Cheese Culture Catalogue DVS® Product Range
2014
DVS® Benefits
• Yield Plus™ • Risk Minus™ • Growth Multiply™ • Process Convenience • Chr. Hansen Expertise & Competencies Imagine a world of opportunities just waiting to be grasped To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most extensive culture range in the dairy world and combines tradition, innovation, loyalty and change - imagine where we could go together.
A winning culture for all types Since the 1970’s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as for example the Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of market trends. Chr. Hansen provides today’s dairy industry with a full pallet of Cultures & Enzymes solutions. This is delivered together with application know-how, service and inspiration.
Do you know how many cheeses there are? We do not know – but there are probably several thousands. In order to simplify the navigation in this complex cheese world, we have classified our culture series and defined eight groups of cheese “families” as well as more specialized cultures. Together, these segments form the backbone of this catalogue.
Innovative Unlimited ® DVS cheeses
Cheese Chr. Hansen Consumer Manufacturer
Value-creating innovation and local support Today, our most valuable commodity is know-how within application and process control. We have more than 20 application centers around the world providing you with the opportunity to carry out trials with new and existing Chr. Hansen products, in a production environment similar to your facilities at home.
For further information, please contact your local sales representative or visit us at www.chr-hansen.com
Table of Content
DVS® & EASY-SET® Benefits Page 1
Cultures for all Cheese Segments Page 2
Cultures for Special Purposes Page 3
Types of Microorganisms in Cheese Cultures Page 4
The Magic of Cultures Page 6
Distinguishing Characteristics of Lactic Acid Bacteria Page 9
Information on Direct Vat Set/DVS® Page 10
Cheddar Cheese Cultures Page 11
Continental Cheese Cultures Page 14
Cottage Cheese Cultures Page 19
Pasta Filata Cheese Cultures Page 22
Soft Cheese Cultures Page 25
Propionic Cheese Cultures Page 30
Grana Cheese Cultures Page 34
White Brined Cheese Cultures Page 37
Ripening Cultures Page 40
Protective Cultures Page 48
Kosher For Passover Page 50
Our Product Range & How to use it Page 51
DVS® & EASY-SET® Benefits
Yield PlusTM Your booster to get more value – you can focus on optimizing yield without worrying about the consistency of your cheese quality Capture high-value niche opportunities or extracting the value from whey No added investments in infrastructure required
Risk MinusTM Your insurance policy to secure consistent delivery Phage management and backup solutions – Robustness to Phages Expand internationally or maybe consolidate plants – minimizing risk
Growth MultiplyTM Your kick-starter to innovation and new business opportunities e.g. products and processes Proven capabilities and innovative methods focusing on customer needs Full pallet of culture solutions and ability to customize
Process convenience Easy to use: No preparation Easy to transport Flexibility in production planning (and cycle)
Chr Hansen Expertise & Competencies Global network and active knowledge sharing Global supply and presence Value creating innovation
- 1 - 1
Cultures for all Cheese Segments
To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into eight main segments of “cheese families”. The table below provides an overview of the different DVS® culture series that are available.
Cheese Segment Cheese types Chr. Hansen DVS® Cheddar, Monterey Jack, Colby, DVS® R Territorials, American Cheddar DVS® RST and other types with no eyes and DVS® RSF strong acidification.
Semi-hard cheese types with DVS® Flora Danica small to medium size holes like: DVS® CH-N Gouda, Edam, Danbo, Samsø, DVS® DCC Havarti, Saint Paulin, Raclette, EASY-SET® FLORA™ Manchego, Prato etc. DVS® R
Mozzarella, Pizza Cheese, DVS® STI Provolone and Kashkaval. DVS® TCC
Cottage Cheese types Fresco® DVS® CC DVS® R
Emmental, Gruyére, Maasdam DVS® CH-N DVS® DCC DVS® STEM DVS® PS DVS® LH
Camembert, Brie, Gorgonzola, DVS® CH-N/FLORA Crezenza, Argentine Port Salut DVS® Mild O DVS® SDMB DVS® ST-B/SSC DVS® CZ DVS® BA
Grana, Parmasan, Sbrinz, DVS® Grana Pecorino DVS® MLC DVS® TCC
Feta and White brined cheeses DVS® SafeIT
DVS® FRC DVS® Mild O DVS® R
- 2 - 2
Cultures for Special Purposes
In addition to the eight cheese “families”, the culture cheese range also contains culture types – Ripening, Protective cultures, Kosher For Passover and Butter - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.
