Chr Hansen
CHN-19 Frozen 500 u
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-22 Frozen 500 u
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.
CR-SAVORY 01 Frozen 500 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture contains a nisin producing strain for promotion of bacteria lysis.
CR-213 Frozen 200 u
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.
CR-520 Frozen 475 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
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.
