Besto Yogurt Cultures are engineered to meet the high-performance demands of modern dairy technology. They provide a characteristic fresh yogurt aroma, a smooth and ideal viscosity, and a stable product experience throughout the shelf life. Specifically designed with low post-acidification properties, our cultures ensure your products maintain their freshness and balanced taste until the expiration date.
The low acidification rate of our cultures minimizes the souring of yogurt during storage, significantly increasing consumer satisfaction.
Strengthens the gel structure and prevents syneresis (whey-off) thanks to high EPS (Exopolysaccharide) production.
Enables the formation of rich aromatic compounds that reflect the traditional and appetizing profile of yogurt.
Helps optimize production capacity with fast and controlled acid development times.
| Product Type | Culture Property | Texture / Aroma | Application Area |
|---|---|---|---|
| Set Type | Strong Gel Structure | Smooth and glossy appearance | Cup yogurt production |
| Stirred Type | High Viscosity | Rich and full mouthfeel | Low-fat and fruit yogurts |
| Strained (Greek) | Low Post-Acidification | Long shelf life, stable taste | Bag or separator yogurt |
| Drinkable Products | Mild Aroma Profile | Low viscosity, fluid structure | Ayran and kefir derivatives |
Contact our experts to determine the most suitable culture strains for the incubation conditions in your production facility and for sample requests.
Contact Us