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Yogurt Cultures
The types of yogurts, their texture, and flavor are defined by the choice of cultures and the production method. Explore our wide range of yogurt cultures here!
I201CDL0960
YO-MIX® 496 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
I201CDL0970
YO-MIX® 611 Freeze-dried 375 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
I201CDL0994
YO-MIX® ABY-2C Freeze-dried 375 DCU
YO-MIX® ABY-2C yogurt culture produces a probiotic yogurt with very mild flavor and heavy body and texture. Very little post acidification. This culture has a 5-6 hour set time at 107ºF when used in pasteurized cow milk. Set times may be longer in non-bovine milk.
