Shop

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

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

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

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

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

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

A defined strain homofermentative culture blend with improved resistance to bacteriophages.

The culture does not produce CO2.

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.

Selected yeast single strain with origin in traditional French cheese making.

SWING® LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but ar rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.

The culture will provide flavor and medium to high CO2 formation.

Selected yeast strains with origin in traditional French cheese making.

SWING® LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

NATUREN® Extra 220 is a standardized rennet manufactured from extracts of the fourth stomach of calves.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolytic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.

4.

23.

1).

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.

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

Natamycin, the active ingredient in Nataseen®-H, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

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.

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.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

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

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.