Yogurt Cultures
Our generic freeze-dried starter cultures are optimized for the most common yogurt applications. If you don't see a culture or use case you need, tell us your target product and process — we'll recommend the best match.
|
Culture |
Flavor |
Viscosity |
Application |
|
Lyoflex YC 612A |
Very
mild |
Medium |
Set |
|
Lyoflex YC 614B |
Mild |
Medium-High |
Set, Stirred |
|
|
|
|
|
|
Lyoflex YC 692B |
Very
mild |
Very
high |
Drinkable, Ayran |
|
Lyoflex YC 693C |
Mild |
High |
Drinkable, Ayran |
|
Lyoflex YC 694D |
Traditional |
High |
Drinkable, Ayran |
|
|
|
|
|
|
Lyoflex YC 834B |
Very
mild |
High |
Stirred |
|
Lyoflex YC 835C |
Very
mild |
Medium-High |
Set, Stirred |
|
Lyoflex YC 836D |
Mild |
Medium-High |
Set |
|
Lyoflex YC 839F |
Traditional |
Medium-High |
Set |
All cultures above share the following common traits:
- Strain composition: Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus
- Optimal temperature for growth: 42-43 °C
- Short fermentation time: about 4 hours to pH 4.80 (standard cow's milk)
- Very stable post-acidification: Δ pH 0.1 (when storage and supply chain conditions are respected)
Protective Culture (Antimicrobial Support)
Lyoflex PR4YG (Lactobacillus rhamnosus): Helps inhibit yeasts and molds in yogurt lines.