i-Culture Yogurt & Fermented Milk Cultures
Natural Fermentation for Yogurt, Kefir & Fresh Dairy
Consistency, Flavour & Market-Proven Performance
i-Culture delivers a broad range of thermophilic and mesophilic cultures designed for yogurt and fermented milk products (FMPs).
Our portfolio includes Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus spp., Leuconostoc spp., and functional adjuncts, enabling processors to fine-tune viscosity, acidity, flavor, and mouthfeel.
From mild creamy yogurts to authentic profiles, from drinkable yogurts to traditional kefir and sour cream, i-Culture offers cultures that combine process stability, consumer-preferred taste, and clean-label assurance.
Broad Range
Thermophilic & mesophilic blends for yogurt, drinkables, sour cream, quark & kefir.
Tailored Applications
Set, stirred, drinkable, Greek yogurt, regional styles (Ayran, Dahi), and plant-based.
Taste & Texture
Mild & creamy, balanced acidity, or authentic high-aroma Bulgarian notes.
Post-Acidification Control
Optimized strains for stable pH and extended shelf life.
Clean-Label
Non-GMO, natural origin, available with HALAL/KOSHER certification.
i-Culture Product Range
Developed with advanced dairy biotechnology expertise, i-Culture™ offers flexibility for both industrial and artisanal production of yogurts and fermented milk products.
Thermophilic yogurt cultures
Classic pairings for set, stirred, drinking and Greek yogurt, with options for mild or strong acidification.
Mesophilic cultures
Ideal for cultured dairy such as sour cream, buttermilk, and fresh fermented milks.
Kefir blends
Mixed cultures with yeasts and bacteria to deliver effervescence, mild acidity, and probiotic character.
Adjuncts & probiotics
Enhance flavor, functionality, and gut-health positioning.
Plant-based cultures
Tailored lactic blends optimized for soy, oat, coconut, and other dairy alternative substrates.
This flexibility ensures consistent, high-quality results across every fermented milk style: indulgent Greek yogurts, refreshing drinkable yogurts, authentic kefir, and innovative plant-based alternatives.
Application
I-Culture is designed for use in:
Yogurt
Set, stirred, drinking, Greek-style.
Fermented milk products (FMP)
Kefir, cultured buttermilk, sour cream.
Functional dairy
Probiotic-enriched fermented milks.
Plant-based alternatives
Soy, oat, almond, coconut substrates.
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Versatile Applications
Perfect for yogurt, kefir, sour cream, buttermilk, and plant-based alternatives.
Enhanced Processing
Fast fermentation with controlled post-acidification for extended shelf life.
Premium Taste
Mild-to-intense flavor profiles with creamy, stable textures.
Complete Flexibility
Thermophilic, mesophilic, kefir blends, and plant-based solutions available.
Market Info
Yogurt & Fermented Milk Market Insights
Market research reveals significant growth and innovation in the yogurt culture sector driving industry transformation.
Fermented Dairy by 2030 — Yogurt and FMPs remain among the fastest-growing dairy segments, driven by health, indulgence, and plant-based demand.
Reduced Post-Acidification — Modern cultures extend shelf life and preserve consumer-preferred taste and texture longer.
CAGR in Plant-Based Yogurts — Fermented dairy alternatives are projected to grow at double-digit rates, requiring tailored starter cultures for stability and flavor.
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