Chr Hansen
YC-X11 Freeze-dried 50 u
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.
YC-X11 Freeze-dried 200 u
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.
YF-L811 Freeze-dried 50 u
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.
YF-L812 Freeze-dried 50 u
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.
YF-L812 Freeze-dried 500 u
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.
YoFlex Mild 1.0 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.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
