Products tagged with 'Chr Hansen'

Blend of mesophilic homofermentative and thermophilic lactic acid cultures 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 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.

The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.

The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.

Suitable for stirred, drinking and frozen yoghurt.

NATUREN® Premium 1400 NB is a standardized rennet manufactured from extracts of the fourth stomach of calves.

NB indicates that this product is formulated with No Benzoate added.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.

4.

23.

1).

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.

SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.

SpiceIT® AL is a lipase originating from the epiglottis of freshly slaughtered lambs which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.

SpiceIT® AL can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.