Cheese Starter Cultures

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.

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.

Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

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.

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.

The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

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

The culture provides fast lactic acid production and high phage robustness without any CO2 production (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.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

Defined thermophilic culture blend with improved resistance to bacteriophages.

The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types.

The culture can beapplied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus andLactobacillus helveticus.

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.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

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.

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

The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A2000 cultures produce less galactose than most other Cheddar cultures.

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

The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.

The culture contains multiple, but well defined mesophilic homofermentative strains, type O.

The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.

The culture does not contribute to eye formation in the cheese.

The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A2000 cultures produce less galactose than most other Cheddar cultures.