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This Chr.Hansen culture system provides a complete line of 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.

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

This Chr.Hansen culture system provides a complete line of 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.

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

This Chr.Hansen culture system provides a complete line of 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.

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

This Chr.Hansen culture system provides a complete line of 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.

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

This Chr.Hansen culture system provides a complete line of 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.

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

With only a few simple hand movements, you can turn a block of crust-free cheese into symmetrical cubes measuring 8 mm (0.32 in.), 16 mm (0.63 in.) and 24 mm (0.95 in.).

Perfect for salad, pizza and other dishes.

Thermophilic lactic acid culture.

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

Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.

BB-12® is a registred trademark of Chr.Hansen.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

However, the process equipment is cleaned according to our GMP standard before production of this culture.

HANNILASE® XP 750 is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.

The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation.

It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC).

The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.

HI7061L is a general-purpose cleaning solution designed for a variety of applications. Electrodes can become contaminated through use and may produce inaccurate results, even when they appear to read correctly in a pH buffer. Hanna’s cleaning solutions remove impurities and residues that can accumulate on electrode surfaces when immersed in samples during measurement or stored improperly. Hanna recommends cleaning the bulb and junction of your electrode regularly to ensure the probe remains clean and to help prevent junction clogging.

• Specially formulated for cleaning electrodes
• Airtight seal to help ensure solution quality
• Expiration date and lot number clearly marked

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.

Some strains are facultative heterofermentative and may produce CO2 in specific conditions.

One of the must-haves for every cheese department!

This tools is the necessary basics when cutting regular cheeses in a professional way.

A good set of cheese tools is half the battle.

This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.

Straight-edged and easy to clean.

HI7004L is a premium-quality pH 4.01 calibration solution. Hanna calibration buffers have the lot number and expiration date clearly marked on the label. Each bottle is airtight and features a tamper-proof seal to help ensure the quality and integrity of the solution. Hanna’s line of calibration buffers is specially formulated to have a shelf life of 5 years from the date of manufacture when unopened.

• Color-coded label for easy pH buffer value identification
• Accuracy of ±0.01 pH at 25 °C
• Temperature chart showing the actual pH value at various temperatures printed on each bottle

Freese-dried concentrated for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

• Specially designed at an ergonomic height for several BOSKA professional devices.
• Easy to move, with a locking mechanism in the off position.

A selected single strain ripening culture with origin in traditional French cheese making.

The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.

The culture is available as a conidia suspension.

The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.

A selected single strain ripening culture with origin in traditional French cheese making.

The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.

The culture is available as a conidia suspension.

The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.