YO 122 - starter bacteria for yoghurt

YO 122 – a culture for set, stirred and drinking yoghurt

YO 122 from the YoghurtTek YO series is a thermophilic culture for direct milk inoculation. It contains two bacterial components typical of yoghurt: Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

Fermentation and product character

In set yoghurt, preserving the formed structure matters, while stirred yoghurt is worked after fermentation. Drinking yoghurt requires processing towards a more fluid consistency. The result depends on the culture, milk preparation, fermentation and subsequent handling together.

It is an option for deliberate yoghurt fermentation management. Match process time and temperature to the recipe and desired consistency. The culture does not produce gas; viscosity and aroma are each rated at two plus signs and post-acidification at one.

Composition

• Streptococcus salivarius subsp. thermophilus
• Lactobacillus delbrueckii subsp. bulgaricus

Freeze-dried culture for direct use

The preparation is a dry, freeze-dried powder. The culture is added directly to milk, making it convenient for both small batches of cheese and larger-scale production.

The smaller pack is a screw-top vial. It allows the required dose to be dispensed and the container closed again. Maintain hygiene when measuring and protect the contents from moisture.

Directions for use

Add the culture directly to the milk intended for production. Stir for a few minutes to distribute the preparation evenly. Adjust the dose to the milk volume in accordance with the product dosage.

Available packs

• 10 g vial — for 100 litres of milk.
• 100 g sachet — for 1000 litres of milk.

Choose the variant to suit the planned volume of milk.

Culture characteristics

• Optimum growth temperature: 40–44°C
• Gas production: −
• Fermenting activity: +++
• Viscosity: ++
• Aroma: ++
• Post-acidification: +
• Fluidity: +

The optimum growth temperature describes conditions for culture growth — temperatures throughout the production process must follow the recipe.

Storage and transport

After measuring a portion, close the pack tightly and protect the contents from moisture. The culture withstands higher temperatures during transport.