Products tagged with 'Chr Hansen'
MO-30 Freeze-dried 50 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.
MO-20 Freeze-dried 50 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.
LH-B02 Freeze-dried 50 u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
FD-DVS eXact Dahi 3 Freeze-dried 200 u
Blend of thermophilic and mesophilic culture, type MT.
The culture produces flavor and acidity.
RST-743 Freeze-dried 50 u
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.
WhiteDaily 80 Freeze-dried 50 u
Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
