Fromagex
From cultures to packaging, including equipment, here is our range of products.
TCC-20 Freeze-dried 50 u
Defined thermophilic lactic acid culture.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
R-704 Freeze-dried 50 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.
ABY-3 Freeze-dried 50 u
Thermophilic lactic acid culture.
Contains the documented probiotic strains BB-12 and LA-5 .
The strains have a long history of safe use.
The culture will produce yoghurt or fermented milk with high body, very mild flavor and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
FLORA-DANICA Freeze-dried 50 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.
CHN-22 Freeze-dried 50 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.
STI-12 Freeze-dried 50 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.
ST-B01 Freeze-dried 50 u
Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.
The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and modern Camembert and Emmenthal types.
The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).
RST-743 Freeze-dried 50 u
A defined strain homofermentative culture blend with improved resistance to bacteriophages.
The culture does not produce CO2.
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.
TT033 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
PCA3 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
Natural rennet NATUREN Extra 220 1 L
NATUREN Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
4.
23.
1).
ARN Freeze-dried 10 D
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
YC-380 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-X11 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-381 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.
Suitable for cup set, stirred and drinking yoghurt.
