Fermented Milk Cultures
Whether it's for cream, kefir, sour cream, or buttermilk, the choice of cultures and fermentation techniques are key to achieving the desired flavor, texture, and pH.
DSG-HB Frozen 250 u
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.
KEFIR DC for 1000 L Freeze-dried (Box of 10 pouches)
Concentrated, freeze-dried culture for direct inoculation of milk, multi species culture with kefir grains.
eXact KEFIR 12 Frozen 500 u
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.
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.
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 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
