Cheese Culture Catalogue

Transcription

Cheese Culture Catalogue
DVS® Product Range
2014
DVS® Benefits
•
•
•
•
•
ield Plus™
Y
Risk Minus™
Growth Multiply™
Process Convenience
Chr. Hansen Expertise &
Competencies
Imagine a world of opportunities just waiting to be grasped
To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality
and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most
extensive culture range in the dairy world and combines tradition, innovation, loyalty and change imagine where we could go together.
A winning culture for all types
Since the 1970’s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as
for example the Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of
market trends. Chr. Hansen provides today’s dairy industry with a full pallet of Cultures & Enzymes
solutions. This is delivered together with application know-how, service and inspiration.
Do you know how many cheeses there are?
We do not know – but there are probably several thousands. In order to simplify the navigation in this
complex cheese world, we have classified our culture series and defined eight groups of cheese “families”
as well as more specialized cultures. Together, these segments form the backbone of this catalogue.
Innovative
DVS®
Chr. Hansen
Unlimited
cheeses
Cheese
Manufacturer
Consumer
Value-creating innovation and local support
Today, our most valuable commodity is know-how within application and process control. We have more
than 20 application centers around the world providing you with the opportunity to carry out trials with
new and existing Chr. Hansen products, in a production environment similar to your facilities at home.
For further information, please contact your local sales representative or visit us at www.chr-hansen.com
Table of Content
DVS® & EASY-SET® Benefits
Page 1
Cultures for all Cheese Segments
Page 2
Cultures for Special Purposes
Page 3
Types of Microorganisms in Cheese Cultures
Page 4
The Magic of Cultures
Page 6
Distinguishing Characteristics of Lactic Acid Bacteria
Page 9
Information on Direct Vat Set/DVS®
Page 10
Cheddar Cheese Cultures
Page 11
Continental Cheese Cultures
Page 14
Cottage Cheese Cultures
Page 19
Pasta Filata Cheese Cultures
Page 22
Soft Cheese Cultures
Page 25
Propionic Cheese Cultures
Page 30
Grana Cheese Cultures
Page 34
White Brined Cheese Cultures
Page 37
Ripening Cultures
Page 40
Protective Cultures
Page 48
Kosher For Passover
Page 50
Our Product Range & How to use it
Page 51
DVS® & EASY-SET® Benefits
Yield PlusTM



Your booster to get more value – you can focus on
optimizing yield without worrying about the consistency
of your cheese quality
Capture high-value niche opportunities or extracting the
value from whey
No added investments in infrastructure required
Risk MinusTM



Your insurance policy to secure consistent delivery
Phage management and backup solutions – Robustness
to Phages
Expand internationally or maybe consolidate plants –
minimizing risk
Growth MultiplyTM



Your kick-starter to innovation and new business
opportunities e.g. products and processes
Proven capabilities and innovative methods focusing on
customer needs
Full pallet of culture solutions and ability to customize
Process convenience



Easy to use: No preparation
Easy to transport
Flexibility in production planning (and cycle)
Chr Hansen Expertise & Competencies



Global network and active knowledge sharing
Global supply and presence
Value creating innovation
-1-
1
Cultures for all Cheese Segments
To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into eight
main segments of “cheese families”. The table below provides an overview of the different DVS® culture series that are available.
Cheese Segment
Cheese types
Chr. Hansen DVS®
Cheddar, Monterey Jack, Colby,
Territorials, American Cheddar
and other types with no eyes and
strong acidification.
DVS® R
DVS® RST
DVS® RSF
Semi-hard cheese types with
small to medium size holes like:
Gouda, Edam, Danbo, Samsø,
Havarti, Saint Paulin, Raclette,
Manchego, Prato etc.
DVS® Flora Danica
DVS® CH-N
DVS® DCC
EASY-SET® FLORA™
DVS® R
Mozzarella, Pizza Cheese,
Provolone and Kashkaval.
DVS® STI
DVS® TCC
Cottage Cheese types
Fresco®
DVS® CC
DVS® R
Emmental, Gruyére, Maasdam
DVS® CH-N
DVS® DCC
DVS® STEM
DVS® PS
DVS® LH
Camembert, Brie, Gorgonzola,
Crezenza, Argentine Port Salut
DVS® CH-N/FLORA
DVS® Mild O
DVS® SDMB
DVS® ST-B/SSC
DVS® CZ
DVS® BA
Grana, Parmasan, Sbrinz,
Pecorino
DVS® Grana
DVS® MLC
DVS® TCC
Feta and White brined cheeses
DVS® SafeIT
DVS® FRC
DVS® Mild O
DVS® R
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2
Cultures for Special Purposes
In addition to the eight cheese “families”, the culture cheese range also contains culture types – Ripening, Protective cultures, Kosher For
Passover and Butter - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.
Culture types
Cheese types
Chr. Hansen culture series
Various cheese types when special flavor
development during the ripening time is
desired. Also certain mold and rind ripened
cheese types.
Flavor development:
DVS® CR
DVS® PS
DVS® LH
DVS® EMFOUR
DVS® CR-Full Flavor
Molds, Yeast, and Brevibacterium:
SWING® SALSA, PC, PR/PRG, GEO, LAF, BL/BC
Various cheese types when special shelf life
properties are desired.
DVS® FreshQ®
DVS® BioSafe™
Various cheese types when the Kosher For
Passover certification is required.
KFP™
All Chr. Hansen cheese cultures are Kosher
certified. These cultures also covers the special
period of Kosher for Passover
Various butter and spread types both
traditional and continuous processed
-3-
3
DVS® D-series
Types of Microorganisms in Cheese Cultures
Culture Type
Name
Characteristics
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Mesophilic
Homofermentative
Flavor contribution
Leuconostoc sp.
Mesophilic
Heterofermentative
Gas production
Lactococcus lactis subsp. lactis biovar diacetylactis
Mesophilic
Homofermentative
Flavor contribution
Gas production from citrate
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconstoc sp.
Lactococcus lactis subsp. lactis biovar diacetylactis
Mesophilic
Heterofermentative
Flavor contribution
Gas production
Streptococcus thermophilus
Thermophilic
Homofermentative
Lactobacillus helveticus
Thermophilic
Homofermentative
Flavor contribution
Lactobacillus delbrueckii subsp. bulgaricus
Thermophilic
Homofermentative
Flavor contribution
Lactobacillus paracasei
Mesophilic
Fac. Heterofermentative
Flavor contribution
Lactobacillus delbrueckii subsp. lactis
Thermophilic
Homofermentative
Flavor contribution
Lactobacillus rhamnosus
Thermophilic
Flavor contribution
Lactobacillus curvatus
Mesophilic
Flavor contribution
O
L
D
LD
ST
LbH
LbB
LbP
LbL
Lb rh
Lb cu
-4-
4
Culture Type
Name
Characteristics
Lactobacillus plantarum
Mesophilic
Flavor contribution
Lactobacillus johnsonii
Thermophilic
Homofermentative
Flavor contribution
Pediococcus acidilactici
Thermophilic
Homofermentative
Flavor contribution
Penicillium candidum
Surface yeast
Flavor contribution
White to grayish color tones
Penicillium roqueforti
Core yeast
Flavor contribution
Green to bluish color tones
Geotrichum candidum
Surface yeast
Flavor contribution
Yeast
Surface yeast
Flavor contribution
pH neutralizing and/or fermenting
properties
Staphylococcus xylosus
Flavor contribution
Brevibacterium
Smearing bacteria
Flavor contribution
Surface coating
Orange color tones
Propionibacterium
Thermophilic
Heterofermentative
High gas production
Lb pl
Lb jo
P ac
PC
PR
GEO
LAF
SALSA
BL
PAB
-5-
5
The Magic of Cultures
The
Magic
of Cultures
Definitions
of Culture
Performance Rating
The cultures in this catalogue are classified by their performance and functionality for: Acidification
Definitions
of robustness,
Culture Performance
Rating
speed, Phage
Contribution
to flavor, and when relevant also Gas production. The scale is a 5The cultures
in this
catalogue
are classified
their performance
and series
functionality
level
scale from
low/slow
to high/fast.
As anbyexample
the below DCC
is ratedfor:
for Acidification
acidification
speed,
Phage
robustness,
Contribution
to
flavor,
and
when
relevant
also
Gas
production.
The
is a 5speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gasscale
producing
level
to high/fast.
As anwith
example
below
DCC series
is rated for acidification
(givingscale
manyfrom
eyeslow/slow
in the cheese)
- all indicated
black the
boxes
for score.
For example:
speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing
(giving
many eyes in the cheese) - all indicated with black boxes for score. For example:
DVS® DCC
Low
High
DVS® DCC
Acidification speed:
Low
High
Phage
robustness:
Acidification
speed:
Contribution
to flavor:
Phage robustness:
Gas
production:
Contribution
to flavor:
Gas production:
Design of cultures
Chr. Hansen’s sophisticated design technologies secure optimization of cultures, ensuring superior
Design
of cultures
performance,
phage robustness and quality of the final cheese. This catalogue highlights how we have
Chr.
Hansen’s
design technologies
secure optimization
ofbenefits.
cultures,Asensuring
superior
constructed
oursophisticated
cultures to maximize
cheese manufacturer
and consumer
illustrated
in this
performance,
phage
robustness
and
quality
of
the
final
cheese.
This
catalogue
highlights
how
we
catalogue, individual strains of bacteria are compounded together into high value cultures, allowinghave
the
constructed
maximize
cheese
manufacturer
manufacturerour
to cultures
produce to
almost
unlimited
types
of cheese. and consumer benefits. As illustrated in this
catalogue, individual strains of bacteria are compounded together into high value cultures, allowing the
manufacturer to produce almost unlimited types of cheese.
3 SPECIAL GROUPS; PROTECTIVE - RIPENING – KOSHER FOR PASSOVER
3 SPECIAL GROUPS; PROTECTIVE - RIPENING – KOSHER FOR PASSOVER
8 CHEESE GROUPS OF DEDICATED DVS® CULTURE SOLUTIONS
8 CHEESE GROUPS OF DEDICATED DVS® CULTURE SOLUTIONS
APPLICATION TECHNOLOGY - STRAINS & CULTURE COMPOUNDING – FOOD SAFETY
APPLICATION TECHNOLOGY - STRAINS & CULTURE COMPOUNDING – FOOD SAFETY
-6-
6
-6-
Mesophilic aromatic cultures
LD cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria:
 Lactococcus lactis subsp. lactis (O)
 Lactococcus lactis subsp. cremoris (O)
 Leuconostoc mesenteroides subsp. cremoris (L)
 Lactococcus lactis subsp. lactis biovar diacetylactis (D)
LD cultures are mixtures of the culture components O, L, and D in various ratios. The term LD culture indicates
the presence of the two aroma-forming bacteria, Leuconostoc and L. diacetylactis, which are characterized by
their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and
CO2.
LD cultures are widely used in the production of soft cheeses like traditional Camembert and in continental
cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality
features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the
most difficult things to control. To a certain degree this eye formation is dependent on the rate of citrate
fermentation in the cheese (measured as mg of citrate fermented after 24 hours). The composition between
acid producing strains and aroma-forming strains as well as the ratio between L. cremoris and L. diacetylactis,
can be related to the rate of metabolism of citrate. However, many non-culture related factors are also
involved e.g. production process, temperature, salt content, etc. The best known Chr. Hansen mesophilic
aromatic cultures are the CH-N, Flora Danica, DCC and EASY-SET® FLORA series.
L cultures and D cultures, which only consist of either Leuconostoc or L. diacetylactis as the aroma-forming
bacteria, are only used in cheese production to a limited extent. This is due to the traditional use of LD
cultures in continental cheese production. Recent developments with Chr. Hansen has created a new Edam
EASY-SET® FLORA C100 and C900 range which is a L culture blend of both L and O components, ideal for Edam
manufacturing and other cheese types when a cheese with small eyes and traditional cheese flavour is
desired.
Mesophilic homofermentative cultures – O culture
O cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of
culture is mainly used in Cheddar, Cottage Cheese, White Brined Cheese (Feta) and other cheese types in
which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic
homofermentative cultures are the R, FRC, and Mild O series.
To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions, a
very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S.
thermophilus. During a typical Cheddar production the O culture will initiate the acidification during renneting
at 30-32°C (86-90°F). However, due to the thermophilic nature of the S. thermophilus culture, this culture will
take over the acidification during the scalding step at 37-40°C (98-104°F), and continue on the belt during the
cheddaring process allowing the manufacturer to reach target pH quickly.
Thermophilic cultures – ST culture - are mainly used in cheese in which either


a scalding temperature 40-54°C (104-130°F) is used e.g. in hard cheese like Emmenthaler, Gruyere
and Grana, or
a high scalding temperature during cheese make is used, e.g. 37°C (98°F), as in the soft cheese types
like Cresenza and stabilised Brie types, or in the Pasta filata types like Mozzeralla and Pizza cheese.
