Chr Hansen

Selected propionic acid bacteria culture.

The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired.

The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus, Lactobacillus delbrueckii subsp.bulgaricus and LD cultures.

The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide.

Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

A selected single stain ripening culture with origin in traditional cheese making.

SWING® P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

The culture promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturation, the mold promotes an increase in pH and a less sourish flavor.

This product is developed for use in the production of animal based meat products.

The Bactoferm ® range contains starter cultures for traditionally and fast fermented meat products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavor and a good color development.

The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.

The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.