Cultures
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.
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.
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.
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.
GEO 15 Freeze-dried 10 D
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.
MA 11 Freeze-dried 250 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
YO-MIX 151 Freeze-dried 375 DCU
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.
TA 54 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
SAM 3 Freeze-dried 10 D
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.
MM 100 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.
The culture is a freeze-dried powder.
MA 19 Freeze-dried 250 DCU
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.
MM 100 Freeze-dried 50 DCU
Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 100 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 50 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MD 89 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
TA 52 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 101 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
LM 57 Freeze-dried 20 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
LH 100 Freeze-dried 50 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.
Store at temperature at 4 degrés in dry atmosphere.
When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.
If not, the performance of culture is affected.
Prolonged exposure at room temperature will reduce is in powder form.
Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.
Avoid foam and air introduction in the milk.
PR1 Swing Freeze-dried 10 u
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.
LAF 5 Swing Freeze-dried 10 u
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.
