catalogo cultivos para queso
TRANSCRIPT
Product Range, January 2011Cheese Culture Catalogue
Imagine a world of opportunities just waiting to be grasped To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most extensive culture range in the dairy world and combines tradition, innovation, loyalty and change - imagine where we might go together. A winning culture for all types Since the 1970´s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of market trends. Besides the associated application know-how, service and inspiration Chr. Hansen provide today´s dairy industry with a full pallet of Cultures & Enzymes solutions. Do you know how many cheeses there are? We do not know – but it is probably several thousands. In order to simplify the navigation in this complex cheese world, we have classified our culture series and defined eight groups of “cheese families” as well as three groups within specialized cultures. Together, these 11 segments form the backbone of this catalogue.
Cheese families Specialized culture solutions
Cheddar
Continental
Cottage
Mozzarella
Soft Cheese
Propionic
Grana
White Brine
Ripening cultures
Protective cultures
Kosher For Passover
Value-creating innovation and local support Today our most valuable commodity is know-how within application and process control. We have more than 20 application centers around the world providing you with the opportunity to carry out trials with new and existing Chr. Hansen products in a production environment similar to your facilities at home. For further information, please contact your local sales representative or visit us at www.chr-hansen.com for more information. Chr. Hansen Bøge Allé 10-12 DK-2970 Hørsholm Denmark Phone: +45 45 74 74 74 Fax: +45 45 74 88 88 [email protected]
Table of Content
DVS® Benefits Page 1
Cultures for the main Cheese families Page 2
Cultures for special purposes Page 3
Types of Microorganisms in Cheese Cultures Page 4
The Magic of Cultures Page 6
Distinguishing Characteristics of Lactic Acid Bacteria Page 9
Information on Direct Vat Set / DVS® Page 10
Cheddar Cheese Cultures Page 11
Continental Cheese Cultures Page 14
Cottage Cheese Cultures Page 19
Mozzarella Cheese Cultures Page 22
Soft Cheese Cultures Page 26
Propionic Cheese Cultures Page 31
Grana Cheese Cultures Page 35
White Brined Cheese Cultures Page 38
Ripening Cultures Page 41
Protective Cultures Page 49
Kosher For Passover Page 51
Product Range Page 52
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DVS® benefits Yield Optimization
Moisture content: lowest deviation
pH value consistency
Efficient processes (faster acidification/higher flavor)
Risk Minimization
Resistance to phages
Reproductive abilities and back up solutions
General regularity and robustness – no down grade costs
Produce same cheese at different sites
Process Convenience
Easy to use: No preparation
Easy to transport
Flexibility in production planning (and cycle)
Keep known – or innovate – taste profile and eye formation
Broadest culture range and product catalogue
Customization capabilities: Design-to-need
Compounding opportunities for differentiation
Chr Hansen Expertise & Competencies
Global network and active knowledge sharing
Global supply and presence
Value creating innovation
- 2 -
Cultures for all cheese segments
To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into 8
main segments of “cheese families”. The table below provides an overview of the different culture series that are available.
Cheese Segment Cheese types Chr. Hansen culture series
Cheddar, Monterey Jack, Colby, Territorials, American Cheddar and other types with no eyes and strong acidification.
R-Series, RST, RSF and Mild O.
Semi-hard cheese types with small to medium size holes like: Gouda, Edam, Danbo, Samsoe, Havarti, Saint Paulin, Raclette, Manchego, Prato and other
FLORA/CHN-Series, DCC, C100, C300, C500, C900, and R-Series.
Mozzarella, Pasta Filata, Pizza Cheese, Provolone, and Kaskawal.
STI series, i400, i500, TCC, TCC20
Cottage Cheese types Fresco, CC-series, R-Series.
Emmental, Gruyére, Maasdam FLORA/CH-N-Series, DCC, STEM, PS-Series and LH-Series.
Camembert, Brie, Gorgonzola, Crezenza, Argentine Port Salut
FLORA/CHN-series, Mild O, D-Series, ST-B/SSC, CZ-series, BA-series
Grana, Parmasan, Sbrinz, Pecorino
Grana series, MLC300
Feta and White brined cheeses
FRC series, WBC series, Mild O, R-Series
- 3 -
Cultures for special purposes
In addition to the 8 “cheese families”, the culture cheese range also contains three culture types – Ripening, Protective cultures, and Kosher
For Passover - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.
Culture types Cheese types Chr. Hansen culture series
Various cheese types when special flavor development during the ripening time is desired. Also certain mold and rind ripened cheese types.
Flavor development: CR-200, CR-300, CR-500, PS-Series, LH-Series, EMFOUR, and SALSA Molds: PC-Series and PR/PRG-Series Yeast: GEO-Series and LAF-Series Brevibacterium: BL/BC-Series
Various cheese types when special shelf life properties are desired.
BS-10, O-224
Various cheese types when the Kosher For Passover certification is required. All Chr. Hansen cheese cultures are Kosher certified these cultures also covers the special period of Kosher for Passover
KFP-Series
- 4 -
Types of Microorganisms in Cheese Cultures Culture Type Name Characteristics Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Mesophilic Homofermentative
Leuconostoc sp.
Mesophilic Heterofermentative Flavor contribution Gas production
Lactococcus lactis subsp.lactis biovar
diacetylactis
Mesophilic Heterofermentative Flavor contribution Gas production
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconstoc sp.
Lactococcus lactis subsp.lactis biovar
diacetylactis
Mesophilic Heterofermentative Flavor contribution Gas production
Streptococcus thermophilus
Thermophilic Homofermentative
Lactobacillus helveticus
Thermophilic Homofermentative Flavor contribution
Lactobacillus delbreuckii subsp. bulgaricus
Thermophilic Homofermentative Flavor contribution
Lactobacillus paracasei
Thermophilic Homofermentative Flavor contribution
Lactobacillus delbreuckii subsp. lactis
Thermophilic Homofermentative Flavor contribution
LbL
LbP
LbB
LbH
ST
LD
D
L
O
- 5 -
Culture Type Name Characteristics
Penicillium candidum
Surface mold Flavor contribution White to greyish colour tones
Penicillium roqueforti
Core mold Flavor contribution Green to bluish colour tones
Geotrichum candidum
Surface mold Flavor contribution
Debaryomyces kluyveromyces Surface mold Flavor contribution pH neutralising and/or fermenting properties
Staphylococcus xylosus
Flavor contribution
Brevibacterium
Smearing bacteria Flavor contribution Surface coating Orange colour tones
Propionibacterium
Thermophilic Heterofermentative High gas production
PAB
BL
SALSA
LAF Yeast
GEO Yeast
PR Mold
PC Mold
- 6 -
The magic of cultures Definitions of Culture Performance Rating Cultures in this catalogue are classified by their performance and functionality for: Acidification speed, Phage robustness, Contribution to flavor, and when relevant also Gas production. The scale is a 5-level scale from low to high. As an example the below DVS® DCC series is rated for acidification speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing (giving many eyes in the cheese). All indicated with black boxes for score. Example: DVS® DCC Series Low High
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production: Design of cultures Chr. Hansen’s sophisticated design technologies secure optimization of cultures ensuring superior performance, phage robustness and quality of the final cheese. This catalogue highlights how we have constructed our cultures to maximize cheese manufacturer and consumer benefits. As illustrated below, carefully selected individual strains of bacteria are compounded together into high value adding cultures allowing the manufacturer to produce almost unlimited types of cheese.
Consumer Chr. Hansen Cheese Manufacturer
Innovative DVS®
Unlimited cheeses
LD LbB
O ST
L LbH
- 7 -
The cultures are designed from commonly known, well characterized lactic acid bacteria and various microorganisms:
Mesophilic aromatic cultures. LD-cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Leuconostoc mesenteroides subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Basically LD-Cultures are mixtures of the culture components O, L, and D in various ratios. The term LD-culture indicates the presence of the two aroma-forming bacteria, L. diacetylactis and Leuconostoc which are characterized by their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and CO2.
