Processed
High Viscosity Culture
A tier
High-viscosity yoghurt cultures excrete extra polysaccharides (ropy, "slime" in the kind sense) so a stirred yoghurt looks spoonable without a sack of starch. The gel stretches slightly from the spoon. They are how a low-fat pot can still feel round. Flavour may be mild or traditional depending on the companion strains; viscosity is the selling point. Too ropy and the yoghurt becomes stringy, a defect in some markets and a feature in others (viili-adjacent textures). Tell the culture house which mouthfeel you want. These strains still need the yoghurt temperature band. They are not pectin and they will not set a jam.
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Characteristics
Preparations
Traits
History
Exopolysaccharide-producing thermophiles were selected to replace starch in stirred yoghurt.
Low-fat yoghurt booms made high-viscosity cultures a default dairy purchase.
Clean-label yoghurts leaned harder on ropy cultures as modified starch fell off packs.
Greek-style plants used viscosity cultures plus straining for a shorter process.