This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
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.
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
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.
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
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.
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
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.
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
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.
Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A2000 cultures produce less galactose than most other Cheddar cultures.
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.
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.
The culture contains multiple, but well defined mesophilic homofermentative strains, type O.
The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.
The culture does not contribute to eye formation in the cheese.
The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
Chr.Hansen's A3000 culture system provides culture blends for continuous direct vat set use.
These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.
A3000 cultures produce less galactose than most other Cheddar cultures.
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.