STI-12 Freeze-dried 50 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.

Thermophilic YoFlex culture.

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

Suitable for cup set, stirred and drinking yoghurt.

NATUREN Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.

4.

23.

1).

Defined thermophilic lactic acid culture.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.