Traditional type yoghurt generally refers to yoghurt that has been made with strong acid producing cultures and therefore tend to have a quite strong sharp taste with high acidity levels. Very few commercially available yoghurts today are of the traditional type as the yoghurt market has changed increasingly towards milder tasting products over the past 25 years or so.
Yogurt cultures for yogurt making - YO-MIX®
The YO-MIX® 100 group of yogurt cultures contains multiple lactic acid bacteria. The distinguishing feature here is that all cultures in this group contain Lactobacillus lactis. This group is suitable for mild or drinking yogurts.
The YO-MIX® 200 group of cultures is another multiple species group, with the distinguishing feature that these all contain Bifidbacterium lactis and Lactobacillus lactis, making them suitable for content claim labelling. Generally speaking all of the cultures in the 200 group are suitable for stirred, set or drinking yogurt.
The YO-MIX® 300 group of cultures is designed for the production of low viscosity fermented products such as drinking yogurts where mildness is a key distinguishing characteristic.
YO-MIX® 400 group is the sister group to the 300 series in that its key feature is mildness. However it is designed for use where high thickness is required, which makes it suitable for thick stirred and set yogurt production.
The YO-MIX® 600 group is a traditional group of cultures that have that characteristic traditional highly flavoured sharpness, so are suited to all non-mild tasting yogurt and fermented products. This group is also referred to as the “Real strong” cultures because of their strong taste. These give medium thickness.
|YoMix 601 LYO