Products tagged with 'Chr Hansen'

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.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking youghurt.

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.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This 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.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

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.