Usage Levels:

0.045 gr/ ltr.

Directions for Use:

- Blend desired batch size of 12 - 15 % milk-solids not-fat with disired fat, sugar and stabilizer levels and vat pasteurize 30 - 45 minutes at 185 - 190 degree F. (85 - 88 C) or HTST 195 - 200 F. (90 - 93 C) for 3 minutes.
- Cool to 106 - 108 F ( 41 - 42 C) and inoculate with this culture. The culture is freeze dried powder and can be added directly to the mix without thawing or tempering. It is recommended to dip the bottle in 100 - 200 ppm chlorinated water before opening (Blot dry with a paper tawel if necessary to prevent clumping around the bottle opening). Agitate 30 minutes on low speed to fully dissolve and mix in the starter culture.
- Incubate the product at 106 - 108 F(41 - 42 C) until a pH of 4.6 - 4.65 is reached. This will take approx. five to six hours depending on regional difference in milk and variations in solid level and heat treatment.. Higher incubation temperature of 100 F (43 C) or greater may cause a weak or grainy body. Temperatures lower than 104 F( 40 C) may cause an excessive heavy or ropy body due to culture growth imbalance.
- Chill so that the final pH of the product is 4.3 - 4.5. The yogurt should be chilled to 70 - 75 F (21 - 24 C) to stop most culture growth during filling.
- Pump the product trough an in-line homo valve or screen on way to the filler if lumpiness or graininess is observed.
- Use of DPL 653 Yogurt - 500 Gal. minimizes late acid production. The product pH should stabilize at around 4.20 - 4.40, with neggligible acidification after the product is chilled.
- Allow the yogurt to set in cups for 12 to 24 hours before moving or transport. This allow the final casein gel structure to form and make the product more resistant to breakdown during handling and shelp life - extend shelf-life futher with use of Holdbac-Ym-B

Composition:

Streptococcus thermophilus
Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. lactis.

Allergens: Milk (including lactose)