Cultures

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

Multiple mixed strain Mesophilic Aromatic Culture, type D.

The culture produces aroma and CO2.

The culture contains a very low concentration of Leuconostocs.

The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk.

The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

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.

DSG 2000 cultures are ideal for manufacturing the following products:

• Buttermilk
• Sour cream

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.

DSG 2000 cultures are ideal for manufacturing the following products:

• Buttermilk
• Sour cream

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.

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.

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.

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.

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.

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.

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.

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.

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.