Usage Levels:

Use at 0.03 gr / liter.

Directions for Use:

-Blend desired batch size of 12 - 15 % milk-solids not-fat with desired fat, sugar and stabilizer levels and vat pasteurize 30 - 45 minutes at 185 - 190 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. Agitate 30 minutes on low speed to fully dissolve and mix in the starter culture. pH of 4.60 - 4.65 will be reached in approx. five to six hours.
Chill so that the final pH of the product is 4.3 - 4.5.
- Allow the yogurt to set up in cups for 12 to 24 hours before moving or transporting.

Composition:

Bifidobacterium lactis
Lactobacillus acidophilus
Lactobacillus delbruecki subsp. bulgaricus
Lactobacillus delbrueckii subsp. lactis
Streptococcus thermophilus

Properties:

Phage rotations available on request

Allergens: Milk (including lactose)