Chr Hansen
YC-470 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
Vega Boost PA 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 PA 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.
Vega Boost LH Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production ofthe fermented plant-based alternatives.
Vega™ Boost LH 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 culturecan be used as a single adjunct culture, or combined with other Vega™ Boost cultures.
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.
Vega Mild Frozen 500 u
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.
Vega Harmony 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.
