Products tagged with 'Chr Hansen'

This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.

The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

Chr.Hansen's A3000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A3000 cultures produce less galactose than most other Cheddar cultures.

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.

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 is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

Thermophilic nu-trish® culture for manufacturing yoghurt.

Contains the documented probiotic strain BB-12®.

The strain has a long history of safe use and substantial clinical documentation on possible health benefits are avaliable upon request.

Likewise are certificates of identification and certificates of safety and origin.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for drinking yoghurt.