Products tagged with 'Chr Hansen'

Selected mold strains with origin in traditional cheese making.

SWING® PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.

The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

Thermophilic lactic acid culture.

The culture is primarily applied in Pasta Filata cheese types e.

g Mozzarella and Pizza cheese types.

The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.

Selected yeast strains with origin in traditional French cheese making.

SWING® LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

Homofermentative culture blend.

The culture does not produce CO2.

The culture is used in the production of White Cheeses, Feta or UF products.

Depending on production process, the texture will be firm with some holes or closed.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.

Suitable for cup set, stirred and drinking yoghurt.