LA - MY 800
It is a mixture of strains of natural origin created to respond to the needs of acidification, texture and flavor in the manufacture of yogurt and cheeses. It contains the following ferments: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus The recommended dosage is as follows
The appropriate temperature is 42ºC
This culture gives a rapid acidification to ph 4.70-4.60 and then slowly acidify until it reaches a lower ph. This allows good ph control and optimizes a constant quality product.
You can buy this product in envelopes to inoculate 25/100 liters of milk.
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To make yogurt, sprinkle the proportional part of the sachet of the crop on the amount of hot milk (45ºC) and let stand as close to 35 - 40 degrees for 12 hours.