YCX11 YOGHURT CULTURE
R332.35
YFL811 gives a thick, delicious, creamy yoghurt.
Contains Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
The culture will produce yogurt with very high flavor, medium viscosity and medium post-acidification. Suitable for cup
set, stirred and drinking yogurt.
Shelf life
At least 24 months from date of manufacture when stored in the deep freeze at -18 °C / < 0 °F
At +5°C (41°F) the shelf life is at least 6 weeks.
Recommended inoculation rate 50U / 250L
To make a Greek Yoghurt strain the yoghurt through 2 layers cheese cloth
For a Home Made Yoghurt Recipe Hop to : https://www.finestkind.co.za/easy-finest-kind-yoghurt-using-dvs-yoghurt-culture-and-a-haybox/
Contact us at info@finestkind.co.za for professional directions
Designed for optimal performance, the composition and recommended inoculation rate for this culture were carefully
developed by use of unique microbial strains, advanced biotechnological principles and more than 140 years of accumulated
experience from the dairy industry.
Warning: Applying lower than recommended inoculation rate may cause undesired variation in product quality, lower
production efficiency, product yield losses, potential fermentation failures and an increased risk of bacteriophage attacks.
| Weight | 0.05 kg |
|---|---|
| Unit | 500U, 50U |
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