, personnel management system, facility operating regulations and quality man...
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产品名称: DVS yoghurt starter cultures
产品名称:

DVS yoghurt starter cultures

上市日期: 2015-11-24
  • 产品概述
  • 产品规格
  • 详细参数
  • 关联案例
  • 关联方案

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.

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