Chr Hansen Inc. - Food Cultures & Enzymes

Chr. Hansen is a global, differentiated bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries. At Chr. Hansen we are uniquely positioned to drive positive change through microbial solutions. We have worked for over 145 years to enable sustainable agriculture, cleaner labels and healthier living for more people around the world.
Catalog

CHY-MAX® Extra NB\5Gal
CHY-MAX® Extra NB\5Gal product image
Documents
CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4). NB indicates that this product is formulated with "No Benzoate" added.

CHY-MAX® EXTRA\265GAL
CHY-MAX® EXTRA\265GAL product image
Documents
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk- coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® EXTRA\4X1 GAL
CHY-MAX® EXTRA\4X1 GAL product image
Documents
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® EXTRA\5 GAL
CHY-MAX® EXTRA\5 GAL product image
Documents
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® EXTRA\55 GAL
CHY-MAX® EXTRA\55 GAL product image
Documents
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® M 1000 NB\20L
CHY-MAX® M 1000 NB\20L product image
Documents
CHY-MAX® M 1000 NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var. awamori kept under contained conditions and not present in the final product. "NB" indicates that this product is formulated with "No Benzoate" added.

CHY-MAX® M 1000\6X1L
CHY-MAX® M 1000\6X1L product image
Documents
CHY-MAX® M 1000 is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® M 600 KFP NB\20L
CHY-MAX® M 600 KFP NB\20L product image
Documents
CHY-MAX® M 600 KFP NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4). NB indicates that this product is formulated with "No Benzoate" added. As benzoate helps maintain the microbial quality of liquid enzyme products, Chr. Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products. If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.

CHY-MAX® M NB\5 Gal
CHY-MAX® M NB\5 Gal product image
Documents
CHY-MAX® M NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4). NB indicates that this product is formulated with "No Benzoate" added. As benzoate helps maintain the microbial quality of liquid enzyme products, Chr. Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products. If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.

CHY-MAX® M\5 Gallons
CHY-MAX® M\5 Gallons product image
Documents
CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® Supreme 1000 NB\5 Gal
CHY-MAX® Supreme 1000 NB\5 Gal product image
Documents
CHY-MAX® Supreme 1000 NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4). NB indicates that this product is formulated with "No Benzoate" added.

CHY-MAX® Supreme 1000\5 Gal
CHY-MAX® Supreme 1000\5 Gal product image
Documents
CHY-MAX® Supreme 1000 is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® Supreme 1000\6x1L
CHY-MAX® Supreme 1000\6x1L product image
Documents
CHY-MAX® Supreme 1000 is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var. awamori kept under contained conditions and not present in the final product

CHY-MAX® ULTRA\5 GAL
CHY-MAX® ULTRA\5 GAL product image
Documents
CHY-MAX® Ultra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var. awamori kept under contained conditions and not present in the final product. The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation. The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses. The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CS-300 250g\1125kg
CS-300 250g\1125kg product image
Documents
Bactoferm® CS-300 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.

CSB Omega 10X450g \ 900kg
CSB Omega 10X450g \ 900kg product image
Documents
Bactoferm® CSB Omega is a culture for production of very fast fermented American style sausages. The high level of Staphylococci provides a stable color, a mild, balanced flavor and an improved oxygen scavenging capacity.

DISC/ F-DVS Premium 1.0 PLUS (replaced by 721459 14X500U)
DISC/ F-DVS Premium 1.0 PLUS (replaced by 721459 14X500U) product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt. The culture is ideal for manufacturing of Greek yogurt.

DISC/F-DVS YoFlex® Premium 1.0\10X500U (replaced with 719958)
DISC/F-DVS YoFlex® Premium 1.0\10X500U (replaced with 719958) product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt.

F-DVS CC-08\10X500U
F-DVS CC-08\10X500U product image
Documents
Mesophilic homofermentative culture, type O. This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly. This culture does not produce CO2. The culture is primarily applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other fermented dairy products, normally in combination with other lactic acid bacteria.

F-DVS CHN-19\10X500U
F-DVS CHN-19\10X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

F-DVS CHN-22\10X500U
F-DVS CHN-22\10X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.

F-DVS CR-213\10X200U
F-DVS CR-213\10X200U product image
Documents
A defined blend of mesophilic omofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition. The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose. The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes. It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

F-DVS CR-319\10X500U
F-DVS CR-319\10X500U product image
Documents
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture is characterized by its high ability to lyse in the cheese environment. It has a low acidification rate in milk. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

F-DVS CR-520\10X475U
F-DVS CR-520\10X475U product image
Documents
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

FD-DVS ABY-3\20X500U
FD-DVS ABY-3\20X500U product image
Documents
Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LA-5®. The strains have a long history of safe use. The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

FD-DVS ABY-3\25X200U
FD-DVS ABY-3\25X200U product image
Documents
Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LA-5®. The strains have a long history of safe use. The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-DVS CR-540\10X475U
F-DVS CR-540\10X475U product image
Documents
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

F-DVS CR-BUTTERY01\10X500U
F-DVS CR-BUTTERY01\10X500U product image
Documents
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

FD-DVS CHN-11\30X50U
FD-DVS CHN-11\30X50U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

FD-DVS CHN-19\30X50U
FD-DVS CHN-19\30X50U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

F-DVS DSG-2000-10\10X500U
F-DVS DSG-2000-10\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for manufacturing the following products: - Buttermilk - Sour cream

F-DVS DSG-2000-40\10X500U
F-DVS DSG-2000-40\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for manufacturing the following products: - Buttermilk - Sour cream

FD-DVS CHN-22\30X50U
FD-DVS CHN-22\30X50U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. Usage The culture can be used in the manufacture of the following products - soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese) - cheese varieties with eyes (Gouda, Edam) - fermented milk products manufactured by separation method (Sour Cream, Fromage Frais) - lactic butter.

FD-DVS FLORA DANICA\20X500U
FD-DVS FLORA DANICA\20X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.

FD-DVS FLORA DANICA\25X200U
FD-DVS FLORA DANICA\25X200U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

FD-DVS FLORA DANICA\30X50U
FD-DVS FLORA DANICA\30X50U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

F-ES i455\8X500U
F-ES i455\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i460\5X1000U
F-ES i460\5X1000U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

FLORA ITALIA LC 25x50g\200kg
FLORA ITALIA LC 25x50g\200kg product image
Documents
SafePro® Flora Italia LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

FLORA ITALIA LC US 25x50g\200kg
FLORA ITALIA LC US 25x50g\200kg product image
Documents
SafePro® Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

F-LC 50x25g\100kg
F-LC 50x25g\100kg product image
Documents
SafePro® F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

F-LC US 50x25g\200kg
F-LC US 50x25g\200kg product image
Documents
SafePro® F-LC US is a freeze-dried food culture for fermented meat products. It drives cidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

FD-DVS FreshQ® 2\20X500U
FD-DVS FreshQ® 2\20X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products

FD-DVS FreshQ® 2\25X100U
FD-DVS FreshQ® 2\25X100U product image
Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

FD-DVS FreshQ® 4\20X500U
FD-DVS FreshQ® 4\20X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

FD-DVS FreshQ® 9\20X500U
FD-DVS FreshQ® 9\20X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.

