Products

Very high active thermophilic culture blend for continous direct vat set use.

The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

Very high active thermophilic culture blend for contimuous direct vat set use.

The strains are specially selected for their phage resistance and liability to produce alctic acid quickly.

Very high active thermophilic culture blend for continous direct vat set use.

The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Very high active thermophilic culture blend for continous direct vat set use.

The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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.

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.

Mesophilic aromatic culture, type L.

The culture produces flavor and CO2.

CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.

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.

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.

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.

Multiple mixed strain Mesophilic Aromatic Culture, type D.

The culture produces aroma and CO2.

The culture contains a very low concentration of Leuconostocs.

The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk.

The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

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.

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.

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.

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.

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.

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.

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.

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.