Yogurt Starter Culture
To ferment a cultured product like cheese or yogurt needs the organisms. These organisms are called yogurt starter culture. The organisms in yogurt production do two tasks, production of acid and flavor components.
The
yogurt starter is a symbiotic mixture culture of Streptococcus thermophilus and Lactobacillus bulgaricus . Streptococcus thermophilus and Lactobacillus bulgaricus live and work together in a equally useful relationship. Firstly, when the process of milk turn into yogurt, Streptococcus thermophilus works and goes to set up the ideal environment for Lactobacillus bulgaricus. These two mutual bacteria work together to bring
the freshest, smoothest and most delicious yogurt the fermentation process of the raw milk. It means your
yogurt starter must be good for good result of yogurt also.
It is because
the level of acid production is much higher when they work together than they work individually. Streptococcus thermophilus works and creates both carbon dioxide and acid, that stimulates the growth of Lactobacillus bulgaricus. At the other side, Lactobacillus bulgaricus creates amino acid and peptides that used by Streptococcus thermophilus.
A good of yogurt starter culture has an effect on the speed of fermentation process, then the cost of production can be lower instead of produces the flavor and smoothie yogurt. The best way to store the yogurt starters is putting in the freezer.
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