F-ES A2010\6X1000U
F-ES A2010\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2020\2X9260U
F-ES A2020\2X9260U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

F-ES i460\8X500U
F-ES i460\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i475\5X1000U
F-ES i475\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES A2020\6X1000U
F-ES A2020\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2021\6X1000U
F-ES A2021\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES i475\8X500U
F-ES i475\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i481\8X500U
F-ES i481\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i482\8X500U
F-ES i482\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i483\8X500U
F-ES i483\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

FD-DVS FreshQ® Cheese 3\25X100U
Documents

FD-DVS R-704\20X500U
FD-DVS R-704\20X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

FD-DVS R-704\30X50U
FD-DVS R-704\30X50U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

FD-DVS R-707\30X50U
FD-DVS R-707\30X50U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-ES A2026\6X1000U
F-ES A2026\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2040\2X9260U
F-ES A2040\2X9260U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

FD-DVS ST-B01\30X50U
Documents
Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification. The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses andmodern Camembert and Emmenthal types. The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).

FD-DVS WhiteDaily 40\30X50U
FD-DVS WhiteDaily 40\30X50U product image
Documents
Homofermentative culture blend. The culture does not produce CO2. The culture is used in the production of White Cheeses, Feta or UF products. Depending on production process, the texture will be firm with some holes or closed.

F-ES A2040\6X1000U
F-ES A2040\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2041\2X7690U
F-ES A2041\2X7690U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

HPS PELLET 10X400G\1400KG
HPS PELLET 10X400G\1400KG product image
Documents
Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

HPS PELLET 10X500G\1800KG
HPS PELLET 10X500G\1800KG product image
Documents
Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

F-ES A2041\6X1000U
F-ES A2041\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2045\2X9260U
F-ES A2045\2X9260U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

F-DVS DSG-2000-70\10X500U
F-DVS DSG-2000-70\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for manufacturing the following products: - Buttermilk - Sour cream

F-DVS DSG-2000-80\10X500U
F-DVS DSG-2000-80\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for manufacturing the following products: - Buttermilk - Sour cream

F-DVS DSG-2000-90\10X500U
F-DVS DSG-2000-90\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for manufacturing

F-DVS DSG-4000-10\10X500U
F-DVS DSG-4000-10\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is desired.

F-ES i484\8X500U
F-ES i484\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i485\8X500U
F-ES i485\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES A2045\6X1000U
F-ES A2045\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

F-ES A2055\2X7580U
F-ES A2055\2X7580U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

F-ES A2055\6X1000U
F-ES A2055\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2065\6X1000U
F-ES A2065\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2066\6X1000U
F-ES A2066\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2070\6X1000U
F-ES A2070\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

FD-DVS YC-380\30X50U
FD-DVS YC-380\30X50U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with strong flavor, medium viscosity and some post-acidification. Suitable for cup set, stirred and drinking yogurt.

FD-DVS YC-X11\25X200U
FD-DVS YC-X11\25X200U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with high flavor, medium viscosity and medium post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-ES A2076\2X7690U
F-ES A2076\2X7690U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

F-ES A2076\6X1000U
F-ES A2076\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

FD-DVS YF-L812\20X500U
FD-DVS YF-L812\20X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

FD-DVS YF-L904\25X200U
FD-DVS YF-L904\25X200U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-ES A2085\6X1000U
F-ES A2085\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2090\6X1000U
F-ES A2090\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

Ha-Lactase™ 5200\4X1GAL
Ha-Lactase™ 5200\4X1GAL product image
Documents
Ha-Lactase™ 5200 is a highly-purified, standardized liquid neutral ß-galactosidase (lactase). It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product. The product hydrolyses lactose to a mixture of glucose and galactose.

NOLA™ Fit 5500\6X1L
NOLA™ Fit 5500\6X1L product image
Documents
NOLA™Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum ß-galactosidase (lactase). It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product. The product hydrolyses lactose to a mixture of glucose and galactose. The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.

F-DVS DSG-4000-20\10X500U
F-DVS DSG-4000-20\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is desired.

F-DVS DSG-4000-70\10X500U
F-DVS DSG-4000-70\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is desired.

F-ES A2120\6X1000U
F-ES A2120\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A2130\6X1000U
F-ES A2130\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A3010\6X1000U
F-ES A3010\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A3020\6X1000U
F-ES A3020\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

MICROLANT® Classic 750 NB\20L (replaced by 118923 from the USA)
MICROLANT® Classic 750 NB\20L (replaced by 118923 from the USA) product image
Documents
MICROLANT® Classic 750 NB\20L is a microbial coagulant produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. "NB" indicates that this product is formulated with "No Benzoate" added.

MICROLANT® Classic 750 NB\5Gal
MICROLANT® Classic 750 NB\5Gal product image
Documents
MICROLANT® Classic 750 NB is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. NB indicates that this product is formulated with "No Benzoate" added.

F-ES A3030\6X1000U
F-ES A3030\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A3040\6X1000U
F-ES A3040\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

MICROLANT® Classic 750\5Gal
MICROLANT® Classic 750\5Gal product image
Documents
MICROLANT® Classic 750\5Gal is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation. It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC). The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.

MICROLANT® Supreme 750 NB\20L
MICROLANT® Supreme 750 NB\20L product image
Documents
MICROLANT® Supreme 750 NB is a microbial coagulant produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. "NB" indicates that this product is formulated with "No Benzoate" added.

F-ES A3050\6X1000U
F-ES A3050\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A3060\6X1000U
F-ES A3060\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

F-ES A910\6X1000U
F-ES A910\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A920\6X1000U
F-ES A920\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

FD-RS FLORA DANICA\30X1000L
FD-RS FLORA DANICA\30X1000L product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. Chr. Hansen's Redi-Set cultures are concentrated cultures for the production of bulk starter without previous reactivation of the cultures. The Redi-Set cultures are carefully selected and internationally approved lactic acid bacteria for the dairy industry, grown in a cow's milk media using the latest advanced production technology. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

F-DVS 2003\10X500U
F-DVS 2003\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

HPS PELLET 16X250G\900KG
HPS PELLET 16X250G\900KG product image
Documents
Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

PHANSEN STARTER MEDIA 60LB
Documents
Chr. Hansen’s pHANSEN™ is a premium quality milk based medium and can be used in conventional or external pH control bulk starter systems. pHANSEN™ provides optimum activity and phage protection. This medium contains no whey or citrates that may impart an undesirable flavor.