For Emmenthaler and Gruyere types of cheeses, S. thermophilus and L. helveticus are normally used. L.
helveticus is able to ferment the galactose which is secreted by the S. thermophilus, and processes a high
proteolytic activity, giving the required proteolysis and desired flavor.
-7-
7
In production of Pasta filata types of cheese as well as different US style pizza cheeses, S. thermophilus is used
as the main culture - sometimes in a blend with either L. bulgaricus or L. helveticus to obtain the right
characteristics of the cheese. For production of Pasta Filata it is important to have a very fast acidifying and
phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, and TCC-20.
Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of
certain cheeses (Emmenthaler, Swiss, Maasdam, etc.), in which large eyes and sweet nutty flavors are
desirable. Examples of Chr. Hansen cultures for this application are the PS series.
Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the
right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional
bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the
ripening process. Examples of Chr. Hansen cultures are CR-200, CR-300, and CR Full Flavor series.
SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast,
Brevibacterium and others. Due to the aerobic nature of the SWING® cultures, they mainly grow on the
surface of cheese.
The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert
and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium
candidum and the blue mold Penicillium roqueforti. SWING® Yeast is often used to stimulate the growth of
other microorganisms as Brevibacterium on the cheese surface, due to their ability to increase pH by
fermenting lactic acid.
SWING® Brevibacterium (or the so-called "smear cultures") are traditionally smeared on the surface of
cheese just after brining. Brevibacterium are very salt tolerant and have a strong proteolytic activity. During
growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer.
Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the
cheese and give the characteristic ripened flavor of smear cheeses.
We are pleased to present this overview of our cultures where innovation and responsiveness to market go
hand in hand.
-8-
8
Distinguishing Characteristics of Lactic Acid Bacteria
Schematic
illustration
Organism
Lactococcus
lactis subsp.
cremoris
O
Lactococcus
lactis subsp.
lactis
D
Lactococcus
lactis subsp.
Lactis biovar
diacetylactis
L
Leuconostoc
sp.
LbH
LbB
LbL
Lactobacillus
helveticus
Lactobacillus
delbrueckii
subsp.
bulgaricus
Lactobacillus
delbrueckii
subsp. Lactis
Cocci
Cocci
Cocci
Cocci
Rod
Rod
Rod
L
L
L
L
D
DL
D
D
0.6
0.8
0.8
0.8
< 0.5
2.0
1.8
1.8
-
-
-
+
+
-
-
-
10°C
(50°F)
-
+
+
+
+
-
-
-
40°C
(104°F)
+
-
+
+
-
+
+
+
45°C
(113°F)
+
-
-
-
-
+
+
+
Glucose
+
+
+
+
+
+
+
+
Galactose
-
+
+
+
+
+
-
+/-
Lactose
+
+
+
+
+
+
+
+
Isomer of
Lactate
% Lactic Acid
Produced in
Milk
Metabolism
of Citrate
(Flavor)
Growth at
Streptococcs
thermophilus
O
Cocci
Shape
Fermentation of
ST
-9-
9
DESCRIPTION
DESCRIPTION
DVS® is a highly concentrated and standardized
DVS®
isora freeze-dried
highly concentrated
and standardized
frozen
dairy culture,
used for
DESCRIPTION
frozen
ora freeze-dried
dairy
culture,
usedneed
for
direct
of milk.
DVS®
cultures
DVS® isinoculation
highly concentrated
and
standardized
direct
inoculation
of milk.
DVS®
cultures
no
activation
or other
treatment
prior
toneed
use.
frozen
or freeze-dried
dairy
culture,
used
for
no
activation
or other
treatment
prior toneed
use.
direct
inoculation
of milk.
DVS® cultures
APPEARANCE
no activation or other treatment prior to use.
APPEARANCE
Frozen DVS® cultures are water-soluble
Frozen
DVS®
cultures are
water-soluble
pellets,
approximately
5 mm
in diameter,
APPEARANCE
pellets,
approximately
5 mm
incolor.
diameter,
with
anDVS®
off-white
to brownish
The
Frozen
cultures
are
water-soluble
with
anhave
off-white
to peptone-like
brownish
The
pellets
a slight
odor.
pellets,
approximately
5 mm incolor.
diameter,
pellets
aDVS®
slight
peptone-like
odor.
Freeze-dried
arecolor.
waterwith anhave
off-white
tocultures
brownish
The
Freeze-dried
cultures
watersoluble
granules,
2-8
mm inare
diameter,
pellets have
aDVS®
slight
peptone-like
odor.with
soluble
granules,
2-8
mm
diameter,
with
an
off-white
to
slightly
redinor
brown
color.
Freeze-dried
DVS®
cultures
are
wateran
off-white
to
slightly
redin
ordiameter,
brown color.
soluble
granules,
2-8
mm
with
The
granules
have
a slight
peptone-like
odor.
The
granulesto
have
a slight
odor.
an off-white
slightly
redpeptone-like
or brown color.
TECHNICAL
The granulesDATA
have a slight peptone-like odor.
TECHNICAL
DATA
Chr. Hansen's
DVS® cultures rely only on
Chr.
Hansen's
DVS® internationally
cultures rely only
on
lactic
acid bacteria,
approved
TECHNICAL
DATA
lactic
acid
bacteria,
approved
for
dairy
industry.
Our cultures
areon
all of
Chr.the
Hansen's
DVS® internationally
cultures
rely only
for
theacid
dairy
industry.
Our cultures
arethe
all of
natural
origin
and are
produced
using
lactic
bacteria,
internationally
approved
natural
originindustry.
andtechnology.
are produced
using
latest
for theproduction
dairy
Our cultures
arethe
all of
latest
naturalproduction
origin andtechnology.
are produced using the
PURITY
latest production technology.
PURITY
Chr. Hansen's DVS® cultures comply with IDF
Chr.
Hansen's DVS®Dairy
cultures
comply with
149
(International
Federation)
/ ISOIDF
PURITY
149
Federation)
/ ISOIDF
27205:2010
regarding
maximum
Chr. (International
Hansen'sstandards,
DVS®Dairy
cultures
comply
with
27205:2010
standards,
maximum
contaminant
content.
149 (International
Dairy regarding
Federation)
/ ISO
contaminant
content. regarding maximum
27205:2010 standards,
Freezecontaminant content.Frozen
DVS®
Frozen
DVS®
Frozen
Non lactic
DVS®
acid bacteria
< 500
Non
lactic
cfu/g
acid
< 500
Non bacteria
lactic
Yeasts
and molds cfu/g
<1
cfu/g
acid bacteria
500
Yeasts and molds <cfu/g
1 cfu/g
Enterobacteriaceae
1 cfu/g
cfu/g
Yeasts and molds << 1
Coagulase-positive
Enterobacteriaceae
< 1 cfu/g
staphylococci
Coagulase-positive
Enterobacteriaceae
< 1 cfu/g
staphylococci
Coagulase-positive
<absent
1 cfu/g
Salmonella
spp.*
in
staphylococcispp.*
25g
Salmonella
absent
in
< 1 cfu/g
25g in
Listeria
Salmonella spp.*
absent
monocytogenes* 25g
Listeria
absent in
monocytogenes*
25g
Listeria
absent in
* analyzed
on a regular basis
monocytogenes*
25g
* analyzed on a regular basis
dried
FreezeDVS®
dried
FreezeDVS®
dried
<DVS®
500
cfu/g
< 500
< 10
cfu/g
500cfu/g
<cfu/g
10 cfu/g
10 cfu/g
<< 10
cfu/g
< 10 cfu/g
< 10 cfu/g
<absent
10 cfu/g
in
25g
absent
in
< 10 cfu/g
25g in
absent
absent in
25g
25g
absent in
25g
STABILITY
*STORAGE
analyzed onAND
a regular
basis
Frozen
DVS®
cultures
should be stored at -45°C
STORAGE
AND
STABILITY
Frozen
cultures
shouldDVS®
be stored
at -45°C
-49°F) DVS®
or below.
If frozen
cultures
are
(STORAGE
AND
STABILITY
-49°F) DVS®
or below.
If frozen
cultures
are
(Frozen
stored
correctly,
the
shelf DVS®
life
at least
12
cultures
should
be is
stored
at -45°C
stored
shelf DVS®
life is cultures
at least 12
months.
or below. the
If frozen
are
(-49°F) correctly,
months.
stored correctly, the shelf life is at least 12
Freeze-dried
DVS® cultures should be stored
months.
Freeze-dried
cultures
should be stored
at -18°C (0°F)DVS®
or below.
If freeze-dried
at
-18°Care
(0°F)
or below.
If freeze-dried
cultures
stored
correctly,
the shelf
life is
Freeze-dried
DVS®
cultures
should
be stored
cultures
are
stored
correctly,
the shelf
life is
at least
months.
At +5°C
(41°F)
the shelf
-18°C24
(0°F)
or below.
If freeze-dried
at
least
At +5°C (41°F)
the shelf
life
is at 24
least
6 weeks.
cultures
aremonths.
stored
correctly,
the shelf
life is
life
is at 24
least
6 weeks.
at least
months.
At +5°C (41°F) the shelf
life is at least 6 weeks.
PACKAGING
PACKAGING
Frozen
DVS® cultures, as a standard, come in
Frozen
asplastic
a standard,
come in
10
x 500DVS®
unit cultures,
disposable
bags coPACKAGING
10
x 500DVS®
disposable
plastic
bags copacked
inunit
a cardboard
box.
For shipping,
the
Frozen
cultures,
as
a standard,
come
in
packed
inunit
apacked
cardboard
box.
For
shipping,
boxes
are
in a special
plastic
10
x 500
disposable
plastic
bags foam
co- the
boxes
are
in acertain
special
plastic
foam
box with
ice. For
products,
other
packed
indry
apacked
cardboard
box. For
shipping,
the
box
with
ice.than
For
other
packaging
sizes
10
x 500products,
units are
boxes
aredry
packed
in acertain
special
plastic
foam
packaging
sizes
10 x 500products,
units areother
available.
box
with dry
ice.than
For certain
available.
packaging sizes than 10 x 500 units are
Freeze-dried DVS® cultures are supplied in
available.
Freeze-dried
DVS®
are supplied
alufoil pouches
andcultures
are available
in the in
alufoil
pouches
andcultures
are available
in the in
following
standard
sizes:
Freeze-dried
DVS®
are supplied
following
standard
alufoil pouches
andsizes:
are available in the
50 unit pouch
- 10 pouches
following
standard
sizes: per box
50
200unit
unitpouch
pouch- -10
25pouches
pouchesper
perbox
box
200
unitpouch
pouch- -10
25
pouchesper
perbox
box
500unit
20pouches
50
500
200 unit pouch - 20
25 pouches per box
SHIPMENT
TERMS
500
unit pouch
- 20 pouches per box
SHIPMENT
TERMS
For frozen DVS®
cultures, the total shipment
For
DVS®
cultures,
shipment
timefrozen
from Chr.
Hansen
to the total
customer
SHIPMENT
TERMS
time
from
Hansen
to theFreeze-dried
customer
should
notChr.
exceed
72 hours.
For
frozen
DVS®
cultures,
total
shipment
should
notChr.
exceed
72
DVS®from
cultures
may
behours.
transported
at room
time
Hansen
to theFreeze-dried
customer
DVS®
cultures
may
be
transported
at room
temperature
for
up72
tohours.
ten days,
without
the
should
not exceed
Freeze-dried
temperature
upbe
to transported
ten days,
without
the
qualitycultures
of thefor
cultures
being
affected.
DVS®
may
at room
quality
of thefor
cultures
affected.
temperature
up to being
ten days,
without the
APPLICATION
quality
of the cultures being affected.
APPLICATION
DVS® for regular cheese milk
DVS®
for regular
milk with the
APPLICATION
The cheese
milk ischeese
inoculated
The
cheese
milk
ischeese
inoculated
withThe
thecheese
DVS®
forinregular
culture
the
cheese
vatmilk
or tank.
culture
in require
the
cheese
vatminutes
or tank.
cheese
milkcheese
may
ofThe
preThe
milk
is20-40
inoculated
with
the
milk
may
require
20-40
preripening
applying
rennet.
However,
culture
inbefore
the cheese
vatminutes
or tank.of
The
cheese
ripening
before
rennet. of
However,
normal
cheese-making
and time
milk
may
requireapplying
20-40procedures
minutes
prenormal
cheese-making
procedures
and time
limits can
be obtained
by
adding However,
appropriate
ripening
before
applying
rennet.
limits
can
beCaCl
obtained
by
addingmilk.
appropriate
amounts
of
normal
cheese-making
procedures
and time
cheese
2 to the
amounts
limits canof
beCaCl
obtained
bycheese
addingmilk.
appropriate
2 to the
amounts
of CaCl
DVS® for UF
concentrated
milk milk.
