Products tagged with 'Chr Hansen'
Y-MILD 3.0 Frozen 500 u
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.
FD-DVS eXact Dahi 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
STI-12 Freeze-dried 500 u
Thermophilic lactic acid culture.
The culture is primarily applied in Pasta Filata cheese types e.
g Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)
SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.
The production organism is kept under contained condition and is not present in the final product.
The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
