Chr Hansen
CR-540 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.
CR-BOUQUET 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-BUTTERY 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-MATURE 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.
Some strains are facultative heterofermentative and may produce CO2 in specific conditions.
DSG-2000-70 Frozen 500 u
Mesophilic eXact® culture, type L.
The culture produces diacetyl flavor and a medium level of CO2.
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.
These cultures are formulated to produce a shorter make time without compromising flavor.
DSG-2000-80 Frozen 500 u
Mesophilic eXact® culture, type L.
The culture produces diacetyl flavor and a medium level of CO2.
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.
These cultures are formulated to produce a shorter make time without compromising flavor.
DSG 2000 cultures are ideal for manufacturing the following products:
- Buttermilk
- Sour cream
