Probiotic yoghurt cultures

Wednesday, 01 April, 2009 | Supplied by: CHR Hansen


Online: www.chr-hansen.com
Phone: 0015 647 846 7167

The BMY-1 and BMY-2 cultures offer dairies a possibility to produce creamy and mild fermented milk products with a high level of the probiotic strain BB-12.

The culture blends are a solution for producers of healthy and tasty yoghurts, drinking yoghurts and other fermented milk products wanting to offer consumers the best of both worlds: texture and flavour without high levels of fat and sugar. The cultures also high cell counts of BB-12, the probiotic strain clinically documented for health effects on the gastrointestinal tract.

BMY-1 and BMY-2 are optimised blends of probiotic cultures and fermented milk cultures. The have three key properties. First of all, a thick and creamy texture offering the possibility to decrease fat content while maintaining texture. Secondly, a very mild flavour giving manufacturers the option to lower sugar levels in their products. Finally, high numbers of the BB-12 probiotic bacteria to ensure the documented health benefits on the gastrointestinal tract.

The products have been developed in response to the growing demand for probiotic cultures for ‘guilt-free’ indulgence products. The cultures will help fermented milk manufacturers produce low-fat and low-sugar probiotic products catering to the global health consumer trend — without making compromises on taste or texture.

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