Cultures

Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Aroma developing and coloring culture for cheese.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

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

SWING PRG cultures are specially selected for use in Gorgonzola cheese.

The culture contributes to the characteristic flavor, texture, and appearance of cheese.

The cultures have been specially selected to meet the technological requirements for the gorgonzola cheese process.

It may also be used in modern blue types to obtain a well balanced light flavor.

Blend of mesophilic aromatic eXact culture, type LD and thermophilic culture.

The eXact-Plus culture produces texture, flavor and CO2.

Manufacturing of the following fermented milk products:

• Kefir type products

• Cr me fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.

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.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures 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 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.

The Yo-Fast series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.

The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.

Suitable for stirred, drinking and frozen yoghurt.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.

Store at temperature at 4 degr s in dry atmosphere.

When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.

If not, the performance of culture is affected.

Prolonged exposure at room temperature will reduce is in powder form.

Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.

Avoid foam and air introduction in the milk.

A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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.

Mould for cheese in freeze dried form.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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.

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.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Aroma developing culture for cheese

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 culture will allow the production of yogurt with a very sweet aromatic intensity, a very high viscosity and a very weak post-acidification.

Applicable for stirred and drinking yogurts.

This crop is ideal for manufacturing Greek yogurts.

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.