New yogurt cultures take storage into account
January 14, 2011
by Jeff Gelski
COPENHAGEN, DENMARK — Danisco has developed Yo-Mix yogurt cultures, which have the ability to meet the need for a culture that produces mild acidification during storage. Such cultures may prove useful in places where cold storage and cold chains are less controlled and often broken, actions that may lead to a yogurt having a different sensory profile at the beginning and the end of its shelf life, according to Danisco.
The Yo-Mix cultures have been shown to produce yogurt with low post-acidification in different processing and storage conditions. The cultures originally were developed for use in China, and they also recently were introduced in the Middle East and North Africa. Now, Danisco has made the cultures available globally.
“Yo-Mix can now produce yogurt with a very pleasing flavor, a high level of viscosity and short texture, with limited post acidification under a wide range of temperature conditions, which has definitely contributed to its customer success since launch,” said Sonia Huppert, Yo-Mix global business director for Copenhagen-based Danisco. “The plans for expansion into different countries are progressing very well, and we are very pleased with this brilliant example of sharing knowledge between regions, demonstrating Danisco is leveraging its truly global presence as an ingredient solutions provider.”