Yoghurt and Fermented Milk Starter Cultures

Our starter formulations for yoghurt and fermented milks have been differentiated according to their specific aims: organoleptic, structural and shelf life properties – the latter referring to the stability and retention of product characteristics and bacterial count.

 

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Cultures Technological application / Properties

NOB
  • aromatic stirred yoghurt
  • no post-acidification

POB 010
  • set yoghurt
  • stirred yoghurt
  • strong flavour
  • no post-acidification

YO-2
  • drinking yoghurt
  • fermented milk
  • acid, strong flavour
  • no post-acidification

YO-D
  • drinking yoghurt
  • fermented milk
  • no post-acidification

Kefir
  • strong flavour
  • low post-acidification

Ryazhenka
  • Ryazhenka

Special formulations are provided to the customer's request