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Yogurt Cultures

The types of yogurts, their texture, and flavor are defined by the choice of cultures and the production method. Explore our wide range of yogurt cultures here!

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YC-2 Frozen 500 u KFP

I200CCC0351

Thermophilic YoFlex® culture.

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

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Y-MILD 3.0 Frozen 500 u

I200CCC0917

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.

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YF-L706 Frozen 500 u

I200CCC0727

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.

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PREMIUM 1.0 PLUS Frozen 500 u

I200CCC0899

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.

Call for pricing

YO-FAST 10 Frozen 250 u

I200CCC0800

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.

Call for pricing

YC-380 Frozen 500 u

I200CCC0664

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

Y-MILD 2.0 Frozen 500 u

I200CCC0916

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.

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YO-FAST 16 Frozen 250 u

I200CCC0808
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XPL-1 Freeze-dried 50 u

I200CCL0600

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.

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YC-180 Freeze-dried 200 u

I200CCL0644

Thermophilic YoFlex® culture.

The culture will produce yoghurt with medium flavor, high viscosity and medium postacidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YF-L811 Freeze-dried 50 u

I200CCL0750

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.

Call for pricing

YC-381 Freeze-dried 50 u

I200CCL0700

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YC-X11 Freeze-dried 200 u

I200CCL0716

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YO-FAST 88 Freeze-dried 200 u

I200CCL0784

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.

Call for pricing

PROBAT 222 Freeze-dried 100 DCU

I201CDL0756

Freeze-dried culture for direct inoculation of process milk.

Undefined, mesophilic multiple-species DL-Culture.

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YO-MIX 151 Freeze-dried 375 DCU

I201CDL0905

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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YO-MIX 495 Freeze-dried 250 DCU

I201CDL0954

Freese-dried concentrated for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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YF-L812 Freeze-dried 500 u

I200CCL0768

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YC-380 Freeze-dried 50 u

I200CCL0688

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YoFlex Mild 1.0 Freeze-dried 50 u

I200CCL0780

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 Havarti.

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YF-L812 Freeze-dried 50 u

I200CCL0766

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Call for pricing

YC-X11 Freeze-dried 50 u

I200CCL0712

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

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YO-MIX 496 Freeze-dried 250 DCU

I201CDL0960

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

Call for pricing