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I200CCC0176

CR-716 Frozen 475 u

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I200CCC0170

CR-213 Frozen 200 u

A defined blend of mesophilic homofermentative adjunct culture.

The selection of the culture is based on a unique balanced aminopeptidase composition.

The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.

It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.

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I200CCC0200

DN542142 Frozen 500 u

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I200CCC0330

Cheese 01 Frozen KFP 1000 u (Box of 6 pouches)

This Chr.Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems.

The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.

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I200CCC0150

CHN-22 Frozen 500 u

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

The culture can be used in the manufacture of the following products

  • soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese)
  • cheese varieties with eyes (Gouda, Edam)
  • fermented milk products manufactured by separation method (Sour Cream, Fromage Frais)
  • lactic butter.

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I200CCC0120

CC-06 Frozen 500 u

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.

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