2 to the cheese
DVS®
UF concentrated
Frozenfor
DVS®
cultures allowmilk
fermentation of
Frozen
DVS®
cultures
fermentation
UF
concentrated
milk,allow
without
dilution of of
DVS®
for
UF concentrated
milk
UF
concentrated
milk,allow
without
dilution of of
the
concentrate.
Frozen
DVS® cultures
fermentation
the
concentrate. milk, without dilution of
UF concentrated
DOSAGE
the concentrate.
DOSAGE
Recommended standard inoculation rates
Recommended
inoculation
rates
are
given below.standard
However,
specific usage
DOSAGE
are
given
below.
However,
specific
usage
Recommended
inoculation
rates
rates
should
be standard
determined
experimentally
rates
should
be determined
experimentally
are given
below.
However,
specific
usage
prior
to
any
new
application.
prior
any new
application.experimentally
rates to
should
be determined
Application
prior
to any newFrozen
application. Freeze-dried
Application
Application
Cheese
Cheese
Cheese
DVS®
Frozen
DVS®
Frozen units
50-150
DVS®
per
1000
L
50-150
units
per 1000
L
50-150
units
per 1000 L
- 10 - 10 - 10 -
10
DVS®
Freeze-dried
DVS®
Freeze-dried
50-150
units
DVS®
per
1000
L
50-150
units
per 1000
L
50-150
units
per 1000 L
GUARANTEE
GUARANTEE
Chr. Hansen's dairy cultures are produced in
Chr.
Hansen's
dairy
are produced
in
conformity,
with
thecultures
regulations
of the local
GUARANTEE
conformity,
with
thecultures
regulations
of the local
health
authorities.
Chr.
Hansen's
dairy
are produced
in
health authorities.
conformity,
with the regulations of the local
TECHNICAL
SERVICE
health
authorities.
TECHNICAL
Chr. HansenSERVICE
has internationally dispersed
Chr.
HansenSERVICE
has
internationally
development
centers,
as well asdispersed
application
TECHNICAL
development
centers,
as well
asdispersed
application
centers
in allhas
major
dairy
markets.
For
Chr.
Hansen
internationally
centers
all major
dairy
markets.
For
specific in
application
advice
andassupport,
development
centers,
as well
application
specific
application
andHansen
support,
please contact
youradvice
local markets.
Chr.
centers
in
all major
dairy
For
please
contact
your
local
Chr.
Hansen
representative
or visit
us at
www.
chrspecific
application
advice
and
support,
representative
or visit
us at
www.
chrhansen.com.
please
contact your
local
Chr.
Hansen
hansen.com. or visit us at www. chrrepresentative
hansen.com.
CULTURE PERFORMANCE IN THIS
CULTURE
PERFORMANCE IN THIS
CATALOGUE
All
the cheese
culture series,
well as
CATALOGUE
CULTURE
PERFORMANCE
IN as
THIS
All
the cheese
culture
as from
individual
cultures,
areseries,
rated as
onwell
a scale
CATALOGUE
1
5 forcheese
Acidification
individual
cultures,
arespeed,
rated Phage
onwell
a scale
All- the
culture
series,
as
as from
1
- 5 for Acidification
Phage
robustness,
Contribution
to flavor,
and from
individual
cultures,
arespeed,
rated
on a scale
when
relevant
also forspeed,
Gastoproduction.
robustness,
Contribution
flavor,
1 - 5 for
Acidification
Phage and 1 is
when
relevant
alsoThe
forrating
Gastoproduction.
low
and
5 is Contribution
high.
of a culture
robustness,
flavor,
and 1 is
series
is based
on
the
low
and
5 is high.
rating
ofperformance
a culture1 is
when
relevant
alsoThe
foraverage
Gas production.
series
is
based
oncultures
the average
of
individual
in the
This
lowthe
and
5 is high.
The
rating
ofperformance
aseries.
culture
means
that
theon
score
the
individual
of
the is
individual
cultures
in the
series. This
series
based
the of
average
performance
cultures
willthe
sometimes
slightly
from
means
that
score
of vary
the
individual
of the individual
cultures
in the
series.
This
cultures
will
sometimes
vary
slightly
the
rating
ofthe
thescore
series.
culturefrom
series
means
that
ofSome
the individual
the
rating
of sometimes
the series.
Some
culture
series
in
this
catalogue
are described
underfrom
several
cultures
will
vary slightly
in
catalogue
are described
under
different
cheese
segments.
The
ratingseveral
can be
thethis
rating
of the series.
Some
culture
series
for the same
seriesThe
since
theseveral
different
cheese
segments.
rating
can be
in this catalogue
are described
under
different
for the
same
series
since
the
typical culture
application
may
vary
from
cheese
segments.
The
rating
can be
segment
to
typical
culture
application
may
varythe
from
different
forsegment.
the
same series
since
segment
to segment.
typical culture
application may vary from
Example
the DCC series from the
segment of
to how
segment.
Example
of how
the DCC
series from the
continental
segment
is rated:
continental
segment
is rated:
Example of how
the DCC
series from the
Low
High
continental segment is rated:
Low
High
Acidification
speed:
Phage robustness:
Low
High
Contribution
to flavor:
Phage
robustness:
Acidification
speed:
Gas
production:
Contribution
to flavor:
Phage
robustness:
Gas
production:
Contribution
to flavor:
Gas production:
Introduction to Cheddar Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Cheddar cheese “family”. The cultures vary
significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located in the
far right of the figure will have high flavor contribution due to the presence of Lactobacillus strains.
Acidification Speed
Fast
Medium
DVS® RST
DVS® RSF
DVS® R
Slow
O
O
O
ST
ST
LbH
Culture Composition
Acidification Speed
Fast
DVS® RST
Medium
DVS® R
DVS® RSF
Slow
Traditional type
cheddar flavor
Irish type cheddar
“Sweet and nutty”
Flavor Profile
- 11 -
11
Storage: -18°C/0°F
Continental
Cheese
Cultures
Cheddar Cheese
Cultures
Flora Danica/CH-N
DVS® R
DVS®
RSTmajor
Theseofseries
consist
of several
traditional
cultures
that
are allsolutions.
multiple The
defined
blends
of mesophilic
strains.
The cultures
are
One
the
reasons
behinddifferent
the success
of Chr. LD
Hansen
is the
R series
R series
includes
a full range
of cultures
for various
This
series
is a traditional
homofermentative
blend
mesophilic
O culture
strains
and ahomofermentative
thermophilic
The
cultures
in this
series
are
citrate
fermenting
heterofermentative
will
formofeyes
of various
sizes
the finished
cheese. Thestrain.
many
different
in the
blend
cheese
productions
to fit the
demands and
of the
modern
cheese
producer.
Thisin
mesophilic
culture
rangestrains
contains
O strains
known
for their
excellent
robustness
and fast
acidification
speed.
This culture
works
best
whenthrough
the its
cheese
process
includes
scalding
ensure particularly
extra
good
protection
against
bacteriophage.
This
series
- and
FlorabyDanica
- ismakers
known
for
exceptional
flavor”
that it
for fastphage
acidification
and phage
resistance
which
isespecially
acknowledge
cheese
many
years“full
and
geographies.
temperatures
atfinished
37°C03
(99°F)
or
which
typically
willwhereas
result
in 07
a for
faster
cheese
make
time
and also
a more
phage
robust
performance
providesthe
to Rthe
continental
cheese,
whereas
CH-N-19
is known
a very
phage
robust
Lastly,
this
culture
series ithas
Within
series,
and
04higher,
are the
mostthen
phage
robust,
and
08
are
known
for performance.
good
savory
flavor
formation.
Lastly,
is
compared
to alltomesophilic
blends.
itbetween
is recommended
to use this
optimum performance
at scalding
35-38°C (95-100
°F). series in a culture rotation system.
recommended
use this
series
in temperatures
aAdditionally,
culture rotation
system.
Composition
Culture composition
Culture Performance
Phage robustness:
LDO
O
ST
Contribution to flavor:
Gas production:
Product Form
freeze-dried
various
packaging
sizes.sizes.
frozen
and
freeze-dried
packaging
sizes.
This series is available in various
both frozen
and
form
in all
standard
packaging
Frozen
Freeze-dried
Storage: -45°C/-49°F
Continental
Cheese Cultures
DVS® Flora Danica/CH-N
- 12 DVS®
RST consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are
These series
This
series
is a traditional
homofermentative
blend
mesophilic
O culture
strains
and a thermophilic
cultures
in this
series
are
citrate
fermenting
heterofermentative
and will
formofeyes
of various
sizes in
the finished
cheese. Thestrain.
many The
different
strains
in the
blend
known
for their
excellent
phage
robustness
and fast This
acidification
speed.
This culture
works best
when for
the its
cheese
process“full
includes
ensure extra
good
protection
against
bacteriophage.
series - and
especially
Flora Danica
- is known
exceptional
flavor”scalding
that it
temperatures
atfinished
37°C (99°F)
or higher,cheese,
which then
typically
will result
in a for
faster
cheese
make
time performance.
and also a more
phage
robust
performance
provides to the
continental
whereas
CH-N-19
is known
a very
phage
robust
Lastly,
this
culture
series has
compared
to all mesophilic
blends.temperatures
Additionally, itbetween
is recommended
to use this
optimum performance
at scalding
35-38°C (95-100
°F). series in a culture rotation system.
Composition
Culture composition
Culture Performance
Phage robustness:
LDO
ST
Gas production:
Product Form
frozen
and
freeze-dried
packaging
sizes.
both frozen
and
freeze-dried
form
in various
packaging sizes.
Frozen
Freeze-dried
- 15
12 -
12
DVS® RSF
This series is based on homofermentative cultures consisting of mesophilic O culture strains, a thermophilic strain and a Lactobacillus
helveticus strain. The cultures in this series are known for their excellent phage robustness and fast acidification speed. Due to the presence of
the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense note of the
sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the other cultures
in this series. Moreover, the RSF cultures work best when the cheese process includes scalding temperatures at 37°C (99°F) or higher, which
then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic blends. Also it is
recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Phage robustness:
O
ST
LbH
Product Form
This series is available in both frozen and freeze-dried form in various packaging sizes.
Frozen
Freeze-dried
- 13 -
13
Introduction to Continental Cheese Cultures
The continental cheeses are typified by semi-hard yellow cheeses as the Gouda and Edam types traditionally made in the Netherlands, but
now produced worldwide for considerable international trade. Most important parameters are overall consistency of the finished cheese
(acidification, flavor and texture), more control for the cheese maker and convenient to use. Culture types covers traditional DVS® LD cultures,
but also blended cultures like DVS® DCC-type and the latest innovation of EASY-SET® FLORA™ C-series. A wide range of SWING® cultures for
smear coat (Brevibacterium linens) and DVS® adjunct cultures for ripening or propionic cheeses can be used as a supplement and innovative
cheeses or efficient ripening. The figure below provides an overview of the outstanding range of DVS® and EASY-SET® FLORA™ culture series
that belong to the Continental cheese “family”.
Acidification Speed
Fast
DVS® DCC
Medium
Slow
EASY-SET®
FLORA™ C100
DVS® R serie
DVS® CH-N/
Flora Danica
LD
EASY-SET®
FLORA™ C900
EASY-SET®
FLORA™ C1000
EASY-SET®
FLORA™ C500
O
O
LD
LD
ST
O
O
L
L
LbH
D
LbP
O
Culture Composition
DVS® Flora Danica, CH-N,
DCC. EASY-SET® FLORA™
C500 & C1000
High
Flavor intensity
Medium
EASY-SET® FLORA™ C100
Low
DVS® R serie
No eyes
”Blind cheese”
Few (Pin holes)
Eye Formation
- 14 -
14
Few-Medium
These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are
citrate fermenting heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the blend
ensure extra good protection against bacteriophage. This series - and especially Flora Danica - is known for its exceptional “full flavor” that it
provides to the finished continental cheese, whereas CH-N-19 is known for a very phage robust performance. Lastly, this culture series has
optimum performance at scalding temperatures between 35-38°C (95-100 °F).
Culture composition
Culture Performance
Phage robustness:
LD
Gas production:
Product Form
This series is available in various frozen and freeze-dried packaging sizes.
Frozen
Freeze-dried
- 15 -
15
Phage robustness:
Gas production:
Product Form
Cultures
This series is availableContinental
in various frozen Cheese
and freeze-dried
packaging sizes.
Frozen
DVS® DCC
This series consists of defined mixes of several different mesophilic and termophilus strains.
The DCC cultures are blends of LD, O, ST, LbH and LbP cultures. These blended cultures will increase the phage protection, enhance the
rounded
flavor and reduce the bitterness in the final cheese. The range is mainly used for scalding temperatures at 32-42°C.
Culture composition
DVS® R
This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phageresistant properties.
Within this
most phage robust,
O whereas R-07 and R-08 are known for good flavor formation.
