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Cultures

Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.

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I200CCC0222

DSG-2000-90 Frozen 500 u

Mesophilic eXact® culture, type L.

The culture produces diacetyl flavor and a medium level of CO2.

DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.

These cultures are formulated to produce a shorter make time without compromising flavor.

DSG 2000 cultures are ideal for manufacturing the following products:

  • Buttermilk
  • Sour cream
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I200CCC0170

CR-213 Frozen 200 u

A defined blend of mesophilic homofermentative adjunct culture.

The selection of the culture is based on a unique balanced aminopeptidase composition.

The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.

It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.

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I200CCC0182

CR-520 Frozen 475 u

A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

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I200CCC0200

DN542142 Frozen 500 u

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I200CCC0330

Cheese 01 Frozen KFP 1000 u (Box of 6 pouches)

This Chr.Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems.

The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.

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I200CCC0150

CHN-22 Frozen 500 u

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.

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I200CCC0120

CC-06 Frozen 500 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.

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I200CCC0280

DVS-980 Frozen 500 u

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture does not produce CO2 (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.

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I200CCC0148

CHN-19 Frozen 500 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.

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I200CCC0110

CC-04 Frozen 500 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.

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I200CCC0350

R-604 Frozen 500 u KFP

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 .

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

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I200CCC0370

FLORA-DANICA Frozen 500 u

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).

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I200CCC0305

BS-30 Frozen 65 u

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.

and Bacillus sp.

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I200CCC0362

L.CASEI 431 Frozen 500 g

Mesophilic lactic acid culture.

The culture is a defined single strain and has a long history of safe use.

Clinical documentation on possible health benefits are available upon request.

L-casei 431® is a registred trademark of Chr.Hansen.

L-casei 431® is also known as CRL-431.

The culture is used in the production of probiotic milk products.

The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L.

acidophilus, Streptococcus thermophilus and yoghurt cultures.

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I200CCC0187

CR-BOUQUET 01 Frozen 500 u

A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture contains a nisin producing strain for promotion of bacteria lysis.

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I200CCC0248

eXact® KEFIR 12 Frozen 500 u

Blend of 12 aromatic eXact® Kefir cultures.

The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir.

The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures.

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I200CCC0300

BS-10 Frozen 65 u

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.

and Bacillus sp.

BioSafe cultures are primarily applied in cheeses, particularly Dutch- and Continental-type cheeses.

In Feta and Cottage cheese, they can be used to suppress post acidification.

High concentrations of nisin can have a negative influence on the growth of Propionibacteriaceae.

In case of use in Swiss, Maasdammer or emmenthaler type cheeses, a validation of all culture combinations should be made prior to industrial use.

Any change in production parameters, ingredients and culture rotation might have an effect on the concentration of nisin produced and should also be validated before implementation.

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I200CCC0220

DSG-2000-80 Frozen 500 u

Mesophilic eXact® culture, type L.

The culture produces diacetyl flavor and a medium level of CO2.

DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.

These cultures are formulated to produce a shorter make time without compromising flavor.

DSG 2000 cultures are ideal for manufacturing the following products:

  • Buttermilk
  • Sour cream

Call for pricing
I200CCC0100

CC-02 Frozen 500 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.

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I200CCC0250

DVS-850 Congelé 500u

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I200CCC0240

EMFOUR Frozen 500 u

Thermophilic homofermentative culture blend.

In 1984 it was selected by Dutch cheesemakers as the most effective thermophilic culture for accelerating ripening in Dutch cheeses.

The culture significantly enhances mature and nutty flavor notes, and there is a tendency towards sweet, sour and salt tastes, too.

The body of the cheese is also enhanced by the use of EMFOUR.

The culture can reduce the ripening time by several weeks depending on the type of cheese, storage temperature and desired flavor.

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I200CCC0559

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).

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I200CCC0496

PS-60 Frozen 500 u

Selected propionic acid bacteria culture, highly concentrated.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

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I200CCC0504

R-604 Frozen 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.

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I200CCC0460

LH-32 Frozen 250 u

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor.

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.

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