Chr Hansen
ABY-3 Freeze-dried 500 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.
Y-MILD 2.0 Frozen 500 u
The culture will allow the production of yogurt with a very sweet aromatic intensity, a very high viscosity and a very weak post-acidification.
Applicable for stirred and drinking yogurts.
This crop is ideal for manufacturing Greek yogurts.
Vega Boost PA Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production of the fermented plant-based alternatives.
Vega™ Boost PA has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.
The effect is base dependent and cannot be generalized.
The culture can be used as a single adjunct culture, or combined with other Vega™ Boost cultures.
XPL-1 Freeze-dried 50 u
Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture.
The eXact-Plus culture produces texture, flavor and CO2.
Manufacturing of the following fermented milk products:
- Kefir type products
- Crème fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.
TT033 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
