Culture Series

Culture Description

Forms

Inoculation sizes

403/405

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Typical yogurt flavor

-          High viscosity

FCC, FCP, FD

200,500,1000

420/440

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Mild yogurt flavor

-          Moderate viscosity

-          Minimal post acidification

FCC, FCP, FD

200,500,1000

424/434

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Very mild yogurt flavor

-          High viscosity

-          Minimal post acidification

FCC, FCP, FD

200,500,1000

426

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Mild yogurt flavor

-          Minimal post acidification

FCC, FCP, FD

200,500,1000

427/442

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Very mild yogurt flavor

-          Very high viscosity

-          Minimal post acidification

FCC, FCP, FD

200,500,1000

428

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Typical yogurt flavor

-          Rapid acid production

FCC, FCP, FD

200,500,1000

438

-          Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus

-          Typical yogurt flavor

-          Moderate viscosity

FCC, FCP, FD

200,500,1000

FY-7

-          Highly concentrated Streptococcus thermophilus and Lactobacillus bulgaricus

-          Used for direct addition to frozen yogurt bases

-          No incubation required

-          Used to achieve a desired final bacteria count

FCC, FCP, FD

500,1000, Desired final count