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Danlac Canada Inc.

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Danlac Canada provides cheese and yogurt production equipment and supplies, meat and dairy starter cultures and consulting services to food processors. They supply preowned and new cheese making equipment including cheese cutters, curd knives, pasteurizers (batch and High Temperature Short Time (HTST)), leak detector outlet valves, steam heated and hot water cheese vats, pre-pressing vats, scoops, shovels and trolley tables.
Bulk Set DM 230 LYO Danlac Canada Inc. Bulk Set DM 230 LYO is a freeze dried culture that applied to the bulk starter for most cheeses. This culture forms lactic acid and has no CO2 and aroma formation due to the lack of citrate formation. It can be used sour cream, crème fraiche, feta, fresh ...展开 Bulk Set DM 230 LYO is a freeze dried culture that applied to the bulk starter for most cheeses. This culture forms lactic acid and has no CO2 and aroma formation due to the lack of citrate formation. It can be used sour cream, crème fraiche, feta, fresh cheese, soft cheese, semi-hard cheese and hard cheese. 收起
Bulk Set HM 505 LYO Danlac Canada Inc. Bulk Set HM 505 LYO is a very robust culture with slow to medium fast acidification for the production of dairy products. It forms lactic acid predominantly of the L(+) type. It can be used in the production of cheese, fresh cheese, fermented milk product...展开 Bulk Set HM 505 LYO is a very robust culture with slow to medium fast acidification for the production of dairy products. It forms lactic acid predominantly of the L(+) type. It can be used in the production of cheese, fresh cheese, fermented milk products, and ripened cream butter. 收起
Choozit Alp D LYO 100 DCU Danlac Canada Inc. Choozit Alp D LYO 100 DCU represents a medium to fast acidifying culture for the production of semi-hard and hard cheese. Due to its slow citrate fermentation, only little CO2 is formed. Choozit Alp D LYO 100 DCU has a higher proteolytic activity than pur...展开 Choozit Alp D LYO 100 DCU represents a medium to fast acidifying culture for the production of semi-hard and hard cheese. Due to its slow citrate fermentation, only little CO2 is formed. Choozit Alp D LYO 100 DCU has a higher proteolytic activity than purely mesophilic cultures due to the addition of Lb. helveticus and Lb. lactis which improves the aroma in semi-hard and hard cheeses. 收起
Choozit BT 01 LYO 50 DCU Danlac Canada Inc. Choozit BT 01 LYO 50 DCU is a culture that is in a freeze-dried concentrate form. It is a lactic starter that provides direct vat inoculation of milk and milk basis. It can be used in semi-hard cheese, soft cheese, fresh cheese, quark type and sour cream.
Choozit Feta B LYO 100 DCU Danlac Canada Inc. Choozit Feta B LYO 100 DCU is a medium fast to fast acidifying culture without citrate fermentation especially for the production of Feta and salted white cheese. Choozit Feta B LYO 100 DCU forms lactic acid. Due to the addition of Lb. bulgaricus and Lb. ...展开 Choozit Feta B LYO 100 DCU is a medium fast to fast acidifying culture without citrate fermentation especially for the production of Feta and salted white cheese. Choozit Feta B LYO 100 DCU forms lactic acid. Due to the addition of Lb. bulgaricus and Lb. helveticus, it shows a higher proteolytic activity than purely mesophilic cultures which improves the taste of the mentioned types of cheese. 收起
Choozit Helv A LYO 2 D Danlac Canada Inc. Choozit Helv A LYO 2 D is an undefined, thermophilic, multiple-strain culture. It is a very robust culture that forms lactic acid of the L(+) and D(-) type. It has high proteolytic activity which makes it an ideal choice for hard cheeses with strong aroma...展开 Choozit Helv A LYO 2 D is an undefined, thermophilic, multiple-strain culture. It is a very robust culture that forms lactic acid of the L(+) and D(-) type. It has high proteolytic activity which makes it an ideal choice for hard cheeses with strong aroma. It can also be used in semi-hard cheeses. 收起
Choozit Linens W Visbyvac LYO 1 D Danlac Canada Inc. Choozit Linens W Visbyvac LYO 1 D is a surface ripening culture with a strong orange-red coloring. It is tolerant to salt, sensitive to acids and only grows a little at low temperature. It contributes to the aroma formation of cheese. It is used for surfa...展开 Choozit Linens W Visbyvac LYO 1 D is a surface ripening culture with a strong orange-red coloring. It is tolerant to salt, sensitive to acids and only grows a little at low temperature. It contributes to the aroma formation of cheese. It is used for surface ripening of red smear cheeses, as an additional culture for the production of soft cheeses with surface mold and for acid curd cheeses as well. 收起
