Streptococcus thermophilus

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Streptococcus thermophilus Specification

Application
Dairy fermentation, yogurt production

Ingredients
Streptococcus thermophilus culture

Source
Bacterial fermentation

Chemical Composition
Lyophilized bacterial culture

Solubility
Soluble in water

Product Type
Starter Culture

Form
Powder

Color
White

Weight
25 Kilograms (kg)

Shelf Life
6 Months

Packaging
Bag

Protein
NIL

Fat Content (%)
NIL

Moisture
3.0% Max

Pack Size
25 kg

Flavor
Typical

Grade Standard
Food Grade

Pack Type
PP Bags with Inner Poly Liner

Physical State
Solid

Purity
99%

About Streptococcus thermophilus

	Effect: Streptococcus thermophilus can enhance intestinal barrier, make bacteria or virus inside macrophages easy for decomposition. Increase the defense capability of host intestinal. Usage: Additive to beverage (yogurt, sports drinks, fruit juice..) as functional Formula; Additive to infant food, and also health food .

Premium Quality Bacterial Culture for Dairy Applications

Carefully produced through bacterial fermentation, this Streptococcus thermophilus powder is designed for professional dairy applications. Its high purity and food grade standard make it ideal for consistent, safe, and efficient fermentation processes. Supplied in robust packaging, the culture remains stable and effective throughout its six-month shelf life.

Convenient and Versatile Formulation

The powder form of this culture offers easy solubility in water, enabling straightforward dosing and mixing in yogurt and other dairy fermentations. With zero fat, protein, or additives and a shelf life of six months, it fits seamlessly into various production settings.

FAQs of Streptococcus thermophilus:

Q: How should Streptococcus thermophilus powder be used in yogurt production?

A: Dissolve the powder completely in water or milk, then add it to pasteurized and cooled milk at the recommended dosage to initiate the fermentation process. Maintain optimal fermentation temperatures as per your recipe for best results.

Q: What are the primary benefits of using this Streptococcus thermophilus culture?

A: This food-grade bacterial culture delivers consistent yogurt texture and flavor, ensures high purity fermentation, and provides reliable acidification for efficient dairy production.

Q: When should this powder be added during the dairy processing?

A: Introduce the culture after pasteurizing and cooling the milk to fermentation temperature. Adding at this stage ensures a favorable environment for bacterial activity and optimal yogurt formation.

Q: Where is this Streptococcus thermophilus powder manufactured and sourced?

A: This product is manufactured, supplied, and exported from China, adhering to stringent quality controls to meet international food grade standards.

Q: What is the recommended storage and packaging for this product?

A: Store the powder in its original sealed 25 kg PP bag with an inner poly liner in a cool, dry place below 25C to preserve its activity for up to six months.

Q: How does the manufacturing process ensure the cultures quality?

A: The Streptococcus thermophilus culture is obtained through controlled bacterial fermentation, followed by lyophilization to maintain stability, purity, and high viability for dairy applications.

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