Chr Hansen
PR G3 Swing Freeze-dried 10 u
A selected single strain ripening culture with origin in traditional Italian cheese making.
SWING® PRG cultures are specially selected for use in Gorgonzola cheese.
The culture contributes to the characteristic flavor, texture, and appearance of cheese.
The cultures have been specially selected to meet the technological requirements for the gorgonzola cheese process.
It may also be used in modern blue types to obtain a well balanced light flavor.
PS-1 Freeze-dried 5 u
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.
R-704 Freeze-dried 50 u
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2 .
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.
R-704 Freeze-dried 200 u
Mesophilic homofermentative culture, type O.
This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2 .
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.
R-704 Freeze-dried 500 u
This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production and high phage robustness without any CO2 production (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.
RST-743 Freeze-dried 50 u
A defined strain homofermentative culture blend with improved resistance to bacteriophages.
The culture does not produce CO2.
The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).
Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
