Fermented Milk Cultures
Whether it's for cream, kefir, sour cream, or buttermilk, the choice of cultures and fermentation techniques is key to achieving the desired flavor, texture, and pH.
eXact® KEFIR 12 Frozen 500u
Blend of 12 aromatic eXact® Kefir cultures.
The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir.
The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures.
DSG-HB Frozen 250u
Mesophilic adjunct eXact® culture, type O.
The culture increases texture but not diacetyl flavor or CO2.
DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.
The culture does not contain flavor producing bacteria and should not be used alone.
HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.
CHN-22 Freeze-dried 500 u (Box of 20 pouches)
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.
FD-DVS eXact Dahi 2 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
The culture will produce a fermented milk with body, flavor and low post-acidification.
Suitable for Dahi.
FD-DVS eXact Dahi 3 Freeze-dried 200u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
The culture will produce a fermented milk with body, flavor and low post-acidification.
Suitable for Dahi.
KEFIR DC for Freeze-dried 1000L
Application:
- kefir of mild taste and high viscosity.
- kefir drink of mild taste and high viscosity.
