Starter culture

Homemade Yoghurt Starter Culture

Produce name :
Homemade Yoghurt Starter Culture
Package :
1G/BAG, 1L milk per bag
Storage:
Store in sealed refrigeration, avoid exposure to direct sunlight, moisture, excessive heat.
Description CERTIFICATE OF ANALYSIS(COA) OUR COMPANY


Produce name :
Homemade Yoghurt Starter Culture
Package :

1G/BAG, 1L milk per bag
Storage:
Store in sealed refrigeration, avoid exposure to direct sunlight, moisture, excessive heat.

Desceription:
In making homemade yogurt, there are two main lactic acid bacteria is used. L.bulgaricus and S.thermophilus. Added
ratio is 1:1. Other types have additional strains of bacteria, which affect the taste and potential health benefits of the
curd.
 
Type of homemade yoghurt starter culture
Category Type Properties
Yoghurt starter culture Classical Classical lactic lactobacillus and streptococcus, regular drinking yogurt can help promote digest and intestinal peristalsis, relieve constipation.
Biofidogenic factors Rich biofidogenic factors-FOS, XOS, Isomaltose Hypgather etc., can promote probiotics to breed.
Bifidobacterium Rich bifidobacterium, Raise nutritional value of homemade yoghurt.
Probiotics Rice various live probiotics, Enrich our intestinal flora.
Special No. Sugar: composed by natural Mogroside, stecioside and probiotics, no sugar assed. Suitable for those level who need to control blood sugar.
Adolescence type: including our special Bifidobacterium adolescence bifidobacterium adolescentis and Bifidobacterium logum
Operating guide:
  1. Sterilize and clean tools with hot boiled water
  2. Add sugar (recommended mass scale of 6%) in pure or fresh milk, then ass stater culture
  3. Stir about 3 minutes until fully dissolved
  4. Pour the dissolved solution into yogurt maker container, then ferment for 6-8 hours.

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