Chr Hansen

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires...

This culture does not produce CO2 and is primarily used in the production of cheeses with a closed texture such as cheddar. This culture contains defined mesophilic strains and is for continuous...

Culture blend with defined mesophilic strains for lactic acid production without any gas production (homofermentative) for cheeses with a closed texture.  This product is FROZEN and requires...

Mesophilic aromatic culture, type LD. This culture produces flavor and gas, with a fast acidification properties at a low inoculation rate. CONTAINS:Lactococcus lactis subsp. cremorisLactococcus...

This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft...

Mesophilic aromatic culture that produces buttery flavor and CO2. Slower acidification (resulting in more buttery flavor) than CHN-11 or CHN-19. This culture is used for soft ripened and fresh...

This culture is a blend of mesophilic cultures primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe. Also used for soft...

Double-strength, 100% fermentation-derived chymosin enzyme (CHY-MAX® Extra) for coagulation of milk. Consistent performance. Liquid form. This product is vegetarian. A preservative-free version...

Triple-strength, 100% fermentation-derived chymosin enzyme for coagulation of milk. This product contains a milk-clotting enzyme that is highly specific for kappa-casein, resulting in very good curd...

100% fermentation-derived chymosin enzyme in a powder format, for coagulation of milk in a variety of cheese types. No benzoate. This product is vegetarian. Dilute before use. IMCU (international...

Defined blend of mesophilic homofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition; strains are all isolated from traditionally...

This culture is a defined adjunct culture blend which enhances the overall flavor intensity of cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean...