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Fermented Milk Cultures

chr2.jpgWe offer three culture ranges for fermented milk products: Yo-Flex®, eXact® and nu-trish®. Yo-Flex is a series of mixed single-strain cultures specifically for use in yoghurt, while our eXact range consists of mesophilic cultures. They are used in cultured milk products such as buttermilk, sour cream and fresh cheese. The nu-trish culture range consists of single strains or convenient blends for probiotic dairy products.

In the Yo-Flex segment we now offer several new yoghurt cultures to provide our customers with desired product features of modern fermented milk products, like mild taste and high mouth feel. In our application centres we also work with cultures that are adjusted to local demands and help customers combine dairy cultures with colors and flavours.

*You will notice all prices display as $0.00. As part of our agreement with Chr. Hansen we cannot display prices thus after you order you will recieve a full order confirmation containing all prices and freight charges via email. For any pricing or product enquiries please contact us.

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  • ABT-1
    Choose Options ABT-1
    Slow fermentation, high viscosity for stirred products. Composed of LA-5, BB-12 and S. thermophilus.
  • ABT-10
    Choose Options ABT-10
    Fast fermentation, very high viscosity with mild flavour. Composed of LA-5, BB-12 and S. thermophilus.
  • ABT-5
    Choose Options ABT-5
    Fast fermentation, medium/high viscosity for drinkable, set & stirred products. Composed of LA-5, BB-12 and S. thermophilus.
  • ABT-7
    Choose Options ABT-7
    Fast fermentation, high viscosity with very mild flavour. Composed of LA-5, BB-12 and S. thermophilus.
  • ABY-1
    Choose Options ABY-1
    Fast fermentation, high viscosity with medium flavour. Composed of LA-5, BB-12, S. thermophilus and L. bulgaricus.
  • ABY-10
    Choose Options ABY-10
    Fast fermentation, very high viscosity with mild flavour. Composed of LA-5, BB-12, S. thermophilus and L. bulgaricus.
  • ABY-3
    Choose Options ABY-3
    Fast fermentation, low viscosity with very mild flavour. Composed of LA-5, BB-12, S. thermophilus and L. bulgaricus.
  • CH-1
    Choose Options CH-1
    Produces strong flavour with low viscosity.
  • Flora Danica
    Choose Options Flora Danica
    Mesophilic. Medium acidification with low gas production.
  • LA-5®
    Choose Options LA-5®
    Used in conjunction with other probiotic cultures for health benefits. Composed of single strain L. acidophilus.
  • LB-12
  • nu-trish® BB-12
    Choose Options nu-trish® BB-12
    Used in conjunction with other probiotic cultures for health benefits. Composed of single strain Bifidobacterium.
  • nu-trish® L. Casei-01
    Choose Options nu-trish® L. Casei-01
    Used in conjunction with other pro-biotic cultures for health benefits. Composed of single strain L. paracasei.
  • R-703
    Choose Options R-703
    Mesophilic. Fast acidification.
  • R-704
    Choose Options R-704
    Mesophilic. Fast acidification.
  • R-707
    Choose Options R-707
    Mesophilic. Medium/Fast acidification.
  • R-708
    Choose Options R-708
    Mesophilic. Medium/Fast acidification.
  • ST-BODY1
    Choose Options ST-BODY1
    Produces yoghurt with high body and flavour level. Used mainly as an adjunct to other yoghurt cultures to increase overall viscosity.
  • XPL-1
    Choose Options XPL-1
    Blended. Produces strong flavour with very high viscoscity.
  • YC-180
    Choose Options YC-180
    Produces strong flavour with high viscosity.
  • YC-350
    Choose Options YC-350
    Produces strong flavour with low viscosity.
  • YC-380
    Choose Options YC-380
    Produces strong flavour with medium viscosity.
  • YC-X11
    Choose Options YC-X11
    Produces mild flavour with high viscosity.
  • YC-X16
    Choose Options YC-X16
    Produces mild flavour with high viscosity.

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