IU2 Industrial Yogurt Starter Culture

The supplied IU2 specification lists Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The first organism is commonly referred to as Streptococcus thermophilus. Request the current strain and grade documentation for the offered product.

IU2 is described for stirred and drinking yogurt, with a smooth structure, medium thickness, mild taste and creamy flavor. Compare performance in your own milk base and process; fermentation time and final texture are not universal guarantees.

The supplied recommendation is 100–200 U per 1,000 L of fermented-milk base. Confirm the activity-unit definition, batch size and grade-specific instructions with the supplier. Do not convert U into grams, CFU or a household dose without product-specific information.

The documents describe adding the culture to pasteurized product and mixing gently for 15–30 minutes while avoiding air incorporation. Use the full opened sachet at one time and follow the supplier’s hygiene and handling instructions. Confirm the culture addition temperature for your process.

Supplied pack size: 200 U per pack in a composite aluminum-foil sachet. Store at −18°C or below; the stated shelf life is 18 months under the specified storage conditions. Arrange clean cold-chain transport, protect sachets from crushing, sunlight and rain, and keep them separate from toxic or contaminated goods.

• Compare yogurt starter cultures
• HU2 — stirred yogurt

Send your model, yogurt format, milk base, batch volume, desired texture, quantity and destination. We will discuss the appropriate product documentation and supply arrangements.