Cultures

This Chr.Hansen DVS® culture contains defined mesophilic 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 cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

Yeasts for des-acidification in cheese making.

Freese-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Aroma developing and coloring culture for cheese

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and mil bases.

Store at temperature at 4 degrés in dry atmosphere.

When stored at negative temperature, keep the sachet at room temperature for 30 to 60 minutes before opening.

If not, the performance of culture is affected.

Prolonged exposure at room temperature will reduce is in powder form.

Add directly to the manufacturing milk as soon as the agitation blades of the vat are covered with milk.

Avoid foam and air introduction in the milk.

Maturation/ ripening culture made up of Penicilium candidum spores.

Penicilium candidum is the ordinary name of Penicilium camemberti.

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

We do not accept any liability in case of undue application.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification.

Suitable for cup set, stirred and drinking yoghurt.