Chr Hansen
L.CASEI 431 Frozen 500 g
Mesophilic lactic acid culture.
The culture is a defined single strain and has a long history of safe use.
Clinical documentation on possible health benefits are available upon request.
L-casei 431® is a registred trademark of Chr.Hansen.
L-casei 431® is also known as CRL-431.
The culture is used in the production of probiotic milk products.
The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L.
acidophilus, Streptococcus thermophilus and yoghurt cultures.
$295.65
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).
FLORA-TRADI 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).
FRESCO® 1000NG-10 Frozen 1000 u (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of 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.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
FRESCO® 1000NG-20 Frozen 1000 u (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of 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.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
FRESCO® 1000NG-30 Frozen 1000 u (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of 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.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