F-ES A925\6X1000U
F-ES A925\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A926\6X1000
F-ES A926\6X1000 product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A940\6X1000U
F-ES A940\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat setuse. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A945\ 5X1200U
F-ES A945\ 5X1200U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

F-DVS 850\10X500U
F-DVS 850\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-DVS 970\10X500U
F-DVS 970\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-ES A945\6X1000U
F-ES A945\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A955\6X1000U
F-ES A955\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A965\6X1000U
F-ES A965\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A980\6X1000U
F-ES A980\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-DVS 980\10X500U
F-DVS 980\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese

F-DVS ABC\16X200g
F-DVS ABC\16X200g product image
Documents
Thermophilic lactic acid culture. The culture contains the listed strains blended in a concentrated form for production of fermented dairy products.The culture should be applied in combination with other lactic acid cultures, such as yogurt or mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

F-DVS B-11\10X500U
F-DVS B-11\10X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

F-DVS BB-12\10X500g
F-DVS BB-12\10X500g product image
Documents
Thermophilic culture. The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health benefits are available upon request and likewise are certificates of identification and certificates of safety and origin. BB-12® is a registered trademark of Chr. Hansen. The culture is primarily used in production of probiotic dairy products. The culture can be applied in combination with other lactic acid cultures such as yogurt or mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

F-ES A986\6X1000U
F-ES A986\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES A990\6X1000U
F-ES A990\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-DVS BB-12\16X250g
F-DVS BB-12\16X250g product image
Documents
Thermophilic culture. The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health benefits are available upon request and likewise are certificates of identification and certificates of safety and origin. BB-12® is a registered trademark of Chr. Hansen.

F-DVS BS-10\10X65U
F-DVS BS-10\10X65U product image
Documents
The BioSafe Cultures are natural lactic acid bacteria that help prevent late blowing and off-flavor development in Continental cheeses, caused by clostridia contamination. The effect is obtained through active participation in the natural fermentation.

F-DVS CAF\10X500U
F-DVS CAF\10X500U product image
Documents
Mesophilic aromatic culture, type L. The culture produces flavor and CO2. ThecultureisdesignedtobeusedasaflavoradjunctculturewithChr.Hansen’sculturestoproduceahighlyflavoredend product. The culture is ideal for manufacturing the following products: - Buttermilk - Crème fraiche/Sour cream - Cream cheese

F-DVS CC-02\10X500U
F-DVS CC-02\10X500U product image
Documents
Mesophilic homofermentative culture, type O. This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly. This culture does not produce CO2. The culture is primarily applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other fermented dairy products, normally in combination with other lactic acid bacteria.

SpiceIT® AG\1Kg
SpiceIT® AG\1Kg product image
Documents
SpiceIT® AG is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic. The enzyme originates from the epiglottis of freshly slaughtered kid-goats. SpiceIT® AG can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.

SpiceIT® MPlus\0.5Kg
SpiceIT® MPlus\0.5Kg product image
Documents
SpiceIT® MPlus is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic. The enzyme is a pure, standardized lipase produced by submerged fermentation using a Mucor javanicus strain. The production organism is kept under contained condition and is not present in the final product. SpiceIT® MPlus can be used to improve the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual requirements. As a result, the selection of a particular lipase should be tailored to the desired flavor profile.

F-ES A991\6X1000U
F-ES A991\6X1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

F-ES A992\6x1000U
F-ES A992\6x1000U product image
Documents
This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

F-ES FLORA™ C1050\10X500U
F-ES FLORA™ C1050\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and Samsoe).

F-ES FLORA™ C1050\12X375U
F-ES FLORA™ C1050\12X375U product image
Documents
This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and Samsoe).

F-ES FLORA™ C1060\10X500U
F-ES FLORA™ C1060\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and Samsoe).

F-ES FLORA™ C1060\12X375U
F-ES FLORA™ C1060\12X375U product image
Documents
This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and Samsoe)

F-DVS CC-04\10X500U
F-DVS CC-04\10X500U product image
Documents
Mesophilic homofermentative culture, type O. This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly. This culture does not produce CO2. The culture is primarily applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other fermented dairy products, normally in combination with other lactic acid bacteria.

F-DVS CC-06\10X500U
F-DVS CC-06\10X500U product image
Documents
Mesophilic homofermentative culture, type O. This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly. This culture does not produce CO2. The culture is primarily applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other fermented dairy products, normally in combination with other lactic acid bacteria.

THERMOFLEX (GF) STARTER MEDIA 50 LB
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Chr. Hansen’s Thermoflex Starter Media is a balanced, whey based starter medium. Thermoflex Starter Media provides a high quality starter with optimum activity and phage protection. Can be used in the production of Italian cheese varieties (Mozzarella, Parmesan, Provolone, Romano, etc.).

THERMOFLEX STARTER MEDIA 50 LB
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Chr. Hansen’s Thermoflex Starter Media is a balanced, whey based starter medium. Thermoflex Starter Media provides a high quality starter with optimum activity and phage protection.

YieldMAX® \5Gal
YieldMAX® \5Gal product image
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YieldMAX® is a standardized solution of a Fusarium venenatum phospholipase produced by submerged fermentation with an Aspergillus oryzae strain. The role of this product is to optimize the clotting process, increasing cheese yield by improving the emulsification properties of phospholipids in cheese milk. The formula is free of artificial preservatives.

F-ES FLORA™ C1070\10X500U
F-ES FLORA™ C1070\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes).

F-ES FLORA™ C1070\5X750U
F-ES FLORA™ C1070\5X750U product image
Documents
This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes).

F-ES FLORA™ C150\10X500U
F-ES FLORA™ C150\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

F-ES FLORA™ C150\5X750U
F-ES FLORA™ C150\5X750U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

F-ES FLORA™ C160\10X500U
F-ES FLORA™ C160\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese.

F-ES FLORA™ C160\5X750U
Documents

F-ES FLORA™ C170\10X500U
F-ES FLORA™ C170\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese.

F-ES FLORA™ C170\5X750U
Documents

F-ES FLORA™ C180 NG\10X500U
F-ES FLORA™ C180 NG\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

F-ES FLORA™ C950\10X500U
F-ES FLORA™ C950\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L. The strains are carefully selected for their medium flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (few eyes). The cultures are primarily used in the manufacture of Continental cheese types with little or no eye formation (Edam, Gouda, Danbo).

