The Best Yogurt Starter Culture

Yogurt is one of the most popular dairy products worldwide, known for its numerous health benefits. But, are you familiar with the process of making this dairy product? To make yogurt, besides high-quality milk, the best yogurt starter culture is also necessary to acidify the milk and transform it into yogurt. This culture consists of two different microorganisms and contributes to the firm texture and delightful taste and aroma of yogurt. Yogurt starter culture is used in the production of various yogurt types. In this article, we will thoroughly examine the nature of this culture and introduce you to the best yogurt starter culture brand. Stay with us.

To purchase various raw materials for the bakery and pastry industry, click here!

What is Yogurt Starter Culture?

Yogurt is one of the most popular and widely consumed fermented dairy products, obtained through the acidic coagulation of milk. To produce yogurt, milk needs to be coagulated, and this process carried out by starter bacteria.

These starter microorganisms are known as yogurt starter cultures, which consist of two milk-acidifying bacteria. These bacteria, named Streptococcus thermophilus and Lactobacillus bulgaricus, are combined in equal proportions in the yogurt starter culture. Streptococcus thermophilus solely produces acid, while Lactobacillus bulgaricus, in addition to acid production, is responsible for producing the aromatic compounds in yogurt, especially Acetaldehyde. In the following, we will delve further into these two important microorganisms.

What is Lactobacillus bulgaricus?

If you're one of those individuals who associate bacteria with illness and contamination, it's important to know that some bacteria in the body are beneficial. For instance, probiotics have the responsibility of maintaining the body's health indicators, preventing disruptions in the gut flora, averting digestive disorders, and safeguarding the immune system from disorders. Lacto is one of the probiotics or beneficial bacteria found in the category of Gram-positive and non-motile bacteria. Lactobacillus is a type of rod-shaped bacterium, approximately 3 to 12 microns in length, and it thrives better in anaerobic conditions.

For purchasing microbial coagulants, click here!

What is Streptococcus thermophilus?

Another well-known probiotic is Streptococcus thermophilus, which is recognized as the second most important bacterium in industrial dairy production, after Lactococcus lactis. This bacterium is Gram-positive and measures approximately 0.5 to 2 micrometers in length. Thermophilus bacteria have a paired or short and long chain structure and are never seen in cluster form. This bacterium has various strains, some of which are facultative anaerobes, while others are obligate anaerobes. Regulating carbohydrate metabolism, urea activity, and proteolytic activity are among the benefits of this probiotic bacterium.

Types of Yogurt

Yogurt is a delicious dairy product, which produced in a wide variety of traditional and industrial forms. However, in terms of texture, industrial yogurts that use the best yogurt starter cultures can be categorized into three structural types: cottage, stirred, and thickened yogurt.

• Cottage yogurt: for the production of this type of yogurt, the heating and cooling stages occur after product packaging.
• Stirred yogurt: in this type of yogurt, initial incubation takes place inside the container, followed by the cooling process, and then the product is packaged.
• Thickened yogurt: in the production process of this yogurt, heating process occurs inside the container, and the thickening and cooling processes also take place before packaging. To make thickened yogurt, the dry substance of the product is increased after fermentation.

The Stages of Industrial Yogurt Production

Industrial yogurt production, in comparison to traditional and homemade yogurt production, involves a more complicated process, and the product's quality must be carefully examined at each stage of production.

To order yogurt stabilizers and emulsifiers, click here!

Stage 1: Preparation of Raw Materials

The first stage is of great importance because if the quality of milk is not suitable, even with the observance of all yogurt-making procedures, the final product's quality will not be desirable. The milk used in yogurt production must undergo microbiological examination because high microbial load can diminish the quality of yogurt. Additionally, the milk should be free from antibiotics, bacteriophages, and any residues of CIP (Cleaning-in-Place) solutions. The presence of these substances can inhibit the growth of beneficial yogurt bacteria, slow down, or even halt the fermentation process.

Stage 2: Standardizing Milk

Milk must be standardized in terms of its fat content and solids. The fat content of the milk should match the level specified on the yogurt packaging, and this will vary depending on the type of yogurt being produced. The amount of added fat to the milk will differ accordingly. Increasing the solids, particularly caseins and whey proteins, can be achieved through one of the following methods:

• Removing 10% to 20% of the water from the milk through evaporation.
• Adding 0.5% to 5.2% non-fat dry milk.
• Incorporating condensed milk.

Additionally, for the production of flavoured yogurts, texturizing and stabilizing compounds that may absorb water are added to the milk. The quantity of these additives should not exceed 1%.

