Chr Hansen

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.

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.

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.

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, extra high viscosity and low post-acidification.

Suitable for stirred and set yoghurt.

The culture is ideal for manufacturing of Greek yogurt.

Thermophilic lactic acid culture.

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 yoghurt products such as drinking or stirred, made from dairy alternatives.