Choozit MA 11 LYO 125 DCU Danlac Canada Inc. Choozit MA 11 LYO 125 DCU is a freeze-dried lactic starter that is a culture used in dairy products. It must stay frozen until right before usage. It is added directly to the manufacturing milk. It can be used for soft cheeses, fresh milk, raclette, fonti...展开 Choozit MA 11 LYO 125 DCU is a freeze-dried lactic starter that is a culture used in dairy products. It must stay frozen until right before usage. It is added directly to the manufacturing milk. It can be used for soft cheeses, fresh milk, raclette, fontine, sour cream and other milk products. 收起
Choozit MA 19 LYO 50 DCU Danlac Canada Inc. Choozit MA 19 LYO 50 DCU is a culture comprised of the species Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris. It is freeze dried and is in concentration form. It is a lactic starter for direct cat inoculation. It is used in milk ...展开 Choozit MA 19 LYO 50 DCU is a culture comprised of the species Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris. It is freeze dried and is in concentration form. It is a lactic starter for direct cat inoculation. It is used in milk products and products that have milk bases. 收起
Choozit MA 4001 LYO 25 DCU Danlac Canada Inc. Choozit MA 4001 LYO 25 DCU is a hetero-fermentative farmhouse culture with a mesophilic predominance. It is used in direct vat inoculation. It can be used with soft cheese, semi-hard cheese, milk quark, sour cream and vat milk.
Choozit MD 89 LYO 125 DCU Danlac Canada Inc. Choozit MD 89 LYO 125 DCU is a culture for milk products that is freeze dried in concentration form. It acts as a lactic starter for the direct vat inoculation of milk and milk products. It enhances flavor and aroma. It can be used in milk and sour cream.
Choozit MM 100 LYO 125 DCU Danlac Canada Inc. Choozit MM 100 LYO 125 DCU it is an aromatic acidifying mesophilic culture. It is used in direct vat inoculation and has a constant proportion of strain. It can be used in soft cheese, butter, fresh cheese, semi-hard cheese, blue cheese and other milk bas...展开 Choozit MM 100 LYO 125 DCU it is an aromatic acidifying mesophilic culture. It is used in direct vat inoculation and has a constant proportion of strain. It can be used in soft cheese, butter, fresh cheese, semi-hard cheese, blue cheese and other milk based products. 收起
Choozit MTD 41 LYO 100 DCU Danlac Canada Inc. Choozit MTD 41 LYO 100 DCU is a freeze-dried concentrate lactic starter. It is a cheese culture that is specifically used in the production of Gouda cheese. It is administered into the vat where cheese milk is being processed. It can also be used in semi-...展开 Choozit MTD 41 LYO 100 DCU is a freeze-dried concentrate lactic starter. It is a cheese culture that is specifically used in the production of Gouda cheese. It is administered into the vat where cheese milk is being processed. It can also be used in semi-hard cheese and cheddar. 收起
Choozit RA 21 LYO 125 DCU Danlac Canada Inc. Choozit RA 21 LYO 125 DCU is a culture that is used in direct vat inoculation. It has fast acidification and has a high phage resistance. It is comprised of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococus slivarius subsp...展开 Choozit RA 21 LYO 125 DCU is a culture that is used in direct vat inoculation. It has fast acidification and has a high phage resistance. It is comprised of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Streptococus slivarius subsp. thermophiles. It is used in milk and milk based products. 收起
Choozit SU Casu LYO 50 DCU Danlac Canada Inc. Choozit SU Casu LYO 50 DCU is a thermophilic culture that is a categorized as a lactic starter. It is added directly to the vat once the blades in the vat have been covered by the milk base. It can be used in multiple sorts of cheese, fermented milk and o...展开 Choozit SU Casu LYO 50 DCU is a thermophilic culture that is a categorized as a lactic starter. It is added directly to the vat once the blades in the vat have been covered by the milk base. It can be used in multiple sorts of cheese, fermented milk and other milk based products. 收起
Choozit TA 50 LYO 125 DCU Danlac Canada Inc. Choozit TA 50 LYO 125 DCU is a slow thermophilic strain culture. It is added directly to the vat for inoculation. It can be used in soft and semi-hard cheeses.