LD-cultures are widely used in the production of soft cheeses like traditional Camembert and in continental cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the most difficult things to control. To a certain degree this eye formation is dependent on the rate of citrate fermentation in the cheese (mg of citrate fermented after 24 hours). The composition between acid producing strains and aroma-forming strains as well as the ratio between L.cremoris and L.diacetylactis can be related to the rate of metabolism of citrate. However, many non-culture related factors are also involved e.g. production process, temperature, salt content. The best known Chr. Hansen mesophilic aromatic cultures are the CH-N, FLORA, DCC series, Easy-Set® C300 and Easy-Set® C500.
L-cultures and D-cultures, which only consist of either Leuconostoc or L.diacetylactis as the aroma-forming bacteria, are only used in cheese production to a limited extent. This is basically due to the traditional use of LD-cultures in continental cheese production.
Mesophilic homofermentative cultures O-cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of culture is mainly used in Cheddar, Cottage cheese, White Brined Cheese (Feta) and other cheese types in which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic homofermentative cultures are the R-Series, CC-Series, and Mild-O series.
To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions a very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S.thermophilus. During a typical Cheddar production the O-culture will initiate the acidification during renneting at 30-32°C (86-90°F). However, due to the thermophilic nature of the S.thermophilus culture this culture will take over the acidification during the scalding step at 37-40°C (98-104°F) and continue on the belt during the cheddaring process allowing the manufacturer to reach target pH quickly.
Thermophilic cultures are mainly used in cheese in which either
a high scalding temperature 40-54°C (104-130°F) is used e.g. in hard cheese like Emmenthaler, Gruyere and Grana, or
a high temperature during cheese make is used, e.g. 37°C (98°F) as in the soft cheese types like Cresenza and stabilised Brie types or in the pasta filata types like Mozzeralla and Pizza cheese.
- 8 -
For Emmenthaler and Gruyere type cheeses S.thermophilus and L.helveticus are normally used. L.helveticus is able to ferment the galactose which is secreted by the S.thermophilus and processes a high proteolytic activity giving the required proteolysis.
In production of the soft Italian Mozzarella cheese as well as different US style pizza cheese, S.thermophilus is used as the main culture - sometimes in a blend with either L.bulgaricus or L.helveticus to obtain the right characteristics of the cheese. For production of Mozzarella, it is important to have a very fast acidifying and phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, I400 and I500.
Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of certain cheeses (Emmenthaler, Swiss, Maasdam, etc.) in which large eyes and sweet nutty flavors are desirable. Examples of Chr. Hansen cultures for this application are the PS-Series.
Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the ripening process e.g. Examples of Chr. Hansen Flavor Control® cultures are CR-200, CR-300, and CR-500-series.
SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast, Brevibacterium and others. Due to the aerobic nature of the SWING® cultures, they mainly grow on the surface of cheese.
The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium candidum and the blue mold Penicillium roqueforti. SWING® Yeast is often used to stimulate the growth of other micro organisms as Brevibacterium on the cheese surface, due to their ability to increase pH by fermenting lactic acid.
Brevibacteria (or the so-called "smear cultures") are traditionally smeared on the surface of cheese just after brining. Brevibacteria are very salt tolerant and have a strong proteolytic activity. During growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer. Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the cheese and give the characteristic ripened flavor of smear cheeses.
We are pleased to present this overview of our cultures where innovation and responsiveness to market needs go hand in hand.
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Distinguishing Characteristics of Lactic Acid Bacteria
Schematic
Ilustration
Organism Streptococcus
thermophilus
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis
Leuconostoc
sp.
Lactobacillus
helveticus
Lactobacillus
delbreuckii
subsp.
bulgaricus
Lactobacillus
delbreuckii
subsp. Lactis
Lactobacillus
paracasei
Shape
Cocci Cocci Cocci Cocci Rod Rod Rod Rod
Isomer of Lactate
L L L D DL D D DL
% Lactic Acid Produced in Milk
0,6 0,8 0,8 <0,5 2,0 1,8 1,8 n/a
Metabolism of Citrate
- - - /+* + - - - -
Gro
wth
at
10°C (50°F)
- + + + - - - -
40°C (104°F)
+ - + - + + + +
45°C (113°F)
+ - - - + + + -
Ferm
en
tati
on
of
Glucose
+ + + + + + + n/a
Galactose
- + + + + - +/- n/a
Lactose + + + + + + + n/a
*) Within this group only: Lactococcus lactis subsp.lactis biovar diacetylactis are able to metabolise citrate
ST L LbH LbB LbL LbP
O O
- 10 -
Information on Direct Vat Set® DESCRIPTION
DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture, used for direct inoculation of milk. DVS cultures need no activation or other treatment prior to use APPEARANCE
Frozen DVS cultures are water-soluble pellets, approximately 5 mm in diameter, with an off-white to brownish color. The pellets have a slight peptone-like odor. Freeze-dried DVS cultures are water-soluble granules, 2-5 mm in diameter, with an off-white to slightly red or brown color. The granules have a slight peptone-like odor. TECHNICAL DATA
Chr. Hansen's DVS cultures rely only on lactic acid bacteria internationally approved for the dairy industry. Our cultures are all of natural origin and are produced using the latest production technology. PURITY
Chr. Hansen's DVS cultures comply with IDF 149A (International Dairy Federation) standards regarding maximum contaminant content.
Frozen DVS®
Freeze-dried DVS®
Coliformic bacteria
< 1 MPN/g
< 10 MPN/g
Enterococci < 10 cfu/gl < 100 cfu/g
Mold < 1 cfu/g < 10 cfu/g
Non lactic acid bacteria
< 500 cfu/g
< 500 cfu/g
Yeast < 1 cfu/g < 10 cfu/g
Staph. aureus < 1 cfu/g < 10 cfu/g
Salmonella* absent in 25g absent in 25g
Listeria* absent in 1g absent in 1g
* analyzed on a regular basis
STORAGE AND STABILITY
Frozen DVS cultures should be stored at -45°C
(-49°F) or below. If frozen DVS cultures are stored correctly, the shelf life is at least 12 months. Freeze-dried DVS cultures should be stored at -18°C (0°F) or below. If freeze-dried cultures are stored correctly, the shelf life is at least 24 months. At +5°C (41°F) the shelf life is at least 6 weeks.
PACKING
Frozen DVS cultures come in 500 g disposable cartons as standard and are packed in special plastic foam boxes with dry ice. Freeze-dried DVS cultures are supplied in alufoil pouches and are available in the following standard sizes: 50 unit pouch - 10 pouches per box 200 unit pouch - 25 pouches per box 500 unit pouch - 20 pouches per box SHIPMENT TERMS
For frozen DVS cultures, the total shipment time from Chr. Hansen to the customer should not exceed 72 hours. Freeze-dried DVS cultures may be transported at room temperature for up to 10 days without the quality of the cultures being affected. APPLICATION
DVS for fermented milk products The milk is inoculated with the culture in the process tank. Fermentation of the milk then proceeds according to normal procedure. DVS for cheese The cheese milk is inoculated with the culture in the cheese vat or tank. The cheese milk may require 20-40 minutes of pre-ripening before applying rennet. However, normal cheese-making procedures and time limits can be obtained by adding appropriate amounts of CaCl2 to the cheese milk. DVS for UF concentrate Frozen DVS cultures allow fermentation of UF concentrated milk without dilution of the concentrate. DOSAGE
Recommended standard inoculation rates are given below. However, specific usage rates should be determined experimentally prior to any new application.
