Yogurt Cultures

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.

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.

Thermophilic YoFlex culture.

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

Suitable for cup set, stirred and drinking yoghurt.

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.

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.

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.

Thermophilic YoFlex culture.

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

Suitable for cup set, stirred and drinking yoghurt.

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.

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.

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

• Cr me fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.

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 very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

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.

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.

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.

Freeze-dried culture for direct inoculation of process milk.

Undefined, mesophilic multiple-species DL-Culture.

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.

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

The culture is a freeze-dried powder.

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.

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.

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.

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.