DALTON BIOTECNOLOGIE - Yogurt and Fermented Milk series

1. Dalton Biotecnologie S.r.l.
Via Italia, 87 65010 Spoltore (PE) – Italy Email: info@dalton.it Web: www.dalton.it
Yogurt and Fermented Milk Series

2. Dairy Product Culture Series Specific Application
Yogurt
Fermented Milk
POB
Set Yogurt
Stirred Yogurt
NOB
Set Yogurt
Stirred Yogurt
Greek Yogurt
YO
Stirred Yogurt
Drinking Yogurt
Ayran
Doogh
Labneh
AYR
Ayran
Doogh
Laban
Sour Cream
Fermented Cream
SM
Smetana
Sour Cream
SAUERRAHM Sour Cream
Kefir KEFIR Kefir
Ryazhenka RYAZHENKA
Ryazhenka
Fermented Milk
OUR SOLUTIONS
STARTER YO, NOB and POB Series are solutions in terms of structure, creaminess and aroma
and have a high acidifying activity but they slow down and maintain the stability of desired pH.
They guarantee good processing performances as well as high stability of pH and product
texture, to ensure extended shelf-life. All Cultures Series can be customized on the basis of
specific needs and they are also available with additional strains such as Bifidobacterium
bifidum, Lactobacillus acidophilus and Lactobacillus casei.
DALTON also provides cultures for different types of fermented milks and sour creams. Thanks
to continuous R&D Department work, thermophilic and mesophilic strains are combined in the
right way to obtain products strongly related to the country of origin with the characteristics of
the traditional ones.
MADE TO MEASURE
DALTON supplies a wide range of yogurt and fermented milk cultures, developed to
meet the taste preference of consumers.
The main characteristics that describes yogurt are mouth thickness and coating,
viscosity, gel firmness, ropiness, aroma, flavor and creaminess. The know-how gained
in several years of experience allowed us to select and produce the right strain of
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
The use of defined single strains makes it possible to produce a wide variety of
formulations with defined texture and flavoring performances as well as acidification
speed and post acidification.
DISCOVER DALTON
Even with the current availability of advanced technologies and cutting-edge
analytical techniques, the core of milk and cheese processing continues to be
biological activity.
DALTON BIOTECNOLOGIE has been producing lactic acid bacteria since 1974 and
has implemented a marketing philosophy based on the centrality of each customer
that led it to be now a worldwide known company. Working closely with
customers, DALTON offers formulations based on the right combination of strains
to reach company targets and to contribute to the success of each dairy product.