LbHR-04 are theLbP
LD
STseries, R-03 and
It is recommended to use this series in a culture rotation system.
Culture Performance
Culture composition
Culture Performance
Phage robustness:
Phage robustness:
O
Gas production:
Gas production:
Product Form
both frozen
and
freeze-dried
form
in all standard
frozen
and
freeze-dried
packaging
sizes. packaging sizes.
Frozen
Freeze-dried
DVS® R
This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phage-
- 16 -
resistant properties. Within this series, R-03 and R-04 are the most phage robust, whereas R-07 and R-08 are known for good flavor formation.
Culture composition
Culture Performance
Phage robustness:
O
Gas production:
Product Form
This series is available in both frozen and freeze-dried form in all standard packaging sizes.
Frozen
Freeze-dried
- 16 -
16
This EASY-SET® FLORA™ C100 series is a blend of O cultures known for its high activity, suitableness at scalding temperatures up to 38°C (100°F)
and good flavor contribution. The culture solution is very phage robust and of carefully selected mesophilic O culture strains. The culture is
homofermentative and will not contribute to eye formation in the finished cheese, but it provides mild to medium mature flavor profile. EASYSET® FLORA is a very phage robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.
Culture composition
Culture Performance
Phage robustness:
O
Gas production:
Product Form
This series is available in frozen form.
Frozen
This EASY-SET® FLORA™ C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese.
Within the continental range of cultures, this is considered a “slow to medium” speed culture, designed for cheese processes with five to six
hours from culture addition to brine. Only pure mesophilic cultures are used in the C500 series and typical cheeses are Gouda, Edam,
Maasdammer/ Leerdammer, St Paulin, Cantal, Tomme, Raclette, and local Swedish cheese types such as: Herrgårdsost, Grevéost, Prästost,
Hushållost and local Danish types such as: Samsø, Havarti and Danbo.
Culture composition
Culture Performance
Phage robustness:
LD
Gas production:
Product Form
Frozen
- 17 -
17
This EASY-SET® FLORA™ series is a primary choice for fast cultures to main continental market. This EASY-SET® series is a blend of carefully
selected O and L cultures known for fast acidification and production of cheese where only a limited eye formation is required. The FLORA™
C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese with mild flavor profile. Within the
continental range of cultures, the FLORA C900 series is designed for Edam, Gouda, Tilsiter, Butterkäse, Manchego or Raclette types of cheeses
with relative mild flavor profile and few eyes. Additionally, the FLORA™ C900 is also attractive for Maasdammr/Leerdammen, Wilstermarch
(Germany), St Paulin, Cantal, Tomme, Golandskiy, Kostromskoy and Rossiyskiy (Russia and Eastern Europe). EASY-SET® FLORA™ is a very phage
robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.
Culture composition
Culture Performance
Phage robustness:
O
L
Gas production:
Product Form
This EASY-SET® FLORA™ C1000 series is a blend of carefully selected L, D and O cultures known for providing an intense, full flavor, many eyes
and smooth texture to the finished cheese. Within the continental range of cultures, this is considered a “slow to medium” speed culture,
designed for cheese processes with five to six hours from culture addition to brine. Only pure mesophilic cultures are used in the EASY-SET®
FLORA™ C1000 series and typical cheeses are Gouda, Edam and Maasdammer. EASY-SET® FLORA™ is a very phage robust series where only
limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”.
Culture composition
Culture Performance
Phage robustness:
O
L
D
Gas production:
Product Form
Frozen
- 18 -
18
Introduction to Cottage Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Cottage cheese ‘”family”. The cultures mainly differ
from each other in cheese yield, acidification speed and phage robustness. Fresco® cultures are especially designed to meet strong
performance requirement of cultures in the cottage cheese industry. These cultures contain special strains of Lactococcus lactis subsp. lactis,
of Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus, selected for their phage robustness, fast acid production, and
particularly for Fresco® 3000 with excellent yield.
Acidification Speed
Fast
Medium
Fresco®
DVS® CC
DVS® R
Slow
O
O
ST
Culture Composition
Acidification Speed
Fast
Fresco® 1000
Medium
DVS® CC
DVS® R
Fresco® 3000
Slow
Medium
Cheese Yield
- 19 -
19
High
Fresco® 1000
Fresco® 1000 is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese
industry. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor
to the cottage cheese with no bitterness. Lastly, it is recommended to use this series in a culture rotation system.
Culture Composition
Culture Performance
Phage robustness:
O
ST
Product Form
This series is available in frozen form in 1000 U packaging sizes.
Frozen
Fresco® 3000
This series is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese
industry. The series offers all the same advantages as the Fresco® 1000 like: Consistent set times and production procedures, increased plant
throughput, and improved phage robustness. Innovation has taken Fresco® 3000 to the next level and now it also offers: A sophisticated way
to increase cheese yield, and an improved curd identity and texture. Due to excellent water binding properties of some of the strains in the
Fresco® 3000 range, a cottage cheese plant will typically see an improvement in cheese yield of 2-5%. This additional curd yield comes mostly
from water that is bound in a sophisticated matrix, which ensures improvement of the curd quality and mouth feel. Lastly, it is recommended
to use this series in a culture rotation system.
Culture composition
Culture Performance
Phage robustness:
O
ST
Product Form
This series is available in frozen form in 1000 U packaging sizes.
Frozen
- 20 -
20
DVS®
CC
citrate fermenting
heterofermentative and will form eyes of various sizes in the
finished cheese. The many different strains in the blend
This
series
a traditional
homofermentative
cultureThis
consisting
of 100%
mesophilic
O culture
strains,for
known
particularly
forflavor”
their that
phage
ensure
extraisgood
protection
against bacteriophage.
series - and
especially
Flora Danica
- is known
its exceptional
“full
it
resistant
properties.
Thiscontinental
series produces
withCH-N-19
very little
residual
providing
excellent drying
properties
of the
whey.
provides to
the finished
cheese,whey
whereas
is known
for galactose,
a very phage
robust performance.
Lastly,
this culture
series
has
Additionally,
it is recommended
totemperatures
use this seriesbetween
in a culture
rotation
system.
optimum performance
at scalding
35-38°C
(95-100
°F).
Culture composition
Culture Performance
Phage robustness:
LDO
Gas production:
Product Form
frozen
freeze-dried
packagingsizes.
sizes.
frozen form
in and
standard
500 U packaging
Frozen
Frozen
Freeze-dried
Storage:
-45°C/-49°F
Flora Danica/CH-N
DVS® R
Theseofseries
consist
of several
traditional
cultures
that
are allsolutions.
multiple The
defined
blends
of mesophilic
strains.
The cultures
are
One
the major
reasons
behinddifferent
the success
of Chr. LD
Hansen
is the
R series
R series
includes
a full range
of cultures
for various
cheese
productionsheterofermentative
to fit the demands and
of the
cheese
producer.
Thisinmesophilic
homofermentative
culture
rangestrains
contains
O strains
citrate fermenting
willmodern
form eyes
of various
sizes
the finished
cheese. The many
different
in the
blend
ensure particularly
extra good protection
This serieswhich
- andisespecially
Floraby
Danica
- ismakers
knownthrough
for its exceptional
that it
known
for rapid acidification
and phage resistance
acknowledge
cheese
many years“full
andflavor”
geographies.
providesthe
to series,
the finished
continental
cheese,
CH-N-19
is known
very
robust
performance.
Lastly,formation.
this cultureLastly,
series ithas
Within
03 and
04 are the
most whereas
phage robust,
whereas
07 for
anda 08
arephage
known
for good
savory flavor
is
optimum performance
at scalding
between
35-38°C (95-100 °F).
recommended
to use this
series in temperatures
a culture rotation
system.
Culture composition
Culture Performance
Phage robustness:
LDO
Gas production:
Product Form
various
frozen
freeze-dried
packaging
sizes. packaging sizes.
This series is available in both
frozen
andand
freeze-dried
form
in all standard
Frozen
Freeze-dried
- 15 - 21 -
21
Introduction to Pasta Filata Cheese Cultures
The figure below provides an overview of the many different culture series that belong to the Pasta Filata cheese “family”. The cultures mainly
differ from each other in acidification speed, flavor profile and phage robustness.
Acidification Speed
Fast
DVS® STI
Medium
DVS® TCC
DVS® TCC-20
Slow
ST
ST
ST
LbB
LbH
Culture Composition
Moisture retention
(Capsular polysaccharide production)
High
Medium
DVS® STI
DVS® TCC
DVS® TCC-20
Traditional fresh lactic
acid Mozzarella/
Pasta Filata flavor
“Yoghurt-like flavor”,
Mediterranean style
“Sweet and nutty”
flavor notes and very
limited browning
during baking
Low
Flavor profile / functionality
- 22 -
22
DVS® STI
DVS®
TCC-20
This
series
is a complex blend of multiple-defined thermophilic strains that have been designed to provide the cheese plant with unique
protection
against
bacteriophages,
achieving
a very consistant
fast acidification.
DVS® STI and
builds
on state-of-the-art
compounding
TCC-20
is not
a series,
but a uniquewhile
product
which consists
of a blendand
of Streptococcus
thermophilus
Lactobacillus
helveticus
strains. The
technologylevel
andinisthe
known
for mild
flavour
notes
very
fast acidification
speed.makes
Lastly,the
it is
recommended
to use thisPasta
series
in atypes
culture
galactose
finished
cheese
is quite
lowand
for athis
particular
culture, which
culture
ideal for producing
filata
of
rotationwith
system.
cheese
only limited browning during baking or heating.
Culture composition
Culture Performance
Phage robustness:
ST
ST
LbH
Product Form
series is is
available
in in
both
frozen
and
freeze-dried
form
in in
various
packaging
sizes.
This product
available
both
frozen
and
freeze-dried
form
various
packaging
sizes.
Frozen
Freeze-dried
DVS® TCC
This series is a blend of thermophilic strains and Lactobacillus bulgaricus, providing the finished cheese with a traditional Mediterranean type
of Pasta filata flavor. This culture should be used when yoghurt-like notes are desired in the finished Pasta filata cheese, and generally if
increased flavor intensity is desired. Additionally, it is recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Phage robustness:
ST
LbB
Product Form
This series is available in freeze-dried form in some standard packaging sizes.
Freeze-dried
- 23 23- 24
DVS® TCC-20
TCC-20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The
galactose level in the finished cheese is quite low for this particular culture, which makes the culture ideal for producing Pasta filata types of
cheese with only limited browning during baking or heating.
Culture composition
Culture Performance
Phage robustness:
ST
LbH
Product Form
This product is available in both frozen and freeze-dried form in various packaging sizes.
Frozen
Freeze-dried
- 24 -
24
Introduction to Soft Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. The cultures mainly differ from
each other in acidification speed, flavor intensity, eye formation and water retention in the cheese.
Acidification Speed
Fast
DVS® BA
Medium
DVS® CZ/ST-B/SSC
Slow
DVS® CH-N
DVS® SDMB
LD
DVS® YF
DVS® Mild O
D
ST
O
DVS® STELLA
ST
LbB
Culture Composition
Flavor Intensity
High
DVS® STELLA
Medium
DVS® Mild O
Low
DVS® Flora/CH-N
DVS® SDMB
DVS® ST-
B/SSC/CZ/BA/YF
No eyes
”Blind cheese”
Few (Pin holes)
Eye Formation
- 25 -
25
Few-Medium
DVS® Mild
O
Flora/CH-N
This
is a are
traditional
homofermentative
consisting
100% mesophilic
complex
O culture strains.
The culture
is based
low
Floraseries
and CH-N
unique set
of solutions buildculture
on extensive
fieldofexperience
and designed
by combining
many mesophilic
strains.
Thison
makes
proteolytic
resulting
very
mildofflavor
notes with
no bitterness
in the
finished
cheese.
It allows for a cheesy
flavor
you able to strains,
fully capitalize
oninthe
value
consistency
in cheese
production.
The
cultures
are heterofermentative
andmesophilic
will form eyes
ofwithout
various
getting
or floating
curdsThe
in the
cheese
vat. This
culture
widely
usedensure
for lactic
curds
like goatagainst
cheeses,bacteriophage.
and it can be used
blends- with
sizes in holes
the finished
cheese.
many
different
strains
in is
the
cultures
good
protection
Thesein series
and
CH-N,
D orFlora
STI series.
especially
Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally,
these culture series has optimum performance at scalding temperatures below 37°C (99°F).
Culture composition
Culture Performance
Culture composition
Acidification
speed:
Culture
Performance
Phage
robustness:
Acidification
speed:
Contribution
to flavor:
Phage robustness:
O
LD
Gas production:
Product Form
500g frozen
cartons
and in a freeze-dried
frozen
and freeze-dried
packagingform.
sizes.
Frozen
Freeze-dried
- 26 DVS® Mild O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without
getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with
CH-N, D or STI series.
Culture composition
Culture Performance
Phage robustness:
O
Product Form
This series is available in 500g frozen cartons and in a freeze-dried form.
