Chr Hansen
Chr Hansen branded products
FD-DVS eXact Dahi 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
STI-12 Freeze-dried 500 u
Thermophilic lactic acid culture.
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.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)
SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.
The production organism is kept under contained condition and is not present in the final product.
The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.
Free fatty acids contribute to improved flavor of various cheese types.
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.
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
YF-L903 Freeze-dried 200 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING® P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
CHY-MAX® Extra NB coagulant 5 gal
CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
NB indicates that this product is formulated with No Benzoate added.
As benzoate helps maintain the microbiological quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.
If not possible, a benzoate free powder product or a liquid formulated with benzoate should be used.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity has also a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
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CHY-MAX® Powder Extra NB 500 g
CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
Bactoferm® SM-75 25g
Bactoferm® SM-75 is a culture for enhancing color and flavor formation in cured meat products. The culture has a high salt tolerance and secures the formation of pleasant curing flavor and stable color.
The culture is well-suited for all cured or cold fermented meat products.
SafePro® F-LC
SafePro® F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for traditionally fermented sausages, especially for North and South European type sausages.It promotes a pleasant flavor development.It is suitable for molded and smoked products.The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm® SM-194 25g
Bactoferm® SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm® CS-299
Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.
The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.
Bactoferm® FRM-52
Bactoferm® F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavor and a good color development.
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.
Bactoferm® Rosellac 266
Bactoferm® Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor.
The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.
SafePro® B-LC-007 US
SafePro® B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for fast fermented sausages. It promotes a stable color and strong flavor development, with the yeast adding to the flavor.The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm® T-SPX 25g
Bactoferm® T-SPX is a culture for production of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.
The culture is recommended for the production of traditional Mediterranean type sausages e.g. French Saucisson and Italian Salami.
Bactoferm® LHP-DRY US
Bactoferm® LHP-DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.
The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.
Bactoferm® MOLD-600 25g
Bactoferm® MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.
With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).
The culture promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.
During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturation, the mold promotes an increase in pH and a less sourish flavor.
This product is developed for use in the production of animal based meat products.
SafePro® B-LC-48 US 25g
SafePro® B-LC-48 is a freeze-dried food culture for cooked cured meat products. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for cold stored ready-to-eat meat products, especially for cooked and potentially sliced meat products which are packed under vacuum or modified atmosphere. The culture grows within a wide temperature range down to 4°C (39°F) and survives freezing. To reduce acidification, lactose is recommended.
SafePro® Flora Italia LC US
SafePro® Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.
The culture is recommended for fast fermented sausages.It promotes a stable color and Mediterranean flavor development.The final pH may be regulated by adjusting the added amount of fermentable sugars.
Bactoferm® HPS DRY US 50g
Bactoferm® HPS DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.
The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.
