SACCO SOLUTIONS FOR PLANT-BASED YOGHURT AND CHEESE ALTERNATIVES
The following recommendations outline SACCO’s “building-block” approach for producing plant-based cultured products. The proposals cover yoghurt alternatives, spreadable cream cheese alternatives, and fresh cheese-style products. At present, solutions are note available for semi-hard (e.g. Gouda-style) or hard (e.g. Cheddar-style) plant-based cheeses.
VEGETARIAN YOGHURT TYPES: SET (SCOOPABLE) / DRINKING
Sacco’s Approach Is “Building Blocks”
Soy-Based Yoghurt
Our proposal for 100 kg Soy-based cultured yoghurt-like product with probiotic:
• 1 UC Lyofast SY 42 + 1 Dose Lyofast V CRL 1505 incubation temperature at 40 °C ±1. This culture combination shows higher texture and outstanding taste profile (described as “milky sour”).
Lyofast SY 42 is a thermophilic starter culture (Streptococcus thermophilus; Lactobacillus delbrueckii ssp. bulgaricus), especially designed for legume-based (soy, peas, chickpeas, fava bean), that provides a mild natural acidic flavour and helps to mask off-flavours.
Lyofast V CRL 1505 (Lactobacillus rhamnosus) probiotic is also suggested to improve flavour in legume based. The ability of Lyofast V CRL 1505 to produce compounds resembling "milky flavour" is a strain-dependent characteristic (synthesis associated with genes and biosynthesis pathways). The specific mechanism of action is still being studied internally (could be related to the probiotic strain intrinsic properties of diacetyl production and manganese transport, among others).
Please note that the addition of 1 Dose Lyofast V CRL 1505 for 100 kg Soy-based:
• has an active purpose in the improvement of flavour,
• allows the following declaration on the packaging: “cultured using live and active vegan probiotics of which Lactobacillus rhamnosus CRL 1505.”
If the purpose is to reach the health claim, higher dosages should be considered (depending on the serving size defined by the client).
Oat-Based Yoghurt
Lyofast V Essential (Streptococcus thermophilus) is our best proposal for oat-based recipes. Please note that Oat beverages are low-acid products and achieving the desired taste, results from selecting the right process steps and product formulation.
Lyofast V Essential was not developed for masking off-flavours. The special feature of Lyofast V Essential lies in maintaining “the ESSENCE of the original taste” since it allows to obtain a low-acid Oat-based yogurt alternative that maintains the balance in taste originally achieved by product developers in Oat beverages.
Inoculation guidelines: 1 UC Lyofast V Essential per 100 liters of oat-based; suggested incubation temperature 43°C
Coconut-Based Yoghurt
Our proposal for 100 kg Coconut-based cultured yoghurt-like product:
• 1 UC Lyofast SY 1 + 1 Dose Lyofast V BGP 93 incubation temperature at 40 °C +/-1.
Lyofast SY 1 thermophilic starter culture suitable for coconut-based matrices that provides a mild natural acidic flavour. Lyofast V BGP 93 (Lactobacillus casei) adjunct culture suggested to improve taste.
VEGETARIAN CHEESE TYPES: SPREADABLE LIKE CREAM CHEESE
SACCO’s Approach Is “Building Blocks”
When in the plant-base there is a content > 5 % proteins and > 35% total solids, from our application experience the suggested dosage is at least 4 UC per 100 liters of plant-base matrix.
Our proposal for 100 liters legume & Oat-based cultured spreadable cream is:
• 2 UC Lyofast V Essential + 1 UC Lyofast V M01 N, incubation temperature 36 °C +/- 1.
Our proposal for 100 liters Coconut-based cultured spreadable cream is:
• 2 UC Lyofast V SAB 1 + 1 UC Lyofast V M01 N, incubation temperature 36 °C +/- 1.
Our suggestion for 100 liters Cashew nut-based cultured spreadable cream is:
• 3 UC Lyofast V STV 10 + 1 UC Lyofast V M 01 N + 2 Doses Lyofast LR 4PD, incubation temperature at 36 °C +/-1.
Our proposal for 100 Kg Soy-based cultured fresh cheese-like is:
• 2 UC Lyofast V Essential + 1 UC Lyofast V M01 N, incubation temperature 36 °C +/- 1.
CULTURES
Lyofast V M01 N is a mesophilic starter culture containing selected strains of Lactococcus lactis ssp. lactis; Lactococcus lactis ssp. lactis biovar diacetylactis; Leuconostoc mesenteroides ssp.
Citrate is a precursor for flavour compounds. When using Lyofast V M01 N we suggest the addition of 0.25% +/- 0.05% Tricalcium citrate tetrahydrate (E 333), as an alternative Trisodium citrate dihydrate to the plant-based matrix in order to further optimize flavour development.
Lyofast V SAB 1 thermophilic starter culture (Streptococcus thermophilus; Lactobacillus acidophilus ; Bifidobacterium animalis ssp. lactis) suitable for Coconut & nut-based matrices (almond, cashew nuts) that provides a mild natural acidic flavour.
Lyofast V STV 10 thermophilic starter culture (Streptococcus thermophilus EPS producing strain) suitable for Legume-based (soy, peas, chickpeas, fava bean) & oat-based that helps to obtain a more cohesive structure and improves taste masking “off-flavours”.
Lyofast V LR 4PD (Lactobacillus rhamnosus) adjunct culture with good fermentation capability, suggested to improve flavour (capable of producing diacetyl) that also confers a protective effect Anti Yeast & Moulds.
SACCO’s core business is cultures production and since we established an agreement with our partner Döhler Group (until 2030), SACCO system cannot provide recipes or detailed technological information (production flows, technological equipment, etc.).
Attached:
* TETRA PAK - Optimising Plant-Based Cheese Production
* TETRA PAK - Dairy Plant-Based Yoghurt Production Hybrid Line
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