Products tagged with ''
Vega Vibe 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.
BL-1 Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
GEO CH Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
ABT-1 Freeze-dried 50 u (Box of 30 pouches)
Thermophilic lactic acid culture.
Contains the documented probiotic strains BB-12 ® and LA-5®.
The strains have a long history of safe use.
The culture will produce a fermented milk with high body, mild flavor and minimal post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
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 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.
