Cheese Starter Cultures
Starter cultures are the first step in cheesemaking.
STI-13 Freeze-dried 50 u
Thermophilic lactic acid culture.
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.
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.
WhiteDaily 82 Freeze-dried 50 u
Blend of mesophilic homofermentative and thermophilic lactic acid cultures 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 used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
FLORA-DANICA Freeze-dried 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
STI-12 Freeze-dried 50 u
Thermophilic lactic acid culture.
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.
WhiteDaily 41 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
R-704 Freeze-dried 50 u
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
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 applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
STI-14 Freeze-dried 500 u
Thermophilic lactic acid culture.
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.
FLORA-DANICA Freeze-dried 50 u
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.
AB Freeze-dried 50 DCU
A defined blend of freeze-dried probiotic culture in powder form for food application.
ALP D Freeze-dried 100 DCU
Concentrated, freeze-dried culture for direct inoculation of process milk.
Defined multiple-species culture.
The quantities of inoculation indicated should be considered as guidelines.
Supplement cultures may be required depending on technology, fat content and product properties desired.
We do not accept any liability in case of undue application.
R-704 Freeze-dried 500 u
This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
MA 14 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
MA 11 Freeze-dried 250 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 71 Freeze-dried 125 DCU (Box of 50 pouches)
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 54 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.
The culture is a freeze-dried powder.
MA 19 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.
The culture is a freeze-dried powder.
RA 26 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MA 4002 Freeze-dried 25 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 50 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 21 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