Frozen
Freeze-dried
- 26 -
26
DVS® Mild
SDMBO
This series consists
is a traditional
homofermentative
consisting
100%ofmesophilic
complex
O culture
strains.diacetylactis.
The culture The
is based
on low
of several
different culturesculture
that are
defined of
blends
Lactococcus
lactis spp.
lactis biovar
cultures
are
proteolytic
strains, resulting
veryeyes
mildinflavor
notes with
no bitterness
in the finished
cheese.
It allowsthe
forDa cultures
cheesy mesophilic
without
homofermentative,
but can in
form
the finished
cheese
by fermentation
of citrate.
Moreover,
are knownflavor
for flavoring
getting
holesbringing
or floating
the cheese
Thisfinal
culture
is widely
used for have
lacticoptimum
curds likeperformance
goat cheeses,atand
it can temperatures
be used in blends
with
properties,
freshcurds
and in
creamy
notesvat.
to the
cheese.
The cultures
scalding
between
CH-N,
D (95-100°F).
or STI series.Additionally, the cultures are usually blended together with LD, O or ST series and are seldom used alone.
35-38°C
Culture composition
Culture Performance
Phage robustness:
DO
Gas production:
Product Form
cartons and in a freeze-dried form.
This series is available in 500g frozen cartons.
Frozen
Freeze-dried
- 26 DVS® ST-B / SSC
These series are based on thermophilic strains with a mild acidification. SSC-100, -102 and -103 are new robust cultures avoiding postacidification. They bring clean taste and smooth mouth feeling. SSC-17 is a specific culture that stabilizes at a high pH value (about pH 5.2). SSC
and STB can be used alone or in combination with CHN/Flora, R series or SDMB cultures according to the characteristics of the final cheese.
Culture composition
Culture Performance
Phage robustness:
ST
Gas production:
Product Form
Frozen
Freeze-dried
- 27 -
27
DVS® Mild O
DVS®
CZ is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
This
series
proteolytic
strains,
in very mild
flavor
notes
withacidification
no bitterness
in and
the finished
It allows
forMoreover,
a cheesy mesophilic
flavor
This series is
basedresulting
on thermophilic
strains
that
initiate
fast
stabilize cheese.
pH during
storage.
the cultures
arewithout
able to
getting
holes
or floating curds
the cheese
This gives
culture
is widelymouth
used for
lactic curds
like goatthe
cheeses,
andcan
it can
used in
blends
with
generate
polysaccharides
thatinretain
water,vat.
which
a smooth
feeling.
Additionally,
cultures
be be
rotated
and
the main
CH-N, D or STI
series.Crescenza.
application
is Italian
Culture composition
Culture Performance
Phage robustness:
ST
O
Gas production:
Product Form
500g frozen
cartons
and in a freeze-dried form.
frozen
500g cartons.
Frozen
Freeze-dried
- 26 DVS® BA
This series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able to
generate polysaccharides that retain water, which gives a smooth mouth feeling. The main application is Argentinean Port Salut type of cheese.
Culture composition
Culture Performance
Phage robustness:
ST
Gas production:
Product Form
This series is available in frozen form of 250 U pack sizes.
Frozen
- 28 -
28
DVS® Mild O
DVS®
YF is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
This
series
proteolytic
mildLactobacillus
flavor notes bulgaricus
with no bitterness
in the finished
cheese.
It allowsThe
for amain
cheesy
mesophilic
These seriesstrains,
consistresulting
of blendsinofvery
ST and
strains devoted
to cheese
acidification.
applications
areflavor
blue without
molded
getting holes
floating
curds in thetocheese
vat. This
culture
widely
used for
lacticBoth
curdsseries
like goat
cheeses,
it can
be used in
blends
with
cheeses
with or
specific
requirements
the cheese
body,
e.g. aisvery
smooth
texture.
are known
forand
a very
“rounded“
flavor
profile.
CH-N,
D or STIthese
series.
Additionally,
cultures can be applied in Gorgonzola and Vacherin types of cheeses.
Culture composition
Culture Performance
Phage robustness:
ST
O
LbB
Gas production:
Product Form
This series is available in 500g
frozenfrozen
form.cartons and in a freeze-dried form.
Frozen
Freeze-dried
- 26 DVS® STELLA
This unique culture of Lactobacillus bulgaricus enables a deep acidification during drainage and a high contribution in ripening due to its rich
enzyme content. It is devoted to blue cheeses, e.g. Gorgonzola types, and Soft cheeses with very smooth texture in mouth and no bitterness.
Culture composition
Culture Performance
Phage robustness:
LbB
ST
Gas production:
Product Form
Frozen
- 29 -
29
Introduction to Propionic Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Propionic cheese “family”. The cultures mainly differ
from each other in acidification speed, eye formation and flavor intensity.
Fast
DVS® STEM
Acidification Speed
Medium
Slow
DVS® DCC
DVS® LH
DVS® CH-N/
Flora Danica
None
DVS® PS
LD
ST
LD
LbH
ST
LbH
LbP
O
Culture Composition
Flavor Intensity
High
DVS® LH
DVS® DCC/CH-N/
Flora Danica
DVS® PS
Medium
Low
DVS® STEM
No eyes
”Blind cheese”
Few (Pin holes)
Eye Formation
- 30 -
30
Many (very big)
PAB
Frozen
Freeze-dried
Propionic
Cheese Cultures
Flora Danica and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This
DVS®
Mild
makes you
ableOto fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will generate pin
holesseries
depending
on the scalding
temperatures.culture
The many
different
strainsmesophilic
in the blend
ensureOgood
protection
bacteriophage.
These
This
is a traditional
homofermentative
consisting
of 100%
complex
culture
strains.against
The culture
is based on
low
series - andstrains,
especially
the Flora
Danica
CH-N-19
- arenoknown
for the
exceptional
“full flavor”
thatfor
they
provide
to the finished
cheese.
proteolytic
resulting
in very
mild and
flavor
notes with
bitterness
in the
finished cheese.
It allows
a cheesy
mesophilic
flavor without
These culture
hascurds
optimum
at culture
scaldingis temperatures
socheeses,
the use and
for itacidification
to
getting
holes orseries
floating
in the performance
cheese vat. This
widely used forbelow
lactic 37°C
curds(99°F),
like goat
can be usedisinrestricted
blends with
Maasdam
of cheese.
CH-N,
D ortype
STI series.
Culture composition
LDO
Culture Performance
Culture Performance
Phage robustness:
Phage robustness:
Gas production:
Product Form
various
frozen
and freeze-dried
packagingform.
sizes.
frozen
cartons
Frozen
Freeze-dried
DVS® DCC
- 26 -
This series consists of several different cultures that are all multiple defined blends of many different mesophilic strains. The cultures are
heterofermentative and will generate pin holes depending on the scalding temperatures. This group of cultures is recommended for Propionic
cheeses, since they mainly consist of LD culture and carefully selected O culture strains added with ST, LbH, and LbP. The cultures are intended
for production procedures with scalding temperatures between 37-42°C (99-108°F). The many different strains in the blend ensure good
protection against bacteriophage.
Culture composition
Culture Performance
Phage robustness:
LD
ST
LbH
LbP
O
Gas production:
Product Form
This series is available in various frozen and in a few freeze-dried packaging sizes.
Frozen
Freeze-dried
- 31 -
31
DVS® Mild O
DVS®
STEM
This
series
is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
proteolytic
strains,
in very mild
flavor
notes with
no bitterness
in the finishedThe
cheese.
It allows
cheesy mesophilic
flavor
without
This
series is
basedresulting
on thermophilic
strains
resistant
to high
scalding temperatures.
series
consistsforofa different
ST cultures
for rotation
getting holes
or floating Also,
curdsSTEM-02
in the cheese
culture
widely
used
forwater.
lactic curds
like goat cheeses,
and
it can
beinused
in blends
with
devoted
to Emmenthal.
allowsvat.
theThis
cheese
curdis to
retain
more
It is recommended
to use
this
series
a culture
rotation
system.
Culture composition
Culture Performance
Phage robustness:
ST
O
Gas production:
Product Form
500g frozen
This series is available in frozen
form.cartons and in a freeze-dried form.
Frozen
Freeze-dried
- 26 DVS® LH
This series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their
resistance to scalding temperatures. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to
bacteriophage, the cultures do not need any rotation.
Culture composition
Culture Performance
Phage robustness:
LbH
Gas production:
Product Form
Frozen
Freeze-dried
- 32 -
32
DVS® PS
This series is a single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to
acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished
cheese with characteristic sweet notes and famous large holes.
Culture composition
Culture Performance
Phage robustness:
PAB
Gas production:
Product Form
Frozen
Freeze-dried
Difference in Flavor Intensity and Eye Formation
Typical Rich
Propionic
DVS® PS-40
Flavor Intensity
Medium/Rich
DVS® PS-60
DVS® PS-2
Mild/Medium
Mild
DVS® PS-1
Few
DVS® PS-80
Few-Medium
Medium-Rich
Eye Formation
- 33 -
33
Rich/Multiple
Introduction to Grana Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Grana cheese “family”. The cultures mainly differ from
each other in functionality and flavor intensity.
Acidification Speed
Fast
Medium
Slow
DVS® Grana
DVS® MLC-300
DVS® TCC-20
LbH
LbL
ST
ST
ST
LbH
LbB
LbP
LbP
Culture Composition
Flavor Intensity
High
DVS® Grana
Medium
DVS® TCC-20
DVS® MLC-300
Traditional Grana “hard
cheese” taste and
maturation
Enhances the white color of
the cheese due to high
galactose consumption
Low
Functionality
- 34 -
34
DVS® Mild O
This
series
is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
DVS®
Grana
proteolytic
resulting
very mild flavor
notesinwith
no bitterness
finished
It allows
for a cheesy
mesophilicbulgaricus
flavor without
This series strains,
is composed
ofinthermophilic
strains
combination
within atheblend
of cheese.
Lactobacillus
helveticus,
Lactobacillus
and
getting
holes
or
floating
curds
in
the
cheese
vat.
This
culture
is
widely
used
for
lactic
curds
like
goat
cheeses,
and
it
can
be
used
in
blends
with
Lactobacillus paracasei. This culture series is used for long time ripening types of cheeses like Grana and Parmesan, where especially the
CH-N,
D or STIhelveticus
series. contributes to the special flavor development during the ripening. Lastly, the complexity of the Grana culture blends
Lactobacillus
make them very robust against bateriophages.
Culture composition
Culture Performance
Acidification
speed:Performance
Culture
Phage robustness:
Culture composition
O
LbH
Contribution
to flavor:
Phage
robustness:
ST
LbB
LbP
Product
Product Form
Form
This
series
frozenfrozen
cartons
and in size.
a freeze-dried form.
This series is
is available
available in
in 500g
a standard
package
Frozen
Freeze-dried
- 26 DVS® MLC-300
This series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains Lactobacillus
debruecki ssp lactis strains, which ensures high galactose consumption without development of the typical "hard cheese" taste, caused by
Lactobacillus helveticus in other Grana cultures.
Culture composition
Culture Performance
Phage robustness:
ST
LbL
LbP
Product Form
This series is available in freeze-dried form.
Freeze-dried
- 35 -
35
DVS® TCC-20
TCC-20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The culture can be
used in production of Grana and Parmasan types of cheeses, where it gives flavor notes that are characteristic for the hard and low moisture
cheese types.
Culture composition
Culture Performance
Phage robustness:
ST
LbH
Product Form
This product is available in all standard packaging sizes.
Frozen
Freeze-dried
- 36 -
36
Introduction to White Brined Cheese Cultures
The figure below provides an overview of the different culture series that belong to the White brined cheese “family”. This culture group
covers traditional Feta and similar White cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in
acidification speed and flavor intensity.
Acidification Speed
Fast
DVS® FRC
DVS® R
Medium
DVS® Mild O
DVS® SafeIT
Slow
O
O
O
ST
ST
LbB
LbB
LbH
Culture Composition
Flavor Intensity
High
Medium
DVS® FRC/R
Low
DVS® Mild O
Traditional process
DVS® SafeIT
Ultra filtration
process
Cheese process/technology
- 37 -
37
DVS® FRC
FRC is a traditional homofermentative blend of mesophilic O culture, thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus
strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred in
traditional white cheese made in the Balkan region. It is recommended to use this series in a culture rotation system. The recommended
production temperature is 35°C (95°F).
Culture composition
Culture Performance
Phage robustness:
O
ST
LbB
Lb
B
Product Form
This series is available in a freeze-dried form.
Freeze-dried
DVS® R
One of the major reasons behind the success of Chr. Hansen is the R series solutions. The R series includes a full range of cultures for various
cheese productions to fit the demands of the modern cheese producer. This mesophilic homofermentative culture range contains O strains
known particularly for rapid acidification and phage resistance which is acknowledge by cheese makers through many years and geographies.
Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is
recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Phage robustness:
O
Product Form
This series is available in both frozen and freeze-dried form in all standard packaging sizes.
Frozen
Freeze-ried
- 38 -
38
DVS® Mild O
Part
of white
brined cheese production is made with 100% mesophilic O culture. The Mild O is 100% mesophilic culture strains, known
DVS®
TCC-20
particularly
foratheir
phage
properties.
Theconsists
Mild O isofunique
in of
sense
no post-acidification
andand
usedLactobacillus
when a gentle
acidification
is The
TCC-20 is not
series,
but aresistant
unique product
which
a blend
Streptococcus
thermophilus
helveticus
strains.
preferred
to avoid
bitterness
galactose level
in the
finished. cheese is quite low for this particular culture, which makes the culture ideal for producing Pasta filata types of
cheese with only limited browning during baking or heating.
Culture composition
Culture Performance
Culture composition
Culture
Performance
Acidification
speed:
Acidification
speed:
Phage robustness:
O
ST
Phage
robustness:
Contribution
to flavor:
LbH
Product Form
Form
Product
product
available
both
frozen
and
freeze-dried
form
various
packaging
sizes.
This series
is is
available
in in
both
frozen
and
freeze-dried
form
in in
various
packaging
sizes.
Frozen
Frozen
Freeze-dried
DVS® SafeIT
SafeIT is developed for the industrial UF white brined cheeses from the Middle East and Balkan regions. It is a blend of both mesophilic and
thermophilic strains. SafeIT is designed to improve texture, flavor and bring more certainty to the production, in terms of speed of
fermentation and bactoriophage robustness. The recommended composition of the retentate is: Fat: 15-17,5%; Protein: 14-15%; TS:35-40%
and optimum fermentation temperatures at 34-35°C.
Culture composition
Culture Performance
O
ST
LbH
LbB
Phage robustness:
Product Form
This series is available in a freeze-dried form.
Freeze-dried
- 39 -
39- 24
Ripening Cultures
Overview of Ripening Cultures
The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an
overview of the different culture series that belong to the ripening “family”. The blue colored products are mainly used for surface ripened
soft cheese types, and for some smeared continental type of cheeses. The black colored products are mainly used for special flavor
developments in propionic, continental and cheddar type cheese.
PC
PC
Penicillium candidum
PR
PR
Penicillium roqueforti
GEO
GEO
Geotrichum
candidum
LAF
Yeast
Debaryomyces
kluyveromyces
Culture Composition
BL/BC
Brevibacterium
BL
SALSA
Staphylococcus
xylosus
SALSA
PS
Propionic bacteria
PAB
CR-200-300
Lactococcus
O
O
LbH
CR-500/Full Flavor
Lactococcus and
Lactobacillus
and Pediococcus
LbP
Lb rh Lb cu Lb pl Lb jo
P ac
LH and EMFOUR
Lactobacillus
helveticus
LbH
Mold
Yeast
Type of Microorganism
- 40 -
40
Bacteria
Ripening Cultures
SWING®: Ripening cultures for soft mold types of cheeses and smeared cheeses
The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and Brie types as well as blue cheeses,
mixed rinds (with red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brines, and they have been
selected for their appearance and/or flavoring properties.
Flavor Development
Degree of Lipolysis
PC Penicillium candidum
PR Penicillium roqueforti
High
Medium
Low
LAF Yeast
GEO
Geotrichum Candidum
SALSA
BL Brevibacterium
BC Brevibacterium
Low
Medium
Degree of Proteolysis
- 41 -
41
High
Ripening Cultures
SWING® PC - Penicillium candidum
This series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures
allow for a white and short homogenous rind. Moreover, PC-A1 is well known for contributing to a longer shelf life, which is due to the low
proteolytic activity. Lastly, PC-A3 ensures protection against mucors.
Culture composition
Culture Performance
Growth speed:
Contribution to coating:
PC
Gas production:
Product Form
This series is available in freeze-dried spores with packaging sizes of 10 and 50 units.
SWING® PR/PRG - Penicillium roqueforti
The PR series is composed with two sub-ranges of Penicillium roqueforti. The PR series is recommended for traditional blue cheeses, whereas
the PRG cultures were selected for the mild color they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic
and lipolytic activity. Lastly, PR-1 is well known for its low proteolytic activity, and is recommended for small size cheeses and double cheeses
(blue on the inside and white on the outside).
Culture composition
Culture Performance
Growth speed:
PR
Gas production:
Product Form
This series is available in freeze-dried spores with packaging sizes of 10 units.
Freeze-dried
- 42 -
42
Ripening Cultures
SWING® GEO - Geotrichum candidum
This series is composed of strains from yeast. The cultures contribute to the cheese coating, forming a thin rind and bringing a typical flavor to
the cheese, while decreasing bitterness. Lastly, some strains - e.g. GEO CB - are able to inhibit the growth of contaminant molds.
Culture composition
Culture Performance
Growth speed:
Coating quality:
GEO
Gas production:
Product Form
This series is available in liquid arthrospores form in 10 units bottles. The product should be stored in a cool place at 2-4°C (36-39°F).
SWING® LAF - Yeast
This series consists of strains from various species selected for targeted purposes – both neutralizing and fermenting yeast. Neutralizing yeast
is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor in the
cheese curd, and they grow preferably inside the cheese. The SWING® TRIO is a blend of carefully appointed yeasts, allowing bioprotection
towards unwanted molds on the surface of soft cheese and continental cheese types.
Culture composition
Culture Performance
Growth speed:
LAF
Gas production:
Product Form
This series is available in freeze-dried packaging sizes of 10 units.
Freeze-dried
- 43 -
43
Ripening Cultures
SWING® BL/BC
SALSA - Brevibacterium
The BL
series
consists
of Brevibacterium
linens, whereas
the SALSA-1
BC seriesprovides
is a strain
Brevibacterium
casei.
BLcheese,
gives angiving
orange
color ”farm
to the house”
cheese
SALSA
series
is devoted
to cheese flavoring.
Especially
a of
typical
aroma of raw
milk
certain
rind
a typical
provides
a high
aminopeptidase
activity of
and
plays a significant
role inalso
thegives
cheese
texture, resulting
flavorwith
notes
to thesulphur
cheese,flavor.
due toBCthe
culture’s
contribution
to catabolism
amino-acids.
The culture
a yellowish
color to in
thea
round
cheesemouth
rind. feeling, softness and reduction of bitterness.
Culture composition
Culture Performance
Growth speed:
BLSALSA
Gas production:
Product Form
Freeze-dried
- 44 SWING® SALSA - Staphylococcus xylosus
The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese, giving certain ”farm house”
flavor notes to the cheese, due to the culture’s contribution to catabolism of amino-acids. The culture also gives a yellowish color to the
cheese rind.
Culture composition
Culture Performance
Growth speed:
SALSA
Gas production:
Product Form
Freeze-dried
- 44 -
44
Ripening Cultures
Ripening Cultures
Flavor Control™: Ripening Cultures for propionic, continental and cheddar types of cheeses
The cultures
are anaerobic
ripening
cultures recommended
for continental,
cheddar
propionic
cheese.
Flavorbelow
Control™:
Ripening
Cultures
for propionic,
continental
and and
cheddar
types
of However,
cheesesin some cases, it
can also
be used in soft cheeses and pasta filata. The cultures have been selected for their flavoring properties, such as proteolytic metabolism
The cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese. However, in some cases, it
as well
forbe
their
catabolise
amino-acids.
development
according
cheese
environmental
parameters
has metabolism
also been taken
canasalso
usedability
in softtocheeses
and pasta
filata. TheTheir
cultures
have been selected
for to
their
flavoring
properties, such
as proteolytic
into consideration.
as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters has also been taken
into consideration.
PS & Flavor Control™
PS & Flavor Control™
PAB
DVS® PS
DVS® PS
PAB
DVS® LH/
LbH
DVS® LH/
EMFOUR
LbH
EMFOUR
Culture Composition
Culture Composition
DVS®
DVS®
O
CR-200-300
CR-200-300
O
O
O LbHLbH LbPLbP
O
O LbHLbH LbLLbL
DVS®
DVS®
DVS®
DVS®
CR-520
CR-520
CR-520
CR-520
CR-501
CR-501
CR-501
CR-501
DVS®
DVS®
CR-540
CR-540
DVS®
O
O
O
LbP
CR-550
Lb cu
Lb cu
LbL
O
LbL
O
O
O
CR-550
Lb pl
Lb pl
O
DVS®
LbP
DVS® CRMature01
DVS® CR-
P ac
P ac
Mature01
DVS® CRBouquet01
Lb jo
DVS® CRBouquet01
Lb jo
Lb rh
Lb rh
DVS® CRButtery01
LbP
LbP
Sweet and
lipolytic
Sweet and
lipolytic
Sweet and
nutty
Debittering
and mild
Sweet and
nutty
and mild
Flavor
Profile
Debittering
Flavor Profile
- 45 -
- 45 -
45
Mature
Mature
Mature and
Tutti fruity
Mature and
Tutti fruity
DVS® CRButtery01
Buttery
Buttery
Ripening Cultures
DVS® Mild O
DVS®
PS is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
This
series
proteolytic
resulting
in very of
mild
flavor notes withfreudenreichii
no bitterness subsp.
in the finished
cheese.orItsubsp.
allowsshermanii.
for a cheesy
mesophilic
flavor
This series isstrains,
a single
strain species
Propionibacterium
freudenreichii
The
cultures are
notwithout
able to
getting
or ferment
floating curds
the produce
cheese vat.
This culture
is widely
fordioxide.
lactic curds
like goat cheeses,
andprovide
it can bethe
used
in cheese
blends with
acidify, holes
but will
lactateinand
propionate,
acetate
and used
carbon
Additionally,
the cultures
final
CH-N,
D or STIsweet
series.notes and famous large holes.
characteristic
Culture composition
Culture Performance
Phage robustness:
PAB
O
Gas production:
Product Form
frozen
cartons
various
frozen
and freeze-dried
packagingform.
sizes.
Frozen
Freeze-dried
- 26 DVS® LH/EMFOUR*
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and
provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce
residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions.
*EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.
Culture composition
Culture Performance
Phage robustness:
LbH
Gas production:
Product Form
This series is available in standard frozen form
Frozen
- 46 -
46
Ripening Cultures
DVS®
Mild O
This
series
is a traditional
homofermentative
culture
of 100%
mesophilic
complex
O culture
The culture
is based
low
DVS®
Flavor
Control™
/ CR-200-300
citrate
fermenting
heterofermentative
and will
form consisting
eyes of various
sizes
in the finished
cheese.
The strains.
many different
strains
in theonblend
proteolytic
strains,
resulting
in
very
mild
flavor
notes
with
no
bitterness
in
the
finished
cheese.
It
allows
for
a
cheesy
mesophilic
flavor
without
ensure
extra
good protection
This
seriesstrains
- and especially
Danica
- is known
its exceptional
“fullbut
flavor”
it
This
series
consists
of homofermentative
mesophilic O
culture
which are Flora
lactose
negative
or slowfor
lactose
fermenting,
with athat
very
getting
holes
or floating
curds
in
thecultures
cheese
vat.
This
is widely
used
fora finished
lactic
curds
like
goat
cheeses,
andcheese
it can be
used
in blends
provides
to the
finished
continental
cheese,give
whereas
CH-N-19
isnotes
known
very phage
robust
Lastly,
this
culture
serieswith
has
high
aminopeptidase
activity.
The
very culture
mild
flavor
tofor
the
cheese
andperformance.
can
remove
bitterness.
Lastly,
the
CH-N,
D
or
STI
series.
cultures
be used in at
anyscalding
type oftemperatures
cheese, but they
need to
be used
in combination
with an acidifying culture.
optimumcan
performance
between
35-38°C
(95-100
°F).
Culture
Culture composition
composition
Culture
Culture Performance
Performance
Culture Performance
Acidification
speed:
Acidification
speed:
Acidification
speed:
Phage
Phage robustness:
robustness:
Phage robustness:
Contribution
to flavor:
flavor: to flavor:
Contribution
to
Contribution
LD
OO
Gas production:
Gas production:
Product Form
Form
Product
This series
series is
is available
available in
in standard
500g
frozen
cartons
and in sizes.
a freeze-dried
various
frozen
and
freeze-dried
packagingform.
sizes.
This
frozen
packaging
Frozen
Frozen
Freeze-dried
Freeze-dried
Storage:
-45°C/-49°F
Storage:
-18°C/0°F
- 26 -
DVS®
Flavor
Control™
CR-500
/ CR-Full
These series
consist
of several
different
traditionalFlavor
LD cultures that are all multiple defined blends of mesophilic strains. The cultures are
These
are made
of ripening O culture
strains
various
and strains
of Lactobacilli.
cultures
are both
to
citrate series
fermenting
heterofermentative
and will
formblended
eyes of with
various
sizes species
in the finished
cheese.
