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 culture
Type | Thickness | Ropiness | Properties |
PF475 | + | 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 flavor |
PF981 | + + + | Low | Can ferment in room temperature，Strong cheese flavor，Richness mouthfeel. |
Advantage:
1. Powerful strains resource base, over thousands of clear features strains;
2. Possess patent strains, rich and activate probiotics enhance the nutrition values of handmade yoghurt, pickles and enzyme;
3. Exclusive biological protective technology extended shelf-life;
4. No artificial colors and chemical preservatives, the yoghurt are natural and safe;
5. The yoghurt are flexible and convenient to enjoy, and it contains high living bacterium;
Operating guide:
1. Serilize and clean tools with hot boiled water;
2. Add sugar (recommended mass scale of 6%) in pure or fresh milk, then add starter culture;
3. Stir about 3 minutes until fully dissolved;
4. Pour the dissolved solution into yogurt maker container, then ferment for 6-8 hours.
Package and storage:
1. Package specification:
2. Catering use: 5g/bag, ferment 25L milk per bag;
3. Storage: Sealed stored below -18°C refrigerator.