Chr Hansen
Y-MILD 3.0 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for stirred and drinking yogurt.
The culture is ideal for manufacturing of Greek yogurt.
ABY-3 Freeze-dried 50 u
Thermophilic lactic acid culture.
Contains the documented probiotic strains BB-12 ® and LA-5®.
The strains have a long history of safe use.
The culture will produce yoghurt or fermented milk with high body, very mild flavor and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YF-L706 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking youghurt.
PREMIUM 1.0 PLUS Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, extra high viscosity and low post-acidification.
Suitable for stirred and set yoghurt.
The culture is ideal for manufacturing of Greek yogurt.
Vega Mild Frozen 500 u
Thermophilic lactic acid culture.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of yoghurt products such as drinking or stirred, made from dairy alternatives.
CHN-11 Freeze-dried 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2 .
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe.
