Non Dairy yogurts with a unique starter culture Golden Time YO 22.50.

According to the results of international studies, the number of people who prefer vegetable based products to animal based products has dramatically increased, since health and dietary diversity have become important goals for consumers all over the world. This general global trend is especially vividly represented among the dairy products consumers: milk, yogurt, condensed milk, cheese and others.

From the food science point of view, “nondairy” vegetable-based yogurts are an excellent alternative to traditional yogurt and provide unique health benefits, as this product has proven itself as an alternative for people with lactose intolerance, as well as for those who are supporters of flexitarian and vegetarian types of food.

According to statistics, the number of nondairy yoghurt product consumers all over the world increased significantly from 2014 to 2016–2017 by 147% and to date this is the fastest growing segment of the market.

Therefore, an important task for manufacturers is the production of new innovative types of alternative dairy products based on vegetable ingredients, with the desirable organoleptic characteristics close to the traditional dairy flavors.

         Specialists of SOYUZSNAB and the Green Lines have developed a unique lyophilized starter culture of direct inoculation Golden Time YO 22.50 for nondairy reservoir or thermostatic methods of yoghurt production.

         The Golden Time YO 22.50 starter culture has several advantages:

• Does not contain animal components, which allows its use in a line of vegetable based products;

• Perfectly ferments any vegetable milk (soy, coconut, almond, oatmeal, rice);

• It eliminates the taste of vegetable ingredients, giving a feeling of "fat content"/creaminess in the taste;

         Manufacturing technology of “nondairy” yoghurt does not differ from the classic technology by thermostatic or reservoir methods. To give the finished product a stable, dense structure; it is recommended to combine the starter culture with the complex food additives (stabilizing systems) consisting of plant based ingredients.

Main technological parameters

presented in table 1.

Table 1. Technological parameters for the production of yoghurt on plant based ingredients

Note: For nondairy yogurt fermentation, you must add at least 1% sugar.

Organoleptic evaluation of finished products presented in table 2.

Table 2. Organoleptic evaluation of finished products

         Based on the basic organoleptic evaluation, it can be concluded that satisfying sensory attractiveness is usually a recurring problem of “nondairy” yoghurts based on soy, oatmeal and rice milk, in comparison to coconut yogurt, which itself has a great rich flavor naturally. Therefore, coconut yogurt has been more popular in consumer preferences.

         We want to bring to your attention that the starter culture Golden Time YO 22.50 is not a genetically modified product. The approaches adopted in the development of this culture are multistage and include:

• Selection of strains from natural sources;

• A combination of the desired populations in optimal proportions;

• Verification of the "friendliness" of the isolated strains relative to each other;

• intrapopulation selection of strains in order to search for colonies (cells):

         Based on the conducted research, it can be concluded that the starter culture Golden Time YO 22.50 is an ideal and universal solution for the yogurt products made from alternative ingredients.

Main technological parameters

presented in table 1.

Table 1. Technological parameters for the production of yoghurt on plant based ingredients

Note: For nondairy yogurt fermentation, you must add at least 1% sugar.

Organoleptic evaluation of finished products presented in table 2.

Table 2. Organoleptic evaluation of finished products

         Based on the basic organoleptic evaluation, it can be concluded that satisfying sensory attractiveness is usually a recurring problem of “nondairy” yoghurts based on soy, oatmeal and rice milk, in comparison to coconut yogurt, which itself has a great rich flavor naturally. Therefore, coconut yogurt has been more popular in consumer preferences.

         We want to bring to your attention that the starter culture Golden Time YO 22.50 is not a genetically modified product. The approaches adopted in the development of this culture are multistage and include:

• Selection of strains from natural sources;

• A combination of the desired populations in optimal proportions;

• Verification of the "friendliness" of the isolated strains relative to each other;

• intrapopulation selection of strains in order to search for colonies (cells):

         Based on the conducted research, it can be concluded that the starter culture Golden Time YO 22.50 is an ideal and universal solution for the yogurt products made from alternative ingredients.