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Ferments for creamy yogurt
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Lactic ferments for the production of creamy yogurt
Concentrated lyophilized lactic acid ferment composed of several symbiotic strains of Lactobacillus bulgaricus and Streptococcus thermophillus. This culture is characterized by containing a mixture of strains selected for their higher production of exopolysaccharides (EPS). The release of these EPS during the manufacture of yogurt contributes to obtaining a creamier end product in a 100% natural way, avoiding the need to add thickeners, gelling agents or emulsifying agents. This ferment produces a very creamy spoon yogurt that is pleasant in the mouth.
You can buy these ferments in 3-gram sachets that allow 60 liters of milk to be inoculated.
It does not need cold for transport. Once received, keep cold (4-8ºC). It can be frozen.
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Dosage and use
The amount of culture to be added can vary depending on various factors such as type of milk, use of additional cultures, technology used, etc. As a guide, aseptically add 100 g. of ferment for every 2000 liters of milk, between 43 - 44 ºC and leave it to act for 7 or 8 hours until the ideal texture and acidity are achieved.
These ferments are produced with raw materials and ingredients free from Genetically Modified Organisms in accordance with European regulations CE 1829/2003 and 1830/2003.
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