Danisco strengthen cultures range
Thanks to direct vat inoculation, the specially designed YO-MIX cultures enable to secure functionalities and end product consistency as well as a high level of bacteriological safety and production yield.
Danisco Cultures has strengthened its Direct Inoculation offer for the yogurt market with its new YO-MIX range of carefully selected strains. More than 20 different commercial products are available either in frozen or freeze-dried formats. Thanks to direct vat inoculation, the specially designed YO-MIX cultures enable to secure functionalities and end product consistency as well as a high level of bacteriological safety and production yield.
The new comprehensive YO-MIX culture range for direct inoculation is one of the first pieces of evidence of the knowledge gained through Danisco’s Rhodia acquisition last year. “Both Danisco and Rhodia had yoghurt ranges and the major advantage was joining these two together, we were able to produce new yoghurts faster”, Nathalie Brosse at Danisco told FoodIngredientsFirst. Rhodia had particular knowledge in the field of freeze dried yoghurts, while Danisco’s 1998 acquisition of German based Wispy ensured that had gained high competency in the frozen sector, she explained.
The new range is claimed to answer all the desired properties of almost any yogurt or fermented milk applications. YO-MIX Real Mild Cultures with traditional yogurt strains (Streptococcus thermophilus & Lactobacillus bulgaricus) do not develop the high acidity usually associated with such blends and meet the demand for yogurt with a mild flavour. YO-MIX Real Strong Cultures offer the acidity of the traditional yogurt taste for set, stirred or drinking yogurts. YO-MIX Real Quick Cultures demonstrate a high fermentation speed enabling to gain up to one hour in the manufacturing process without compromising product quality. Finally YO-MIX Multi Cultures are composed of multiple species of lactic bacteria and designed for fermented milk applications with a mild flavour and a low post acidification.
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