Name
|
Composition |
Type |
Properties |
Application |
Activity |
| LAT BY 1® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus |
Thermophilic
|
Medium to strong acidification,
Mild good aroma ,
Smooth traditional structure
Medium postacidifacation |
Set type yoghurt -Stirred yoghurt
White brined cheese |
PH 4.7after 4.30 -5.00h
|
| LAT BY 1-2® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus |
Thermophilic |
Medium / fast acidification,
Medium very good aroma ,Smooth structure ,
Medium postacidifacation |
Set type yoghurt -Stirred yoghurt
|
PH 4.7 after 5 - 5.30 h
|
| LAT BY 1-63® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus |
Thermophilic |
Medium / fast acidification, Mild
very good aroma ,
Medium high viscosity ,
Low postacidifacation |
Set type yoghurt - Stirred yoghurt
Fruit yoghurt
|
PH 4.7after 4.40 - 5.10 h
|
| LAT BY 17® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus |
Thermophilic |
Medium / fast acidification, Mild
very good aroma ,
Light creamy structure ,Low postacidifacation |
Set type yoghurt - Stirred yoghurt
Fruit yoghurt
|
PH 4.7after 4.40 - 5.10 h
|
| LAT BY 18® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus |
Thermophilic |
Medium / fast acidification, Distinctive intensity of flavour
Light creamy structure ,Medium postacidifacation |
Set type yoghurt - Stirred yoghurt
Fruit yoghurt
|
PH 4.7 after 5 - 5.30 h
|
| LAT BY 23® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus
(4 strains+ viscous strain) |
Thermophilic |
High viscosity |
Youghurt with high viscosity
|
PH 4.9 after 6 h |
| LAT BY 7 ® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus
(3 strains ) |
Thermophilic |
Medium / fast acidification,
Mild very good aroma ,
Medium high viscosity ,
Low postacidifacation |
Set type yoghurt -Stirred yoghurt |
PH 4.7 after 4.40 -5.00 h
|
| LAT BY 3 ® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus
(3 strains+ viscous strain) |
Thermophilic |
Medium acidification
Medium viscosity
Medium postacidifacation
Mild good aroma |
Youghurt with medium viscosity
|
PH 4.7 after 5 h |
| LAT BY 4® |
Lactobacillus delbrueckii subsp
bulgaricus and Streptococcus thermophilus
(4strains+ viscous strain) |
Thermophilic |
|
Youghurt with medium viscosity
|
Ph 4/45 after 6h |
| LAT K /202 ® |
Lactococcus lactis biovar
diacetylactis,
Lactococcus lactis
Streptococcus thermophilus Lactobacillus and Lactococcus cremoris |
Mesophilic |
|
Kefyr |
PH 4.67 after 12 h |
| LAT K 201 ® |
Lactococcus lactis biovar
diacetylactis
Lactococcus lactis,
Streptococcus thermophilus
Lactobacillus and
Lactococcus cremoris |
Mesophilic |
|
Gaseous Dough |
PH 4.5 after 16 h
|