Contains
- Streptococcus thermophilus
- Bifidobacterium lactis
- Lactobacillus acidophilus
Dosage and pack size
·      Large size (10UA in foil sachet) will inoculate 100 to 170 litres of milk depending on the dosage used
·      Small size (5UA screw cap bottle which is half of a large pack) will inoculate 50 litres of milk depending on the dosage used
·      An approximate guide for usage is 1 to 2 Drop mini spoons (1 Drop = 1/64th teaspoon) to 1 litre of milk. However, this dosage level is not critical and can be increased or decreased without problems being caused. Add more culture for faster incubation or if the mix has added solids, additional culture may also be required. Added solids may include cream, sugar, milk powder etc and these ingredients may cause the cultures to incubate at a slower rate so the rate of acid production may be slower.
·      Different people may prefer lower or stronger acidity. pH is a good way to test the acidity level but a taste test using a sanitized spoon is also a good way to determine the desired acid level
Acidification: Medium to Fast
Texture: Thick with a very smooth texture
Flavour and Aroma: Very mild aroma with a light yogurt flavour
Yoghurt 602 is suitable for tub set and stirred yoghurts, Greek style yoghurts, thick body drinking yoghurt, strained yoghurt (Labneh) with strong flavour. It has a fast incubation like Y747 and Y986 but a different flavour and texture profile.
To make yoghurt
For best results for yoghurts (whether for smoothies, drinking yoghurts, stirred, natural set (pot set), use a milk with a high level of natural fat and protein. Homogenised or non-homogenised milks are both suitable. Add skim or whole milk powder to the milk as required or nil powder if that is required:
- For a Greek Style yoghurt, add up to 4% – 6% milk powder to the milk
- For a traditional yoghurt, add up to 2% milk powder to the milk
- For a drinking style yoghurt, use good quality milk, with nil additives.