Chr Hansen
LAF 4 Swing Freeze-dried 10 u
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but ar rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.
The culture will provide flavor and medium to high CO2 formation.
LAF 5 Swing Freeze-dried 10 u
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
LAF 7 Swing Freeze-dried 10 u
Selected yeast single strain with origin in traditional French cheese making.
SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but arerarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.
The culture will provide flavor and medium to high CO2 formation.
LH-B02 Freeze-dried 50 u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
MO-10 Freeze-dried 50 u
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.
The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.
MO-20 Freeze-dried 50 u
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.
The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.