Stage 3: Homogenization

Homogenization is carried out to prevent the separation of fat from milk during production or transportation. This process ensures that fat globules are distributed uniformly in the yogurt, giving it a whiter appearance. In this step, pre-warmed milk is homogenized at a temperature of 55 to 60 degrees Celsius and under a pressure of 15 to 20 megapascals.

Also read: The Best Cheese Rennet

Stage 4: Pasteurization

This stage is considered the most crucial in the production of various fermented dairy products, particularly yogurt. In the pasteurization stage, which precedes the addition of yogurt starter cultures, milk is pasteurized at a temperature of 90 to 95 degrees Celsius for 5 to 15 minutes or at a temperature of 80 to 85 degrees Celsius for 30 minutes. This pasteurization process can be performed either intermittently in double-glazed tanks or continuously in plate pasteurizers. Pasteurization offers the following benefits in addition to sterilization and elimination of potential microbes:

• Deactivation of milk enzymes.
• Reduction of non-pathogenic microorganisms that may hinder the activity of the yogurt starter cultures.
• Inactivation of bacteriophages
• Inactivation of natural milk antimicrobial compounds that may prevent the activity of the yogurt starter cultures.
• Denaturation of serum proteins to improve the texture of the final product.

After completing the pasteurization process, the milk is cooled to 45 degrees Celsius before adding the yogurt starter cultures.

Stage 5: Adding the Best Type of Yogurt Starter Culture

In this stage of industrial yogurt production, the best brand of yogurt starter culture is added to the processed milk to prepare the final product. The microbes present in the yogurt starter culture complete the yogurt-making process by producing acids and aromatic, flavourful compounds.

Also read: The Difference between Cheese Rennet and Rennet Tablet

Stage 6: Packaging

In this stage, the yogurt is packaged, and the pasteurization process is completed. Depending on the type of yogurt, the sequence of final production steps may vary slightly, but all these stages are carried out for the production of all yogurt varieties. The quality of yogurt packaging is of paramount importance. Yogurt packaging should be single-use and resistant to external contaminants as well as the high acidity of yogurt. Yogurt containers are typically made from polymer materials such as polyethylene, polypropylene, or polystyrene. The yogurt container lids should also be made of aluminum foil with a layer of plastic. It is essential for the factory to accurately label all product-related information on the packaging, which includes the following details:

• Product Name and Type
• Brand Name
• Manufacturer's Name and Address
• Production License Number from the Ministry of Health
• Net Weight of Yogurt
• Ingredients (with quantities for each ingredient)
• Batch Number
• Yogurt Storage Conditions

Stage 7: Yogurt Incubation

In this stage, the packaged yogurt is placed inside an incubation chamber for approximately 3 hours at a temperature of 42 to 45 degrees Celsius. The reason for this process is to provide sufficient time for the yogurt starter cultures to carry out fermentation. The incubation temperature significantly affects the rate of growth and the ratio of the yogurt starter cultures. If the incubation temperature is lower, Streptococcus thermophilus grows faster, resulting in sweeter yogurt. However, if the temperature is higher, Lactobacillus bulgaricus grows more quickly, leading to tangier yogurt.

Stage 8: Yogurt Cooling and Cold Storage

After the yogurt starter cultures have completed their work and the acidity of the yogurt reaches approximately 70 degrees Dornic or a pH of 3.4 to 4.4, the incubation chamber is opened, and cool air at 4 degrees Celsius is introduced. This allows the warm air to be removed from the chamber, initiating the yogurt cooling process.

In this stage, the temperature of the yogurt initially drops to around 10 degrees Celsius and remains at this temperature for 2 hours to reach the approved viscosity and concentration. Afterward, it is transferred to a cold storage room where the temperature is lowered to approximately 6 to 8 degrees Celsius, and it must remain at this temperature for a minimum of 48 hours.

Furthermore, yogurt transportation should be carried out in refrigerated vehicles at a temperature of around 4 to 5 degrees Celsius. By maintaining the appropriate temperature, yogurt can remain fresh for approximately 14 days.

Finally, after completing the cooling process, all the visual and chemical characteristics of the yogurt are examined, and then it is made available in the market.

Also read: What is lecithin and what are its types?

The Best Type of Yogurt Starter Culture

Yogurt starter culture, like other food processing materials, has various different brands. One of the best brands for producing yogurt starter culture is the Maysa brand, which provides the best yogurt starter culture for producing various types of yogurts. Contact our experts for more information.