The YoFlex® range offers thermophilic cultures specifically developed for yogurt and other fermented dairy products. They ensure texture, flavor, stability, yield, and controlled acidification. Formulated from defined strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, YoFlex® cultures enable the production of products with precise, consistently reproducible characteristics, adapted to various processing types: set yogurt, stirred yogurt, drinking yogurt, concentrated yogurt, and ambient yogurt.

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Features

  • Composition based on defined strains:
    • Most YoFlex® cultures are controlled combinations of S. thermophilus and L. bulgaricus, ensuring consistency and process predictability;
  • Varied acidification and post-acidification profiles:
    • Fast-acidifying cultures for efficient processing;
    • Cultures with very low post-acidification, ideal for shelf-life stability (e.g., Acidifix®, Mild, SoGreek S1/S2, etc.);
  •  Wide range of textures and flavors:
    • Texture ranging from very creamy to very firm;
    • Flavor from “very mild” to “very intense”;
  • Frozen DVS® and Freeze-dried DVS® formats:
    • Provide flexibility for both industrial and artisanal processes;
  • Patented innovations – YoFlex® Acidifix® ensuring:
    • Extremely stable pH;
    • Post-acidification <0.05;
    • Possibility of warm filling without texture loss.

Advantages

  • Natural texture optimization:
    • Premium and Creamy cultures deliver firm and creamy textures, enabling reduced use of stabilizers and added proteins (milk powder);
  • Outstanding acidification control:
    • Products maintain stable pH throughout shelf life;
    • Prevents variations in taste or texture:
      • Example: Acidifix® 1.0 has near-zero post-acidification;
  • Flexibility in formulation and processing:
    • The range covers tank fermentation, cup-set, ambient, warm filling, ultrafiltration, diluted products, etc.;
  • Reducing production costs:
    • By building texture through cultures (not added proteins), it is possible to reduce:
      • additional protein at 0.3–0.6%;
      • stabilizers;
    • This is particularly evident for Acidifix® and Premium ranges;
  • Products with authentic story and origin:
    • SoBulgarian and SoGreek series use strains isolated from traditional yogurts (Bulgaria, Crete), ideal for premium product positioning.

Applicability

  • Stirred Yogurt:
    • Suitable for classic, low-fat, creamy, and premium yogurts:
      • high viscosity;
      • reduced syneresis;
      • flavor adjustable to preference;
  • Set Yogurt (cup-set):
    • Ideal for products with intact coagulum:
      • high firmness;
      • controlled post-acidification;
  • Drinking Yogurt:
    • Requires stable texture and resistance to pumping:
      • smooth texture;
      • no need for stabilizers (in certain formulations);
  • Diluted Dairy Beverages (ayran, doogh, lassi):
    • fast fermentation;
    • flavor intensity ranging from mild to strong, depending on culture;
  • Concentrated Yogurt (Greek, skyr, labneh):
    • Two technological routes:
      • Separated yogurt (concentration after fermentation);
      • Fortified yogurt (concentration before fermentation);
    • firm texture;
    • extremely low post-acidification;
  • Ambient Yogurt (no cold chain):
    • Products pasteurized after fermentation for room-temperature distribution;
    • pH stability;
    • Good texture after heat treatment.