Chr Hansen
Vega Boost LH Frozen 250 u
The culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production ofthe fermented plant-based alternatives.
Vega™ Boost LH has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.
The effect is base dependent and cannot be generalized.
The culturecan be used as a single adjunct culture, or combined with other Vega™ Boost cultures.
GEO CA Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
GEO CB Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
YO-FAST 10 Frozen 250 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen 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.
FreshQ 2 Freeze-dried 100 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 added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
