Products tagged with 'Chr Hansen'

This Chr.Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates.

The culture contains multiple, but well defined mesophilic homofermentative strains, type O.

The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly.

The culture does not contribute to eye formation in the cheese.

The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A2000 cultures produce less galactose than most other Cheddar cultures.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

Chr.Hansen's A3000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A3000 cultures produce less galactose than most other Cheddar cultures.

This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

Chr.Hansen's A2000 culture system provides culture blends for continuous direct vat set use.

These cultures contain special strains selected for their phage resistance and ability to produce lactic acid quickly.

A2000 cultures produce less galactose than most other Cheddar cultures.