Fromagex
From cultures to packaging, including equipment, here is our range of products.
Locker freezer -45 C (8 ft )
Low-temperature freezer adapted to store frozen and freeze-dried cultures.
Temperature display on the front.
Temperature alarm in option.
Hiring available.
BS-10 Frozen 65 u
Mesophilic homofermentative lactic acid bacteria culture.
The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.
Nisin is a peptide produced by certain strains of Lactococcus lactis.
It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.
and Bacillus sp.
BioSafe cultures are primarily applied in cheeses, particularly Dutch- and Continental-type cheeses.
In Feta and Cottage cheese, they can be used to suppress post acidification.
High concentrations of nisin can have a negative influence on the growth of Propionibacteriaceae.
In case of use in Swiss, Maasdammer or emmenthaler type cheeses, a validation of all culture combinations should be made prior to industrial use.
Any change in production parameters, ingredients and culture rotation might have an effect on the concentration of nisin produced and should also be validated before implementation.
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.
DSG-HB Frozen 250 u
Mesophilic adjunct eXact culture, type O.
The culture increases texture but not diacetyl flavor or CO2.
DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.
The culture does not contain flavor producing bacteria and should not be used alone.
HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.
FreshQ 9 Frozen 500 u
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.
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.