Choozit TA 52 LYO 125 DCU Danlac Canada Inc. Choozit TA 52 LYO 125 DCU is a slow culture that is added directly to the vat for inoculation during the cheese fermentation process. It is a thermophile, meaning it works best at high temperatures. It is a phase alternative to Choozit TA 50 LYO 125 DCU. ...展开 Choozit TA 52 LYO 125 DCU is a slow culture that is added directly to the vat for inoculation during the cheese fermentation process. It is a thermophile, meaning it works best at high temperatures. It is a phase alternative to Choozit TA 50 LYO 125 DCU. It can be used in soft and semi-hard cheese. 收起
Choozit TA 60 LYO 125 DCU Danlac Canada Inc. Choozit TA 60 LYO 125 DCU is a quick, thermophilic, “cooked cheese” culture. It is used for pH stabilization can be used both during the pressing and during the ripening phases of the cheese fermentation process. It can be used with Emmental, hard cheese,...展开 Choozit TA 60 LYO 125 DCU is a quick, thermophilic, “cooked cheese” culture. It is used for pH stabilization can be used both during the pressing and during the ripening phases of the cheese fermentation process. It can be used with Emmental, hard cheese, Asiago, quark and sour cream. 收起
Choozit TM 81 LYO 50 DCU Danlac Canada Inc. Choozit TM 81 LYO 50 DCU is a highly concentrated blend of single strain, acidifying, thermophilic lactic cultures. It produced rapid acidification for cheese with highly dry matter. It can be used in mozzarella, pizza cheese and string cheese.
Cream Fraiche & Cultured Butter Starter Culture Danlac Canada Inc. Cream Fraiche & Cultured Butter Starter Culture is a starter culture for making cream fraiche and cultured butter. The cultures are beneficial bacteria that increase metabolism.
DPL 653 Yogurt Danlac Canada Inc. DPL 653 Yogurt is a blend of individually selected and freeze-dried strains of lactic acid bacteria cultures and lactose. The product minimizes late acid production with the pH stabilizing at around 4.20 - 4.40 during fermentation, with negligible acidifi...展开 DPL 653 Yogurt is a blend of individually selected and freeze-dried strains of lactic acid bacteria cultures and lactose. The product minimizes late acid production with the pH stabilizing at around 4.20 - 4.40 during fermentation, with negligible acidification after the product is chilled. It can be used in fermented milk and yogurt. 收起
GEO 15 LYO 10 D Danlac Canada Inc. GEO 15 LYO 10 D is a key, yeast-like agent in the ripening of cheese. Through the use of this product, aroma and flavor develop excellently even though the enzymatic activity is minimal. It enhances the end appearance of the cheese and reduces proteolysis...展开 GEO 15 LYO 10 D is a key, yeast-like agent in the ripening of cheese. Through the use of this product, aroma and flavor develop excellently even though the enzymatic activity is minimal. It enhances the end appearance of the cheese and reduces proteolysis. It can be used in blue veined cheeses, goat milk cheese, smeared cheese, and mixed surface ripened cheeses. 收起
Geotrichum Candidum 17 LYO 10 D Danlac Canada Inc. Geotrichum Candidum 17 LYO 10 D is a mold-like form that implants itself on the surface of cheese very rapidly. Incorporation in the milk base accelerates the activity. It enhances the final appearance of the cheese. It can be used with blue cheese, ultra...展开 Geotrichum Candidum 17 LYO 10 D is a mold-like form that implants itself on the surface of cheese very rapidly. Incorporation in the milk base accelerates the activity. It enhances the final appearance of the cheese. It can be used with blue cheese, ultra filtrated cheese and blue veined cheese. 收起
Holdbac Listeria Dairy 10 IP Danlac Canada Inc. Holdbac Listeria Dairy 10 IP is a powder that inhibits the growth of Listeria on the surface of cheese and in vat milk. It has no added taste or aroma. It spreads out its effect from the beginning throughout the whole product. It can be used in vat milk, ...展开 Holdbac Listeria Dairy 10 IP is a powder that inhibits the growth of Listeria on the surface of cheese and in vat milk. It has no added taste or aroma. It spreads out its effect from the beginning throughout the whole product. It can be used in vat milk, semi-hard cheese, soft cheese, hard cheese and other cheeses. 收起
