Products tagged with 'Chr Hansen'
ABT-1 Freeze-dried 50 u (Box of 30 pouches)
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 a fermented milk with high body, mild flavor and minimal post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-470 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
Vega Boost LH Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production ofthe fermented plant-based alternatives.
Vega™ Boost LH 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 culturecan be used as a single adjunct culture, or combined with other Vega™ Boost cultures.
GEO CA Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
GEO CB Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
YO-FAST 10 Frozen 250 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
