Products

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus , Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

This Chr.Hansen DVS® culture contains defined mesophilic and thermophilic 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 semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).

Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.

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 DVS® culture contains defined thermophilic and mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution.

The culture is primarily applied in the production of hard cheese varieties (e.g.Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture.

The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.

The effect is obtained through active participation in the natural fermentation.

The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.

The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.

The effect is obtained through active participation in the natural fermentation.

The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.

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.

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.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH ?

7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

Thermophilic YoFlex® culture.

The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for stirred and drinking yogurt.

The culture is ideal for manufacturing of Greek yogurt.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.