One culture line across set, Greek, fruit and low-fat.
The challenge
What usually goes wrong.
Yoghurt covers several products that behave differently in the vat. A set cup, a strained Greek-style tub and a stirred fruit format place different demands on acidity development and on how the gel tolerates handling.
The practical question is whether one starter can carry the range without a separate culture and a separate process per format. That is what the ABYOGURT line is intended to do.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Questions we get asked
Does the same culture work for Greek-style?
ABYOGURT is intended to cover set, Greek, fruit and low-fat. Straining changes the solids, so confirm your target texture with a technologist before scaling.
Send us your yoghurt spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.