F-ES FLORA™ C960\10X500U
F-ES FLORA™ C960\10X500U product image
Documents
This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L. The strains are carefully selected for their medium flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (few eyes). The cultures are primarily used in the manufacture of Continental cheese types with little or no eye formation (Edam, Gouda, Danbo).

F-ES i405\2X8330U
F-ES i405\2X8330U product image
Documents
"Mega Bag" Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

F-ES i405\5X1000U
F-ES i405\5X1000U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types

F-ES i405\8X500U
F-ES i405\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i410\5X1000U
F-ES i410\5X1000U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i410\8X500U
F-ES i410\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i415\5X1000U
F-ES i415\5X1000U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i415\8X500U
F-ES i415\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i416\5X1000U
F-ES i416\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i416\8X500U
F-ES i416\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types

F-ES i420\5X1000U
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i420\8X500U
F-ES i420\8X500U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i450\5X1000U
F-ES i450\5X1000U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-ES i450\8X500U
F-ES i450\8X500U product image
Documents
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS DSG-4000-80\10X500U
F-DVS DSG-4000-80\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is desired. Recomme

F-DVS DSG-4000-90\10X500U
F-DVS DSG-4000-90\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. Usage DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is desired.

F-DVS DSG-FLVR 1\16X250U
F-DVS DSG-FLVR 1\16X250U product image
Documents
Mesophilic adjunct aromatic eXact® culture, type LD. The culture increases diacetyl flavor and CO2. Usage DSG FLVR is designed to be used as a flavor adjunct culture with DSG cultures to produce a highly flavored end product. The culture is ideal for manufacturing the following products: - Buttermilk - Crème fraiche/Sour cream - Cream cheese

F-DVS DSG-FLVR 2\16X250U
F-DVS DSG-FLVR 2\16X250U product image
Documents
Mesophilic adjunct aromatic eXact® culture, type LD. The culture increases diacetyl flavor and CO2. Usage DSG FLVR is designed to be used as a flavor adjunct culture with DSG cultures to produce a highly flavored end product. The culture is ideal for manufacturing the following products: - Buttermilk - Crème fraiche/Sour cream - Cream cheese

F-DVS DSG-HB\16X250U
F-DVS DSG-HB\16X250U product image
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Mesophilic adjunct eXact® culture, type O. The culture increases texture but not diacetyl flavor or CO2. DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series. The culture does not contain flavor producing bacteria and should not be used alone. HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.

F-DVS EMFOUR\10X500U
F-DVS EMFOUR\10X500U product image
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Thermophilic homofermentative culture blend. In 1984 it was selected by Dutch cheesemakers as the most effective thermophilic culture for accelerating ripening in Dutch cheeses. The culture significantly enhances mature and nutty flavor notes, and there is a tendency towards sweet, sour and salt tastes, too. The body of the cheese is also enhanced by the use of EMFOUR. The culture can reduce the ripening time by several weeks depending on the type of cheese, storage temperature and desired flavor. EMFOUR is primarily applied in the production of cheese where mesophilic lactic acid bacteria cultures are used. The culture can be applied in cheddar and maasdamm cheeses without restriction. For application in Continental cheeses, please contact your CH Sales Representative.

F-DVS eXact® DSG-6000-10\10X500U
F-DVS eXact® DSG-6000-10\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low CO2 production.

F-DVS eXact® DSG-6000-20\10X500U
F-DVS eXact® DSG-6000-20\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low CO2 production.

F-DVS eXact® DSG-6000-30\10X500U
F-DVS eXact® DSG-6000-30\10X500U product image
Documents
Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low CO2 production.

F-DVS eXact® KEFIR 12\10X500U
F-DVS eXact® KEFIR 12\10X500U product image
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Blend of 12 aromatic eXact® Kefir cultures. The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir. The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures.

F-DVS eXact® NG Flavor+\15X500U
F-DVS eXact® NG Flavor+\15X500U product image
Documents
Defined blend of thermophilic and mesophilic lactic acid cultures. Adjunct aromatic eXact® culture. The culture increases diacetyl flavor without CO2 production. Usage Manufacturing of the following fermented milk products: - Cream cheese - Crème fraiche / Sour cream - Extra creamy buttermilk - Quarg / Fromage frais

F-DVS FLORA DANICA®\10X500U
F-DVS FLORA DANICA®\10X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

F-DVS FRESCO 1000-11\6X1000U
F-DVS FRESCO 1000-11\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO 1000-21\6X1000U
F-DVS FRESCO 1000-21\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO 1000-50\6X1000U
F-DVS FRESCO 1000-50\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese

F-DVS FRESCO 1000-70\6x1000U
F-DVS FRESCO 1000-70\6x1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO 1000-81\6X1000U
F-DVS FRESCO 1000-81\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO 3000-10\6X1000U
F-DVS FRESCO 3000-10\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FRESCO 3000-20\6X1000U
F-DVS FRESCO 3000-20\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FRESCO 3000-40\6X1000U
F-DVS FRESCO 3000-40\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FRESCO® 1000NG-10\5X1000U
F-DVS FRESCO® 1000NG-10\5X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO® 1000NG-20\5X1000U
F-DVS FRESCO® 1000NG-20\5X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO® 1000NG-30\5X1000U
F-DVS FRESCO® 1000NG-30\5X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO® 1000NG-40\5X1000U
F-DVS FRESCO® 1000NG-40\5X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO® 1000NG-50\5X1000U
F-DVS FRESCO® 1000NG-50\5X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

F-DVS FRESCO® 3000-60\6X1000U
F-DVS FRESCO® 3000-60\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FRESCO® 3000-70\6X1000U
F-DVS FRESCO® 3000-70\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FRESCO® 3000-80\6X1000U
F-DVS FRESCO® 3000-80\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

F-DVS FreshQ® 1\10X500U
F-DVS FreshQ® 1\10X500U product image
Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

F-DVS FreshQ® 10\10X500U
F-DVS FreshQ® 10\10X500U product image
Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

F-DVS FreshQ® 11\6X500U
F-DVS FreshQ® 11\6X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.

F-DVS FreshQ® 5\10X500U
F-DVS FreshQ® 5\10X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products

F-DVS FreshQ® 9\10X500U
F-DVS FreshQ® 9\10X500U product image
Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

F-DVS FreshQ® Cheese 1\10X500U
F-DVS FreshQ® Cheese 1\10X500U product image
Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products. The cultures are developed for application in cheese.

F-DVS FreshQ® Cheese 4\10X500U
F-DVS FreshQ® Cheese 4\10X500U product image
Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products. The cultures are developed for application in cheese.

F-DVS GRANA-102\10X500U
F-DVS GRANA-102\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution. The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

F-DVS GRANA-105\10X500U
F-DVS GRANA-105\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution. The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

F-DVS GRANA-106\10X500U
F-DVS GRANA-106\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution. The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

F-DVS KFP CH-3\10X500U
F-DVS KFP CH-3\10X500U product image
Documents
Thermophilic YoFlex® culture. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends. The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification. Suitable for cup set, stirred, drinking and frozen yoghurt. The culture is Kosher approved for year round use including Passover.

