A number of cultures from the YOFLEX® culture range are especially recommended for stirred yogurt applications. Stirred yogurt is made when fermentation is carried out in bulk and not in individual containers. Once the fermentation reaches the desired level, the yogurt is pumped through a cooler to stop fermentation. Only then is any fruit added or flavoring stirred in.
The choice of culture will depend on the desired texture and sensory characteristics of the yogurt as well as process requirements, desired fermentation speed and post-acidification.
Please contact our local sales and marketing representative to get an overview of the recommended cultures for stirred yogurt.