Fermented Milk
How to make yogurt thicker with cultures
Stirred yogurt manufacturers need to deliver on three key consumer demands: a thick, creamy texture, a simple ingredient list and an affordable price. These goals can conflict, as thickness is often built with additional ingredients. This can lead to longer, more complex labels and/or increase production costs. There is another way however. Through fermentation using natural texturizing yogurt cultures, you can build thick, creamy texture from within.
The challenges associated with thick, creamy yogurt texture
In a global study of fermented milk consumers, 36% of respondents said they look for thick, creamy texture in yogurt1. One way for you to give consumers the texture they want is through the addition of gelatin, modified starch and other stabilizers. All of these products must be declared on ingredient labels however. This is a challenge, as 60% of global consumers try to avoid additives in their yogurt2. Another option is to use milk-derived ingredients that provide a stabilizing effect. While these appear on ingredient labels, they’re a more consumer-friendly option than stabilizers. They’re also a costly solution, which is another challenge as price is a top purchase driver for 59% of global yogurt consumers3. So you need to find ways to develop thick, creamy yogurt while giving consumers the simpler labels they want, all at a price point they can afford.
How choice of culture impacts yogurt texture
Yogurt texture forms when milk proteins gel as the pH drops during fermentation, creating a porous protein network entrapping serum pores. Factors influencing yogurt texture include the milk composition and the production process. Another key factor is choice of starter culture. Yoghurt cultures are composed of S. thermophilus and L. delbrueckii subsp. bulgaricus strains. L. bulgaricus contributes primarily to flavor and post‑acidification rather than texture building. S. thermophilus drive the initial phase of acidification, and special, texturizing strains of this species are responsible for the development of texture.
How texturizing cultures work
The bacteria in texturizing cultures synthesize and secrete two types of exocellular polysaccharides during fermentation. They secrete exopolysaccharides (EPS) into the fermented milk. They also secrete capsular polysaccharides (CPS) which are attached to the bacterial cell wall. Both EPS and CPS enhance texture by acting as natural viscosifiers. It’s thought that — because they don’t mix well with the protein aggregates — they change how the proteins in yogurt are organized. The thicker texture may partly be due to these structural effects. In addition, these naturally-produced long-chain polysaccharides prevent whey separation, or syneresis.
The benefits of texturizing cultures
EPS cultures help you deliver thick, creamy yogurt textures people love. All while reducing your need for stabilizers and expensive milk protein powders. That makes them a cost-effective, consumer-friendly tool in yogurt texture building.
Connect with our team to find out more about how to make yogurt thicker with cultures.
Vojislav Vojinovic, Principal Scientist, Fermented Milk, Novonesis
With more than a decade of experience at Novonesis (formerly Chr. Hansen) in both scientific and application-focused roles, Vojislav has extensive expertise in biochemistry, protein chemistry, and enzyme technology. He specializes in translating complex research into practical dairy and food solutions. His international career spans research positions at Nestlé Product Technology Centre and Swiss Federal School of Technology (EPFL) , alongside academic work in systems biology and fermentation. Vojislav holds a PhD in Biotechnology from Instituto Superior Técnico and an MSc in Food Engineering from the University of Belgrade. Follow Vojislav on LinkedIn.
