Cultures
Choosing the right cultures for your application is the basis of your success. Here you will find the different ranges of cultures available.
Easy-Set A3040 Frozen 1000 u
This Chr.Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.
The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).
The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.
| Quantity | Price |
|---|---|
| 1 + | $175.09 |
| 5 + | $156.34 |
Easy-Set FLORA C150 Frozen 500 u
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).
Easy-Set FLORA C1050 Frozen 500 u
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).
$109.00
Easy-Set FLORA C1060 Frozen 500 u
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).
$109.00
Easy-Set FLORA C1070 Frozen 500 u
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).
$109.00
Easy-Set I410 Frozen 500 u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
$78.36
Easy-Set I415 Frozen 500 u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
Easy-Set I450 Frozen 500 u
Very high active thermophilic culture blend for continous direct vat set use.
The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
$78.36
GEO CA Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
GEO CB Swing Liquid 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
SWING Botanic P. Album 1 u
Selected mold strain with origin in traditional cheese making.
SWING® P.
Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.
P.
Album can be used in soft cheese and lactic cheese.
GEO CH Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional French cheese making.
The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.
The culture is available as a conidia suspension.
The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.
FreshQ 2 Freeze-dried 100 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 100 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 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.
ABY-3 Freeze-dried 50 u
Thermophilic lactic acid culture.
Contains the documented probiotic strains BB-12 ® and LA-5®.
The strains have a long history of safe use.
The culture will produce yoghurt or fermented milk with high body, very mild flavor and very low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
BC Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of low fat soft and semi-hard cheeses, soft cheeses with hard cores, or Mozzarella.
BL-1 Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
BL-2 Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
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.
CHN-19 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.
As a principal rule 1000 U of freeze-dried DVS cultures will correspond to 100 l of active bulk starter.
However, specific usage rates should be determined experimentally before a new application.
CHN-22 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.