F-DVS KFP CHEESE 01\6X1000U
F-DVS KFP CHEESE 01\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is Kosher approved for year round use including Passover.

F-DVS KFP CHEESE 03\6X1000U
F-DVS KFP CHEESE 03\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is Kosher approved for year round use including Passover.

F-DVS KFP CHEESE 04\6X1000U
F-DVS KFP CHEESE 04\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is Kosher approved for year round use including Passover.

F-DVS KFP CHEESE 05\6X1000U
F-DVS KFP CHEESE 05\6X1000U product image
Documents
This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.

F-DVS KFP CHN-19\10X500U
F-DVS KFP CHN-19\10X500U product image
Documents
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends.The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti. The culture can also be used in buttermilk and sour cream. The culture is Kosher approved for year round use including Passover

F-DVS KFP LA-K\10X500g
F-DVS KFP LA-K\10X500g product image
Documents
Thermophilic culture of defined single strain with long history of safe use. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends. The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD). The culture is Kosher approved for year round use including Passover.

F-DVS KFP LH-17\10X500U
F-DVS KFP LH-17\10X500U product image
Documents
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends. The culture is primary applied in the production of Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture. The culture is Kosher approved for year round use including Passover.

F-DVS KFP R-604\10X500U
F-DVS KFP R-604\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The DVS® KFP range represents Kosher for Passover approved cultures. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese. The culture is Kosher approved for year round use including Passover.

F-DVS KFP R-608\10X500U
F-DVS KFP R-608\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The DVS® KFP range represents Kosher for Passover approved cultures.

F-DVS KFP STC-8\10X500U
F-DVS KFP STC-8\10X500U product image
Documents
Thermophilic culture of defined single strain with long history of safe use. Kosher Dairy Incl. Passover. The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types. The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus. The culture is Kosher approved for year round use including Passover.

F-DVS L. casei 431®\10X500g
F-DVS L. casei 431®\10X500g product image
Documents
Mesophilic lactic acid culture. The culture is a defined single strain and has a long history of safe use. Clinical documentation on possible health benefits are available upon request. L. casei 431® is a registred trademark of Chr. Hansen. L. casei 431® is also known as CRL-431. The culture is used in the production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L. acidophilus, Streptococcus thermophilus and yogurt cultures. A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products

F-DVS L. casei-01\10X500g
F-DVS L. casei-01\10X500g product image
Documents
Thermophilic lactic acid culture. The culture is a defined single strain with a long history of safe use. The culture is used in the production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L. acidophilus, Streptococcus thermophilus and yogurt cultures. A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

F-DVS LA-5®\10X500U
F-DVS LA-5®\10X500U product image
Documents
The culture is a defined single strain selected from Chr. Hansens's culture collection. The strain has a long history of safe use and clinical documentation on possible heath benefits are available upon request. LA-5® is a registered trademark of Chr. Hansen. The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

F-DVS LA-K\10X500g
F-DVS LA-K\10X500g product image
Documents
Thermophilic culture of defined single strain with long history of safe use. The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD).

F-DVS LB-12\10X500U
F-DVS LB-12\10X500U product image
Documents
Defined thermophilic lactic acid culture. The culture is primarily applied in the production of yogurt and other fermented milk products. The culture is normally applied in combination with Yo-Flex® or nu-trish® cultures. The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.

F-DVS LB-12\16X250U
F-DVS LB-12\16X250U product image
Documents
Defined thermophilic lactic acid culture. The culture is primarily applied in the production of yogurt and other fermented milk products. The culture is normally applied in combination with Yo-Flex® or nu-trish® cultures. The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.

F-DVS LH-32\16X250U
F-DVS LH-32\16X250U product image
Documents
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor. The culture is primary applied in the production of Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture.

F-DVS LH-B01\10X500U
F-DVS LH-B01\10X500U product image
Documents
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes. The culture is primary applied in the production of Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture.

F-DVS LH-B02\10X500U
F-DVS LH-B02\10X500U product image
Documents
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes. The culture is primary applied in the production of Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture.

F-DVS LH-B03\10X500U
F-DVS LH-B03\10X500U product image
Documents
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes. The culture is primarily applied in the production of pizza cheese as well as Italian and Swiss cheese varieties. The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and LD culture.

F-DVS LL-2 PELLET\16X250G
F-DVS LL-2 PELLET\16X250G product image
Documents
Bactoferm® LL-2 pellet is a culture for production of fermented sausages with a traditional acidification time and a mild flavor.

F-DVS Nu-Trish a/B™\10X500g
F-DVS Nu-Trish a/B™\10X500g product image
Documents
Thermophilic culture. The culture contains the documented probiotic strains BB-12® and LA-5®. The strains have a long history of safe use and clinical documentation on possible heath benefits are available upon request. Likewise are certificates of identification and certificates of safety and origin. The culture is primarily used in production of probiotic dairy products such as fermented milk (yogurt, butter milk). The culture can be applied alone or in combination with other lactic acid cultures such as yogurt or mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

F-DVS Nu-Trish a/B™\16X200g
Documents
Thermophilic culture. The culture contains the documented probiotic strains BB-12 ® and LA-5®. The strains have a long history of safe use and clinical documentation on possible heath benefits are avaliable upon request. Likewise are certificates of identification and certificates of safety and origin.

F-DVS nu-trish® BGY-Premium 3.0\14X200U
F-DVS nu-trish® BGY-Premium 3.0\14X200U product image
Documents
Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LGG®. The strains have a long history of safe use, and substantial clinical documentation on possible health benefits is available upon request. Likewise are certificates of identification and certificates of safety and origin. BB-12® and LGG® are registered trademarks of Chr. Hansen.

F-DVS Premium 1.0 PLUS\14X500U
F-DVS Premium 1.0 PLUS\14X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt. The culture is ideal for manufacturing of Greek yogurt.

F-DVS Premium 3.0 PLUS\10X500U
F-DVS Premium 3.0 PLUS\10X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set and stirred yogurt.

