Products tagged with 'Chr Hansen'
Vega Boost LP 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 LP 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.
BC Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of low fat soft and semi-hard cheeses, soft cheeses with hard cores, or Mozzarella.
YC-380 Frozen 500 u
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.
CHN-19 Freeze-dried 50 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
As a principal rule 1000 U of freeze-dried DVS cultures will correspond to 100 l of active bulk starter.
However, specific usage rates should be determined experimentally before a new application.
Vega Premium Frozen 500 u
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.
The dairy alternative base should have a pH ?
7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.
Fermentation temperature should be 38°C – 43 °C.
The final product should be stored at 8 °C.
The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.
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.
