Products tagged with 'Chr Hansen'
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.
RST-633 Frozen 500 u
This Chr.Hansen DVS® culture contains defined mesophilic and thermophilic 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 semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).
Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
GRANA-102 Frozen 500 u
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.
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.
FreshQ 4 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.