Application
Frozen DVS®
Freeze-dried DVS®
Cheese 50-150 g per 1000 l
50-150 units per 1000 l
Yoghurt 200 g per 1000 l
200 units per 1000 l
Fermented products
100 g per 1000 l
100 units per 1000 l
Probiotic products
200 g per 1000 l
200 units per 1000 l
* For inoculation based on cell count, please contact your local Chr. Hansen representative
GUARANTEE
Chr. Hansen's dairy cultures are produced in conformity with the regulations of the local health authorities. TECHNICAL SERVICE
Chr. Hansen has internationally dispersed development centers, as well as application centers in all major dairy markets. For specific application advice and support, please contact your local Chr. Hansen representative.
CULTURE PERFORMANCE IN THIS CATALOGUE All the cheese cultures series as well as individual cultures are rated on a scale from 1 - 5 for Acidification speed, Phage robustness, Contribution to flavor, and when relevant also for Gas production. 1 is slow or low and 5 is fast or high. The rating of a culture series is based on the average performance of the individual cultures in the series. This means that the score of the individual cultures will sometimes vary slightly from the rating of the series. Some culture series are used in different cheese segments then the rating can be different for the same series this is because the typical culture application may vary from segment to segment and the culture performance will then be different in one segment to the next.
Low High Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Cheddar Cheese Cultures
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Introduction to Cheddar Cheese Cultures
The figure below provides an overview of the different culture series that belong to the cheddar cheese “family”. The cultures vary
significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located to the
far right in the figure will have high flavor contribution due to the presence of Lactobacillus strains.
Acid
ificatio
n Sp
eed
Fast RST RSF
Medium R-Series
Slow MILD O
Culture Composition
Acid
ificatio
n Sp
eed
Fast RST RSF
Medium R-Series
Slow MILD O
Traditional cheddar flavor
Irish cheddar “Sweet and nutty”
Very mild No bitterness
Flavor profile
LbH
ST
O O
ST
O
Cheddar Cheese Cultures
- 12 -
R-Series
The R-Series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation.
Lastly, it is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in all standard packaging sizes.
RSF Series
The RSF series is a homofermentative culture consisting of mesophilic o culture strains, a thermophilic strain and a Lactobacillus Helveticus
strain. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. Additionally, due to the
presence of the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense
note of the sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the
other cultures in this series. Moreover, this culture works best when the cheese process includes scalding temperatures at 37°C (99°F) or
higher which then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic
blends. Lastly, it is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in various packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
O
O ST LbH
Cheddar Cheese Cultures
- 13 -
RST series
RST is a traditional homofermentative blend of mesophilic o culture strains and a thermophilic strain. The cultures in this series are known for
excellent phage robustness and relatively fast acidification speed. Additionally, this culture works best when the cheese process includes
scalding temperatures at 37°C (99°F) or higher which then typically will result in a faster cheese make time and also a more phage robust
performance compared to all mesophilic blends. Lastly, it is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in various packaging sizes.
Mild O
This series contains a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in various packaging sizes. However, the freeze dried versions will not be available
until summer 2011.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
O ST
O
Continental Cheese Cultures
- 14 -
Introduction to Continental Cheese Cultures
The figure below provides an overview of the outstanding range of culture series that belong to the continental cheese “family”. The
continental cheeses are typified by semi-hard yellow cheese as the Gouda and Edam types traditionally made in the Netherlands, but now
produced worldwide. Most important parameters are overall consistency of the finished cheese (acidification, flavor and texture), more
control for the cheese maker and convenient to use. Culture types covers traditional LD cultures, but also blended cultures like DVS® DCC-
types and the latest development of DVS® Easy-Set C-series. SWING® cultures for smearing and DVS® Flavor Control® cultures for ripening can
be used as a supplement and innovation.
Acid
ificatio
n Sp
eed
Fast DCC
Group 2
Medium R-Series
C100
DCC
Group 1 C300 C900
Slow FLORA/
CHN-Series C500
Culture Composition
Flavo
r Inten
sity
High FLORA/CHN-Series
DCC (Group 2) C500
Medium C100 C900 C300 DCC (Group 1)
Low R-Series
No eyes ”Blind cheese”
Few
Few / Medium
Medium
Eye Formation
O
LbP
LbH
LD
O O
LD LD LD
ST
LD O O
L
Continental Cheese Cultures
- 15 -
DCC Series
DVS® DCC series consists of defined mixes of several different mesophilic strains. The cultures are heterofermentative and will form eyes in
the finished cheese. The series can be divided into two groups of cultures; DVS® DCC-230-232-240 and DVS® DCC-250-260-270-280-290. The
first group mainly consists of the LD culture and carefully selected o culture strains. The second group has the same basic design; however,
other culture components like ST, LbH, and LbP have also been added to the mix. The first group is intended for production procedures with
scalding temperatures, 35-39°C (95-102 F), whereas the second group is intended for production procedures with high scalding temperatures,
37-42°C (98-108 F). Lastly, the many different strains in the blend ensure extra good protection against bacteriophage.
Culture composition (Group 1)
Culture composition (Group 2)
Group 1
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Group 2
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
LD O
LD ST LbH LbP O
Continental Cheese Cultures
- 16 -
FLORA and CHN Series
This series consists of several different traditional LD cultures that are all multiple defined mixes of mesophilic strains. The cultures are citrate
fermenting heterofermentative and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the blend
ensure extra good protection against bacteriophage. The series - and especially DVS® Flora Danica - is known for its exceptional “full flavor”
that it provides to the finished continental cheese, whereas DVS® CHN-19 is known for a very phage robust performance. Lastly, this culture
series has optimum performance at medium scalding temperatures, 35-38°C (95-100 °F).
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
R-Series
This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. Within the series, DVS® R-03 and R-04 are the most phage robust, whereas DVS® R-07 and R-08 are known for good flavor
formation. It is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in both frozen and freeze dried form in all standard packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
LD
O
Continental Cheese Cultures
- 17 -
Easy Set C100
The Easy-Set® C100 series is a blend of O cultures known for high activity, suitable at temperatures up to 38°C (100°F) scalding and good flavor
contribution. Culture solution is very phage robust and carefully selected mesophilic o strains. The culture is homofermentative and will not
contribute to eye formation in the finished cheese, but is a provider of mild to medium mature flavor profile.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is only available in frozen form.
Easy Set C300
The Easy-Set® C300 series is a primary choice for fast cultures to main continental market with medium/reduced eye formation. Easy-Set®
C300 is a blend of traditional LD cultures known for good flavor contribution and very phage robust and carefully selected mesophilic o strains.
Series is designed for cheese processes with four to six hours from culture addition to brine. Within the continental range of cultures, this is
considered a ‘medium speed’ culture, designed for Gouda, Edam, Maasdammer / Leerdammer (The Netherlands), Tilsiter, Butterkäse,
Wilstermarch (Germany), St Paulin, Cantal, Tomme, Raclette (France), Manchego (Spain), Golandskiy, Kostromskoy, Rossiyskiy (Russia). Lastly,
it is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is only available in frozen form.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
O
LD O
Continental Cheese Cultures
- 18 -
Easy Set C500
The Easy-Set® C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese. Within the
continental range of cultures, this is considered a ‘slow to medium’ speed culture, designed for cheese processes with five to six hours from
culture addition to brine. Only pure mesophilic cultures are used in the C500 Series and typical cheeses are Gouda, Edam, Maasdammer /
Leerdammer, St Paulin, Cantal, Tomme, Raclette, Herrgårdsost, Grevéost, Prästost, Hushållost (Sweden) or Samsoe, Havarti and Danbo
(Denmark).
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is only available in frozen form.
