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This vegan yogurt starter culture has a high probiotic content containing several strains of healthy lactic acid bacteria, a culture that is ideal ideal for making ordinary dairy yogurts as well as vegan yogurts based soy, oats or coconut milk.
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Konsistens og smag af yoghurt fremstillet med forskellige kulturer Bemærk at Contents: 0,3 g.
UsageThis starter culture ferments any dairy milk or vegetable milk like soy or coconut as long as is contains adequate amounts of sugars for the bacteria to thrive. It is also possible to make lactose-free soured milk products or yogurts from dairy. Learn how to make lactose free milk here. {:469:: {304} :} {:470:: {305} :} DosageContents of 0,3 g is intended for 50 liter. Dette er en DVS kultur. A starter culture is defined as either a DVS culture or a heirloom culture. A DVS culture is designed to give a unique flavors and texture every time. These cultures are called Direct Vat Set cultures or just DVS cultures. If a DSV culture was your base to make a batch and you use some of this as starter culture for your next batch, it could cause an undesireable shift in flavors and textures. This happens when the balance between bacterial strains shifts and may be noticable already after the second batch. It is not a problem to use this first batch as starter for the next but you may find flavors and textures hereafter alter too much. If this happens for you, make a fresh start using a DVS starter. A DVS culture starter makes up to 25 litres or 250 litres with some chance of reusing the freshly made product as starter culture for more batches. The amount of starter culture to add when making 1 liter is very little - just a few pinches. Store the remainder of the DVS culture in the freezer to retain its activity for many months. A heirloom culture is designed to make 1 portion of 1-1½ litres. The bacterial composition in a heirloom culture is in balance and only alters slightly from batch to batch, making them a good choice if you want to take out fresh portion as starter culture for the next batch. However, bare in mind, freshness is crucial for any starter culture and you may not always want to make new batches continuously. If so, simply freeze a small portion of the product for later use. Be aware; a defrosted product tend to be less active as starter culture and that poses a risk for changes in flavors and texture. In sum, each type (DVS vs. heirloom) approximately yields the same amount but a DVS culture is much more convienient if you wish to make a product on occasion and have a break in between batches. DVS cultures barely looses any freshness in the freezer compared to a heirloom culture. Our cultures come in 3 variations / sizes
Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore in freezer (-18°C).
BackgroundWhat is yogurt? Yogurt as a beverage is thought to originate from Central Asia and the reason why you can sometimes hear it spoken of as “the Bulgarian’s drink”. It was not until the early 20th century yogurt became widely known throughout the world, when the Russian biologist Ilyich Mekhnikov popularized it as the means to a long healthy life. Yogurt and other fermented milk products develop by the act of a myriad of lactic acid bacteria, converting milk sugars (lactose) into lactic acid. As these bacteria increase in numbers and feast on sugars, lactic acid and acidity levels increases coherently and make it difficult for the proteins to stay in solution. The distance between these proteins will begin to shorten, and in doing so they will form bonds and tangle up in masses. This is how coagulation and the characteristic thickness develops in yogurt. Milk is usually pasteurized for the purpose of killing off naturally occurring bacteria - including the more desirable lactic acid bacteria - therefore, they must be re-introduced to pasteurized milk to enhance correct fermentation. Almost all milk is pasteurized today. Lactic acid bacteria in yogurt are thermophilic, meaning they are a group of heat-loving species that thrives ideally between 30°C to 45°C. The most common species in yogurts are Lactobacillus Bulgaricus, Streptococcus Thermophiles, Lactobacillus Lactis and Lactobacillus Helvetica.
DocumentsFor additional information - please see the following links: For additional information - please see the following links:Culture OverviewUse the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese. Read the introductory explanations first. This explains the basics you need to understand the range of possibilities. Read this firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic. The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:
The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result. Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste. For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product. Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... TipsJo længere tid yoghurten syrnes, des mere tykflydende bliver den og des mere smag vil den tillige opnå. Herunder ses et diagram, som illustrerer effekten af varmebehandling af mælk inden syrning, De farvede områder (1 – 5) afgrænser effekten af varmebehandlingen. Bemærk: Ændringen i viskositet ved varmebehandling skyldes påvirkning af mælkens valleproteiner. Diagrammet viser, er det mere er tiden end temperaturen, der giver en øget viskositet. Maksimal viskositet opnås ved varmebehandling i 17 minutter ved 87°C. En nem måde at håndtere varmebehandlingen på er, at opvarme mælken til 85-90°C, slukke for varmen og lade gryden stå i f.eks. 10 minutter, inden gryden sættes i vandbad for hurtig afkøling til 42°C. Diagrammet er kun vejledende og er udarbejdet på basis af tilgængeligt materiale fra FactsCurrent storage information:
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Learn more about fermented milk products
symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.
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