Products tagged with 'Chr Hansen'

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

Very high active thermophilic culture blend for continous direct vat set use.

The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture contains a nisin producing strain for promotion of bacteria lysis.

Blend of 12 aromatic eXact® Kefir cultures.

The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir.

The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures.

A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture contains a nisin producing strain for promotion of bacteria lysis.

Ha-Lactase 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase).

It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.

The product hydrolyses lactose to a mixture of glucose and galactose.