Easy Set C900
The Easy-Set® C900 series is a blend of carefully selected O and L cultures known for fast acidification and production of cheese where only a
limited eye formation is required. The C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese
with mild flavor profile. Within the continental range of cultures, the C900 is designed for Edam, Gouda, Tilsiter, Butterkäse, Manchego or
Raclette type cheese with relative mild flavor profile and few eyes. It is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is only available in frozen form.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
LD
O L
Cottage Cheese Cultures
- 19 -
Introduction to Cottage Cheese Cultures
The figure below provides an overview of the different culture series that belong to the cottage cheese ‘”family”. The cultures mainly differ
from each other in cheese yield, acidification speed and phage robustness. Generally, the Fresco series is considered more phage robust and
with a faster acidification speed than the other culture series. The Fresco 3000 series has a very high cheese yield which is due to the presence
of capsular polysaccharide production allowing more water to be retained in the cottage cheese curd.
Acid
ificatio
n Sp
eed
Fast Fresco
Medium CC-Series
R-Series
Slow
Culture Composition
Acid
ificatio
n Sp
eed
Fast Fresco 1000 Fresco 3000
Medium CC-Series
Slow
Medium High
Cheese Yield
O O
ST
Cottage Cheese Cultures
- 20 -
Fresco 1000 series
Fresco 1000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage
cheese industry. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh
flavor to the cottage cheese with absolutely no bitterness. It is recommended to use this series in a culture rotation system.
Culture Composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in frozen form, but in various packaging sizes.
Fresco 3000
Fresco 3000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage
cheese industry. This series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor to
the cottage cheese with absolutely no bitterness. Due to the presence of carefully selected strains with special properties allowing them to
produce capsular polysaccharides, this series increases the cottage cheese yield significantly while maintaining the desired curd texture.
Additionally, the culture will completely eliminate culture induced floating curd; a problem that can sometimes be a concern to many
producers when the curd floats on the top of the vat rather than being equally distributed from top to bottom. Lastly, it is recommended to
use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in frozen form in 1000 U packaging sizes.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
O ST
O ST
Cottage Cheese Cultures
- 21 -
CC series
This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage
resistant properties. This series produces whey with very little residual galactose providing excellent drying properties of the whey. It is
recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in frozen form in standard 500 g packaging sizes.
R-Series
This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. Within the series, DVS® R-03 and R-04 are the most phage robust, whereas DVS® R-07 and R-08 are known for good flavor
formation. It is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in both frozen and freeze dried form in all standard packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
O
O
Mozzarella Cheese Cultures
- 22 -
Introduction to Mozzarella Cheese Cultures
The figure below provides an overview of the many different culture series that belong to the Mozzarella cheese “family”. The cultures mainly
differ from each other in cheese yield, acidification speed, flavor profile and phage robustness.
Acid
ificatio
n Sp
eed
Fast ST-I
i400 i500
Medium TCC TCC20
Slow
Culture Composition
M
oistu
re retentio
n
(Ca
psu
lar p
olysa
ccha
ride p
rod
uctio
n)
High i400 (Group 1)
Medium ST-I
i400 (Group 2)
TCC
i500 TCC20
Low
Traditional fresh lactic acid mozzarella / Pasta Filata flavor
“yoghurt like flavor”, Mediterranean style
“Sweet and nutty” flavor notes and very limited browning during baking
Flavor profile / functionality
ST
LbH
ST ST
LbB
Mozzarella Cheese Cultures
- 23 -
ST-I series
The ST-I series is a complex blend of multiple thermophilic strains that provide the cheese plant with unique protection against phage attacks.
Additionally, this series is known for an extremely phage robust performance and a very fast acidification speed. It is recommended to use this
series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in various packaging sizes.
TCC series
The TCC series is a blend of thermophilic strains and Lactobacillus bulgaricus providing the finished cheese with a traditional Mediterranean
type mozzarella flavor. This culture should be used when yoghurt like notes are desired in the finished mozzarella cheese, or when the flavor
from the other series i400 or STI are not considered intense enough. It is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in freeze dried form in some standard packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
ST
ST LbB
Mozzarella Cheese Cultures
- 24 -
TCC 20
TCC 20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The
galactose level in the finished cheese is quite low for this particular culture, which makes the culture ideal for producing mozzarella cheese
with only limited browning during baking or heating-
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This product is available in both frozen and freeze dried form in all standard packaging sizes.
i400 series
The i400 series is based on single thermophilic strains. The culture adds a nice clean fresh flavor to the mozzarella cheese with absolutely no
bitterness. This series is divided into two groups; Group 1 has special properties allowing the cultures to produce capsular polysaccharide that
retains water. Additionally, it is possible to increase the mozzarella cheese yield significantly while maintaining the desired curd texture. Group
2 consists of regular and fast ST strains that do not retain moisture to the same extend as group 1. Lastly, it is recommended to use this series
in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in various frozen bag sizes.
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
LbH ST
ST
Mozzarella Cheese Cultures
- 25 -
I500 Series
The i500 series is based on single thermophilic strains with some lactobacillus bulgaricus added. The culture adds nice, clean and fresh yoghurt
like flavors to the mozzarella cheese with absolutely no bitterness. Lastly, it is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is only available in various frozen bag sizes.
Storage: -45°C/-49°F
Frozen
ST LbB
Soft Cheese Cultures
- 26 -
Introduction to Soft Cheese Cultures
The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. The cultures mainly differ from
each other in acidification speed, flavor intensity, eye formation and water retention in the cheese.
Acid
ificatio
n Sp
eed
Fast BA
Medium CZ
STB/SSC GK/Y-Series
Slow FLORA/CHN-Series D-Series MILD O
Culture Composition
Fla
vor In
tensity
High FLORA/CHN-Series
Medium MILD O D-Series
Low STB/SSC/CZ/BA/GK/Y
No eyes ”Blind cheese”
Few
Medium
Eye Formation
LD
LbB
O ST ST D
Soft Cheese Cultures
- 27 -
FLORA and CHN Series
This series consists of several different cultures that are all mixes of many different mesophilic strains. The cultures are heterofermentative
and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the cultures ensure good protection
against bacteriophage. The series - and especially FLORA and CHN-14 – is known for the exceptional “full flavor” that it provides to the finished
soft cheese. Lastly, this culture series has optimum performance at low scalding temperatures, below 37°C (99°F).
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
MILD O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Additionally, it allows a cheesy mesophilic flavor
without getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in
blends with CH-N, D or ST series.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in 500g frozen cartons and in a freeze dried form during the summer of 2011.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
LD
O
Soft Cheese Cultures
- 28 -
D Series
This series consists of several different cultures that are defined mixes of Lactococcus lactis spp lactis biovar diacetylactis. The cultures are
homofermentative but can form a few eyes in the finished cheese by fermentation of citrate. Moreover, the D cultures are known for flavoring
properties bringing fresh and creamy notes to the final cheese. The cultures have optimum performance at medium scalding temperatures,
35-38°C (95-100°F). Lastly, the cultures are seldom used alone but are usually blended together with LD, O or ST series.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in 500g frozen cartons.
ST-B/SSC series
The ST-B and SSC series are based on thermophilic strains with a mild acidification. Both series consist of different cultures with various
complexity levels, all avoiding post-acidification. The cultures add a nice clean flavor to the modern soft cheese with absolutely no bitterness.
SSC-2 has special properties allowing it to produce capsular polysaccharide that retains water, giving a smooth mouth feeling, whereas SSC17
stabilizes pH at high value (about 5.2). The main application for both series is modern Brie. Also SSC and ST-B can be used alone or blended
with CH-N, O or D cultures according to the characteristics of the final cheese. It is recommended to use both series in a culture rotation
system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
D
ST
Soft Cheese Cultures
- 29 -
CZ series
The CZ series is based on thermophilic strains that start acidification fast and stabilize pH during storage. Moreover, the cultures are able to
generate polysaccharides that retain water giving a smooth mouth feeling. The cultures can be rotated. The main application is in Italian
Crescenza.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen 500g cartons.
