Starters for Yogurt

Reference: LA - MY 800

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  Starters for Yogurt

  Ferments for the preparation of Yogurt and cheese

  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
  
  

  •      25 l milk yogurt
  •      Reblochon 65/100 l milk cheeses
  •      Soft cheeses, semi-hard cheeses 65/100 l of milk

  
  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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