Chr Hansen

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.

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.

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 .

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

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).

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.