BA series
The BA series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able
to generate polysaccharides that retain water, giving a smooth mouth feeling. The main application is Argentinean Port Salut type cheese. It is
recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form in 250 U pack sizes.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
ST
ST
Soft Cheese Cultures
- 30 -
GK and Y series
The Gk and Y series consist of blends of ST and Lactobacillus bulgaricus strains devoted to cheese acidification. The main applications are blue
molded cheeses with specific requirements to the cheese body e.g. a very smooth texture. Additionally, both series are known for a very
“rounded“ flavor profile. These cultures can be applied in Gorgonzola and Vacherin type cheeses.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Storage: -45°C/-49°F
Frozen
ST LbB
Propionic Cheese Cultures
- 31 -
Introduction to Propionic Cheese Cultures
The figure below provides an overview of the different culture series that belong to the propionic cheese “family”. The cultures mainly differ
from each other in acidification speed, eye formation and flavor intensity. Acidification is provided by the cultures described in the
continental cheese paragraph in this catalogue.
Acid
ificatio
n Sp
eed
Fast STEM
Medium DCC (Group 2) LH
Slow FLORA/ CHN-Series
None PS
Culture Composition
Flavo
r Inten
sity
High LH DCC-Series
FLORA/CHN-Series PS
Medium
Low STEM
No eyes ”Blind cheese”
Few (Pin holes)
Many (very big)
Eye Formation
O
LbP
LbH
ST
LD LD ST LbH PAB
Propionic Cheese Cultures
- 32 -
FLORA and CHN Series
This series consists of several different cultures that are all mixed of many different mesophilic strains. The cultures are heterofermentative
and will generate pin holes depending on the scalding temperature. The many different strains in the blend ensure good protection against
bacteriophage. The series - and especially the FLORA and CHN-19 - is known for the exceptional “full flavor” that it provides to the finished
cheese. The culture series has optimum performance at low scalding temperatures, below 37°C (99°F) so the use for acidification is restricted
to Maasdam type cheeses. Also, it needs to be combined with Lactobacillus helveticus to terminate the acidification.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
DCC Series
This series consists of several different cultures that are all multiple defined mixes of many different mesophilic strains. The cultures are
heterofermentative and will generate pin holes depending on the scalding temperature. Only the cultures in Group 2 are recommended for
propionic cheeses (cultures DCC-260-270-280-290), as this group mainly consists of the LD culture and carefully selected O culture strains
added with ST, LbH, and LbP. The cultures are intended for production procedures with high scalding temperatures, 37-42°C (99-108°F), and
the many different strains in the blend ensure good protection against bacteriophage.
Culture composition (Group 2) Culture Performance (Group 2)
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production: Product Form
This series is available in various frozen and in a few freeze dried packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
LD
LD ST LbH LbP O
Propionic Cheese Cultures
- 33 -
STEM series
The STEM series is based on thermophilic strains resistant to high scalding temperature. The series consists of different ST cultures for rotation
devoted to Emmenthal. Also, STEM-02 allows the cheese curd to retain more water. It is recommended to use this series in a culture rotation
system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
LH series
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their
resistance to scalding temperature. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to
bacteriophages, the cultures do not need any rotation.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
ST
LbH
Propionic Cheese Cultures
- 34 -
PS Series
The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to
acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished
cheese with characteristic sweet notes and famous large holes.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
PAB
Grana Cheese Cultures
- 35 -
Introduction to Grana Cheese Cultures
The figure below provides an overview of the different culture series that belong to the grana cheese “family”. The cultures mainly differ from
each other in functionality and flavor intensity.
Acid
ificatio
n Sp
eed
Fast
Medium
Slow Grana Series
TCC20 ML300
Culture Composition
Flavo
r Inten
sity
High Grana Series
Medium TCC20 MLC300
Low
Traditional Grana “hard cheese” taste and maturation
Enhance the white color of the cheese due to high galactose consumption
Functionality
LbP
LbB
LbH
LbP
LbB
ST ST
Grana Cheese Cultures
- 36 -
Grana Series
This series is composed of thermophilic strains in combination with a blend of Lactobacillus helveticus, Lactobacillus bulgaricus, and
Lactobacillus casei. This culture series is used for long time ripened cheese like Grana and Parmesan, where especially the Lactobacillus
helveticus contributes to the special flavor development during ripening. Lastly, the complexity of the Grana culture blends make them very
robust against bateriophages.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in a standard frozen package size.
MLC300 Series
This culture series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains
Lactobacillus debruecki ssp lactis strains, which ensure high galactose consumption without development of the typical "hard cheese" taste
caused by Lactobacillus helveticus in other Grana cultures.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in freeze dried form.
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
ST LbH LbB LbP
ST LbB LbP
Grana Cheese Cultures
- 37 -
TCC 20
TCC 20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The culture can be
used in production of Grana and Parmasan type cheese where it gives flavor notes that are characteristic for the hard and low moisture
cheese types.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This product is available in all standard packaging sizes.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
ST LbH
White Brined Cheese Cultures
- 38 -
Introduction to White Brined Cheese Cultures
The figure below provides an overview of the different culture series that belong to the white brined cheese “family”. This culture group
covers traditional Feta and similar white cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in
acidification speed and flavor intensity.
Acid
ificatio
n Sp
eed
Fast FRC R-Series
Medium WBC
Slow MILD O
Culture Composition
Flavo
r Inten
sity
High WBC
Medium FRC
R-Series UF-Series*)
Low MILD O
Traditional process
Ultra filtration process
Cheese process / technology
*) The UF series, especially designed for White Brined UF cheese, will be available during 2011.
LbB
ST
O O
White Brined Cheese Cultures
- 39 -
WBC Series
WBC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus
bulgaricus strains. The cultures in this series are known for good phage robustness, relative fast acidification speed, closed cheese texture and
the special yoghurt like flavor preferred in traditional Greek Feta. Recommended production temperature is 35°C (95°F). Also, it is
recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in a freeze dried form only.
FRC Series
FRC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus
bulgaricus strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred
in traditional white cheese made in the Balkan region. This series is very comparable to the WBC series, but the yoghurt like taste in this series
is less pronounced than in the WBC series. Lastly, it is recommended to use this series in a culture rotation system. Recommended production
temperature is 35°C (95°F).
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in a freeze dried form only.
Storage: -18°C/0°F
Freeze Dried
Storage: -18°C/0°F
Freeze Dried
ST LbB
ST LbB O
O
White Brined Cheese Cultures
- 40 -
R-Series
This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. Additionally, within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor
formation. It is recommended to use this series in a culture rotation system.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in all standard packaging sizes.
MILD O
This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-
resistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze dried form in various packaging sizes. However, the freeze dired version will not be available
until summer 2011.
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
O
O
Ripening Cultures
- 41 -
Overview of Ripening Cultures
The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an
overview of the different culture series that belong to the ripening “family”. The blue colored products are mainly used for surface ripened
soft cheese types and for some smeared continental type cheeses. The black colored products are mainly used for special flavor developments
in propionic, continental and cheddar type cheese.
Cu
lture C
om
po
sition
PC Penicillium candidum
PR Penicillium roqueforti
GEO Geotrichum candidum
LAF Debaryomyces kluyveromyces
BL/BC Brevibacterium
SALSA Staphylococcus xylosus
PS Propionic bacteria
CR200-300 Lactococcus
CR500 Lactococcus and Lactobacillus
LH and EMFOUR Lactobacillus helveticus
Mold Yeast Bacteria
Type of Microorganism
LbH
LbP LbH O
O
BL
PC Mold
PR Mold
GEO Yeast
LAF Yeast
SALSA
PAB
Ripening Cultures
- 42 -
SWING®: Ripening cultures for soft mold type cheeses and smeared cheeses
The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and brie types as well as blue cheeses,
mixed rinds (red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brine, and they have been
selected for their appearance and/or flavoring properties.
