Fromagex
From cultures to packaging, including equipment, here is our range of products.
Soft Mild 1-03 Frozen 500 u
Thermophilic lactic acid cultures.
This Chr.Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS ) use by rotation.
The cultures are selected for their moderate lactic acid production and low post-acidification.
The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Brie, Crescenza, Argentinean Port Salut) and modern Camembert types.
SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
YC-2 Frozen 500 u KFP
Thermophilic YoFlex culture.
This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
STI-06 Frozen 500 u
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.
PS-4 Frozen 500 u
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.
R-604 Frozen 500 u KFP
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.
Bactoferm HPS DRY US 50g
Bactoferm HPS 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.
AL PE
Tear-resistant & sealable foil for blue cheese.
This aluminum-based structure controls gas exchanges.
This helps the development of cheese flavors and texture.
Easy-Set A3050 Frozen 1000u
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.
EASY-SET A2065
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A2090 Frozen 1000u
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET A926
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Inneo-25, 10ml
Inneo-15, 10ml
Inneo-7.5, 10ml
Inneo-30, 10ml
Inneo-75, 10ml
Inneo-5.7, 10ml
