Chr Hansen
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.
ABY-3 Freeze-dried 500 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.
