Danisco claims that by using its new Yo-Mix cultures, yoghurt manufacturers can reduce the milk solid content of their products by one per cent, while retaining viscosity in the final product.

The launch of the cultures could offer yoghurt processors a cost effective alternative for milk use in formulation, at a time when many are struggling to cope with the knock on affect of increased commodity prices.

The patented strains produce high levels of exopolysaccharides (EPS) during fermentation. The EPS allows for yoghurts to retain creminess and viscosity compared ot rival products on the market, Danisco said.

Aside from cost effectiveness, the company claims that the freeze-dried Yo-Mix Quick 883 and the frozen Yo-Mix 860 and 850 series can offer capacity during processing.

The cultures, with their high acidification speed, can reduce post-acidification in the finished yoghurt to ensure mild flavour remains throughout shelf life, according to Danisco.

Source: foodproductiondaily.com