Flavor Development
Deg
ree of Lip
olysis
High PC Penicillium candidum
PR Penicillium roqueforti
Medium GEO
Geotrichum Candidum SALSA Staphylococcus xylosus
Low LAF Debaryomyces
kluyveromyces BL Brevibacterium BC Brevibacterium
Low Medium High
Degree of Proteolysis
Ripening Cultures
- 43 -
PC-Series Penicillium candidum
The PC series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures
allow to get a white and short homogenous rind. Moreover, PCA1 is well known for contributing to a longer shelf life which is due to the low
proteolytic activity. Lastly, PCA3 ensures protection against mucors.
Culture composition Culture Performance
Growth speed:
Contribution to coating:
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze dried spores with packaging sizes of 10 and 50 units.
PR/PRG-Series Penicillium roqueforti
The PR series is composed with two sub-ranges of Penicillium roqueforti. The PR series is recommended for traditional blue cheeses, whereas
the PRG cultures were selected for the mild color, they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic
and lipolytic activity. Lastly, PR1 is well known for its low proteolytic activity and is recommended for small size cheeses and double cheeses
(blue on the inside and white on the outside).
Culture composition Culture Performance
Growth speed:
Contribution to coating:
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze dried spores with packaging sizes of 10 units.
Storage: -18°C/0°F
Freeze Dried
Storage: -18°C/0°F
Freeze Dried
PC Mold
PR Mold
Ripening Cultures
- 44 -
GEO Series Geotrichum candidum
The Geo series is composed of strains from yeast. The cultures contribute to cheese coating forming a thin rind and bringing a typical flavor to
the cheese while decreasing bitterness. Lastly, some strains - e.g. Geo CB - are able to inhibit the growth of contaminant molds.
Culture composition Culture Performance
Growth speed:
Coating quality:
Contribution to flavor:
Gas production:
Product Form
This series is available in liquid arthrospores form in 10 units bottles.
LAF Series Yeast
The LAF series consists of strains from various species selected for targeted purposes – both neutralising and fermenting yeast. Neutralizing
yeast is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor
in the cheese curd, and they grow preferably inside the cheese. Lastly, TRIO is a blend of both types allowing the inhibition of contaminant
molds at the surface of the cheese.
Culture composition Culture Performance
Growth speed:
Contribution to coating:
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze dried packaging sizes of 10 units.
Storage: -18°C/0°F
Freeze Dried
GEO Yeast
LAF Yeast
Ripening Cultures
- 45 -
BL/BC Series Brevibacterium
The BL series consists of Brevibacterium linens, whereas the BC series is a strain of Brevibacterium casei. BL gives an orange color to the cheese
rind with a typical sulphur flavor. BC provides a high aminopeptidase activity and plays a significant role in the cheese texture resulting in a
round mouth feeling, softness and reduction of bitterness.
Culture composition Culture Performance
Growth speed:
Contribution to coating:
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze dried packaging sizes of 10 units.
SALSA Series Staphylococcus xylosus
The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese providing typical “farm house”
flavor notes to the cheese due to the culture’s contribution to catabolism of amino-acids. Also the culture gives a yellowish color to the cheese
rind.
Culture composition Culture Performance
Growth speed:
Contribution to coating:
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze dried packaging sizes of 10 units.
Storage: -18°C/0°F
Freeze Dried
Storage: -18°C/0°F
Freeze Dried
BL
SALSA
Ripening Cultures
- 46 -
Flavor Control™: Ripening Cultures for propionic, continental and cheddar type cheeses
The ripening cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese, however, in some
cases; it can also be used in soft cheeses and Mozzarella. The cultures have been selected for their flavoring properties such as proteolytic or
lipolytic metabolism as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters
has also been taken into consideration.
Flavor Development
Cu
lture C
om
po
sition
PS-Series
LH-Series EMFOUR*
CR200-300
CR520
CR530
CR540
CR550
FX200
Sweet and
lipolytic Sweet and
nutty Debittering
and mild Mature
Mature and
fruity
Flavor Profile
LbB
LbP
LbP
LbP
LbH
LbH
LbH
LbH
O
O
O
O
O
O
PAB
LbH
Ripening Cultures
- 47 -
PS series
The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to
acidify but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures provide the final cheese with
characteristic sweet notes and famous large holes.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze dried packaging sizes.
LH/EMFOUR* Series
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and
provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce
residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions.
*EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in standard frozen form
Storage: -45°C/-49°F
Frozen
Storage: -18°C/0°F
Freeze Dried
Storage: -45°C/-49°F
Frozen
PAB
LbH
Ripening Cultures
- 48 -
CR-200/CR-300
This series consists of homofermentative mesophilic O strains which are lactose negative or slow lactose fermenting, but with a very high
aminopeptidase activity. The cultures give very mild flavor notes to the finished cheese and can remove cheese bitterness. Lastly, the cultures
can be used in any cheese type, but they need to be used in combination with an acidifying culture.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in standard frozen packaging sizes.
CR-500 Series and FX-200
These series are made of ripening O strains blended with various species and strains of Lactobacilli. The cultures are both able to reduce
bitterness and build up intense and complex cheese flavors e.g. fruity, sweet, nutty, caramelized, and savory. All cultures are able to increase
cheese maturity. Additionally, CR-500 cultures are particularly devoted to low fat cheeses but can also be used in full fat cheeses, however, all
cultures need to be used in combination with an acidifying culture.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
´
Product Form
This series is available in frozen form in cartons.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
O
O LbH LbB LbP
Protective Cultures
- 49 -
Introduction to Protective Cultures
The figure below provides an overview of the different cultures that have special properties outside the normal scope of lactic acid bacteria.
This series is made of O culture strains and consists of BS-10 culture and O-224 culture. Both cultures are used when extending a cheese
product’s shelf life. The BS-10 has production of nisin that inhibits microbial growth, whereas the O-224 consumes oxygen without production
of lactic acid. Lastly, the protective range is adjunct cultures and should be used together with an acidifying starter culture.
Specia
l Pro
pe
rties
Nisin production BS-10
Oxygen scavenger 0-224
Culture Composition
O
Protective Cultures
- 50 -
BS-10
This O culture BS-10 produces nisin that inhibits microbial growth and thereby extends shelf life for some products.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
O-224 (Only available after summer 2011)
The O-224 culture consumes oxygen without production of lactic acid, and this makes it suitable for extending shelf life for some cheeses. The
culture has a minor production of diacetyl, which in some cases will add a characteristic buttery aroma to the cheese.
This culture can with benefit be applied to cheese packed/ripened in foil.
Culture composition Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in a standard frozen carton size.
Storage: -45°C/-49°F
Frozen
Storage: -45°C/-49°F
Frozen
O
O
Kosher for Passover
- 51 -
Introduction to Kosher for Passover
All Chr Hansen cheese cultures are Kosher certified, however, several cultures are also certified Kosher For Passover (KFP). The figure below
provides an overview of the different cultures in the Chr. Hansen range that have been certified Kosher For Passover. The design of KFP
CHEESE is similar to that of the Fresco series, and therefore, KFP CHEESE can be used as an alternative to Fresco cultures, when Kosher For
Passover is required.
Specia
l Ch
ara
cteristic
Kosher for Passover certificate available
KFP CHN-11 KFP CHN-19
KFP R-604 KFP R-608
KFP CHEESE
KFP LH-17 KFP PS-1 KFP STC-7
Culture Composition
The KFP cultures are available in standard 500 g frozen packaging sizes, except from the KFP CHEESE which is available in 1000 U bags.
