Following success in China, the Middle East and North Africa, Danisco has expanded the availability of its Yo-Mix yogurt cultures to North America. Danisco developed Yo-Mix with the ability to meet the need for a culture that produces mild acidification during storage. The company states that this has been seen as a major issue all over the world for yogurt producers because the yogurt will have a different sensory profile at the beginning and end of the shelf life. This becomes a problem in Asia, North Africa, the Middle East and South America where cold storage and cold chains are less controlled and very often broken. Yogurts could also be distributed at room temperature, however further post-acidification occurs in this case.
Through a combination of careful strain selection and process know-how, Yo-Mix yogurt cultures can produce yogurt with low post-acidification in different processing and storage conditions, according to the company. “Yo-Mix can now produce yogurt with a very pleasing flavor, a high level of viscosity and short texture, with limited post-acidification under a wide range of temperature conditions, which has definitely contributed to its customer success since launch,” says Sonia Huppert, the product’s global business director.
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