Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis.

Typical inoculation rate 10 DCU/100 litres of milk to give a pH of 4.65 after 6 hours at 42 degrees centigrade.

YoMix 101 is a mildly acidifying culture with low polysaccheride production and low pH development post manufacture. It is particularly suitable for set yoghurt and drinking yoghurt.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis.

Typical inoculation rate 10 DCU/100 litres of milk to give a pH of 4.65 after 6 hours at 42 degrees centigrade.

YoMix 101 is a mildly acidifying culture with low polysaccheride production and low pH development post manufacture. It is particularly suitable for set yoghurt and drinking yoghurt.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis.

Typical inoculation rate 10 DCU/100 litres of milk to give a pH of 4.65 after 6 hours at 42 degrees centigrade.

YoMix 101 is a mildly acidifying culture with low polysaccheride production and low pH development post manufacture. It is particularly suitable for set yoghurt and drinking yoghurt.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < 4 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis.

Typical inoculation rate 25 DCU/100 litres of milk to give a pH of 4.80 - 4.70 after 6 hours at 42 degrees centigrade.

YoMix 205 is a mildly acidifying culture with high polysaccheride production (thick texture) and clean yoghurt flavour. 

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < 4 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis.

OVY205 is a mildly acidifying culture with high polysaccheride production (thick texture) and clean yoghurt flavour.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus.

Typical inoculation rate 10 DCU/100 litres of milk to give a pH of 4.67 after 7 hours at 42 degrees centigrade.

YoMix 401 is a mildly acidifying culture with high polysaccheride production (thick texture) giving a very creamy, clean yoghurt flavour.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus.

YoMix 401 is a mildly acidifying culture with high polysaccheride production (thick texture) giving a very creamy, clean yoghurt flavour.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus.

YoMix 401 is a mildly acidifying culture with high polysaccheride production (thick texture) giving a very creamy, clean yoghurt flavour.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < -18 degrees centigrade.

Contains Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus,

Typical inoculation rate 10 DCU/100 litres of milk to give a pH of 4.85 after 5.5 hours at 42 degrees centigrade.

YoMix 601 is a fast and strong acidifying culture with high polysaccheride production (thick texture) and a medium to strong yoghurt flavour.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure

Freeze dried yoghurt culture for the direct inoculation of milk. Store the sachet at < 4 degrees centigrade.

Contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

YoMix 421 is a mildly acidifying culture forming polysaccherides and lactic acid leading to very creamy products.  This property can even be intensified by long time acidification.  This culture is particularly suitable for application in set yoghurt and stirred yoghurt production.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.

YoMix 421 is Kosher and Halal certified.

Freeze dried yoghurt culture for the direct inoculation of milk. Store at < 4 degrees centigrade.

Contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

OVY421 is a mildly acidifying culture forming polysaccherides and lactic acid leading to very creamy products. This property can even be intensified by long time acidification. This culture is particularly suitable for application in set yoghurt and stirred yoghurt production.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk. Store the sachet at < 4 degrees centigrade.

Contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

These cultures in the YoMix 300 give quick acidification to pH 4.60-4.50 and then a slower acidification to reach lower pH.  This characteristic allows good pH control for a constant optimised quality product.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk. Store at < 4 degrees centigrade.

Contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

These cultures in the YoMix 300 give quick acidification to pH 4.60-4.50 and then a slower acidification to reach lower pH. This characteristic allows good pH control for a constant optimised quality product.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk. Store at < 4 degrees centigrade.

Contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

These cultures in the YoMix 300 give quick acidification to pH 4.60-4.50 and then a slower acidification to reach lower pH. This characteristic allows good pH control for a constant optimised quality product.

For further information vist our download page or click this link YoMix Yoghurt Cultures Brochure.