Holdbac YM-B LYO 100 DCU Danlac Canada Inc. Holdbac YM-B LYO 100 DCU is a culture that inhibits undesired micro-organisms in a biolotical way. It is added together with regular starter cultures and is found in different levels of efficiency for different types of products. It can be used for fermen...展开 Holdbac YM-B LYO 100 DCU is a culture that inhibits undesired micro-organisms in a biolotical way. It is added together with regular starter cultures and is found in different levels of efficiency for different types of products. It can be used for fermented milk products, quark, mozzarella, feta, large-eyed cheese, emmental and most semi-hard or hard cheeses. 收起
Holdbac YM-B LYO 500 DCU Danlac Canada Inc. Holdbac YM-B LYO 500 DCU is a culture that is outfitted with Bio-Profit that inhibits the growth of micro-organisms. This 500 DCU strain is a higher potency and will inhibit more growth of micro-organisms than the 100 DCU strain. It can be used in Latin f...展开 Holdbac YM-B LYO 500 DCU is a culture that is outfitted with Bio-Profit that inhibits the growth of micro-organisms. This 500 DCU strain is a higher potency and will inhibit more growth of micro-organisms than the 100 DCU strain. It can be used in Latin fresh cheeses, Swiss cheese, fermented milk products, quark, mozzarella, feta and large eyed cheese. 收起
Holdbac YM-C LYO 100 DCU Danlac Canada Inc. Holdbac YM-C LYO 100 DCU is a protective culture with very slow and acidification forming lactic acid. It inhibits undesired microorganisms such as certain yeasts, molds and heterofermatative lactobacilli. It can be used in yogurts, fermented milk, sour c...展开 Holdbac YM-C LYO 100 DCU is a protective culture with very slow and acidification forming lactic acid. It inhibits undesired microorganisms such as certain yeasts, molds and heterofermatative lactobacilli. It can be used in yogurts, fermented milk, sour cream, feta, white brined cheese and other cheeses. 收起
Kazu1 1000 I LYO 50 DCU Danlac Canada Inc. Kazu1 1000 I LYO 50 DCU is a freeze dried concentrated culture. It is used in direct vat inoculation for products made of milk or that are milk based. It can be used with semi-hard or soft cheeses, but is especially made for gouda cheese.
Kefir DG 1000 L Danlac Canada Inc. Kefir DG 1000 L is a culture that aids in the digestive tract through the fermentation of milk based products. This product is made by combining kefir yeast, kefir grains and other bacterias. It can be used in milk, milk based products, baking and smoothi...展开 Kefir DG 1000 L is a culture that aids in the digestive tract through the fermentation of milk based products. This product is made by combining kefir yeast, kefir grains and other bacterias. It can be used in milk, milk based products, baking and smoothies. 收起
KL 71 LYO 10 D Danlac Canada Inc. KL 71 LYO 10 D is yeast that is used for the de-acidification in the cheese making and in the aroma development of that cheese. It is a flora that has protein and lipid metabolism. It is best used with ripened cheeses.
Lamb Lipase Powder Danlac Canada Inc. Lamb Lipase Powder is an extract of the tongue root of lambs containing lipolysis and esterase activity. The product is freeze-dried and supplied as a water soluble powder. The product can be used for Feta and Italian cheeses, such as parmesan and provolo...展开 Lamb Lipase Powder is an extract of the tongue root of lambs containing lipolysis and esterase activity. The product is freeze-dried and supplied as a water soluble powder. The product can be used for Feta and Italian cheeses, such as parmesan and provolone. 收起
Lamb Pregastric Esterase Powder Danlac Canada Inc. Lamb Pregastric Esterase Powder is an extract of the tongue root of lambs containing lipolysis and esterase activity. It is used to add flavor profiles to cheeses. It can be used for Feta cheeses as well as Italian cheeses such as parmesan and provolone.
