Fromagex

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 be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruy re, 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.

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 .

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

Mesophilic lactic acid culture.

The culture is a defined single strain and has a long history of safe use.

Clinical documentation on possible health benefits are available upon request.

L-casei 431 is a registred trademark of Chr.Hansen.

L-casei 431 is also known as CRL-431.

The culture is used in the production of probiotic milk products.

The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L.

acidophilus, Streptococcus thermophilus and yoghurt cultures.

Thermophilic lactic acid culture.

Contains the documented probiotic strains BB-12 and LA-5 .

The strains have a long history of safe use.

The culture will produce a fermented milk with high body, mild flavor and minimal post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Blend of thermophilic and mesophilic culture, type MT.

The culture produces flavor and acidity.

The culture will produce a fermented milk with body, flavor and low post-acidification.

Suitable for Dahi.

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.

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.

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.

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.

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.

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.

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.

Blend of microorganisms for soft cheese flavour.

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).

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.

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.

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