Freeze-dried dairy starter cultures · Direct vat inoculation
Yogurt Starter Cultures: HU2 and IU2
Compare HU2 and IU2 freeze-dried yogurt starter cultures for milk fermentation. Review applications, frozen storage, 200 U packs and procurement requirements.
- Product format
- Freeze-dried powder
- Pack size
- 200 U per pack
- Frozen storage
- −18°C or below
- Shelf life
- 18 months under specified frozen storage
Choose a yogurt starter culture
A yogurt starter culture is a preparation of lactic acid bacteria used to ferment a milk base. HU2 and IU2 are freeze-dried cultures for direct vat inoculation; the appropriate choice depends on the finished yogurt and processing conditions. Yogurt and yoghurt are alternative spellings.
Swipe or use the keyboard to read all columns
| Model | Applications in supplied specification | Profile described |
|---|---|---|
| HU2 | Stirred yogurt; home-use product designation | Medium viscosity, mild flavor, fast fermentation |
| IU2 | Stirred and drinking yogurt | Smooth structure, medium thickness, mild taste and creamy flavor |
Prepare a culture inquiry
Specify the model, milk-base composition, batch volume, target yogurt format, processing equipment, destination and cold-chain requirements. Culture activity units are not a universal mass or CFU measurement.
Request yogurt starter culture information
Send your model, yogurt format, milk base, batch volume, desired texture, quantity and destination. We will discuss the appropriate product documentation and supply arrangements.