LB 340 LYO 2 DCU Danlac Canada Inc. LB 340 LYO 2 DCU is a blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk basis and other foods applications. The product comes in a freeze-dried powder. It is used to produce a mild fermented milk with little post-acidifi...展开 LB 340 LYO 2 DCU is a blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk basis and other foods applications. The product comes in a freeze-dried powder. It is used to produce a mild fermented milk with little post-acidification during cold storage. 收起
LBC 80 LYO 10 D Danlac Canada Inc. LBC 80 LYO 10 D is an aroma developing culture that is used in the production of cheeses. It helps in shortening the maturation time of the cheese. This culture has amino peptidase activity and makes it an interesting technology to add to any kind of chee...展开 LBC 80 LYO 10 D is an aroma developing culture that is used in the production of cheeses. It helps in shortening the maturation time of the cheese. This culture has amino peptidase activity and makes it an interesting technology to add to any kind of cheese production. 收起
LBC 81 LYO 10 D Danlac Canada Inc. LBC 81 LYO 10 D is an aroma developing culture used in the production of cheese. It provides for a shorter maturation time, low lypolytic activity and provides implantation. It can be used in all different types of cheeses and also can be used in the prod...展开 LBC 81 LYO 10 D is an aroma developing culture used in the production of cheese. It provides for a shorter maturation time, low lypolytic activity and provides implantation. It can be used in all different types of cheeses and also can be used in the production of yogurt. 收起
Mayalact - Lactase Enzyme. Danlac Canada Inc. Mayalact - Lactase Enzyme is an enzyme that degrades lactose into glucose, galactose, and some galactooligosaccharides. This product ensures low lactose milk and milk based products can be safely digested by virtually everyone without the adverse effect o...展开 Mayalact - Lactase Enzyme is an enzyme that degrades lactose into glucose, galactose, and some galactooligosaccharides. This product ensures low lactose milk and milk based products can be safely digested by virtually everyone without the adverse effect of lactose intolerance. This product is used in low lactose milk and regular milk. 收起
Microbial Rennet Granular Danlac Canada Inc. Microbial Rennet Granular is an enzyme that is obtained from the controlled fermentation of Mucor miehei. Small dosages of the product can treat a very large amount of milk. This product is used in milk and milk based products.
NataMax 100 g Danlac Canada Inc. NataMax 100 g is a natural antimycotic, which controls mold and yeast, based on natamycin produced by fermentation. It is added to brine solutions and is good to control mold in brines. It can be used in shredded cheese and it can be sprayed on the surfa...展开 NataMax 100 g is a natural antimycotic, which controls mold and yeast, based on natamycin produced by fermentation. It is added to brine solutions and is good to control mold in brines. It can be used in shredded cheese and it can be sprayed on the surface of cheeses, like cheddar and mozzarella. 收起
PC ABL LYO 10 D Danlac Canada Inc. PC ABL LYO 10 D is a white mold culture that assists with the maturation and ripening of cheese products. It is made up of penicillium candidum spores. It is a rapid growth mold and is less proteolytic but has intermediate lipolysis occurring when active....展开 PC ABL LYO 10 D is a white mold culture that assists with the maturation and ripening of cheese products. It is made up of penicillium candidum spores. It is a rapid growth mold and is less proteolytic but has intermediate lipolysis occurring when active. It is used in camembert and stabilized brie. 收起
PC HP 6 LYO 10 D Danlac Canada Inc. PC HP 6 LYO 10 D is a white mold that assists in the maturation and ripening of cheeses. It is made of the Penicillium candidum species of spores. It is administered via direct inoculation. It provides a white appearance underneath the wrapper and it also...展开 PC HP 6 LYO 10 D is a white mold that assists in the maturation and ripening of cheeses. It is made of the Penicillium candidum species of spores. It is administered via direct inoculation. It provides a white appearance underneath the wrapper and it also gives enzymatic activity, aroma development and it inhibits contaminants. It is most often used in camembert and stabilized brie cheese. 收起
PC NEIGE LYO 10 D Danlac Canada Inc. PC NEIGE LYO 10 D is a white mold that is used in the maturation and ripening process of cheese. It can be used in all types of substrates. It inhibits contaminants, speeds up mold growth, provides ageing stability and increases enzymatic stability. It is...展开 PC NEIGE LYO 10 D is a white mold that is used in the maturation and ripening process of cheese. It can be used in all types of substrates. It inhibits contaminants, speeds up mold growth, provides ageing stability and increases enzymatic stability. It is used in camembert and stabilized brie. 收起
