Yogurt Cultures
All cultures are freeze dried and made for use as Direct Vat Cultures (DVI). If required, phage rotations for each of the culture types can be supplied.
Packaging - All packets are printed with the starter name, the dosage in units, the culture number and expiry date .
Application - To use, add the culture to the milk and gently stir to ensure that it is dissolved completely and evenly distributed throughout the vat.
Storage - This product hould be stored at -18°C (minus).
Y 4.50 B (Technical Sheet)
For the production of a fresh creamy yogurt it is difficult to beat this culture. It is a mix of Streptococcus thermophilus and Lactobacillus bulgaricus .
One unit is sufficient to make 50 litres of yogurt.
Y 3.54 B (Technical Sheet)
This culture will produce a yogurt that is slightly less viscous than that made with Y4.50 B culture. |
