Danisco cuts the cost of yogurts and dairy drinks

New YO-MIX™ yogurt cultures provide body and mouthfeel and saves costs on solid addition.

At FIE 2007, Danisco will present innovative freeze-dried and frozen texturising cultures in a low-fat mild breakfast yogurt and a creamy mango lassi. Reducing by up to 1% the addition of solids while providing rich mouthfeel, YO-MIX™ Quick 883 LYO and the YO-MIX™ 860 and 850 FRO series rise to the challenges of today’s yogurt manufacture.

In each of the new YO-MIX™ cultures, unique patented strains with an outstanding capacity to produce ExoPolySaccharides (EPS) during fermentation secure a particularly high level of creaminess and viscosity compared to other yogurt cultures on the market. It is this property that allows food manufacturers to reduce the content of costly milk solids non fat in set, stirred and drinking yogurt formulations – without compromising on the creamy mouthfeel and mild taste preferred by many of today’s consumers. Fermented milk drinks such as lassi, dahi, laben, bebida lactea and ayran are also ideal applications. With their high acidification speed, freeze-dried YO-MIX™ Quick 883 and the frozen YO-MIX™ 860 and 850 series also increase processing capacity and flexibility.

Limited post-acidification ensures yogurts maintain their mild flavour throughout shelf life. The fact that these YO-MIX™ cultures are optimised for direct vat inoculation contributes further to consistent final product quality and a reduced risk of phage contamination during processing. With the freeze-dried YO-MIX™ Quick 883, manufacturers can enjoy the extra advantage of easier handling, space-saving storage and a stable 18-month shelf life at 4°C.

Source: Danisco