Products tagged with 'Chr Hansen'
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.
PR3 Swing Freeze-dried 10 u
A selected single stain ripening culture with origin in traditional cheese making.
SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.
The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.
The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.
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.
LAF 3 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.
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.
CHN-22 Freeze-dried 500 u (Box of 20 pouches)
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.