F-DVS PROP ACID PS-1\10X500U
Documents

F-DVS PROP ACID PS-4\10X500U
F-DVS PROP ACID PS-4\10X500U product image
Documents
Selected propionic acid bacteria culture.The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired. The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus , Lactobacillus delbrueckii subsp. bulgaricus and LD cultures. The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide. Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

F-DVS PS-60\20X500U
F-DVS PS-60\20X500U product image
Documents
Selected propionic acid bacteria culture, highly concentrated. The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired. The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus , Lactobacillus delbrueckii subsp. bulgaricus and LD cultures. The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide. Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

F-DVS Pure Appeal™ 01\10X500U
F-DVS Pure Appeal™ 01\10X500U product image
Documents
As the global demand for pizza continues to rise, the ability to control browning becomes a key priority. Pure Appeal™ 01 is an adjunct culture blend designed for continuous direct vat set use. The strains are specially selected for their ability to metabolize galactose with low risk to proteolytic activity, ultimately allowing manufacturers the flexibility to leverage their preferred acidification programs into predictable browning control with up to 100% reduction in browning and blister formation. Pure Appeal™ 01 was developed to assist Pasta Filata manufacturers capture markets seeking pizza cheese capable of performing under high temperature/short baking times, thus allowing pizzerias to reduce customer wait time. In addition, Pure Appeal™ has the ability to suppress yeast and mold throughout the supply chain, protecting product from time of manufacture, through the conversion process, and delivery to the intended end user. Take control of browning and quality for pure pizza appeal.

F-DVS R-603\10X500U
F-DVS R-603\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-DVS R-604\10X500U
F-DVS R-604\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-DVS R-607\10X500U
F-DVS R-607\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-DVS R-608\10X500U
F-DVS R-608\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

F-DVS RSF-940\10X500U
F-DVS RSF-940\10X500U product image
Documents
This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production homofermentative). The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min. cooking temperature at 35°C (95°F). Examples of applications include Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette and Saint Paulin.

F-DVS SDMB-4\10X500U
F-DVS SDMB-4\10X500U product image
Documents
Mesophilic Aromatic Culture, type D. The culture produces aroma and CO2. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

F-DVS SDMB-6\10X500U
F-DVS SDMB-6\10X500U product image
Documents
Mesophilic Aromatic Culture, type D. The culture produces aroma and CO2. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

F-DVS SDMB-8\10X500U
F-DVS SDMB-8\10X500U product image
Documents
Mesophilic aromatic culture, type D. The culture produces flavor and CO2 and is selected for the phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

F-DVS Sinergia 1.1\5x1000U
F-DVS Sinergia 1.1\5x1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS Sinergia 1.2\5X1000U
F-DVS Sinergia 1.2\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS Sinergia 1.3\5X1000U
F-DVS Sinergia 1.3\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS Sinergia 1.4\5X1000U
F-DVS Sinergia 1.4\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS SoGreek S1 Plus\10X500U
F-DVS SoGreek S1 Plus\10X500U product image
Documents
Thermophilic culture containing the strain Streptococcus thermophilus ACA-DC 0029 isolated from artisanal Greek yoghurt. The culture is ideal for manufacturing of strained Greek yogurt

B-LC-007 US 25x50g\225kg
B-LC-007 US 25x50g\225kg product image
Documents
SafePro® B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

B-LC-35 50x25g\200kg
B-LC-35 50x25g\200kg product image
Documents
SafePro® B-LC-35 is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

AMERICANA COMPLETE 50LB
Documents
Chr. Hansen’s Americana Complete is an economical, balanced, whey based medium with milk added. Americana Complete provides a high quality starter with optimum activity and phage protection.

BACTOFERM © LL-1 PELLET 10X400G\1400KG
BACTOFERM © LL-1 PELLET 10X400G\1400KG product image
Documents
Bactoferm® LL-1 Pellet is a culture for production of fermented sausages with a traditional acidification time and a mild flavor.

SpiceIT® MR\5Kg
SpiceIT® MR\5Kg product image
Documents
SpiceIT® MR is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic. The enzyme is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain. The production organism is kept under contained condition and is not present in the final product. SpiceIT® MR can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese. Desired flavor profiles are highly subjective and vary according to individual. As a result, selection and dosage of lipases should be adjusted for each market. It is advised to adjust dosage levels according to desired flavor profiles.

F-ES i455\5X1000U
F-ES i455\5X1000U product image
Documents
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

F-DVS SoGreek S3 Plus\10X500U
F-DVS SoGreek S3 Plus\10X500U product image
Documents
Thermophilic culture containing the strain Streptococcus thermophilus ACA-DC 0029 isolated from artisanal Greek yoghurt. The culture is ideal for manufacturing of strained Greek yogurt.

F-DVS SSC-100\10X500U
F-DVS SSC-100\10X500U product image
Documents
Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification. The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Argentinean Port Salut, Brie, Crescenza) and modern Camembert types. SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).

F-DVS SSC-102\10X500U
F-DVS SSC-102\10X500U product image
Documents
Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification.

F-DVS SSC-103\10X500U
F-DVS SSC-103\10X500U product image
Documents
Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification. The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Argentinean Port Salut, Brie, Crescenza) and modern Camembert types. SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).

F-DVS STI-06\10X500U
Documents
Defined thermophilic culture blend with improved resistance to bacteriophages. The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types. The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus.

F-DVS STI-07\10X500U
F-DVS STI-07\10X500U product image
Documents
Defined thermophilic culture blend with improved resistance to bacteriophages. The culture is primarily applied in Pasta Filata cheese types e.g. Mozzarella and Pizza cheese types. The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus helveticus. Recommended inoculation

F-DVS Sweety® Y-1\10X500U
F-DVS Sweety® Y-1\10X500U product image
Documents
Thermophilic lactic acid culture. The culture is used to produce yogurt with increased sweetness due to glucose produced by the culture. A small amount of initial sucrose is required in the milk base to start the fermentation.

F-DVS T-04004\10X500U
F-DVS T-04004\10X500U product image
Documents
Thermophilic lactic acid culture. The culture will produce fermented milk with a high texture and low post-acidification.

F-DVS Vega™ Harmony\10x500U (was YoFlex® YF-L02 DA)
F-DVS Vega™ Harmony\10x500U (was YoFlex® YF-L02 DA) product image
Documents
Thermophilic lactic acid culture. This culture has been produced without the use of dairy derived ingredients in any part of the production steps. The culture is manufactured in an environment where dairy ingredients are handled. However, the process equipment is cleaned according to our GMP standard before production of this culture. The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

F-DVS Vega™ nu-trish® BB-12®\10x500G (was nu-trish® BB-12® DA)
F-DVS Vega™ nu-trish® BB-12®\10x500G (was nu-trish® BB-12® DA) product image
Documents
Thermophilic lactic acid culture. The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin. BB-12® is a registred trademark of Chr. Hansen. This culture has been produced without the use of dairy derived ingredients in any part of the production steps. The culture is manufactured in an environment where dairy ingredients are handled. However, the process equipment is cleaned according to our GMP standard before production of this culture.