The many The
different
strains
in theable
blend
ensure extra
goodand
protection
This series
- ande.g.
especially
Flora Danica
- is known forand
its savory.
exceptional
“full flavor”
thatto
it
reduce
bitterness
build upagainst
intensebacteriophage.
and complex cheese
flavors,
fruity, sweet,
nutty, caramelized,
All cultures
are able
increase
maturity.continental
Additionally,
CR-500
cultures
are particularly
to phage
low fatrobust
cheeses
but can alsoLastly,
be used
full fatseries
cheeses,
provides cheese
to the finished
cheese,
whereas
CH-N-19
is knowndevoted
for a very
performance.
thisinculture
has
however,
all cultures need
to be used
in combination
with 35-38°C
an acidifying
culture.
optimum performance
at scalding
temperatures
between
(95-100
°F).
Culture composition
Culture Performance
Culture Performance
Acidification
speed:
Acidification
speed:
Phage robustness:
Phage robustness:
LD
O
LbL
LbP
Contribution
Contribution
to flavor: to flavor:
Gas production:
Gas production:
Product Form
variousform
frozen
freeze-dried packaging sizes.
This series is available in frozen
in and
cartons.
Frozen
Frozen
Freeze-dried
Storage:
-45°C/-49°F
Lb rh
- 15 - 47 -
47
Lb cu
Lb pl
Lb jo
P ac
Protective Cultures
Introduction to Protective Cultures
DVS® BioSafe™ is Chr. Hansen’s response to gram positive spoilages, e.g. Bacillus and Clostrium, for cheese manufacturers who want to go
natural. BS-10 can improve bio-control during the process and provide more homogeneous products with improved quality of the final cheese.
BS-10 has a controlled production of nisin that inhibits microbial growth. This culture should be used in combination with a DVS® acidifying
starter culture.
DVS® FreshQ® is Chr. Hansen’s way of utilizing the power of nature to inhibit growth of yeasts & molds that reduce shelf-life and negatively
impact the quality of many dairy products. Sorbic acid and it’s calcium, sodium and potassium salts or natamycin are means to prevent
unwanted yeast and mold – but it is not in line with consumer trends of natural and clean labels. effective in preventing unwanted yeast and
mold - but it’s not in line with consumer trends of natural and clean labels. DVS® FreshQ® consists of natural microorganisms with the
potential to inhibit unwanted contaminants like yeast and mold through fermentation. DVS® FreshQ® cultures add an additional hurdle to
your quality assurance program and enhances the effectiveness of your sanitation program – with no negative flavor impact.
Other effect preventing
yeast and mold
DVS® FreshQ®
Special Properties
Nisin production
DVS® BS-10
O
Culture Composition
DVS® BS-10
This O culture ProtectIT/BS-10 produces nisin that inhibits microbial growth, and thereby extends shelf life for some products. More
specifically the ProtectIT/BS-10 show antimicrobial activity against several Gram-positive bacteria, including spore-formers such as Clostridium
and Bacillus subsp.
Culture composition
Culture Performance
Phage robustness:
O
Gas production:
Product Form
Frozen
- 48 -
48
DVS® Mild O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
Protective Cultures
proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without
getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with
DVS® FreshQ®
FreshQ®composition
cultures are used in combination with the existing DVS®
acidifying
culture. It is a natural solution to prevent or delay the growth of
Culture
Culture
Performance
Acidification
speed:
yeast and molds over the shelf-life of cheese. The FreshQ® cultures
are based
on unique strains of lactic acid bacteria working in synergy with
robustness:
the starter culture during fermentation. They are developed toPhage
give superior
antifungal activity as well as low technological and sensory
impact on the cheese. In fact, they often contribute positively to
the freshness
and creaminess. The efficiency of FreshQ® will depend on
Contribution
to flavor:
O
factors such as cheese type, make conditions, contamination level, cool-chain etc.
Product Form
product
available
various
frozen
andand
freeze-dried
packaging
sizes.
This series
is is
available
in in
500g
frozen
cartons
in a freeze-dried
form.
Frozen
Freeze-dried
- 26 -
DVS® Butter - D-series
Butter is produced by a traditional churning process or a continuous process. Both processes are adjusted according to seasonal variances in
milk composition. In order to get the acidification and the aroma production the preferred direct inoculation cultures are the DVS® CHN-22 to
get a higher acidification speed and inoculation using 2000 to 4000 Units per 10 tons of cream. In addition to these DVS® cultures it is needed
also to add an aromatic culture like DVS® CHD-1 or DVS® CHD-2 to increase the diacetyl flavor. The culture F-DVS® CHD-2 is inoculated in an
amount of 500 Units per 2.000 liters of milk.
This DVS® series consists of defined Lactococcus lactis spp. lactis diacetylactis. The cultures are homofermentative and known for flavoring
properties, bring fresh, creamy and buttery notes to the butter or spread product.
Culture composition
Culture Performance
Phage robustness:
D
Gas production:
Product Form
This series is available in 500g frozen cartons.
Frozen
- 49 -
49
Kosher For Passover
Introduction to KFP™
All Chr. Hansen cheese cultures are Kosher certified, however, several other cultures are also certified special Kosher for Passover (KFP™). The
figure below provides an overview of the different cultures in the Chr. Hansen KFP™ series that all have been certified Kosher for Passover. All
these cultures have similar performance as the regular versions. The specific product KFP™ CHEESE is similar to that of the Fresco® series, and
therefore, KFP™ CHEESE can be used as an alternative to Fresco® cultures, when Kosher for Passover is required.
Special Characteristic
Kosher for Passover
certificate available
KFP™ CH-N-19
LD
KFP™ R-604
KFP™ R-608
KFP™ CHEESE
O
O
KFP™ LH-17
LbH
KFP™ PS-1
PAB
KFP™ STC-7
ST
ST
Culture Composition
The KFP™ cultures are available in standard 500 U frozen packaging sizes, except from the KFP™ CHEESE which is available in 1000 U bag.
- 50 -
50
Our
OurProduct
ProductRange
Range&&How
Howto
touse
useitit
The
Thenames
namesofofallallour
ourcultures
culturesininour
ourrange
rangeare
arelisted
listedininthe
thecoming
comingpages.
pages.Besides
Besidesfrom
fromthe
thename
namethere
thereisis
also
alsoinformation
informationabout
aboutCulture
CultureType,
Type,Culture
CulturePerformance,
Performance,Product
ProductForm
Formand
andthe
theItem
ItemNumber
Numberthat
thatisis
used
usedwhen
whenordering
orderingthe
theculture.
culture.
Culture
Culture
Name
Name
AllAll
our
cultures
have
individual
names.
Usually,
there
are
several
individual
cultures
our
cultures
have
individual
names.
Usually,
there
are
several
individual
cultures
e.g.
R-603,
R-604,
R-607,
etc.
within
a certain
culture
series
e.g.
the
R-600
series.
e.g.
R-603,
R-604,
R-607,
etc.
within
a certain
culture
series
e.g.
the
R-600
series.
Ideally,
the
user
will
frequently
switch
between
the
individual
cultures
within
aa
Ideally,
the
user
will
frequently
switch
between
the
individual
cultures
within
series;
this
will
enhance
the
plant’s
protection
against
costly
phage
attacks.
Before
series;
this
will
enhance
the
plant’s
protection
against
costly
phage
attacks.
Before
setting
upup
a culture
rotation
scheme,
always
consult
your
local
Chr.
Hansen
Sales
setting
a culture
rotation
scheme,
always
consult
your
local
Chr.
Hansen
Sales
Representative.
Representative.
Culture
Culture
Type
Type
The
The
main
main
microorganism
microorganism
present
present
in in
the
the
culture
culture
is is
indicated
indicated
under
under
the
the
Culture
Culture
Type
Type
part
ofof
the
table.
For
more
information
about
the
different
components
and
the
part
the
table.
For
more
information
about
the
different
components
and
the
actual
species
name
behind
the
abbreviations
O,O,
L, L,
LDLD
etc.,
gogo
toto
page
4-5.
actual
species
name
behind
the
abbreviations
etc.,
page
4-5.
Culture
Culture
Performance
Performance
Cultures
in in
this
catalogue
are
classified
byby
their
performance
and
functionality
for:
Cultures
this
catalogue
are
classified
their
performance
and
functionality
for:
Acidification
Speed,
Phage
Robustness,
Flavor
Contribution
and
when
relevant
also
Acidification
Speed,
Phage
Robustness,
Flavor
Contribution
and
when
relevant
also
Gas
Production.
The
scale
a 5-level
scale
from
1 (low)
5 (high).
Gas
Production.
The
scale
is is
a 5-level
scale
from
1 (low)
toto
5 (high).
Product
Product
Form
Form
and
and
Item
Item
Number
Number
Many
ofof
our
products
are
produced
both
in in
a freeze
dried
and
a frozen
version
and
Many
our
products
are
produced
both
a freeze
dried
and
a frozen
version
and
sometimes
in in
many
different
packaging
formats
e.g.
50,50,
200,
and
500
Units.
sometimes
many
different
packaging
formats
e.g.
200,
and
500
Units.
ToTo
find
the
right
product
format
forfor
your
application
look
forfor
the
material
number
find
the
right
product
format
your
application
look
the
material
number
that
is is
listed
in in
the
column
with
the
format
you
desire.
Use
the
Item
Number
and
that
listed
the
column
with
the
format
you
desire.
Use
the
Item
Number
and
Culture
Name
when
ordering
products.
Culture
Name
when
ordering
products.
New
New
&&
improved
improved
packaging
packaging
format
format
forfor
frozen
frozen
DVS®
DVS®
cultures
cultures
Chr.
Hansen
will
gradually
start
toto
change
the
packaging
format
ofof
frozen
cultures
Chr.
Hansen
will
gradually
start
change
the
packaging
format
frozen
cultures
from
500
gram
carton
toto
500
unit
bags
in in
box.
The
new
item
numbers
in in
concern
from
500
gram
carton
500
unit
bags
box.
The
new
item
numbers
concern
are
easily
located
in in
the
column
marked
red.
are
easily
located
the
column
marked
red.
