Fermented dairy products
- cultures for classic yogurt as well as cultures for yogurt drinks, kefir and other fermented dairy products
- Streptococcus thermophilus and Lactobacillus bulgaricus for traditional yogurt (strong and intense sour taste)
- for “mild yogurt”, Lactobacillus bulgaricus is substituted with other, in part, probiotic lactic acid bacteria
- differences in flavour formation, strength and formation of exopolysaccharides (EPS) depending on culture, which influence viscosity and creaminess
Together we will select the optimum culture for your needs in terms of structure (firm, stirred, creamy) and taste (mild to strong, intense). We offer customised advice to optimise the quality of your fermented dairy products in terms of flavour profile and texture as well as freshness and shelf life.