Yoghurt Cultures
Streptococcus salivarius subsp. thermophilus
Lactobacillusdelbrueckii subsp. bulgaricus
| Product code Rotation |
Application | Acidification | Viscosity | Aroma | Post acidification |
|---|---|---|---|---|---|
| Valiren YAV 333 A/B | Set Yoghurt | Fast | Low to Medium (short chain of EPS) |
Medium | Low |
| Valiren Y 70 A/B | Stirred Yoghurt Drinkable yoghurt |
Fast | High | Medium | Low |
| Valiren Y 100 A/B | Stirred Yoghurt Drinkable Yoghurt |
Fast | Very High | Medium | Low |
| Valiren Y 41 A/B | Set Yoghurt Stirred Yoghurt |
Medium-Fast | Low (long chain of EPS) |
Medium | Low |
| Valiren Y 42 A/B | Stirred Yoghurt | Fast | High (long chain of EPS) |
Medium | Low |
| Valiren Y 43 A/B | Stirred Yoghurt | Fast | Very High (long chain of EPS) |
Medium | Low |
Certificates
