Products
From cultures to packaging, including equipment, here is our range of products.
Kid-goat lipase 80 LFU/g 1 kg (SpiceIT® AG)
SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
HOLDBAC YM-B Plus Freeze-dried 500 DCU
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.
AB Freeze-dried 50 DCU
A defined blend of freeze-dried probiotic culture in powder form for food application.
ARO 21 Freeze-dried 10 D
Blend of microorganisms for soft cheese flavour.
Lamb lipase 80 LFU/g 1 kg (SpiceIT® AL)
SpiceIT® AL is a lipase originating from the epiglottis of freshly slaughtered lambs which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.
SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.
Desired flavor profiles are highly subjective and vary according to individual.
As a result, selection and dosage of lipases should be adjusted for each market.
It is advised to adjust dosage levels according to desired flavor profiles.
Natural rennet NATUREN® Extra 220 Halal 5 L
NATUREN® Extra 220 Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.
4.
23.
1).
CHY-MAX® Extra coagulant 5 gal
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
CHY-MAX® M coagulant 5 gal
CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
ABL Freeze-dried 10 D
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.
ARN Freeze-dried 10 D
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue 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.
CHY-MAX® Extra NB coagulant 5 gal
CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
NB indicates that this product is formulated with No Benzoate added.
As benzoate helps maintain the microbiological quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.
If not possible, a benzoate free powder product or a liquid formulated with benzoate should be used.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity has also a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
.
HOLDBAC YM-C 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.
GEO 15 Freeze-dried 10 D
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.
