Yogurt Starter Culture

Go Yogurt
Go Yogurt is made from pure cow's milk & active culture. It has 2.7 % fat in it . It contains 10% Fruit which makes it rich and natural in taste. Comes in amazing 8 flavours : Strawberry, Mango, Pineapple, Mixed Berry, Lychee, Guava, Vanilla & Kesar.

Packaging
Available in 80g

Storage Conditions
Store under refrigeration at 4 Degree celcius

Yogurt :

ood product derived from milk inoculated with milk enzymes that transform lactose into lactic acid by fermentation, yogurt is a product appreciated by consumers of all ages, including those that aim to follow low-calorie and healthy diet regimens.

Naturally, as for all other frozen or fresh milk based food products , even in the case of yogurt, the quality of the raw material used, and therefore the reliability of the supplier, make the difference.

Choosing yogurt from all over Italy as well as cream , concentrated milk , cream, whipping cream and other dairy products from the Compagnia Lattiero Casearia di Roccafranca (BS) you will have the certainty of being able to count on ingredients for the pastry and ice-cream maker industry made in accordance with the most stringent food quality and safety standards, which are distributed worldwide in collaboration with specialized carriers.


The yogurt processing process begins with the selection of ingredients, which are then mixed and homogenized. Then the heat treatment takes place, followed by inoculation of the culture and fermentation.

Characterized by the typical sour taste and the creamy consistency, the whole and lean yoghurt is nutritious, detoxifying and characterized by a high nutritional power, so much so that it is also recommended as a support during antibiotic therapies.

Its purifying properties make it a particularly important food for smokers - including those who want to quit smoking and former smokers - and for those who want to lose weight, as well as for children, the elderly and pregnant women who give a strong help against the onset of osteoporosis.

CURIA YG is a Vegan, Gluten-Free, Plant-based and Non-GMO starch used as curdling and thickening agent in Yogurt and Lassi. No addition of preservative and Mono sodium Glutamate in the starch.

APPLICATIONS
1. First add 2% to 10% of CURIA- YG based on the Protein Content of the Milk in cold (40C to 360C) condition. Dissolve it well without Lump formation.
2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring.
3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.
4. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.

OR

1. Add 2% to 10% of CURIA- YG based on the Protein Content of the hot milk at 800C to 850C and stir continuously for 2 minutes without lump formation
2. Cool the milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.
3. Then keep it in an incubator @ 430c for 6 hours and transfer it to chiller.

DOSAGE

For excellent results, use 2 to 10% CURIA-YG of total batch size, based on the Protein Content of the Milk. For Lower Protein Content in the Milk higher Curia-YG NEED TO BE USED.

CURIA YG (P33) is a special curdling and thickening agent for yogurt and lassi. It has no added preservative and Mono sodium Glutamate.

FEATURES AND BENEFITS

â?¢ 100% Natural. Protein and carbohydrate derivative.
â?¢ Improves thickness.
â?¢ Improves smooth texture.

APPLICATIONS
1. First add 2% to 3 % of CURIA- YG(P33) to the milk in cold (40C to 360C) condition. Dissolve it well without Lump formation.
2. Heat the milk mixer to 850 c & hold it for 12 minutes with continuous stirring.
3. Cool the pasteurized milk to 43 0c to 45 0c with slow stirring and then add required quantity of Culture and stir it slowly for even mixing of culture.
4. Then keep it in an incubator @ 430 c for 6 hours and transfer it to chiller.