Chr Hansen
SALSA 2 Swing Freeze-dried 40 u
A selected single strain ripening culture with origins in traditional cheese making.
SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.
The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.
The culture may be applied in the production of all smeared and mixed rind cheeses.
The cultures contributes to soften cheese body and may reduce ripening time.
ST-B01 Freeze-dried 50 u
Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification.
The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses and modern Camembert and Emmenthal types.
The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).
STI-12 Freeze-dried 50u
STI-13 Freeze-dried 50u
STI-14 Freeze-dried 50u
STI-12 Freeze-dried 500 u