- 51
- 51- -
51
Standard Range
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
RST
RST-‐225
RST-‐245
RST-‐255
RST-‐290
RST-‐630
RST-‐631
RST-‐632
RST-‐633
RST-‐634
RST-‐635
RST-‐643
RST-‐676
RST-‐743
RST-‐744
RST-‐776
O
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
ST
Culture Type
R-‐600/R-‐700
R-‐603
R-‐604
R-‐607
R-‐608
R-‐703
R-‐704
R-‐707
R-‐708
Culture Name
L
D
LbH LbB
LD
5
5
5
5
4
4
4
4
4
4
4
4
4
4
4
4
4
3
3
4
4
3
3
4
4
3
3
4
4
3
3
2
2
3
3
2
2
3
3
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
100239
100095
100096
100097
100098
100242
100410
701877
100122
100123
100124
100125
25 x 200 U pouch 100409
100247
100156
100157
100158
100159
20 x 500 U pouch 10 x 50 U pouch Flavor Contribu8on
Acidifica8on Speed Phage Robustness
Product Form and Item number
Freeze-‐dried DVS
Culture Performance
710303
10 x 50 U bag Frozen DVS
704666
704667
704668
704669
704643
704644
704648
704649
704655
704654
704637
704638
704633
704634
704635
704636
10 x 500 U bag Standard Range
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
Mild O™
MO-‐1
MO-‐2
MO-‐3
MO-‐10
MO-‐20
MO-‐30 O
■
■
■
■
■
■
■
■
■
■
■
■
■
ST
Culture Type
RSF
RSF-‐80 (YY-‐80)
RSF-‐105 (YY-‐105)
RSF-‐621
RSF-‐636
RSF-‐637
RSF-‐638
RSF-‐639
RSF-‐640
RSF-‐641
RSF-‐651
RSF-‐653
RSF-‐736
RSF-‐742
Culture Name
L
D
■
■
■
■
■
■
■
■
■
■
■
■
■
LbH LbB
■
LD
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
4
4
4
4
4
4
3
3
3
3
3
3
706425
706426
706427
703081
703061
706428
706429
706430
703082
703063
Freeze-‐dried DVS
Culture Performance
704904
704930
704706
704639
704640
704641
704645
704646
704647
704652
704651
704653
705251
705254
Standard Range
■
■
■
■
■
■
■
■
■
■
■
■
■
■
Fresco-‐1000
Fresco 1000-‐11
Fresco 1000-‐21
Fresco 1000-‐50
Fresco 1000-‐70
Fresco 1000-‐81
Fresco-‐3000
Fresco 3000-‐10
Fresco 3000-‐20
Fresco 3000-‐30
Fresco 3000-‐40
Fresco 3000-‐50
O
■
■
■
■
■
■
■
■
■
■
ST
Culture Type
CC
CC-‐02
CC-‐04
CC-‐06
CC-‐08
Culture Name
L
D
LbH LbB
LD
5
5
5
5
5
5
5
5
5
5
4
4
4
4
4
4
4
4
2
2
2
2
5
5
5
5
5
5
5
5
5
5
2
2
2
2
2
2
2
2
2
2
697941
697942
697943
697944
697945
702775
702406
674511
683732
702412
704710
704711
704712
704713
10 x 500 U bag 6 x 1000 U
bag
Flavor Contribu8on
Frozen DVS
Culture Performance
TCC
TCC-‐3
TCC-‐4
TCC-‐5
TCC-‐6
TCC-‐20
Culture Name
Standard Range
STI
STI-‐06
STI-‐07
STI-‐08
STI-‐09
STI-‐12
STI-‐13
STI-‐14
Culture Name
Standard Range
■
■
■
■
■
■
■
ST
O
■
■
■
■
■
ST
Culture Type
O
Culture Type
L
L
D
D
■
■
■
■
■
LbH LbB
LbH LbB
LD
LD
5
5
5
5
5
5
5
2
2
2
2
2
2
2
3
3
3
3
3
Phage Robustness
3
3
3
3
4
4
4
4
4
5
100145
100137
100142
100197
25 x 200 U pouch 100140
100144
601695
601697
100227
705353
705355
705357
Acidifica8on Speed 697993
697994
698000
Freeze-‐dried DVS
697990
698004
697997
20 x 500 U pouch Culture Performance
5
5
5
5
5
5
5
25 x 200 U pouch 10 x 50 U pouch Acidifica8on Speed Flavor Contribu8on
Culture Performance
Phage Robustness
Freeze-‐dried DVS
704873
690180
705900
708499
708500
500 g carton
Frozen DVS
704889
705901
707752
707753
L-‐Series
CAF
Ln. BLUE
D-‐cultures
CHD-‐1
CHD-‐2
SDMB-‐4
SDMB-‐5
SDMB-‐6
SDMB-‐7
LD-‐Series
CHN-‐11
CHN-‐12
CHN-‐13
CHN-‐14
CHN-‐15
CHN-‐19
CHN-‐22 CHN-‐120
FLORA DANICA
FLORA TRADI
FLORA FRESH
FMD-‐0046
FMD-‐0114
Culture Name
O
ST
LbH
Culture Type
■
■
■
■
■
■
■
■
■
■
■
■
■
LD
LbP
■
■
■
■
■
■
D
■
■
L
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
Gas Produc8on
1
1
2
2
2
2
2
2
2
2
2
1
1
2
1
2
1
2
1
2
2
3
3
3
4
4
3
4
3
4
3
4
4
3
4
4
4
3
4
4
4
4
4
4
4
4
4
4
4
4
3
4
3
2
3
3
3
3
100126
100127
100129
100099
100100
100103
25 x 200 U pouch 100163
100161
100160
20 x 500 U
pouch 10 x 50 U pouch Flavor
Contribu8on
Acidifica8on Speed
Phage Robustness Product Form and Item number
Freeze-‐dried DVS
Culture Performance
708281
250 g carton
Frozen DVS
619221
619629
705026
201176
617507
617875
608171
683166
684987
620457
620669
501594
200116
200117
200118
200119
500 g carton
704780
704918
705412
704913
704915
704916
704914
704679
704697
704787
704905
704906
704681
704794
704680
704685
704707
704925
704919
704920
10 x 500 U bag Culture Type
DCC-‐Series
Group 1
DCC-‐230
DCC-‐232
DCC-‐240
Group 2
DCC-‐250
DCC-‐260
DCC-‐265
DCC-‐275
DCC-‐290
YY-‐88
Culture Name
Standard Range
FLORA™ C501
FLORA™ C502
FLORA™ C503
■
■
■
■
■
■
■
O
■
■
■
■
■
■
ST
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
■
LD
D
L
LbH
Culture Type
■
■
■
LD
O
EASY-‐SET® FLORA™ ConDnental
FLORA™ C150
■
FLORA™ C160
■
FLORA™ C950
■
FLORA™ C960
■
FLORA™ C1050
■
FLORA™ C1060
■
Culture Name
Standard Range
■
■
■
■
LbP
ST
■
D
L
LbH LbB
5
5
5
5
5
5
2
2
3
3
4
4
0
0
2
2
3
3
4
5
5
3
4
3
710342
708597
708599
692798
692780
703153
3
3
3
3
3
4
3
3
3
Phage Robustness 5
5
5
5
5
5
4
5
5
5
5
5
3
3
3
3
3
3
615458
702933
668195
20 x 350 U pouch 707701
707702
350 g carton
25 x 200 U pouch Gas Produc8on
3
3
3
Acidifica8on Speed Flavor Contribu8on
4
4
4
708649
708650
708651
708653
708655
708657
Freeze-‐dried DVS
Frozen DVS
4
4
4
5
5
5
710588
710589
708652
708654
708656
708658
7 x 750 U
bag
Culture Performance
3
3
3
4
4
4
4
4
4
5 x 750 U bag
10 x 500 U bag
Gas produc8on
Culture Performance
Phage Robustness
Frozen DVS
704687
706620
706621
10 x 350 U bag 704754
704683
704690
704682
STEM-‐02
STEM-‐03
PS-‐1
PS-‐2
PS-‐4
PS-‐40
PS-‐60
PS-‐80
LH-‐B01
LH-‐B02
LH-‐B03
LH-‐32
Culture Name
■
■
■
■
■
ST
L
L
D
LbH PAB
■
■
■
■
■
■
■
■
■
■
Culture Type
SafeIT-‐Series
SafeIT 1
SafeIT 2
SafeIT 3
Standard Range
■
■
■
FRC-‐60
FRC-‐65
FRC-‐70
FRC-‐75
ST
■
■
■
■
Culture Type
O
■
■
■
■
Culture Name
4
4
4
4
Flavor Contribu8on
4
4
4
4
5
5
5
5
5
5
5
5
5
5
Flavor Contribu8on
4
4
5
5
4
4
3
5
5
5
5
5
5
704553
704555
704556
0
0
2
3
4
4
5
5
0
0
0
0
Acidifica8on Speed 5
5
4
4
2
2
100116
100121
100118
100185
25 x 200 U pouch 704898
708144
20 x 500 U bag
10 x 5 U /
10 x 50 U pouch Phage Robustness
5
5
5
100094
100232
615639
615640
Gas Produc8on
0
0
0
0
0
0
2
2
2
2
5
5
5
5
5
5
5
10 x 50 U pouch Phage Robustness
Acidifica8on Speed Product Form and Item number
Frozen DVS
Freeze-‐dried DVS
■
■
■
LD
Culture Performance
■
■
■
LbH LbB
■
■
■
■
Freeze-‐dried DVS
Culture Performance
704806
704894
16 x 250 U /
20 x 250 U bag 704803
704804
705257
704891
704892
704893
704896
704898
10 x 500 U bag 674715
674716
250 U carton 704757
704758
0
0
0
0
0
■
■
■
■
YF-‐221
GK-‐01
Y-‐CH1
YF-‐3331
Lb. STELLA
■
0
0
0
0
0
0
0
■
■
■
■
3
3
3
3
3
3
3
Phage Robustness
3
4
4
4
4
4
4
Flavor Contribu8on
1
1
1
1
1
1
1
4
3
3
4
2
5
5
5
3
5
4
4
3
3
5
3
4
4
4
4
3
3
3
3
1
1
2
1
3
1
1
1
1
1
1
1
100113
100183
25 x 200 U pouch 699117
699131
699132
250 g carton
10 x 50 U pouch Acidifica8on Speed Gas Produc8on
■
■
■
■
■
■
■
D
BA-‐201
BA-‐202
BA-‐203
GZ-‐01
GZ-‐02
CZ-‐03
CZ-‐100
LbB
0
0
0
0
0
0
0
O
Freeze-‐dried DVS
Frozen DVS
Culture Performance
■
■
■
■
■
■
■
ST
Culture Type
SSC
SSC-‐17
SSC-‐100
SSC-‐101
SSC-‐102
SSC-‐103
ST-‐B01
ST-‐B05
Culture Name
677500
706665
501692
200146
201132
699475
703372
500 g carton
704901
704902
704903
20 x 250 U bag 704965
704924
704936
704969
709943
709944
709945
704922
704912
704927
704931
708622
708621
704900
704908
10 x 500 U bag CR-‐213
CR-‐312
CR-‐319
CR-‐520
CR-‐540
CR-‐550
CR-‐501
CR-‐Buèry01
CR-‐Mature01
CR-‐Bouquet01
TEXT-‐01
Culture Name
Standard Range
MLC-‐300
GRANA-‐102
GRANA-‐103
GRANA-‐105
GRANA-‐106
Culture Name
Standard Range
■
ST
■
■
■
■
O
■
■
■
■
■
■
■
ST
Culture Type
O
Culture Type
L
L
D
D
■
■
■
■
■
■
■
■
■
LbH LbP LbL
■
LbH LbB LbP
■
■
■
■
■
■
■
■
■
■
■
■
5
5
5
5
5
5
5
5
1
1
1
1
1
1
1
1
1
1
1
Phage Robustness
3
3
3
5
5
5
4
4
4
4
4
704714
704718
704719
704721
10 x 475 U bag 711064
710314
710315
710317
710755
704716
704717
10 x 500 U bag 10 x 200 U bag 681239
4
Culture Performance
5
5
5
5
5
5
5
5
5
5
5
4
Frozen DVS
4
3
3
3
3
25 x 200 U pouch Acidifica8on Speed Flavor Contribu8on
Culture Performance
Phage Robustness
Freeze-‐dried DVS
706675
6 x 1000 U bag 704798
704799
710781
710782
Kosher For Passover
KFP CHEESE 01
KFP CHEESE 03
KFP CHEESE 04
KFP CHEESE 05
KFP R-‐604
KFP R-‐608
KFP CHN-‐19
KFP PS-‐1
KFP STC-‐7
KFP LH-‐17
Culture Name
Standard Range
EMFOUR
ENZOBACT BS-‐10
Culture Name
Standard Range
ST
■
■
■
■
■
■
O
■
■
■
■
■
ST
Culture Type
■
O
Culture Type
L
L
D
D
■
■
LbH PAB
■
LD
LbH LbP LbD
■
■
5
5
4
5
5
2
5
5
5
5
4
3
3
0
3
2
5
5
5
5
4
3
2
5
4
5
2
2
2
2
2
3
5
4
1
5
697228
699643
699646
703376
704659
704657
704694
704899
704881
704807
10 x 500 U bag 6 x 1000 U bag
Flavor Contribu8on
Culture Performance
704642
704802
704805
Frozen DVS
1
1
1
10 x 500 U bag 10 x 65 U bag Acidifica8on Speed Flavor Contribu8on
Culture Performance
Phage Robustness
Frozen DVS Standard Range
BL/BC-‐Series
SWING B. CASEI BC
SWING B. LINENS BL-‐1
SWING B. LINENS BL-‐2
SWING MIC SALSA-‐1
SWING MIC SALSA-‐2
LAF-‐Series
SWING YEAST LAF-‐3
SWING YEAST LAF TRIO
GEO-‐Series
SWING FD GEO CH SWING GEO CA
SWING GEO CB
SWING GEO CD-‐1
PR-‐Series
SWING P.R. PR-‐1
SWING P.R. PR-‐3
SWING P.R. PR-‐4
SWING P.R. PRG-‐3
SWING®
PC-‐Series
SWING FD PCA-‐1
SWING FD PCA-‐3
SWING PC TT-‐033
Culture Name
■
■
■
PC
■
■
■
■
■
■
■
■
■
■
PR GEO MIC LAF
Culture Type
■
■
■
■
■
■
■
BL
■
BC
2
2
2
2
2
1
1
1
1
1
4
4
4
3
3
4
4
4
3
4
4
3
4
4
5
5
4
3
2
3
3
2
1
2
2
2
2
2
2
3
2
2
5
5
2
1
5
5
2
1
1
1
1
1
1
5
5
3
4
5
5
5
5
200702
200699
200701
201026
200941
200865
201016
610590
201189
683643
200691
200692
200693
200680
200681
200977
600740
660413
660450
670630
674033
674035
674029
674032
674031
40 U pouch 660416
660451
50 U pouch 10 U pouch
Color
Degree of lipolysis
Degree of proteolysis
Freeze-‐dried powder
Culture Performance
DVS® Benefits
•
•
•
•
•
ield Plus™
Y
Risk Minus™
Growth Multiply™
Process Convenience
Competencies
DVS® Benefits
•
•
•
•
•
ield Plus™
Y
Risk Minus™
Growth Multiply™
Process Convenience
Competencies
For further information, visit
www.chr-hansen.com
Chr. Hansen A/S -10-12 Boege Allé
DK-2970 Hoersholm, Denmark
Phone: +45 45 74 74 74

Cheese Culture Catalogue

Transcription

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