ST PAB LbH LD O O
ST
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
R‐60
0/R‐70
0R‐60
3■
44
220
0112
R‐60
4■
44
220
0113
R‐60
7■
33
350
1642
R‐60
8■
33
350
1643
R‐70
3■
44
210
0095
1001
2210
0156
R‐70
4■
44
210
0096
1001
2310
0157
R‐70
7■
33
310
0097
1001
2410
0158
R‐70
8■
33
310
0098
1001
2510
0159
RST
RST‐22
5■
■5
52
7015
85RST‐24
5■
■5
52
7015
86RST‐25
5■
■5
52
7015
87RST‐29
0■
■5
52
7015
88RST‐63
0■
■4
52
6205
63RST‐63
1■
■4
52
6205
64RST‐63
2■
■4
52
6671
23RST‐63
3■
■4
52
6671
26RST‐63
4■
■4
52
6824
38RST‐63
5■
■4
52
6824
37RST‐64
3■
■4
52
5016
52RST‐67
6■
■4
52
5016
53RST‐74
3■
■4
52
1002
3910
0242
RST‐74
4■
■4
52
1004
1010
0409
RST‐77
6■
■4
52
7018
7710
0247
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Cultu
re Type
Cultu
re Perform
ance
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
RSF
RSF‐80
(YY‐80
)■
■■
45
550
1660
RSF‐10
5 (YY‐10
5)■
■■
45
567
9465
RSF‐62
1■
■■
■4
55
5017
06RSF‐63
6■
■■
45
562
0565
RSF‐63
7■
■■
45
562
0566
RSF‐63
8■
■■
45
562
0567
RSF‐63
9■
■■
45
567
9603
RSF‐64
0■
■■
45
567
9602
RSF‐64
1■
■■
45
567
9604
RSF‐92
5■
■■
45
570
1589
RSF‐94
0■
■■
45
570
1590
RSF‐94
5■
■■
45
570
1591
RSF‐99
0■
■■
45
570
1592
RSF‐73
6■
■■
45
570
3081
7030
82RSF‐74
2■
■■
45
570
3061
7030
63
Mild
OMO‐1 (7
3)■
34
120
0103
MO‐2
■3
41
7032
63MO‐3 (0
3157
)■
34
167
0823
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Cultu
re Type
Cultu
re Perform
ance
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
6 x 10
00 U bag
CC CC‐02
■4
42
6029
26CC
‐04
■4
42
6119
61CC
‐06
■4
42
6150
47CC
‐08
■4
42
6690
71
Fresco‐100
0Fresco 100
0‐11
■■
55
270
2775
Fresco 100
0‐21
■■
55
270
2406
Fresco 100
0‐37
■■
55
270
2408
Fresco 100
0‐46
■■
55
270
2410
Fresco 100
0‐50
■■
55
267
4511
Fresco‐300
0Fresco 300
0‐10
■■
55
269
7941
Fresco 300
0‐20
■■
55
269
7942
Fresco 300
0‐30
■■
55
269
7943
Fresco 300
0‐40
■■
55
269
7944
Fresco 300
0‐50
■■
55
269
7945
Prod
uct F
orm and
Item
num
ber
Cultu
re Perform
ance
Freeze‐dried
DVS
Frozen
DVS
Stan
dard Ran
geCu
lture Type
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
6 x 10
00 U bag
STI
STI‐0
2■
55
267
4942
STI‐0
3■
55
267
4943
STI‐0
4■
55
268
1253
STI‐0
6■
55
269
0180
STI‐1
2■
55
269
7990
6979
93STI‐1
3■
55
269
8004
6979
94STI‐1
4■
55
269
7997
6980
00
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
6 x 10
00 U bag
TCC
TCC‐3
■■
33
410
0137
1001
40TC
C‐4
■■
33
410
0142
1001
44TC
C‐5
■■
33
460
1695
TCC‐6
■■
33
460
1697
TCC‐20
■■
34
510
0145
1001
9710
0227
5017
05
Freeze‐dried
DVS
Frozen
DVS
Prod
uct F
orm and
Item
num
ber
Cultu
re Type
Cultu
re Perform
ance
Freeze‐dried
DVS
Frozen
DVS
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Cultu
re Type
Cultu
re Perform
ance
Stan
dard Ran
ge
Cultu
re Nam
e
OST
LbHLD
LbCD
LGas
Prod
uctio
nAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 350
U
pouch
20 x 500
U
pouch
350 g bag
500 g carton
LD‐Series
CHN‐11
■3
25
510
0099
1001
2610
0160
5015
91CH
N‐12
■3
25
520
0116
CHN‐13
■3
25
520
0117
CHN‐14
■4
15
520
0118
CHN‐15
■4
15
520
0119
CHN‐19
■3
25
510
0100
1001
2710
0161
5015
93CH
N‐120
■3
25
550
1592
FLORA
DANICA
■4
15
510
0103
1001
2910
0163
5016
91B‐11
■3
25
550
1586
FLORA
TRA
DI
■3
25
568
3166
FLORA
FRE
SH■
41
55
6849
87FLORA
HARM
ONY
■4
25
562
0457
FLORA
PLU
S■
32
55
6206
69
D‐Series
CHD‐1
■3
24
461
9626
SDMB‐4
■3
24
420
1176
SDMB‐4.1
■3
24
461
7875
SDMB‐4.2
■3
24
460
8171
SDMB‐5
■3
24
461
7507
L‐Series
CAF
■3
14
461
9221
DDC‐Series
Group
1DCC
‐230
■■
33
54
5016
56DCC
‐232
■■
■4
35
567
4090
DCC
‐240
■3
35
550
1597
Group
2DCC
‐250
■■
■3
35
461
5458
DCC
‐260
■■
■■
■3
35
566
8195
6230
43DCC
‐270
■■
■■
■3
35
566
4874
DCC
‐280
■■
■■
■3
35
567
6130
DCC
‐300
(YY‐88
)■
■■
■3
45
561
1355
Cultu
re Perform
ance
Cultu
re Type
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 100
U
pouch
20 x 500
U
pouch
500 g carton
1000
U bag
FRC‐60
■■
■5
44
1000
94FRC‐65
■■
■5
44
1002
32FRC‐75
■■
■5
44
6156
40
WBC
‐01
■■
■4
45
7028
03WBC
‐02
■■
■4
45
7028
07
Cultu
re Nam
e
STL
LbHPA
BAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
20 x 2 U pou
ch 10
x 5 U pou
ch 10
x 50 U
pouch
25 x 200
U
pouch
250 g carton
500 g carton
500 U carton
PS‐1
■0
54
1001
1850
1579
PS‐2
■0
54
5015
80PS‐4
■0
55
1001
2150
1582
PS‐20
■0
55
7007
28PS‐40
■0
55
6972
35PSEM
‐412
■■
05
568
9923
42 33 4
Prod
uct F
orm and
Item
num
ber
Frozen
DVS
Freeze‐dried
DVS
Cultu
re Perform
ance
4
Cultu
re Perform
ance
Prod
uct F
orm and
Item
num
ber
Stan
dard Ran
geCu
lture Type
Stan
dard Ran
ge
Gas Produ
ction
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Type
Cultu
re Nam
e
STL
LbHPA
BAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
20 x 2 U pou
ch 10
x 5 U pou
ch 10
x 50 U
pouch
25 x 200
U
pouch
250 U pou
ch
250 g carton
500 g carton
LH‐B01
■2
53
5016
98LH
‐B02
■2
55
1001
1610
0185
5016
99LH
‐32
■2
55
7078
1
STEM
‐01
■5
42
6747
14STEM
‐02
■5
42
6747
15STEM
‐03
■5
42
6747
16
Cultu
re Nam
e
STO
LbBD
Acidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
20 x 2 U pou
ch 10
