Chr Hansen

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.

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor.

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

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.

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.

Thermophilic YoFlex culture.

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

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

Suitable for cup set, stirred and drinking yoghurt.

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.

Mesophilic lactic acid culture.

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

Clinical documentation on possible health benefits are available upon request.

L-casei 431 is a registred trademark of Chr.Hansen.

L-casei 431 is also known as CRL-431.

The culture is used in the production of probiotic milk products.

The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L.

acidophilus, Streptococcus thermophilus and yoghurt cultures.

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).

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).

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.

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.

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.

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

The culture is primarily applied in the production of pizza cheese as well as 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.

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 developed for application in yogurt.

Thermophilic nu-trish® culture for manufacturing yoghurt.

Contains the documented probiotic strain BB-12®.

The strain has a long history of safe use and substantial clinical documentation on possible health benefits are avaliable upon request.

Likewise are certificates of identification and certificates of safety and origin.

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

Suitable for drinking yoghurt.

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruy re, 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.

Selected propionic acid bacteria culture, highly concentrated.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruy re, 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.

Selected propionic acid bacteria culture, highly concentrated.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruy re, 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.

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.

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.