Yogurt, defined by the CODEX Alimentarius, is a milk specifically fermented with lactic bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp bulgaricus, which must be live in the final product at over 10 million/g by the end of its shelf life.
Whether it's drinkable yogurt for a refreshing break, stirred yogurt for a creamy texture, set yogurt for a more traditional sensation, or protein-rich Greek yogurt, we have the suitable ferments.
From natural varieties to sweet or savory flavors (like Ayran), our products are designed to satisfy all tastes. We understand that preferences vary from region to region and culture to culture, which is why we have developed a comprehensive range to meet these diverse needs.
At Bioprox Cultures, we are committed to offering cultures to produce superior quality yogurts, ensuring an exceptional taste experience with every bite.
Through mastery of the selection, characterization, assembly, and production stages of various strains in our portfolio, Bioprox offers the YO-PROX yogurt culture range, delivering the desired quality and characteristics.
The YO-PROX range provides robust technical and phagic solutions to:
Differentiate yogurt taste according to your local market consumption habits
Reduce sugar content in your yogurt recipes
Extend the shelf life of your yogurts
Develop more natural compositions by replacing certain additives
By optimizing production steps, the YO-PROX lactic ferment range meets the needs of your customers and consumers worldwide.
Bioprox has developed a flagship product in this range: a new generation of yogurt cultures with very low post-acidification. Want to know more?
"I've been working in the field of lactic ferments for fermented dairy products for over 20 years now, and I still find it fascinating. What makes this profession so captivating is the diversity of cultures around yogurt consumption worldwide, and the different ways it is consumed closely tied to the history of countries. Having a deep understanding of these cultures is essential for developing and recommending the appropriate lactic culture."
Cécile
Technical expert for yogurts and fermented dairy products
Headquarter
12, rue Barbès
92300
Levallois-Perret
France
Manufacturing site
Lieu-dit « Le Rabion »
Route de Saumur
49490 Noyant Villages
France
Confidentiality policy
