Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
EASY-SET A2055
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A992 Frozen 1000 u
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.
Easy-Set FLORA C1060 Frozen 500 u
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).
Easy-Set FLORA C150 Frozen 500 u
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).
CAF Frozen 500 u
Mesophilic aromatic culture, type L.
The culture produces flavor and CO2.
CAF is designed to be used as a flavor adjunct culture with Chr.Hansen s cultures to produce a highly flavored end product.
CR-540 Frozen 475 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.
This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.
CHN-19 Frozen 500 u
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.
LH-17 Frozen 500 u KFP (Box of 10 pouches)
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.
DVS Sinergia 1.2 Frozen 500 u
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.
DVS-980 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.
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-970 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.
CC-06 Frozen 500 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
CC-04 Frozen 500 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
DVS Sinergia 1.5 Frozen 500 u
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.
CR-SAVORY 01 Frozen 500 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture contains a nisin producing strain for promotion of bacteria lysis.
eXact KEFIR 12 Frozen 500 u
Blend of 12 aromatic eXact Kefir cultures.
The eXact KEFIR culture produces texture and flavor characteristic of modern Kefir.
The eXact Kefir 12 should be use together with a YoFlex to differentiate flavor and to obtain 14 Kefir cultures.
CR-BUTTERY 01 Frozen 500 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture contains a nisin producing strain for promotion of bacteria lysis.
DSG-2000-70 Frozen 500 u
Mesophilic eXact culture, type L.
The culture produces diacetyl flavor and a medium level of CO2.
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.
These cultures are formulated to produce a shorter make time without compromising flavor.
Easy-Set I410 Frozen 500 u
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.
DVS Sinergia 1.3 Frozen 500 u
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.
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.
