Yoghurts and fermented milks
Based on know-how acquired over the years, we have developed a wide range of cultures for yoghurts and fermented milks which, by virtue of their properties, are able to meet the most diverse market demands.
Thanks to the continuous selection of new strains and the careful definition of their characteristics, we have formulas with clearly delineated performances, both with regard to acidimetric activities and to the main distinctive product parameters (consistency, viscosity, aroma, etc.).
The low degree of post-acidification ensures high stability throughout shelf-life.
Thanks to the continuous selection of new strains and the careful definition of their characteristics, we have formulas with clearly delineated performances, both with regard to acidimetric activities and to the main distinctive product parameters (consistency, viscosity, aroma, etc.).
The low degree of post-acidification ensures high stability throughout shelf-life.
