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ARN Freeze-dried 10 D

I201CDL0020

Direct inoculation of cheese milk.

Dilution for use in spray just before use.

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

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ChymO-PLUS coagulant 600 IMCU 250 ml

I200PRE0035
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GEO 15 Freeze-dried 10 D

I201CDL0140

A key agent in the ripening of cheese, Geotrichum, implants very rapidly on the cheese surface and has a synergistic effect on the implantation on flora such as Brevibacterium linens tha require a neutral environment.

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Natural rennet NATUREN® Extra 220 1 L

I200PRE0412

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).

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Natural rennet NATUREN® Plus 1400 NB 500 g

I200PRE0500

NATUREN® Premium 1400 NB is a standardized rennet manufactured from extracts of the fourth stomach of calves.

NB indicates that this product is formulated with No Benzoate added.

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 enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.

4.

23.

1).

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CHY-MAX® Powder Extra NB 500 g

I200PRE0800

CHY-MAX® Powder Extra NB 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).

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Calsol (calcium chloride) 5 gal

I200CHL0020
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R-704 Freeze-dried 500 u

I200CCL0340

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.

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Natural rennet NATUREN® Extra 1000 NB Halal 5 L

I200PRE0430

NATUREN® Extra 1000 NB Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves and/or adult bovines.

NB indicates that this product is formulated with No Benzoate added.

As benzoate helps maintain the microbial quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.

If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.

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 enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.

4.

23.

1).

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CHY-MAX® Extra coagulant (Box of 4 x 1 gal)

I200PRE0025

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).

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Calsol (calcium chloride 32 %) 1 L

I200CHL0040
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CHY-MAX® Extra coagulant 1 gal

I200PRE0026

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).

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ChymO-PLUS coagulant 600 IMCU 1 L

I200PRE0031
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Calsol (calcium chloride 32 %) 250 ml

I200CHL0050
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DH Freeze-dried 10 D

I201CDL0080

Yeasts for des-acidification in cheese making.

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Calf lipase 80 LFU/g 1 kg (SpiceIT® AC )

I200LIP0100

SpiceIT® AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.

SpiceIT® AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.

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MA 11 Freeze-dried 250 DCU

I201CDL0390

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

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YO-MIX 151 Freeze-dried 375 DCU

I201CDL0905

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.

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TA 54 Freeze-dried 125 DCU

I201CDL0828

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

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SAM 3 Freeze-dried 10 D

I201CDL0789

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.

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MM 100 Freeze-dried 250 DCU

I201CDL0668

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

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MA 19 Freeze-dried 250 DCU

I201CDL0490

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.

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RA 26 Freeze-dried 125 DCU

I201CDL0780

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

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MA 4002 Freeze-dried 25 DCU

I201CDL0530

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

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MM 100 Freeze-dried 50 DCU

I201CDL0662

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

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