Culture types Cheese types Chr. Hansen culture series Various cheese types when special flavor Flavor development: development during the ripening time is DVS® CR desired. Also certain mold and rind ripened DVS® PS cheese types. DVS® LH DVS® EMFOUR DVS® CR-Full Flavor
Molds, Yeast, and Brevibacterium: SWING® SALSA, PC, PR/PRG, GEO, LAF, BL/BC
Various cheese types when special shelf life DVS® FreshQ® properties are desired. DVS® BioSafe™
Various cheese types when the Kosher For KFP™ Passover certification is required.
All Chr. Hansen cheese cultures are Kosher certified. These cultures also covers the special period of Kosher for Passover
Various butter and spread types both DVS® D-series traditional and continuous processed
- 3 - 3 Types of Microorganisms in Cheese Cultures
Culture Type Name Characteristics Lactococcus lactis subsp. cremoris Mesophilic
Lactococcus lactis subsp. lactis Homofermentative Flavor contribution O
Leuconostoc sp. Mesophilic Heterofermentative
Gas production L
Lactococcus lactis subsp. lactis biovar diacetylactis Mesophilic Homofermentative
Flavor contribution
D Gas production from citrate
Lactococcus lactis subsp. cremoris Mesophilic Lactococcus lactis subsp. lactis Heterofermentative Leuconstoc sp. Flavor contribution LD Lactococcus lactis subsp. lactis biovar diacetylactis Gas production
Streptococcus thermophilus Thermophilic Homofermentative
ST
Lactobacillus helveticus Thermophilic Homofermentative
Flavor contribution
LbH
Lactobacillus delbrueckii subsp. bulgaricus Thermophilic Homofermentative
Flavor contribution LbB
Lactobacillus paracasei Mesophilic Fac. Heterofermentative
Flavor contribution LbP
Lactobacillus delbrueckii subsp. lactis Thermophilic Homofermentative
Flavor contribution LbL
Lactobacillus rhamnosus Thermophilic Fac. Heterofermentative Flavor contribution Lb rh
Lactobacillus curvatus Mesophilic Fac. Heterofermentative Flavor contribution Lb cu
- 4 - 4
Culture Type Name Characteristics Lactobacillus plantarum Mesophilic Fac. Heterofermentative Flavor contribution Lb pl
Lactobacillus johnsonii Thermophilic Homofermentative Flavor contribution Lb jo
Pediococcus acidilactici Thermophilic Homofermentative Flavor contribution P ac
Penicillium candidum Surface yeast Flavor contribution White to grayish color tones PC
Penicillium roqueforti Core yeast Flavor contribution Green to bluish color tones PR
Geotrichum candidum Surface yeast Flavor contribution
GEO
Yeast Surface yeast Flavor contribution pH neutralizing and/or fermenting LAF properties
Staphylococcus xylosus Flavor contribution
SALSA
Brevibacterium Smearing bacteria Flavor contribution
Surface coating
BL Orange color tones
Propionibacterium Thermophilic Heterofermentative High gas production PAB
- 5 - 5 The Magic of Cultures
DefinitionsThe Magic of Culture of Cultures Performance Rating The cultures in this catalogue are classified by their performance and functionality for: Acidification speedDefinitions, Phage of robustness,Culture Performance Contribution Rating to flavor , and when relevant also Gas production. The scale is a 5- levelThe culturesscale from in thislow/slow catalogue to high/fast. are classified As an by example their performance the below DCC and seriesfunctionality is rated for: for Acidificationacidification speed, (veryPhage fast), robustness, phage robustnessContribution (very to flavor robust),, and flavor when (arelevant real flavor also Gamaker)s production and also. The gas scale producing is a 5- (givinglevel scale many from eyes low/slow in the cheese) to high/fast. - all indicated As an with example black theboxes below for score. DCC seriesFor example: is rated for acidification speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing DVS®(giving DCC many eyes in the cheese) - all indicated with black boxes for score. For example: Low High DVS® DCC Acidification speed: Low High AcidificationPhage robustness: speed: PhageContribution robustness: to flavor: ContributionGas production: to flavor:
Gas production: Design of cultures Chr. Hansen’s sophisticated design technologies secure optimization of cultures, ensuring superior perDesignformance, of cultures phage robustness and quality of the final cheese. This catalogue highlights how we have constructedChr. Hansen’s our sophisticated cultures to maximize design technologiescheese manufacturer secure optimizationand consumer of benefits. cultures As, ensuring illustrated superior in this catalogue,performance, individual phage robustnessstrains of bacteria and quality are compounded of the final cheese. together This into catalogue high value highlights cultures, how allowing we have the manufacturerconstructed our to culturesproduce toalmost maximize unlimited cheese types manufacturer of cheese. and consumer benefits. As illustrated in this catalogue, individual strains of bacteria are compounded together into high value cultures, allowing the manufacturer to produce almost unlimited types of cheese.
