Chr Hansen

Thermophilic homofermentative culture blend preferred for accelerating ripening in Dutch cheeses. Significantly enhances mature and nutty flavor notes and reduces ripening time. The body of the...

A defined thermophilic adjunct culture, ENZOBACT is a ripening culture specially developed to enhance the quality of low-fat cheese. ENZOBACT is a heat-treated Lactobacillus helveticus culture that...

This culture blend contains multiple, but well-defined mesophilic homofermentative strains, type O. The strains are carefully selected for their milk flavor contribution, high phage resistance and...

Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss,...

Undefined homo- and heterofermentative mesophilic culture blend used for specialty fresh and soft cheeses, sour cream and cultured butter. Popular blend for goat-milk cheeses, Havarti, Baby Swiss,...

FreshQ® cultures are traditional lactic acid bacteria that deliver inhibition of unwanted yeast and molds in fermented dairy products. The effect is obtained through active participation in the...

LB-12 is a thermophilic rod culture that drives acid production in hard Italian-style and other high-temperature cooked cheeses; also used in production of Italian cheese varieties together with...

A defined thermophilic lactic acid culture (Lactobacillus helveticus) primarily applied in the production of Italian and Swiss cheese varieties. Can be used alone or in combination with other lactic...

Selected propionic acid bacteria culture primarily used for the production of Swiss-type cheeses such as Emmental, Gruyere and similar types where the typical propionic acid aroma and eye formation...

Culture blend with defined mesophilic strains providing fast lactic acid production and high phage robustness without any gas production (homofermentative) for cheeses with a closed texture. Phage...

Culture blend with defined mesophilic strains providing fast lactic acid production and high phage robustness without any gas production (homofermentative) for cheeses with a closed texture. Phage...

R-704 is a blend of mesophilic lactic acid cultures. It is a common culture for making Cheddar, Colby, Monterey Jack and Cottage Cheese. This culture is used where only lactic acid production is...