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.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH ?

7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

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 culture is designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production of the fermented plant-based alternatives.

Vega™ Boost PA has been carefully selected for its potential to improve acidification time, and has effect on taste and flavor.

The effect is base dependent and cannot be generalized.

The culture can be used as a single adjunct culture, or combined with other Vega™ Boost cultures.

This culture has been produced without the use of dairy derived ingredients in any part of the production steps.

The culture is manufactured in an environment where dairy ingredients are handled.

The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

The dairy alternative base should have a pH ?

7 to ensure sufficient activity of the culture and it should contain enough fermentable sugar to reach pH 4.5 in the final product.

Fermentation temperature should be 38°C – 43 °C.

The final product should be stored at 8 °C.

The maximum shelf life of the final product is 60 days at 4 °C or 28 days at 8 °C.

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

The SWING® GEO cultures contributes to the flavor, texture, and appearance of cheese.

The culture is available as a conidia suspension.

The culture may be used in production of many types of cheeses including white mold surface (e.g.Camembert type), smeared and mixed rind, soft and semi-hard, and blue mold cheeses.