Penicillium Roqueforti PJ LYO 10 D Danlac Canada Inc. Penicillium Roqueforti PJ LYO 10 D is a medium speed growing blue mold culture. It has low proteolytic and high lipolytic activity. They mold can have a dark blue-green marbled interior. It is most often used in blue mold cheese and blue/white mold cheese...展开 Penicillium Roqueforti PJ LYO 10 D is a medium speed growing blue mold culture. It has low proteolytic and high lipolytic activity. They mold can have a dark blue-green marbled interior. It is most often used in blue mold cheese and blue/white mold cheeses. 收起
PLA LYO 10 D Danlac Canada Inc. PLA LYO 10 D is an aroma development culture for cheese production. It is added to the milk used in the cheese production process. It provides a slight red color because of the B.linens species of mold. It is used in the beginning of the cheese process. I...展开 PLA LYO 10 D is an aroma development culture for cheese production. It is added to the milk used in the cheese production process. It provides a slight red color because of the B.linens species of mold. It is used in the beginning of the cheese process. It can be used in all varieties of cheeses. 收起
PRB 6 HYP 5 D Danlac Canada Inc. PRB 6 HYP 5 D is a blue mold culture in liquid suspension form that is used in cheese production. It is administered via direct inoculation in into the cheese milk. It exhibits a blue-green color and is able to grow at low oxygen tension. It is used in st...展开 PRB 6 HYP 5 D is a blue mold culture in liquid suspension form that is used in cheese production. It is administered via direct inoculation in into the cheese milk. It exhibits a blue-green color and is able to grow at low oxygen tension. It is used in stilton, bleu d’Auvergne and Fourme d’Ambert. 收起
Probat 222 LYO 100 Danlac Canada Inc. Probat 222 LYO 100 is a fast acidifying culture that is used in milk and milk based products. It has a fast citrate fermentation process and through this process the culture forms a medium aroma and very fast CO2. It can be used with fresh cheeses, cheese...展开 Probat 222 LYO 100 is a fast acidifying culture that is used in milk and milk based products. It has a fast citrate fermentation process and through this process the culture forms a medium aroma and very fast CO2. It can be used with fresh cheeses, cheeses, fermented milk products and sour cream. 收起
Pure Calf Rennet Powder Danlac Canada Inc. Pure Calf Rennet Powder is an enzyme that is derived from the stomach of calves before they consume anything, excluding milk. It is used to set the milk and also breaks down proteins. Calf rennet is best used for longer aged cheeses.
Yo-mix 215 LYO 100 DCU Danlac Canada Inc. Yo-mix 215 LYO 100 DCU is a freeze-dried culture for direct inoculation of process milk. It is a defined, thermophilic, multiple-species culture. Yo-mix 215 LYO 100 DCU produces strong viscosity and thus very creamy final products. It is used in large va...展开 Yo-mix 215 LYO 100 DCU is a freeze-dried culture for direct inoculation of process milk. It is a defined, thermophilic, multiple-species culture. Yo-mix 215 LYO 100 DCU produces strong viscosity and thus very creamy final products. It is used in large vats of milk in the production of yogurt. 收起
Yo-Mix 215 LYO 100 DCU Danlac Canada Inc. Yo-Mix 215 LYO 100 DCU is a mild, acidifying, polysaccharide forming culture containing bifidobacteria. It forms predominantly L(+) type lactic acid. Yo-Mix 215 LYO 100 DCU produces strong viscosity and thus very creamy final products. Yo-Mix 215 LYO 100 ...展开 Yo-Mix 215 LYO 100 DCU is a mild, acidifying, polysaccharide forming culture containing bifidobacteria. It forms predominantly L(+) type lactic acid. Yo-Mix 215 LYO 100 DCU produces strong viscosity and thus very creamy final products. Yo-Mix 215 LYO 100 DCU is particularly suitable for production of set and stirred mild yogurt. 收起
Yo-Mix 401 LYO 50 DCU Danlac Canada Inc. Yo-Mix 401 LYO 50 DCU is a mild acidifying yogurt culture forming polysaccharides and L(+) and D(-) type lactic acid. The strong viscosity formation results in very creamy products. This property can even be intensified by extended time acidification. Thi...展开 Yo-Mix 401 LYO 50 DCU is a mild acidifying yogurt culture forming polysaccharides and L(+) and D(-) type lactic acid. The strong viscosity formation results in very creamy products. This property can even be intensified by extended time acidification. This product is used in large vats of milk for yogurt production. This product is particularly suitable for application in set yogurt and stirred yogurt production. 收起
Yo-Mix 495 LYO 100 DCU Danlac Canada Inc. Yo-Mix 495 LYO 100 DCU is a blend of defined strains of lactic bacteria for direct inoculation of milk, milk bases and other food applications. It gives quick acidification to pH 4.70 - 4.60 and then, a slower acidification to reach lower pH.
