Yoghurt Starter Cultures :
The yoghurt cultures are composed of defined strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
The starters are maintained as symbiotic or mixed cultures. When yoghurt cultures made by Lactina Ltd. are used,a high quality of yoghurt is obtained with different organoleptic properties according to the requirements of dairy producers.
Except the traditional cultures, which ensure medium fast acidification and aroma, typical for Bulgarian set type yoghurt, we have developed a few structure forming cultures. These cultures are suitable for producers of low fat type yoghurt and especially for fruit yoghurt and drinking yoghurt. Freeze dried yoghurt starter cultures have been developed for the production of bulk starter and for DVS application.