Cultures

• CHOOZIT® MD 89 LYO 125 DCU is used for additional aroma development, flavouring with diacetyl production.
• Direct vat inoculation of milk and cream.

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.

• Specific mould for St Nectaire, Tommes de Montagne and mixed surface flora cheeses. It is widely used in the production of traditional raw milk cheeses.
• White, fluffy surface appearance.
• Browny yellow underside tending towards a dark brown, and producing oval spores.
• Good resistance to salt, growth will be affected beyond 2% NaCl, influence of pH at 12°C, optimum pH is close to 7.00, growth inhibited at pH < 5.00.

Freeze-dried concentrated lactic starter culture for the direct vat inoculation of milk and milk-based preparations.

Thermophilic culture with a moderate acidification rate, suitable for stabilized soft cheese technologies and adapted to long ripening processes and a high pH at demoulding (> 5.10).

A phage rotation is available upon request.

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.

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.

PC 12 LYO 20 D is a maturation/ripening culture made up of Penicillium candidum spores from strains which are specifically selected and designed to ensure the ageing without flavour and aspect defects, for soft body cheese, surface mould.

Specially adapted to soluble products with 70 to 90 days shelf life. More, it suits to more traditional curds.

Strain of Penicillium candidum allows to get a good mycelium cover stability on soft cheese along the shelf life of the cheese. No flavour defects along the shelf life of cheese: good biochemical stability due to low enzymatic activities. Whiteness and homogeneous appearance on faces, heels and rims until 90 days. Selected strain formula designed to be compatible with the different wrappings on market.

Thermophilic YoFlex® culture that will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set, stirred and drinking yogurt.

Mesophilic culture providing reliable acidification profile with a nice flavour development and controlled gas production.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

• The catalase positive micrococcacae are optional anaerobes and are unable to acidify or ferment the sugar in milk. This strain exhibits a good resistance to salt and its enzymatic activity contributes to develop flavour and texture.
• Stimulation of lactic cultures.
• Enhancement of cheese texture and aroma.
• Rapid, selective implantation can inhibit potentially contaminating micro-organisms.

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.

The culture will allow the production of yogurt with a very sweet aromatic intensity, a very high viscosity and a very weak post-acidification.

Applicable for stirred and drinking yogurts.

This crop is ideal for manufacturing Greek yogurts.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

PLA LYO 10 D is a blend for cheese with mixed surface flora made up of 'morge' bacteria (including B.linens) in high concentration coupled with an 'activator mould' effective at the start of the maturation process.

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.

Mesophilic cultures providing reliable acidification profiles.

Eliminates the need for bulk starter preparation.

A phage alternative is available on request.

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

The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution.

The culture is primarily applied in the production of hard cheese varieties (e.g.Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture.

The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

Thermophilic YoFlex® culture.

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

Suitable for cup set, stirred and drinking youghurt.

Farmhouse culture with a mesophilic predominance providing fast acidification speed, good robustness to bacteriophages and a nice flavor production based on citrate metabolism.

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.

FLAV 54 LYO 5 D is a special adjunct for the Cheddar cheese production and its flavour enhancement, but also for other semi-hard cheese. A special adjunct which accelerates acidification and proteolysis, and which enhances strong and sweet flavour compounds.

FLAV 54 LYO 5 D strongly enhances the flavour release in Cheddar by way off a highly intense and sweet note, and accelerates proteolysis, reducing your ripening costs.

A selected single strain culture with origins in traditional cheese making.

Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.

The culture may be applied in the production of low fat soft and semi-hard cheeses, soft cheeses with hard cores, or Mozzarella.

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 ar rarely found in industrially produced cheeses.

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

The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.

The culture will provide flavor and medium to high CO2 formation.

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.

Rapid de-acidification of curd by metabolism of lactic acid due to rapid growth (24-48 hours) of a selected, easily controlled surface flora. Enzymatic activity is weak compared to Penicillium candidum, but aroma and flavour development is excellent. Enhances the implantation of Corynebacteria by neutralising the acid and producing growth stimulants. Enhances the final appearance of the cheese, reduced proteolysis (less ammonia) and contaminant control.