Cheese Starter Cultures

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.

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).

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).

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).

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).

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.

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.

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.

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.

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.

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.

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.

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.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

The culture can be used in the manufacture of the following products

• soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese)
• cheese varieties with eyes (Gouda, Edam)
• fermented milk products manufactured by separation method (Sour Cream, Fromage Frais)
• lactic butter.

A defined blend of mesophilic homofermentative adjunct culture.

The selection of the culture is based on a unique balanced aminopeptidase composition.

The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.

It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.