Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
Easy-Set A3060 Frozen 1000 u
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
Easy-Set FLORA C150 Frozen 500u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set FLORA C1050 Frozen 500u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set FLORA C1060 Frozen 500u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set FLORA C1070 Frozen 500u
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
Easy-Set I405 Frozen 500u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
Easy-Set I410 Frozen 500 u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
Easy-Set I415 Frozen 500u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
Easy-Set I450 Frozen 500u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
DVS Sinergia 1.1 Frozen 500U (I481)
DVS Sinergia 1.2 Frozen 500U (I482)
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
DVS Sinergia 1.3 Frozen 500U (I483)
Very high active thermophilic culture blend for contimuous direct vat set use.
The strains are specially selected for their phage resistance and liability to produce alctic acid quickly.
DVS Sinergia 1.4 Frozen 500U (I484)
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
DVS Sinergia 1.5 Frozen 500U (I485)
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
BB-12 Frozen 250g (Probiotic)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12® is a registred trademark of Chr.Hansen.
Vega Nu-trish BB-12 (DA) Frozen 500g (Box of 10 pouches) (Probiotic)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12® is a registred trademark of Chr.Hansen.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
However, the process equipment is cleaned according to our GMP standard before production of this culture.
CAF Frozen 500u
Mesophilic aromatic culture, type L.
The culture produces flavor and CO2.
CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.
CC-02 Frozen 500u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
CC-04 Frozen 500u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
CC-06 Frozen 500u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
CC-08 Frozen 500u
CHD-2 Frozen 500u
Multiple mixed strain Mesophilic Aromatic Culture, type D.
The culture produces aroma and CO2.
The culture contains a very low concentration of Leuconostocs.
The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk.
The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.
CHN-11 Frozen 500u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
CHN-19 Frozen 500u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
