The YoFlex® range offers thermophilic cultures specifically developed for yoghurt and other fermented dairy products. They ensure texture, flavour, 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, including set yoghurt, stirred yoghurt, drinking yoghurt, concentrated yoghurt, and ambient yoghurt.

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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 flavours:
    • Texture ranging from very creamy to very firm;
    • Flavour 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 optimisation:
    • Premium and Creamy cultures deliver firm and creamy textures, enabling reduced use of stabilisers 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%;
      • stabilisers;
    • This is particularly evident for Acidifix® and Premium ranges.
  • Products with an authentic story and origin:
    • SoBulgarian and SoGreek series use strains isolated from traditional yoghurts (Bulgaria, Crete), ideal for premium product positioning.

Applicability

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