Chr Hansen
FRESCO® 1000NG-40 Frozen 1000U (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems.
The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
FRESCO® 1000NG-50 Frozen 1000U (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems.
The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
GRANA-102 Frozen 500u
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.
LH-32 Frozen 250u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
LH-B03 Frozen 500u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
The culture is primarily applied in the production of pizza cheese as well as Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
