Products tagged with 'Chr Hansen'
FRESCO® 1000NG-10 Frozen 1000 u (Box of 5 pouches)
This Chr.Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems.
The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.
The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.
GRANA-102 Frozen 500 u
This Chr.Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution.
The culture is primarily applied in the production of hard cheese varieties (e.g.Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture.
The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.
FreshQ 2 Freeze-dried 500 u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
FreshQ 4 Freeze-dried 500 u
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.
The effect is obtained through active participation in the natural fermentation.
The cultures are added in combination with the normal starter culture in the production of fermented dairy products.
The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.
CHN-11 Freeze-dried 50 u
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.
