View larger 
Ferments for creamy yogurt
New product
Lactic ferments for the production of creamy yogurt
Concentrated lyophilized lactic acid ferment composed of several symbiotic strains of Lactobacillus bulgaricus and Streptococcus thermophillus. This culture is characterized by containing a mixture of strains selected for their higher production of exopolysaccharides (EPS). The release of these EPS during the manufacture of yogurt contributes to obtaining a creamier end product in a 100% natural way, avoiding the need to add thickeners, gelling agents or emulsifying agents. This ferment produces a very creamy spoon yogurt that is pleasant in the mouth.
You can buy these ferments in 3-gram sachets that allow 60 liters of milk to be inoculated.
It does not need cold for transport. Once received, keep cold (4-8ºC). It can be frozen.
- Write a review
More info
Dosage and use
The amount of culture to be added can vary depending on various factors such as type of milk, use of additional cultures, technology used, etc. As a guide, aseptically add 100 g. of ferment for every 2000 liters of milk, between 43 - 44 ºC and leave it to act for 7 or 8 hours until the ideal texture and acidity are achieved.
These ferments are produced with raw materials and ingredients free from Genetically Modified Organisms in accordance with European regulations CE 1829/2003 and 1830/2003.