Chr Hansen

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.

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 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.