Cheese Starter Cultures
Starter cultures are the first step in cheesemaking.
Easy-Set A3050 Frozen 1000u
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.
Easy-Set A2090 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Cheese 01 Frozen KFP 1000 u (Box of 6 pouches)
This Chr.Hansen culture system provides a complete line of Kosher for Passover 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.
DVS-2003 Frozen 500 u
This Chr.Hansen DVS culture contains defined mesophilic strains and is for continous direct vat set use.
The culture does not produce CO2 (homofermentative).
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
CHN-19 Frozen 500 u KFP
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.
R-608 Frozen 500 u (KFP)
This Chr.Hansen DVS culture contains defined mesophilic 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 DVS KFP range represents Kosher for Passover approved cultures.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
The culture is Kosher approved for year round use including Passover.
STI-08 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.
STI-06 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.
R-604 Frozen 500 u KFP
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2 .
This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 71 Freeze-dried 125 DCU (Box of 50 pouches)
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
WhiteDaily 51 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
RA 24 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
FRESCO 1000NG-10 Frozen 1000 u (Box of 5 pouches)
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.
FLORA-DANICA Frozen 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
LB-12 Frozen 250 u
Defined thermophilic lactic acid culture.
The culture is primarily applied in the production of yoghurt and other fermented milk products.
The culture is normally applied in combination with Yo-Flex or nu-trish The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.
cultures.
The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.
LH-32 Frozen 250 u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
R-608 Frozen 500 u
This Chr.Hansen DVS culture contains defined mesophilic 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 cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
R-607 Frozen 500 u
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2 .
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
R-603 Frozen 500 u
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2 .
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
RST-634 Frozen 500 u
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.
R-604 Frozen 500 u
This Chr.Hansen DVS culture contains defined mesophilic 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 cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.
Soft Mild 1-02 Frozen 500 u
Thermophilic lactic acid cultures.
This Chr.Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS ) use by rotation.
The cultures are selected for their moderate lactic acid production and low post-acidification.
The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Brie, Crescenza, Argentinean Port Salut) and modern Camembert types.
SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
STI-07 Frozen 500 u
Defined thermophilic culture blend with improved resistance to bacteriophages.
The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.
The culture can beapplied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.
Soft Mild 1-03 Frozen 500 u
Thermophilic lactic acid cultures.
This Chr.Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS ) use by rotation.
The cultures are selected for their moderate lactic acid production and low post-acidification.
The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Brie, Crescenza, Argentinean Port Salut) and modern Camembert types.
SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