Yo-Mix 601 LYO 50 DCU Danlac Canada Inc. Yo-Mix 601 LYO 50 DCU is an undefined, thermophilic, multiple-species culture. It represents a fast and strongly acidifying traditional yogurt culture. It gives a very creamy, full-bodied yogurt with high viscosity. It is used in large vats of milk to pro...展开 Yo-Mix 601 LYO 50 DCU is an undefined, thermophilic, multiple-species culture. It represents a fast and strongly acidifying traditional yogurt culture. It gives a very creamy, full-bodied yogurt with high viscosity. It is used in large vats of milk to produce yogurt. 收起
Yo-Mix 611 LYO 375 DCU Danlac Canada Inc. Yo-Mix 611 LYO 375 DCU is a blend of selected strains for direct vat inoculation of manufactured milk. These strains produce a medium body and texture and a traditional flavor. It will ferment the milk product and form yogurt within 6-7 hours. It’s used i...展开 Yo-Mix 611 LYO 375 DCU is a blend of selected strains for direct vat inoculation of manufactured milk. These strains produce a medium body and texture and a traditional flavor. It will ferment the milk product and form yogurt within 6-7 hours. It’s used in milk, milk based products and other food applications. 收起
Yo-Mix 726 LYO 375 DCU Danlac Canada Inc. Yo-Mix 726 LYO 375 DCU is a blend of selected strains for direct vat inoculation of manufacturing milk. These strains have been carefully chosen and combined to give a very quick acidification and to provide a creamy product. The product is grown on barle...展开 Yo-Mix 726 LYO 375 DCU is a blend of selected strains for direct vat inoculation of manufacturing milk. These strains have been carefully chosen and combined to give a very quick acidification and to provide a creamy product. The product is grown on barley and is therefore free of lactose allergens. It is used in milk, milk based products and other food applications. 收起
Yo-Mix 883 LYO 500 DCU Danlac Canada Inc. Yo-Mix 883 LYO 500 DCU provides a very quick acidification, together with a low post-acidification. It provides also a high viscosity and creamy texture. This blend is particularly suitable for set, stirred and drinking yogurt production.
Yo-Mix DPL ABY-2C Danlac Canada Inc. Yo-Mix DPL ABY-2C is a blend of individually selected and freeze-dried strains of lactic acid bacterial cultures and lactose. The culture is freeze-dried powder and can be added directly to the mix without thawing or tempering. It is used for yogurt and f...展开 Yo-Mix DPL ABY-2C is a blend of individually selected and freeze-dried strains of lactic acid bacterial cultures and lactose. The culture is freeze-dried powder and can be added directly to the mix without thawing or tempering. It is used for yogurt and fermented milk. 收起
Yo-Mix Vegetal 7 375 DCU Danlac Canada Inc. Yo-Mix Vegetal 7 375 DCU is a blend of individually selected and freeze-dried strains of lactic acid bacterial cultures. It is a dairy free yogurt culture. The culture is freeze-dried powder and can be added directly to the mix without thawing or temperin...展开 Yo-Mix Vegetal 7 375 DCU is a blend of individually selected and freeze-dried strains of lactic acid bacterial cultures. It is a dairy free yogurt culture. The culture is freeze-dried powder and can be added directly to the mix without thawing or tempering. It is used in large vats of milk to make yogurt. 收起