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Mesophilic adjunct eXact® culture, type O.

The culture increases texture but not diacetyl flavor or CO2.

DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.

The culture does not contain flavor producing bacteria and should not be used alone.

HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.

Mesophilic aromatic culture, type L.

The culture produces flavor and CO2.

CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.

Thermophilic lactic acid culture.

The culture is a defined single strain with a long history of safe use.

Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.

BB-12® is a registred trademark of Chr.Hansen.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

However, the process equipment is cleaned according to our GMP standard before production of this culture.

Defined thermophilic lactic acid culture.

The culture is primarily applied in the production of yoghurt and other fermented milk products.

The culture is normally applied in combination with Yo-Flex® or nu-trish®The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.

cultures.

The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.

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

The culture does not produce CO2 (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.

Thermophilic YoFlex® culture.

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

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

Suitable for cup set, stirred and drinking yoghurt.