Chr Hansen

SpiceIT® AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.

SpiceIT® AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.

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.

SpiceIT® MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.

The production organism is kept under contained condition and is not present in the final product.

The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

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.

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.

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.

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.

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.

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.

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.

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.

The Bactoferm® range of meat cultures contains starter cultures for traditionally and fast fermented meat products.

The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

MOLD-600 is a meat culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

With high humidity and optimum temperature, MOLD-600 is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

MOLD-600 promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

Bactoferm® F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32°C (72-90°F).

The culture ensures a unique flavor and a good color development.

Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.

The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.

Bactoferm® LHP DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time.

The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage.

It provides a sausage with a firm texture and a good flavor.

Bactoferm® Rosellac 266 is a meat culture for the production traditional fermented sausages with a short production time.

The culture ensures a fast pH-decline and gives a strong, stable color and an aromatic flavor.

The culture also have strong antagonistic properties against Listeria monocytogenes.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products.

The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® SM-194 is a mixed meat culture for production of traditional fermented sausage with a short production time.

The culture ensures a strong and stable color and an aromatic flavor.

The yeast adds to the flavor development.

SafePro® B-LC-007 US is a meat culture for production of fermented sausages with a fast acidification.

The culture ensures a reliable acidification, a strong flavor development, good stable color and has strong antagonistic properties against Listeria monocytogenes .

The yeast adds to the flavor development.

SafePro® Flora Italia LC US is a freeze-dried food culture for fermented meat products.

It drives acidification and supports color and flavor development.

The culture has the ability to help control the growth of Listeria monocytogenes.

The SafePro ® range covers a series of specially developed cultures for application in a variety of food products.

These cultures help develop a positive eco-system that will improve food safety and/or potentially extend shelf life.