Work out yoghurt culture inoculation instantly with clear inputs, formula shown and shareable results.
Bulk starter is dosed at 1-3% of the milk volume, while direct vat set cultures are dosed in units per 1000 litres according to the supplier's specification. Bulk starter is cheaper per litre but requires its own propagation, hygiene control and phage management; DVS removes that risk entirely.
Bulk starter
Starter volume = milk volume x inoculation rate %
Direct vat set
DVS units = milk volume x units per 1000 L / 1000
It sets the fermentation time and therefore the acid development curve. Higher rates ferment faster but can give a coarser gel and less flavour development; lower rates risk phage and contaminant overgrowth.
Viruses that lyse starter bacteria, causing slow or failed fermentation. Rotating strains, strict bulk starter hygiene and phage-inhibitory media are the controls; DVS greatly reduces exposure.