YO-MIX Greek MultI-specIes YOGurt culture Greek, one-step culture solution. Your daily challenge

YO-MIX Greek multi-species yogurt culture
™
YO-MIX Greek, one-step culture solution.
™
Your daily challenge
Batch-to-batch consistency
of flavor and shelf life
Eliminating mixing and
weighing errors
Balance of culture strains
Mild & creamy flavor delivery
Greek-style yogurt has quickly become a consumer favorite because of its thick, creamy
texture, high protein and low fat content. Most Greek yogurts contain twice the dairy
protein and less fat than standard yogurt. The greater protein content in Greek yogurt
makes it more filling. Consumers are drawn to the satiating effect of Greek yogurt and
consider it to be a natural, healthy, convenient meal option.
While there’s no standard of identity for Greek-style yogurt, the most common culturing
method uses a blend of multi species. With YO-MIX™ Greek, DuPont gives dairy processors
all multi species in one easy-to-use blend. This simplifies the culturing process, providing
batch-to-batch consistency and eliminates the need for in-plant manual mixing and
measuring of starters.
YO-MIX gains and benefits
™
Your business gains
Your product benefits
Our proven solution
Streamlined production with
one-step culture solution
Simple addition
YO-MIX™ Greek
Batch-to-batch consistency
Excellent flavor throughout shelf life
Brand enhancement
Consumer-friendly cultures
Clean label
Live & active
The newest YO-MIX™ Greek contains the following species: L. bulgaricus, S. thermophilus, L. acidophilus, Bifidobacterium, and L.
casei. This live and active culture blend combines standard yogurt cultures with multi species for a consumer-friendly label. Expected
shelf life for yogurts with these live and active cultures is 50 days. Shelf life will vary depending upon plant conditions. We have other
YO-MIX™ Greek cultures available containing even more species.
Multi-process usable
Since there is no standard of identity for Greek yogurt, there are many different formulations and processes used to make products
labeled as ‘Greek Yogurt.’ The culture blend in YO-MIX™ Greek is extremely process tolerant, so it works with most processes.
This includes the three most common processing methods used for making Greek-style yogurt around the globe, which are:
Stirred yogurt process
Produces a full-fat yogurt (or even more – up to 9 to 10 percent of fat added to the yogurt) traditionally with a medium to strong
yogurt flavor.
Strained using separation process
Provides a non-fat yogurt that contains double the protein level of a normal yogurt. It has a mild flavor (medium to low acidity).
Specific equipment required for the process.
Fortified process
Protein and stabilizer system added to mix preparation before fermentation. Process enables production of non-fat yogurt that
contains double the protein level of a normal yogurt. It has a mild flavor (medium to low acidity). No specific equipment required.
Disclaimer: Yogurt appellation as well as Greek-style labeling should follow local regulation, and it is the responsibility of each producer to check for compliance with local rules.
YO-MIX™ Greek shelf life at 6°C
pH
4.70
4.60
4.50
4.40
4.30
4.20
4.10
4.00
3.90
3.80
YO-MIX™ Greek
0
1
7
14
21
28
35
42
50
Storage Period (Days)
HO 2040-1 US • 3.13
This is business-to-business information intended for food and supplement producers, and is not intended for the final consumer. This information
is based on our own research and development work and is, to the best of our knowledge, reliable. However, DuPont does not assume any liability
or risk involved in the use of its products, as conditions of use are beyond our control. Manufacturers should check local regulatory status of any
claims according to the intended use of their product.
DuPont Nutrition & Health
800.255.6837
•
[email protected]
•
www.danisco.com
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