Chr Hansen

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture does not produce CO2 (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.

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.

and Bacillus sp.

BioSafe cultures are primarily applied in cheeses, particularly Dutch- and Continental-type cheeses.

In Feta and Cottage cheese, they can be used to suppress post acidification.

High concentrations of nisin can have a negative influence on the growth of Propionibacteriaceae.

In case of use in Swiss, Maasdammer or emmenthaler type cheeses, a validation of all culture combinations should be made prior to industrial use.

Any change in production parameters, ingredients and culture rotation might have an effect on the concentration of nisin produced and should also be validated before implementation.

Mesophilic homofermentative lactic acid bacteria culture.

The culture offers the benefits of enhancing clean flavors as well as suppressing unwanted bitter flavors throughout shelf life due to nisin being one of the metabolites.

Nisin is a peptide produced by certain strains of Lactococcus lactis.

It possesses antimicrobial activity against several Gram-positive bacteria including spore-formers such as Clostridium sp.

and Bacillus sp.

Mesophilic adjunct eXact® culture, type O.

The culture increases texture but not diacetyl flavor or CO2.

DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.

The culture does not contain flavor producing bacteria and should not be used alone.

HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.

This Chr.Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems.

The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.