Fromagex Products
From cultures to packaging, including equipment, here is our range of products.
CHN-22 Freeze-dried 500 u (Box of 20 pouches)
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.
FreshQ 2 Freeze-dried 500 u
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.
YC-470 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
Y-MILD 3.0 Frozen 500 u
Thermophilic YoFlex® culture.
The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification.
Suitable for stirred and drinking yogurt.
The culture is ideal for manufacturing of Greek yogurt.
FD-DVS eXact Dahi 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
STI-12 Freeze-dried 500 u
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.
Microbial lipase 4000 LFU/g 5 kg (SpiceIT® M20)
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.
WhiteDaily 51 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
YF-L903 Freeze-dried 200 u
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.
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING® P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
CHY-MAX® Extra NB coagulant 5 gal
CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
NB indicates that this product is formulated with No Benzoate added.
As benzoate helps maintain the microbiological quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.
If not possible, a benzoate free powder product or a liquid formulated with benzoate should be used.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general activity has also a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
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CHY-MAX® Powder Extra NB 500 g
CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
Annatto color double strength WL28 (Box of 4 x 1 gal)
Annatto color double strength WL28
HOLDBAC YM-B Plus Freeze-dried 500 DCU
Freese dried culture for direct inoculation.
Defined multiple-species culture.
Disinfect opening area with ethanol before opening package.
Cut open and add culture to process milk under aseptic conditions.
It has to be considered that the whole content of the package is to be applied to assure constant product quality.
KAZU 1 - 1000 L Freeze-dried 50 DCU (Box of 50 pouches)
Freeze-dried concentration lactic starter for the direct vat inoculation of milk and milk bases.
