Kulturat per fermentimin e qumeshtit- Fresh dairy:
YOFLEX®
The best choice for thermophilic dairy applications such as stirred, set, drinkable and concentrated yogurt.
When producing yogurt, various parameters such as processing, milk base, milk powder, thickener and culture influence the characteristics of the final product. The main characteristics describing yogurt are mouth thickness, viscosity, gel firmness, ropiness, syneresis, mouth coating, smoothness, acidity, yogurt flavor (acetaldehyde), creaminess and astringency.
How can we help?
The YOFLEX® culture range is a series of highly concentrated cultures specifically developed for thermophilic fermented milk applications. To match the broadest possible set of applications, the YOFLEX® culture range represents great diversity with respect to texture and flavor properties as well as acidification speed.
By selecting the right culture in the YOFLEX® culture range, yogurt can be given its desired quality and characteristics.
Kultura/Microorganizma per Jogurt/Kos, ruajtje ne temperatur -18C.
Stirred Yogurt
Unique texture, superior taste and a healthy profile – how our cultures can get you there.
Drinkable Yogurt
Indulgent taste, smooth texture and perfect for a life on-the-go, due to its convenient, drinkable format.
Set yogurt
Fermentation in retail cup – the classic yogurt with firm texture is perfect for cooking as well as snacking.
Fruit yogurt
Fd-dvs YF-L903
Thermophilic Yoghurt Culture
Fd-dvs YF-L811
Thermophilic Yoghurt Culture
Fd-dvs YF-L812
Thermophilic Yoghurt Culture
Fd-dvs YF-381
Thermophilic Yoghurt Culture
fd-dvs YC-x11
Thermophilic Yoghurt Culture
Floradanica N
Mesophilic Aromatic Culture for Cheese
Kulturat per fermentimin e qumeshtit- Kultura te djathrave:
Cheese
Join our cheese world full of opportunities!
Consumers are demanding safe & natural foods, and consequently our portfolio of solutions for cheese is based on quality ingredients providing exactly this — naturally.
With the most extensive culture and enzyme range for cheese in the dairy world, we combine tradition, innovation, loyalty and change, while staying at the forefront of market trends. So, whether you are looking to improve flavor, texture, yield or waste levels, we have the solution and expertise for you.
We are also continuously working on innovative concepts, such as reduction of salt and natural preservation — keeping your cheese fresh and healthy for longer.
Let us be your partner and differentiate your cheese with our strategic ingredients — imagine where we could go together…
Fd-dvs Whitedaily 51
Mesophilic/Thermophilic Yoghurt Culture Blend
fd-dvs R-704
Mesophilic Homofermantetive Culture
Chn-19
Mesophilic Aromatic Culture for Cheese
feta white chesse
Chr. Hansen’s DVS® White Cheese product portfolio offers producers the ability to tailor-make all white cheese to match individual preferences. DVS® White Cheese should be combined with Chr. Hansen’s coagulant and ripening cultures to further exploit the full potential of the cheese.
Continental cheese
Diverging trends put extra demands on producers
Within the Continental cheese segment, which consists of semi-hard yellow cheeses such as Gouda, Edam, Tilsit and Maasdam, two diverging trends are present.
Cottage Chesse
The first trend is a clear demand from consumers for more differentiation, helping them to satisfy a need for a very specific occasion. For instance, within male-fitness communities on social media, the use of cottage cheese for muscle-building programs, whether before or after workouts, is often discussed.
Pasta filata
Pasta filata is characterized by its functionality which, when heated (e.g. on a pizza), can generate the authentic stretch and mouthfeel that consumers associate with a desirable pizza experience. Regional examples of such cheese types include mozzarella, pizza cheese, provolone, kashkaval, oaxaca and many more.
Soft cheese
Our DVS® & EASY-SET™ solutions for soft cheese include cultures for characteristic flavor, eye and texture development, as well as cultures for acidification control and phage robustness – whatever the milk fortification.
Cheddar
The most popular type of cheese in the English-speaking world. Chr. Hansen offers a wide range of EASY-SET™ and DVS® Starter and Ripening Cultures, which may be combined in numerous ways to meet the needs of the Cheddar cheese manufacturer and consumer.
grana
Flavor versatility and controlled crystal formation. Chr. Hansen’s range of dedicated DVS® Starter Cultures for Grana cheeses represents great flavor versatility and may be used for direct milk inoculation as well as supplementation of traditional whey starters.