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LyoPro® Y
Characteristics: Acidification: ●●●●○ Aroma: ●●●○○ Viscosity: ●●●○○ EPS●●●○○
Description: Lactic acid producer culture with fast acidifying activity with good flavor and exopolysaccharides (EPS) production which contributes to good consistency, aroma, structure and creaminess and is suggested for set and stirred yogurt.
Composition: Streptococcus Salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
Application: Suggested for Fermented milk, creamy and dense yogurt, both set and stirred.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Y MILD
Characteristics: Acidification: ●●●●○ Aroma: ●●○○○ Viscosity: ●●●○○ EPS●●●●○
Description: Lactic acid producer culture with medium acidifying activity, mild aroma and more viscosity and mouthfeel thanks to the addition of exopolysaccharides (EPS) strain producers. Slower in acidification than LyoPro®Y.
Composition: Streptococcus Salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
Application: Fermented milk, set and stirred yogurt with good consistency, viscosity and mouthfeel.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
LyoPro® Y SUAVE
Characteristics: Acidification: ●●●○○ Aroma: ●●○○○ Viscosity: ●●●●○ EPS ●●●●○
Description: Lactic acid producer culture with medium acidifying activity, good aroma and more viscosity and mouthfeel with different exopolysaccharides (EPS) strain producers than LyoPro® Y and LyoPro® Y MILD which are longer in structure and contribute to the texture, mouthfeel, taste perception, and stability of the final products. Suggested mainly for drinking yogurt and stirred yogurt produced with high mechanical stress.
Composition: Streptococcus Salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
Application: Fermented milk, stirred yogurt, drinkable yogurt with good consistency, long structure and creaminess.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
