Company Details
  • JiangSu Wecare Biotechnology Co., Ltd.

  •  [Jiangsu,China]
  • Business Type:Manufacturer
  • Main Mark: Worldwide
  • Exporter:51% - 60%
  • Certs:GS, GB, FDA, MSDS, GMP, HACCP, ISO22000
JiangSu Wecare Biotechnology Co., Ltd.
Home > Products > Stirred Yogurt(Total 6 Products for Stirred Yogurt)
Stirred Yogurt
JiangSu Wecare Biotechnology Co., Ltd. is one of the Stirred Yogurt leading brands in China. It is the factory & supplier specializing in manufacturing Stirred Yogurt. Offer high quality Stirred Yogurt at a cheap wholesale price.
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Stirred Yogurt Starter Culture
Stirred Yogurt Starter Culture
  • Brand: wecare-bio
  • Packaging: Aluminum foil
  • Supply Ability: Good
  • Min. Order: 1 Kilogram
  • Certificate: FSSC, ISO, GMP, FDA, Kosher, Hala

China Manufacturer of Stirred Yogurt

Tag: Fast Fermented Speed , Thick Texture Taste , Very Soft Flavor

Our starter culture for domestic and food industry use are made of selected Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus in NSF-certified GMP workshop, formulated with highly active freeze dried probiotics...

Drinking Yogurt Starter Culture
Drinking Yogurt Starter Culture
  • Brand: wecare-bio
  • Packaging: Aluminum foil
  • Supply Ability: Strong
  • Min. Order: 1 Kilogram
  • Certificate: FSSC, ISO, GMP, FDA, Kosher, Hala

High Quality Stirred Yogurt China Supplier

Tag: Fast Acidified Capacity , Low Viscosity with Short Structure , Traditional Flavor for Stirred Yogurt

Drinking Yoghurt Starter Culture belongs to DVS yoghurt starter cultures. It has special Acidified Capacity, Texture and Flavor. Drinking Yoghurt Starter Culture are made of a variety of selected strains. The characteristics of this tpye...

DVS Stirred Yogurt starter culture Yo-cul553
DVS Stirred Yogurt starter culture Yo-cul553
  • Packaging: Aluminum foil
  • Supply Ability: 5T/month
  • Min. Order: 1 Pack/Packs
  • Certificate: FSSC, ISO, GMP, FDA, Kosher, Halal
  • Model No.: Yo-cul553

Professional Manufacturer of Stirred Yogurt

Tag: Stirred Yogurt Starter Culture , DVS Starter Culture , Yogurt in Rich Aroma

-Product Description- Yogurt starter culture Yo-cul553 is made of a variety of selected strains. - Premium properties - Huge strains resource base, over thousands of clear features strains; Possess patent strains, rich and activate...

Yogurt Biological preservation strain Yo-Guard360-B
Yogurt Biological preservation strain Yo-Guard360-B
  • Packaging: Aluminum foil
  • Supply Ability: Good
  • Min. Order: 1 Kilogram
  • Certificate: FSSC22000, ISO22000, GMP, FDA, Kosher, Halal
  • Model No.: Yo-Guard360-B

Expert Manufacturer of Stirred Yogurt

Tag: Extend Yogurt Shelf Life , Inhibition of Yeast and Mold Growth , No Chemical Preservatives

-Product Description- This is our proprietary solution to protect fermented milk products during shelf life. It is based on the prohibiting mechanism of natural lactic acid bacteria on moulds and yeasts, without adding any chemosynthetic...

Set Yogurt Starter Culture
Set Yogurt Starter Culture
  • Packaging: Aluminum foil
  • Supply Ability: 5T/month
  • Min. Order: 1 Kilogram
  • Certificate: FSSC, ISO, GMP, FDA, Kosher
  • Model No.: Yo-cul 175 & Yo-cul 474

China Supplier of Stirred Yogurt

Tag: Fast Acidified Capacity , Short Taste Structure , Soft Traditional Flavor

Set Yoghurt Starter Culture are made of a variety of selected strains. The characteristics of this tpye are high fermented speed, fast acidified capacity, short structure and the flavor is soft or traditional. Advantage: 1. Huge strains...

Bifidogenic Factors Homemade Yogurt Starter Culture
Bifidogenic Factors Homemade Yogurt Starter Culture
  • Packaging: Aluminum foil
  • Supply Ability: Good
  • Min. Order: 1 Kilogram
  • Certificate: FSSC, ISO, GMP, FDA, Kosher, Hala
  • Model No.: Bifidogenic Factors

China Factory of Stirred Yogurt

Tag: Rich Bifidogenic Factors , Proliferation of Probiotics , Rich in Prebiotics

There are two main lactic acid bacteria used in making homemade and catering yogurt. Usually L. bulgaricus and S. thermophilus are added at a ratio of 1:1. Other types have additional strains of bacteria, which affect the taste and...

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