YOGHURT CULTURES

YOGHURT CULTURES


SACCO LYOFAST Y 438 / 439 A

SACCO LYOFAST Y 258 / 259 A

CSL JOINTEC VB 348

Yoghurt contains live active cultures, also known as good bacteria that helps regulate food digestion.  For a more smooth and creamy texture add a yoghurt stabiliser or skimmed milk powder. For a thicker yoghurt, strain the yoghurt for a denser texture, a tangier taste. Yoghurt is a fermented milk product.  Always use a good quality full cream milk for the best results.
For flavoured yoghurt add fruit pulp or syrup or flavour compounds.

Cultures are available in 5 UC / 10 UC & 50 UC sachets

Yoghurt cultures are direct inoculation, no need to dissolve the culture, add directly to your milk at the correct temperature.

Dosages:
5 UC is enough for 500 L of milk
10 UC is enough for 1 000 L of milk
50 UC is enough for 5 000 L of milk

Cultures are Halaal & Kosher certified

Allergens: Cow's milk

Cultures have a shelf life of 18 months from date of manufacturing. Stored under the correct conditions

For technical assistance please contact magriet@dynamiko.co.za or cherry@dynamiko.co.za 

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