Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking youghurt.
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.
Selected mold strains with origin in traditional cheese making.
SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
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).
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.
Selected yeast strains with origin in traditional French cheese making.
SWING® LAF TRIO is a blend of defined yeast strains.
They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.
The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
The culture works in different ways:
The culture works in different ways:
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.
Thermophilic YoFlex® culture.
The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.
Suitable for cup set, stirred and drinking yoghurt.
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.
Thermophilic YoFlex® culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
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.
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
Blue mould in liquid suspension form for cheese production.
Direct inoculation of cheese milk.
We do not accept any liability in case of undue application.
Freese dried culture for direct inoculation.
Defined multiple-species culture.
Disinfect opening area with ethanol before opening package.
Cut open and add culture to process milk under aseptic conditions.
It has to be considered that the whole content of the package is to be applied to assure constant product quality.
Blend of microorganisms for soft cheese flavour.
Maturation/ ripening culture made up of Penicilium candidum spores.
Penicilium candidum is the ordinary name of Penicilium camemberti.
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
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.
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.
A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.
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.
Blue mould in liquid suspension form for cheese production.
Direct inoculation of cheese milk.
We do not accept any liability in case of undue application.