Danisco Yo-Mix TA 460 LYO milk culture

The Yo-Mix TA 460 LYO culture can be used by fermented milk drink manufacturers to give the creaminess, flavour mildness, smoothness and viscosity to the creamy, baked ethnic milk drink ryazhenka.

The culture’s sensory properties are suitable for international yoghurt manufacturers, who will find the culture particularly easy to apply in drinking and stirred yoghurt.

The culture is for direct vat inoculation and freeze dried, making it easy to transport over long distances. It gives the highest level of creaminess in ryazhenka and the overall mouthfeel Russian consumers prefer.

Use of the St thermophilus strain complies with local food authorities’ legal definition of ryazhenka, which is made by heating whole milk to 95°C, followed by storage in double-jacketed tanks for up to five hours. During this high-heat treatment, the milk caramelises slightly, acquiring a toffee-like flavour and light brown colour. The culture is then added.

Heat-treated milk does not have the same properties as fresh milk and the use of the culture enables a final product that is creamy, smooth and mild with a high but still drinkable viscosity.

The culture is claimed to guarantee ryazhenka production with a stable quality.