YO MIX M11

YO-MIX® M11 Yogurt Starter Culture

YO-MIX® M11 is a high-performance direct vat inoculation (DVI) yogurt starter culture developed for professional dairy manufacturers. It contains carefully selected yogurt-producing bacterial strains that ferment milk into yogurt with a smooth, creamy texture, balanced flavor, and mild acidity.

Unlike conventional cultures that may continue producing excessive acidity during storage, YO-MIX® M11 offers excellent post-acidification control, helping maintain the yogurt’s fresh taste and creamy consistency throughout its shelf life. It is particularly beneficial in markets where cold-chain conditions may fluctuate, ensuring reliable product quality from production to consumption.

Key Features

• Produces smooth, creamy, and mild-flavored yogurt
• Excellent control of post-acidification
• Consistent fermentation performance
• Improves yogurt texture and mouthfeel
• Supports longer processing flexibility before cooling
• Suitable for stirred, set, and drinking yogurts
• Easy direct inoculation into pasteurized milk
• Delivers consistent product quality batch after batch

Applications

YO-MIX® M11 is suitable for manufacturing:

• Set yogurt
• Stirred yogurt
• Drinking yogurt
• Flavored yogurt
• Fruit yogurt
• Fresh fermented milk products

Benefits

Using YO-MIX® M11 helps dairy manufacturers:

• Produce yogurt with a creamy and appealing texture
• Deliver a mild taste with reduced excessive sourness
• Improve consistency across production batches
• Extend product quality throughout refrigerated shelf life
• Increase production flexibility during fermentation
• Reduce quality losses caused by over-acidification

How to Use

1. Pasteurize and homogenize the milk according to your production process.
2. Cool the milk to the recommended inoculation temperature (typically around 42–43°C, depending on your process).
3. Add the YO-MIX® M11 culture directly to the milk without prior activation.
4. Mix thoroughly to distribute the culture evenly.
5. Incubate until the desired pH or acidity is achieved (commonly around pH 4.5–4.6).
6. Cool rapidly to stop fermentation.
7. Package and store the finished yogurt under refrigeration. Fermentation time and dosage should follow the manufacturer’s technical recommendations for the specific product and process.

Storage

Store frozen according to the manufacturer’s recommendations to maintain maximum culture activity. Avoid repeated thawing and exposure to moisture.