| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| Y | Y1 Y2 Y3 Y4 Y5 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 38°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y100 | Y100-1 Y100-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
5 | 43°C | 4 | - Yogurt Veloce / Fast Yogurt |
| Y200 | Y200-1 Y200-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y200/A | Y200/A1 Y200/A2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y300 | Y300-1 Y300-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y300/A | Y300/A1 Y300/A2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| Y400 | Y400-1 Y400-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 3 | - Yogurt Cremoso / Creamy Yogurt |
| Y500 | Y500-1 Y500-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 3 | - Yogurt Cremoso / Creamy Yogurt |
| Y600 | Y600-1 Y600-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y700 | Y700-1 Y700-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| Y800 | Y800-1 Y800-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt Compatto / Compact Yogurt |
| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| Y900 | Y900-1 Y900-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 4 | - Yogurt Compatto / Compact Yogurt |
| YA | YA1 YA2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 38°C | 4 | - Yogurt Cremoso / Creamy Yogurt |
| YB | YB1 YB2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 5 | - Yogurt da Bere / Yogurt to drink |
| YB/A | YB/A1 YB/A2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
3 | 43°C | 5 | - Yogurt da Bere / Yogurt to drink |
| YB/B | YB/B1 YB/B2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt da Bere / Yogurt to drink |
| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| YB/C | YB/C1 YB/C2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt Acido / Acid Yogurt |
| YB/D | YB/D1 YB/D2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 5 | - Yogurt Acido / Acid Yogurt |
| YB/D-AC12 | YB/D1-AC12 YB/D2-AC12 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus -Lactobacillus Acidophilus |
4 | 43°C | 5 | - Yogurt |
| YB/E | YB/E1 YB/E2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt |
| YB/F | YB/F1 YB/F2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt |
| YB/Z | YB/Z1 YB/Z2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 5 | - Yogurt |
| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| YBM | YBM1 YBM2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt |
| YB300 | YB300-1 YB300-2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 4 | - Yogurt |
| YC | YC1 YC2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 38°C | 4 | - Yogurt Acido / Acid Yogurt |
| YF | YF1 YF2 YF3 YF4 |
-Streptococcus Thermophilus -Lactobacillus Delbrueckii Subsp. Lactis -Lactobacillus Delbruekii Subsp. Bulgaricus |
4 | 43°C | 5 | - Yogurt Aromatico / Aromatic Yogurt |
| YL | YL1 YL2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus -Lactobacillus Lactis |
4 | 43°C | 5 | - Yogurt Aromatico / Aromatic Yogurt |
| YM | YM1 YM2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 38°C | 4 | - Yogurt Magro / Light Yogurt |
| FERMENTI DIRETTI YOGURT – DIRECT YOGURT STARTERS | ||||||
|---|---|---|---|---|---|---|
| CEPPO | ROTAZ. | COMPOSIZIONE | STRUTTURA | TEMPERATURA DI SVILUPPO |
AROMA | APPLICAZIONE |
| STRAIN | ROTATION | COMPOSITION | STRUCTURE | DEVELOPING TEMPERATURE |
AROMA | APPLICATION |
| Y-PROB | -Bifidobacterium Bifidum -Lactobacillus Acidophilus -Lactobacillus Casei |
4 | 38°C | 4 | - Yogurt Cremoso / Creamy Yogurt | |
| YZ | YZ1 YZ2 |
-Streptococcus Thermophiuls -Lactobacillus Bulgaricus |
4 | 43°C | 5 | - Yogurt |