F-DVS XPL-1\10X500U
F-DVS XPL-1\10X500U product image
Documents
Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture. The eXact-Plus culture produces texture, flavor and CO2. Manufacturing of the following fermented milk products: - Kefir type products - Crème fraiche/sour cream Fermented milks produced with XPL cultures will have extra high texture, high flavor and medium CO2.

F-DVS XPL-30\10X500U
F-DVS XPL-30\10X500U product image
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Blend of mesophilic homofermentative culture, type O and thermophilic culture. This culture produces texture and no CO2. Usage: Manufacturing of the following fermented milk products: - Crème fraiche/sour cream - Kefir type products

F-DVS XT-208\10X500U
F-DVS XT-208\10X500U product image
Documents
Mesophilic aromatic eXact® culture. The culture produces flavor, CO2 and texture. Usage Manufacturing of fresh cheese with and without separation.

F-DVS XT-312\10X500U
F-DVS XT-312\10X500U product image
Documents
Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2. Manufacturing of the following fermented milk products: - Extra creamy buttermilk - Crème fraiche/ Sour cream - Quarg/ Fromage frais

F-DVS XT-313\10X500U
F-DVS XT-313\10X500U product image
Documents
Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2. Manufacturing of the following fermented milk products: - Extra creamy buttermilk - Crème fraiche/ Sour cream - Quarg/ Fromage frais

F-DVS XT-314\10X500U
F-DVS XT-314\10X500U product image
Documents
Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2. Manufacturing of the following fermented milk products: - Extra creamy buttermilk - Crème fraiche/ Sour cream - Quarg/ Fromage frais

F-DVS YC-180\10X500U
F-DVS YC-180\10X500U product image
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Thermophilic YoFlex® culture. The culture will produce yoghurt with medium flavor, high viscosity and medium post-acidification. Suitable for cup set, stirred and drinking yoghurt.

F-DVS YC-380\10X500U
F-DVS YC-380\10X500U product image
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Thermophilic YoFlex® culture. The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification. Suitable for cup set, stirred and drinking yoghurt.

F-DVS YC-470\10X500U
F-DVS YC-470\10X500U product image
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Thermophilic YoFlex® culture. The culture will produce yogurt with very strong flavor, medium viscosity and high post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-DVS YF-L702\10X500U
F-DVS YF-L702\10X500U product image
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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-DVS YF-L706\10X500U
F-DVS YF-L706\10X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking youghurt.

F-DVS YF-L812\10X500U
F-DVS YF-L812\10X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with high body, mild flavor and low post-acidification. Suitable for cup set and stirred yogurt.

F-DVS YF-L901\10X500U
F-DVS YF-L901\10X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-DVS YF-L902\10X500U
F-DVS YF-L902\10X500U product image
Documents
Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

F-DVS Yo-Fast 10\16X250U (DISC replaced by 724308)
F-DVS Yo-Fast 10\16X250U (DISC replaced by 724308) product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt

F-DVS Yo-Fast 10\20X250U
F-DVS Yo-Fast 10\20X250U product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

F-DVS Yo-Fast 12\16X250U
F-DVS Yo-Fast 12\16X250U product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yoghurt.

F-DVS Yo-Fast 16\10X500U
F-DVS Yo-Fast 16\10X500U product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

F-DVS Yo-Fast 16\16X250U
F-DVS Yo-Fast 16\16X250U product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics.

F-DVS Yo-Fast 20\16X250U
F-DVS Yo-Fast 20\16X250U product image
Documents
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yoghurt.

F-DVS Yo-Fast 21\16X250U
F-DVS Yo-Fast 21\16X250U product image
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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

F-DVS YoFlex® Creamy 1.0\10X500U (Replaced by 720071)
F-DVS YoFlex® Creamy 1.0\10X500U (Replaced by 720071) product image
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Thermophilic YoFlex® culture. The culture will produce fermented milk with mild and creamy flavor, extra high viscosity and low post-acidification. Suitable for stirred and set fermented milk.

F-DVS YoFlex® Creamy 1.0\14X500U
F-DVS YoFlex® Creamy 1.0\14X500U product image
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Thermophilic YoFlex® culture. The culture will produce fermented milk with mild and creamy flavor, extra high viscosity and low post-acidification. Suitable for stirred and set fermented milk.

F-DVS YoFlex® Mild 2.0\10X500U
F-DVS YoFlex® Mild 2.0\10X500U product image
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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for stirred and drinking yogurt. The culture is ideal for manufacturing of Greek yogurt.

F-DVS YoFlex® Premium 1.0\14X500U
F-DVS YoFlex® Premium 1.0\14X500U product image
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Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt.

F-DVS® Sinergia 1.5\5X1000U
F-DVS® Sinergia 1.5\5X1000U product image
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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

F-DVS® SOFT FAST 1-09\9X500U
F-DVS® SOFT FAST 1-09\9X500U product image
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Defined thermophilic culture blend with improved resistance to bacteriophages. The product can be used in soft cheese.

