VIVOLAC Yogurt Serie 400 -Cultures for the direct set of milk or yogurt base (bulk starter cultures for yogurt available upon demand) -Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus -Traditional yogurt flavor high viscosity (for long fermentations) -Mild yogurt flavor with moderate viscosities (428) -Highly concentrated cultures that don't need incubation after adding to
VIVOLAC Yogurt Serie 400 -Cultures for the direct set of milk or yogurt base (bulk starter cultures for yogurt available upon demand) -Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus -Traditional yogurt flavor high viscosity (for long fermentations) -Mild yogurt flavor with moderate viscosities (428) -Highly concentrated cultures that don't need incubation after adding to
VIVOLAC Yogurt Serie 400 -Cultures for the direct set of milk or yogurt base (bulk starter cultures for yogurt available upon demand) -Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus -Traditional yogurt flavor high viscosity (for long fermentations) -Mild yogurt flavor with moderate viscosities (428) -Highly concentrated cultures that don't need incubation after adding to
-Cultures for the direct set of milk or yogurt base (bulk starter cultures for yogurt available upon demand) -Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus -Traditional yogurt flavor high viscosity (for long fermentations) -Traditional yogurt flavor high viscosity (438) -Traditional yogurt flavor with moderate viscosity (428) -Mild yogurt flavor with moderate viscosity (489) -Mild yogurt flavor with high viscosity (442) -Very milk yogurt flavor, very high viscosity and minimal post acidification (424) Yogurt tipo FY-7 -Yogurt cultures to add count to frozen yogurt bases -Select strains of Streptococcus thermophilus and Lactobacillus bulgaricus -Highly concentrated cultures that dont need incubation after adding to the yogurt base -Used to achieve desired final bacterial count -All our yogurt cultures are available in blends with probiotic strains (ABY) to make yogurt supplemented with probiotics like Lactobacillus acidophilus and Bifidobacterium. CULTIVOS PARA QUESOS Non-Citrate fermenting -SSM Select single strains of Lactococcus lactis or Lactococcus cremoris culture -For direct addition to milk or bulk starter inoculum -Several strains available for rotation purposes to prevent phage build-up -MSM Select multiple strains of Lactococcus lactis and/or Lactococcus cremoris culture -For direct addition to milk or bulk starter inoculum -Several strains available for rotation purposes to prevent phage build-up -Blends available of these cultures with Streptococcus thermophilus
Fermentos para Yogurt marca BIOLACT Distribuido en Argentina por: AEB Argentina S. A. Rodriguez Pea 2431 Maip Mendoza CP 5515 - Argentina Tel/Fax: +54(261)4979144 Distribuido en Chile por: Marcelo Moya. Tel. : +5682098820 - Santiago. Distribuido en Uruguay por: Marcos Pisano Regio. Tel.: +59899521011 - Montevideo http://www.aebargentina.com.ar/pgs/cont/pag_prod_ftos_yogurt.htm
BIOLACT Y01 Es un cultivo lctico liofilizado compuesto por varias cepas de las especies Streptococcus salivarius subsp. thermophilus y Lactobacillus delbrueckii subsp. bulgaricus para la produccin de yogur y leches fermentadas.
BIOLACT Y01 se recomienda para obtener una viscosidad de media a alta, proporcionando textura cremosa y suavidad al producto final.
BIOLACT Y01-C Es un cultivo lctico liofilizado compuesto por varias cepas de las especies Streptococcus salivarius subsp. thermophilus y Lactobacillus delbrueckii subsp.bulgaricus para la produccin de yogur y leches fermentadas El yogur elaborado con el fermento BIOLACT Y01-C presenta baja post- acidificacin, manteniendo el producto prcticamente inalterado durante su vida til, reduciendo al mnimo el peligro de devolucin debido a la presencia de suero libre en la superficie del yogur firme (sinresis), Otorga al yogur un sabor suave y delicado, dejndolo ms aceptable para la mayora de los consumidores.
Normas que deben ser adquirdas se hacen necesarias