YOGHURT TYPES

YoFlex® is Chr. Hansen’s range of DVS cultures designed for yoghurt and similar types of fermented milk products. It delivers a very comprehensive range of DVS culture performance with high impact on yoghurt processing and end product quality. YoFlex® spans the entire organoleptic quality range from traditional strong flavored yoghurts to very mild highly viscous yoghurt required for the production of low fat yoghurt and creamy yoghurt based desserts.

  • YF-L901  (Yo-Flex® thermophilic culture giving very mild flavour with extra high viscosity)
  • YF-L811  (Yo-Flex® thermophilic culture giving very mild flavour with very high viscosity)
  • YC-X11  (Yo-Flex® thermophilic culture giving mild flavour with high viscosity)
  • YC-X16  (Yo-Flex® thermophilic culture giving mild flavour with high viscosity)
  • YC-180  (Yo-Flex® thermophilic culture giving medium flavour with high viscosity)
  • YC-280  (Yo-Flex® thermophilic culture giving medium flavour with high viscosity)
  • YF-3331  (Yo-Flex® thermophilic culture giving strong flavour with low viscosity)
  • YF-350  (Yo-Flex® thermophilic culture giving strong flavour with low viscosity)
  • CH-1  (Yo-Flex® thermophilic culture giving strong flavour with low viscosity)
  • YC-370  (Yo-Flex® thermophilic culture giving strong flavour with medium viscosity)
  • YC-380  (Yo-Flex® thermophilic culture giving strong flavour with medium viscosity)
  • YC-381  (Yo-Flex® thermophilic culture giving strong flavour with high viscosity)

FRESH CHEESE AND CULTURED MILK TYPES

The eXact® range of cultures for buttermilk, sour cream, quark, twarog and kefir type products.

Products made by mesophilic fermentation vary in taste and consistency due to milk solid levels and the starter culture applied. The starter culture's ability to produce aroma by citrate and lactose fermentation, as well as texturing components called exo-polysaccharides, has a large effect on the flavor and body of the final product.

The cultures are classified according to the flavor and texture they produce:

  • XPL-1  (blended heterofermentative culture giving high flavour / extra high texture / very fast acidification)
  • CHN-22  (mesophilic heterofermentative culture giving high flavour / medium texture)
  • R-703  (mesophilic homofermentative culture with pHage Control™ giving fast acidification)
  • R-704  (mesophilic homofermentative culture with pHage Control™ giving fast acidification)
  • R-707  (mesophilic homofermentative culture with pHage Control™ giving medium/fast acidification)
  • R-708  (mesophilic homofermentative culture with pHage Control™ giving medium/fast acidification)

Yeasts for kefir production (to be used in combination with lactic acid bacteria, e.g. XPL-1):

  • LAF-3  (mild, buttery / low CO2 formation / non-fermentative)

  • LAF-4  (medium fruity/yeasty / medium-high CO2 formation / fermentative)

  • LAF-7  (slightly yeasty/fruity / medium-high CO2 formation / non-fermentative)


PROBIOTIC FERMENTED MILK TYPES

The nu-trish® probiotic range consists of Probio-Tec®, Yo-Fast and other nu-trish cultures.

Probio-Tec® cultures are Hansen's high-end probiotic products. Yo-Fast cultures are blends that contain probiotic strains with generic health benefits. Yo-Fast consist of probiotic cultures with well-defined flavor and viscosity profiles, but with a unique capability for fast fermentation. They all contain Lactobacillus delbrueckii ssp. bulgaricus that may allow for the use of these cultures in yogurt in markets that require a minimum content of Lactobacillus delbrueckii ssp. bulgaricus.

  • BB-12®  (Probio-Tec® single strain bifidobacterium)
  • LA-5®  (Probio-Tec® single strain L. acidophilus)
  • L. Casei 431® (Probio-Tec® single strain L. paracasei subsp. paracasei)
  • ABT-1  (Probio-Tec® blended culture giving slow fermentation and high viscosity, for stirred products)
  • ABT-2  (Probio-Tec® blended culture giving slow fermentation and high viscosity, for stirred products)
  • ABT-3  (Probio-Tec® blended culture giving fast fermentation and low viscosity, for drinkable and set products)
  • ABT-4  (Probio-Tec® blended culture giving fast fermentation and low viscosity, for drinkable and set products)
  • ABT-5  (Probio-Tec® blended culture giving fast fermentation and medium-high viscosity, for drinkable, set and stirred products)
  • ABT-7  (Probio-Tec® blended culture giving fast fermentation, mild flavour and high viscosity)
  • ABT-10  (Probio-Tec® blended culture giving fast fermentation, mild flavour and very high viscosity)
  • ABY-1  (Probio-Tec® blended culture giving fast fermentation, medium yoghurt flavour and high viscosity)
  • ABY-2  (Probio-Tec® blended culture giving medium fermentation, medium yoghurt flavour and high viscosity)
  • ABY-3  (Probio-Tec® blended culture giving fast fermentation, very mild flavour and high-short viscosity)
  • ABY-10  (Probio-Tec® blended culture giving fast fermentation, mild flavour and high-short viscosity)
  • BB-46  (nu-trish® single strain B. longum)

  • L. Casei-01  (nu-trish® single strain L. paracasei subsp. paracasei)