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Cultures

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GEO 15 Freeze-dried 10 D

I201CDL0140

A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.

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R-704 Freeze-dried 500 u

I200CCL0340

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (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.

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DH Freeze-dried 10 D

I201CDL0080

Yeasts for des-acidification in cheese making.

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YO-MIX 151 Freeze-dried 375 DCU

I201CDL0905

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

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SAM 3 Freeze-dried 10 D

I201CDL0789

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

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MM 100 Freeze-dried 250 DCU

I201CDL0668

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

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NEIGE Freeze-dried 10 D

I201CDL0744

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

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MD 89 Freeze-dried 125 DCU

I201CDL0580

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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LM 57 Freeze-dried 20 DCU

I201CDL0300

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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YC-380 Freeze-dried 50 u

I200CCL0688

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.

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PR1 Swing Freeze-dried 10 u

I200CCL0270

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

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LAF 5 Swing Freeze-dried 10 u

I200CCL0248

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

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MM 101 Freeze-dried 250 DCU

I201CDL0676

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

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YoFlex Mild 1.0 Freeze-dried 50 u

I200CCL0780

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.

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YF-L812 Freeze-dried 50 u

I200CCL0766

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

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RA 26 Freeze-dried 250 DCU

I201CDL0782

Lyophilized lactic ferment concentrate for the direct inoculation of milk and milk bases

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PS-1 Freeze-dried 5 u

I200CCL0295

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

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YC-X11 Freeze-dried 50 u

I200CCL0712

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.

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MM 101 Freeze-dried 50 DCU

I201CDL0672

Freeze-dried concentrated lactic starter for the direct vat inoculation and milk bases.

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MVA Freeze-dried 10 D

I201CDL0704

Aroma developing culture for cheese

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ABY-3 Freeze-dried 50 u

I200CCL0094

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.

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CHN-22 Freeze-dried 50 u

I200CCL0164

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.

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GEO CH Swing Freeze-dried 10 u

I200CCL0004

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.

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FreshQ 2 Freeze-dried 100 u

I200CCL0024

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.

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CHN-19 Freeze-dried 50 u

I200CCL0144

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

As a principal rule 1000 U of freeze-dried DVS cultures will correspond to 100 l of active bulk starter.

However, specific usage rates should be determined experimentally before a new application.

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