x 5 U pou
ch 10
x 50 U
pouch
25 x 200
U
pouch
250 g carton
500 g carton
SSC‐1
■3
31
2008
84SSC‐2
■3
31
2008
31SSC‐4
■3
31
2008
34SSC‐17
■3
31
2011
32SSC‐10
0■
33
169
9475
ST‐B01
■3
41
1001
1310
0183
5016
92ST‐B05
■3
41
2001
46
BA‐201
■5
41
6991
17BA
‐202
■5
41
6991
31BA
‐203
■5
41
6991
32
CZ‐03
■4
31
6775
00CZ
‐06
■4
31
6969
80
YF‐221
■■
43
120
0161
GK‐01
■■
33
168
2342
Y‐CH
1■
■3
52
5013
36YF‐333
1■
■4
31
2011
99
Cultu
re Nam
e
OST
LD
LbHLbB
LbC
Acidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
500 g carton
GRA
NA‐102
■■
■■
35
566
5243
GRA
NA‐103
■■
■■
35
566
5244
MLC‐300
■■
■4
44
6812
39
00
Stan
dard Ran
geCu
lture Type
Cultu
re Perform
ance
0 0
Stan
dard Ran
ge
000 0 000 0
Prod
uct F
orm and
Item
num
ber
Prod
uct F
orm and
Item
num
ber
Frozen
DVS
Freeze‐dried
DVS
0
Cultu
re Perform
ance
00
Gas Produ
ction
Stan
dard Ran
ge
00Gas Produ
ction 0
Cultu
re Type
Cultu
re Perform
ance
Freeze‐dried
DVS
Frozen
DVS
0
Prod
uct F
orm and
Item
num
ber
Cultu
re Type
Freeze‐dried
DVS
Frozen
DVS
0 00
Cultu
re Nam
e
OST
LD
LbHLbC
LbD
Acidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
65 U Bag
200 U bag
475 U bag
500 g carton
FLAVOR CO
NTR
OL™
CR‐213
■1
53
5017
38CR
‐312
■1
53
6152
12
CR‐520
■■
■1
55
6802
07CR
‐530
■■
■1
55
6903
24CR
‐540
■■
■1
55
6850
94CR
‐550
■■
■1
55
6949
39
EMFO
UR
■1
55
5016
38EN
ZOBA
CT■
15
569
8007
Bio Protective
BS‐10
■1
42
6160
72
Stan
dard Ran
geCu
lture Perform
ance
Cultu
re Type
Prod
uct F
orm and
Item
num
ber
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Nam
e
PCPR
GE O
SALLAFBL
BCDegree of
lipolysis
Degree of
proteo
lysis
Colour
10 U Pou
ch40
U pou
ch
50 U pou
ch
100 U Pou
ch17
5 U Pou
ch
PC‐Series
SWING FD PC6
1■
33
568
4154
SWING FD PCA
‐1■
33
566
0413
6604
16SW
ING FD PCA
‐3■
44
566
0450
6604
51SW
ING PC TT‐033
■4
44
6706
30
PR‐Series
SWING P.R. FA‐3
■5
55
6007
30SW
ING P.R. PR‐1
■3
25
2006
80SW
ING P.R. PR‐3
■4
55
2006
81SW
ING P.R. PR‐4
■4
55
2009
77
SWING TT PR
7■
6671
04
SWING P.R. PRG
‐3■
42
560
0740
GEO
‐Series
SWING FD GEO
CH
■4
25
6836
43SW
ING GEO
CA
■4
25
2006
9170
1597
SWING GEO
CB
■4
33
2006
92SW
ING GEO
CD‐1
■3
24
2006
93
LAF‐Series
SWING YEA
ST LAF‐3
■1
11
2009
4167
4031
SWING YEA
ST LAF‐4
■1
21
2008
65SW
ING YEA
ST LAF‐5
■1
21
2010
16
SWING YEA
ST LAF‐7
■1
21
6105
9067
4032
SWING YEA
ST LAF TR
IO■
12
120
1189
SWING LAF‐G
■1
11
6989
34
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Freeze‐dried
pow
der
Cultu
re Type
Cultu
re Perform
ance
Cultu
re Nam
e
PCPR
GE O
SALLAFBL
BCDegree of
lipolysis
Degree of
proteo
lysis
Colour
10 U Pou
ch40
U pou
ch
50 U pou
ch
100 U Pou
ch17
5 U Pou
ch
BL/BC‐Series
SWING B. CASEI B
C■
23
120
0702
6740
29SW
ING B. LINEN
S BL‐1
■2
25
2006
99SW
ING B. LINEN
S BL‐2
■2
25
2007
01
SALSA
SWING M
IC SALSA‐1
■3
43
2010
2667
4033
SWING M
IC SALSA‐2
■2
31
6740
35
Stan
dard Ran
geCu
lture Type
Cultu
re Perform
ance
Prod
uct F
orm and
Item
num
ber
Freeze‐dried
pow
der
Cultu
re Nam
e
OST
LD
LbHLbB
LDAcidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 50 U
pouch
25 x 200
U
pouch
20 x 500
U
pouch
8 x 50
0 U bag
8 x 75
0 U bag
5 x 10
00 U bag
1200
U bag
Easy‐Set® M
ozzarella
i400
Group
1i405
■5
42
6908
7068
9846
i410
■5
42
6908
7169
0807
i415
■5
42
6936
4569
3646
i450
■5
42
6914
7966
8365
Group
2i420
■5
42
6946
8769
4688
i425
■5
42
i430
■5
42
i440
■5
42
7027
2470
2725
i455
■5
42
6888
7166
8366
i460
■5
42
6888
7267
0167
i500
i530
■■
54
369
9873
i565
■■
54
366
0022
i575
■■
54
366
0024
i580
■■
54
366
9106
i585
■■
54
367
1563
Cultu
re Perform
ance
Stan
dard Ran
geCu
lture Type
Prod
uct F
orm and
Item
num
ber
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Nam
eFrozen
DVS
LDO
LD
STLbH
LbB
Acidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
Gas produ
ction
14 x 375
U bag
12 x 500
U bag
7 x 75
0 U bag
8 x 75
0 U bag 10
x 750
U bag
Easy‐Set® Con
tine
ntal
C100
C101
■■
6888
39
C110
■4
42
070
2488
C120
■4
42
070
2490
C130
■4
42
070
2491
C300
C301
■■
44
43
6841
4068
4136
C303
■■
44
43
6874
9368
8233
C304
■■
44
43
6910
6669
1065
C351
■■
34
53
6973
8969
7371
C352
■■
34
53
6971
5569
7139
C500
C501
■3
45
569
9013
6916
6669
2798
C502
■3
45
569
1667
6927
80C5
03■
34
55
7031
5270
3153
C504
■3
45
570
0197
C700
C701
■■
■3
45
570
1786
C702
■■
■3
45
570
1700
C900
C901
■■
44
32
7006
85C9
03■
■4
43
270
0686
C904
■■
44
32
7006
83
Cultu
re Perform
ance
Cultu
re Type
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber
Cultu
re Nam
e
OST
LD
LbHPA
BLD
Acidification
Speed
Phage
Robu
stne
ssFlavou
r Co
ntribu
tion
10 x 100
0 U
300 g carton
400 g carton
500 g carton
6 x 10
00 U bag
Kosher For Passover
KFP CH
EESE 01
■■
55
269
7228
KFP CH
EESE 03
■■
55
269
9643
KFP CH
EESE 04
■■
55
269
9646
KFP CH
EESE 05
■■
55
270
3376
KFP R‐60
4■
44
270
859
KFP R‐60
8■
33
370
003
KFP CH
N‐19
■3
25
6059
96KFP CH
N‐11
■3
25
6854
27KFP PS‐1
■73
707
KFP STC‐7
■73
809
KFP LH
‐17
■61
9889
Cultu
re Type
Freeze‐dried
DVS
Frozen
DVS
Cultu
re Perform
ance
Stan
dard Ran
geProd
uct F
orm and
Item
num
ber