Chr Hansen
STI-06 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
STI-07 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can beapplied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.
STI-08 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.
Soft Mild 1-02 Frozen 500 u
Thermophilic lactic acid cultures.
This Chr.Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation.
The cultures are selected for their moderate lactic acid production and low post-acidification.
The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Brie, Crescenza, Argentinean Port Salut) and modern Camembert types.
SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
Soft Mild 1-03 Frozen 500 u
Thermophilic lactic acid cultures.
This Chr.Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation.
The cultures are selected for their moderate lactic acid production and low post-acidification.
The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Brie, Crescenza, Argentinean Port Salut) and modern Camembert types.
SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
YC-380 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