F-DVS® SOFT MILD 1-02\2X3000U
F-DVS® SOFT MILD 1-02\2X3000U product image
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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification.
Locations
Location name Address
Chr. Hansen A/S (Graasten, Denmark) Enzymes Sundsnaes 10-18 6300 Graasten Graasten, Denmark 6300 DNK
Chr. Hansen A/S (Hvidovre, Denmark)-Cultures Jernholmen 1-27 Hvidovre, Denmark 2650 DNK
Chr. Hansen GmbH (Pohlheim, Germany) - Cultures Giessener Str. 94 Pohlheim, N/A D-35415 DEU
Chr. Hansen SA (Arpajon Cedex, France)-Cultures Le Moulin d'Aulnay BP64 91292 Arpajon Cedex, France BP64 FRA
Chr. Hansen, Inc. (Corporate,USA) 9015 W. Maple Street Milwaukee, WI 53222 USA
Chr. Hansen, Inc. (Milwaukee, USA) - Cultures 9015 W. Maple Street Milwakee, WI 53214 USA
Chr. Hansen, Inc. (New Berlin, USA) - Enzymes 16300 W. Lincoln Avenue New Berlin, WI 53151 USA
Documents
Type Location
Supplier Questionnaire Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
3rd Party Audit Report Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
3rd Party Audit Corrective Action Plan Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
Allergen Control Policy Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Allergen Control Policy Chr. Hansen, Inc. (Corporate,USA)
Allergen Control Policy Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Allergen Control Policy Chr. Hansen SA (Arpajon Cedex, France)-Cultures
Allergen Control Policy Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Allergen Control Policy Chr. Hansen A/S (Graasten, Denmark) Enzymes
3rd Party Audit Certificate Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media
CA Transparency Act Chr. Hansen, Inc. (Corporate,USA)
CA Transparency Act Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
CA Transparency Act Chr. Hansen A/S (Graasten, Denmark) Enzymes
CA Transparency Act Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
CA Transparency Act Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
3rd Party Audit Report Chr. Hansen, Inc. (Corporate,USA)
Recall/Emergency/Contact List Chr. Hansen SA (Arpajon Cedex, France)-Cultures
Recall/Emergency/Contact List Chr. Hansen, Inc. (Corporate,USA)
Recall/Emergency/Contact List Chr. Hansen A/S (Graasten, Denmark) Enzymes
Recall/Emergency/Contact List Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Recall/Emergency/Contact List Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Recall/Emergency/Contact List Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Allergen Control Policy Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
CTPAT Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
CTPAT Chr. Hansen, Inc. (Corporate,USA)
CTPAT Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
CTPAT Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
HARPC Food Safety Plan (Facility) Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
HARPC Food Safety Plan (Facility) Chr. Hansen A/S (Graasten, Denmark) Enzymes
GFSI Audit Report Chr. Hansen A/S (Graasten, Denmark) Enzymes
FDA Registration Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
FDA Registration Chr. Hansen A/S (Graasten, Denmark) Enzymes
FDA Registration Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
FDA Registration Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
FDA Registration Chr. Hansen, Inc. (Corporate,USA)
FDA Registration Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Bioterrorism Letter Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Bioterrorism Letter Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Bioterrorism Letter Chr. Hansen, Inc. (Corporate,USA)
Bioterrorism Letter Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Bioterrorism Letter Chr. Hansen A/S (Graasten, Denmark) Enzymes
Food Defense Plan Statement Chr. Hansen, Inc. (Corporate,USA)
Food Defense Plan Statement Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Food Defense Plan Statement Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Food Defense Plan Statement Chr. Hansen A/S (Graasten, Denmark) Enzymes
Food Defense Plan Statement Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
HARPC Food Safety Plan (Facility) Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
HARPC Food Safety Plan (Facility) Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
HARPC Food Safety Plan (Facility) Chr. Hansen, Inc. (Corporate,USA)
3rd Party Audit Certificate Chr. Hansen (Novozymes A/S) - Enzymes
Audit report Chr. Hansen A/S (Graasten, Denmark) Enzymes
3rd Party Audit Report Chr. Hansen A/S (Graasten, Denmark) Enzymes
3rd Party Audit Corrective Action Plan Chr. Hansen A/S (Graasten, Denmark) Enzymes
3rd Party Audit Certificate Chr. Hansen SA (Arpajon Cedex, France)-Cultures
3rd Party Audit Report Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
GFSI Audit Report Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
3rd Party Audit Corrective Action Plan Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Audit report Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Audit report Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
3rd Party Audit Report Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
GFSI Audit Report Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
3rd Party Audit Corrective Action Plan Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
3rd Party Audit Certificate Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
GFSI Certificate Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
3rd Party Audit Certificate Chr. Hansen A/S (Graasten, Denmark) Enzymes
GFSI Certificate Chr. Hansen A/S (Graasten, Denmark) Enzymes
3rd Party Audit Certificate Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
GFSI Certificate Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
3rd Party Audit Certificate Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
GFSI Certificate Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
3rd Party Audit Report Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
GFSI Audit Report Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
3rd Party Audit Report Chr. Hansen SA (Arpajon Cedex, France)-Cultures
3rd Party Audit Report Chr. Hansen (Novozymes A/S) - Enzymes
HACCP Plan (Facility) Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
HACCP Plan (Facility) Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media
HACCP Plan (Facility) Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
HACCP Plan (Facility) Chr. Hansen A/S (Graasten, Denmark) Enzymes
HACCP Plan (Facility) Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
HACCP Plan (Facility) Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Bioterrorism Letter Chr. Hansen SA (Arpajon Cedex, France)-Cultures
GFSI Certificate Chr. Hansen, Inc. (Corporate,USA)
HACCP Plan (Facility) Chr. Hansen (Novozymes A/S) - Enzymes
HACCP Plan (Facility) Chr. Hansen, Inc. (Corporate,USA)
Sustainability (Level 1) Chr. Hansen A/S (Graasten, Denmark) Enzymes
Sustainability (Level 1) Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Sustainability (Level 2) Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Sustainability (Level 2) Chr. Hansen A/S (Graasten, Denmark) Enzymes
FDA Registration Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media
3rd Party Audit Report Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media
Ethical Code of Conduct Chr. Hansen A/S (Graasten, Denmark) Enzymes
Ethical Code of Conduct Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Ethical Code of Conduct Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Ethical Code of Conduct Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Environmental Policy Chr. Hansen A/S (Graasten, Denmark) Enzymes
Environmental Policy Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Environmental Policy Chr. Hansen, Inc. (Corporate,USA)
Environmental Policy Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Environmental Policy Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Recall Plan Chr. Hansen (Novozymes A/S) - Enzymes
Recall Plan Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Recall Plan Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Recall Plan Chr. Hansen, Inc. (Corporate,USA)
Recall Plan Chr. Hansen SA (Arpajon Cedex, France)-Cultures
Recall Plan Chr. Hansen A/S (Graasten, Denmark) Enzymes
Recall Plan Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Insurance Chr. Hansen A/S (Graasten, Denmark) Enzymes
Insurance Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
3rd Party Audit Certificate Chr. Hansen, Inc. (USA, Agropur Ingredients) Media
3rd Party Audit Certificate Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media
Annual Acknowledgement- Cheese & NonCheese Chr. Hansen A/S (Graasten, Denmark) Enzymes
Annual Acknowledgement- Cheese & NonCheese Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Annual Acknowledgement- Cheese & NonCheese Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Supplier Approval Program Statement Chr. Hansen, Inc. (Corporate,USA)
Supplier Approval Program Statement Chr. Hansen A/S (Graasten, Denmark) Enzymes
Supplier Approval Program Statement Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Supplier Approval Program Statement Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Supplier Approval Program Statement Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Supplier Questionnaire Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media
Supplier Questionnaire Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Supplier Questionnaire Chr. Hansen, Inc. (Corporate,USA)
Supplier Questionnaire Chr. Hansen A/S (Graasten, Denmark) Enzymes
Supplier Questionnaire Chr. Hansen (Novozymes A/S) - Enzymes
Supplier Questionnaire Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Supplier Questionnaire Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Supplier Questionnaire Chr. Hansen SA (Arpajon Cedex, France)-Cultures
Sustainability (Level 1) Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Sustainability (Level 1) Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Sustainability (Level 2) Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
Sustainability (Level 2) Chr. Hansen, Inc. (Milwaukee, USA) - Cultures
Vendor Questionnaire Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
Vendor Questionnaire Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
W-9 Chr. Hansen A/S (Graasten, Denmark) Enzymes
W-9 Chr. Hansen, Inc. (New Berlin, USA) - Enzymes
W-9 Chr. Hansen A/S (Hvidovre, Denmark)-Cultures
W-9 Chr. Hansen, Inc. (Milwaukee, USA) - Cultures