Products
From cultures to packaging, including equipment, here is our range of products.
EASY-SET® A955
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
EASY-SET® A965
The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.
Easy-Set A986 Frozen 1000 u
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.
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.
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).
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).
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).
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.
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.
NOLA™ Fit 5500 Lactase, 1 L
NOLA™ Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum ß-galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.
Ha-Lactase™ 5200 (Box of 4 x 1 gal)
Ha-Lactase 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
BB-12 Frozen 250 g (Probiotic)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12® is a registred trademark of Chr.Hansen.
Vega Nu-trish BB-12 (DA) Frozen 500 g (Box of 10 pouches)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12® is a registred trademark of Chr.Hansen.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps.
The culture is manufactured in an environment where dairy ingredients are handled.
However, the process equipment is cleaned according to our GMP standard before production of this culture.
CAF Frozen 500 u
Mesophilic aromatic culture, type L.
The culture produces flavor and CO2.
CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.
CC-02 Frozen 500 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.
CC-04 Frozen 500 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.
CC-06 Frozen 500 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.
CHN-11 Frozen 500 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 Frozen 500 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.
