Yogurt cultures range can reduce whey

By Noli Dinkovski

- Last updated on GMT

A yogurt’s texture and flavour can be improved by the freeze-dried cultures, says DSM
A yogurt’s texture and flavour can be improved by the freeze-dried cultures, says DSM

Related tags: Middle east

A new range of freeze-dried cultures designed to add texture and flavour in set yogurts was unveiled at last month’s Gulfood Manufacturing show in Dubai (November 7–9).

The freeze-dried Delvo cultures range results in reduced levels of liquid whey over a product’s shelf-life, its maker DSM claimed.

Developed to address taste and texture preferences within the Middle East, the cultures can be transported at ambient temperatures. This saves on energy and allows more distribution options, the company added.

Fast fermentation result

The cultures also deliver a fast fermentation result, allowing more flexibility in production and a decreased processing time.

Furthermore, the low post-acidification properties result in a stable set yogurt that is optimally conserved during its shelf-life, even in highly challenging storage conditions.

‘Different consumer preferences’

Rolando Saltini, Europe, the Middle East and Africa marketing manager for cultures at DSM Food Specialties, said: “We are proud to deliver a range of unique, freeze-dried cultures that can target different consumer preferences within the Middle East region, while at the same time enabling yogurt producers to improve the environmental footprint of their set yogurt production.

“The cultures perfectly match consumer demand for natural and high-quality set yogurts, with limited undesirable liquid whey on the top of the yogurt, as well as a robust texture.”

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