Products tagged with 'Chr Hansen'

Selected propionic acid bacteria culture.

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

Thermophilic YoFlex® culture.

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

Suitable for cup set, stirred and drinking yoghurt.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.

The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® Rosellac 266 is a culture for production of traditional fermented sausages with a short production time. The culture provides a fast acidification and a strong, stable color and an aromatic flavor.

The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® T-SPX is a culture for production of traditionally fermented sausages. The culture gives a mild acidification and provides a good flavor and color development.

The culture is recommended for the production of traditional Mediterranean type sausages e.g. French Saucisson and Italian Salami.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® SM-194 is a culture for production of traditionally fermented sausages with a short production time. The culture provides a strong and stable color and an aromatic flavor. The yeast adds to the flavor development.

The culture is well-suited for all fermented sausages with a short production time. The final pH may be regulated by adjusting the added amount of fermentable sugars.