Usage Levels:

Yogurt 10 - 20 DCU / 100 Liter of vat milk.
Fermented milk 10 - 20 DCU / 100 liter of vat milk.

Yogurt 38 - 75 DCU / 100 gal. of vat milk
Fermented milk 38 - 75 DCU / 100 gal. of vat milk.

Directions for Use:

Sanitize sachet with cholirinated water or appropriate sanitizer before opening (blot dry with a paper towel if necessary to prevent clumping around sachets opening.
Once sachets has been opened add culture directly to the pasteurized milk. Agitate for approx. 30 minutes on low speed.
Recommended incubation temperature : 35 - 45 C (95 - 113 F.), depending upon set time desired by manufacturer.

Composition:

- Streptococcus thermophilus
- Lactobacillus delbrueckii subsp. bulgaricus

- Carrier: Sucrose, Maltodextrins

Properties:

- YO-MIX™ 495 LYO 100 DCU gives quick acidification to pH 4.70 - 4.60 and then, a slower acidification to reach lower pH.
This characteristic allows an exceptional pH stabilization during the end of fermentation processing time and the shel life. This enables a handling of large tank fermentation, a flexibility in the management of the cooling step, a lower post-acidification.
- YO-MIX™ 495 LYO 100 DCU contains exopolysaccharide producing strains that enable a smooth and thick texture.: possible to perform at 43 C (109 F) as well as 37 C. (98 F.), formulation cost-saving reduction of milk protein content, reduction/no need of E. labelling thickening agents, excellent resistance to sheer stress of the cooling step and during storage before conditioning, good syneresis control, good performance on recipe with sugar.
- End user benefits: safer end products, controlled taste and texture consistency, mild flavor and low post-acidification during shelf life, no water release when consumed.

Allergens: Milk (including lactose)