3 SPECIAL GROUPS; PROTECTIVE - RIPENING – KOSHER FOR PASSOVER
3 SPECIAL GROUPS; PROTECTIVE - RIPENING – KOSHER FOR PASSOVER
8 CHEESE GROUPS OF DEDICATED DVS® CULTURE SOLUTIONS
8 CHEESE GROUPS OF DEDICATED DVS® CULTURE SOLUTIONS APPLICATION TECHNOLOGY - STRAINS & CULTURE COMPOUNDING – FOOD SAFETY
APPLICATION TECHNOLOGY - STRAINS & CULTURE COMPOUNDING – FOOD SAFETY
- 6 - 6 - 6 -
Mesophilic aromatic cultures LD cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria: Lactococcus lactis subsp. lactis (O) Lactococcus lactis subsp. cremoris (O) Leuconostoc mesenteroides subsp. cremoris (L) Lactococcus lactis subsp. lactis biovar diacetylactis (D)
LD cultures are mixtures of the culture components O, L, and D in various ratios. The term LD culture indicates the presence of the two aroma-forming bacteria, Leuconostoc and L. diacetylactis, which are characterized by their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and CO2.
LD cultures are widely used in the production of soft cheeses like traditional Camembert and in continental cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the most difficult things to control. To a certain degree this eye formation is dependent on the rate of citrate fermentation in the cheese (measured as mg of citrate fermented after 24 hours). The composition between acid producing strains and aroma-forming strains as well as the ratio between L. cremoris and L. diacetylactis, can be related to the rate of metabolism of citrate. However, many non-culture related factors are also involved e.g. production process, temperature, salt content, etc. The best known Chr. Hansen mesophilic aromatic cultures are the CH-N, Flora Danica, DCC and EASY-SET® FLORA series.
L cultures and D cultures, which only consist of either Leuconostoc or L. diacetylactis as the aroma-forming bacteria, are only used in cheese production to a limited extent. This is due to the traditional use of LD cultures in continental cheese production. Recent developments with Chr. Hansen has created a new Edam EASY-SET® FLORA C100 and C900 range which is a L culture blend of both L and O components, ideal for Edam manufacturing and other cheese types when a cheese with small eyes and traditional cheese flavour is desired.
Mesophilic homofermentative cultures – O culture O cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of culture is mainly used in Cheddar, Cottage Cheese, White Brined Cheese (Feta) and other cheese types in which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic homofermentative cultures are the R, FRC, and Mild O series.
To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions, a very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S. thermophilus. During a typical Cheddar production the O culture will initiate the acidification during renneting at 30-32°C (86-90°F). However, due to the thermophilic nature of the S. thermophilus culture, this culture will take over the acidification during the scalding step at 37-40°C (98-104°F), and continue on the belt during the cheddaring process allowing the manufacturer to reach target pH quickly.
Thermophilic cultures – ST culture - are mainly used in cheese in which either
a scalding temperature 40-54°C (104-130°F) is used e.g. in hard cheese like Emmenthaler, Gruyere and Grana, or a high scalding temperature during cheese make is used, e.g. 37°C (98°F), as in the soft cheese types like Cresenza and stabilised Brie types, or in the Pasta filata types like Mozzeralla and Pizza cheese.
For Emmenthaler and Gruyere types of cheeses, S. thermophilus and L. helveticus are normally used. L. helveticus is able to ferment the galactose which is secreted by the S. thermophilus, and processes a high proteolytic activity, giving the required proteolysis and desired flavor.
- 7 - 7
In production of Pasta filata types of cheese as well as different US style pizza cheeses, S. thermophilus is used as the main culture - sometimes in a blend with either L. bulgaricus or L. helveticus to obtain the right characteristics of the cheese. For production of Pasta Filata it is important to have a very fast acidifying and phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, and TCC-20.
Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of certain cheeses (Emmenthaler, Swiss, Maasdam, etc.), in which large eyes and sweet nutty flavors are desirable. Examples of Chr. Hansen cultures for this application are the PS series.
Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the ripening process. Examples of Chr. Hansen cultures are CR-200, CR-300, and CR Full Flavor series.
SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast, Brevibacterium and others. Due to the aerobic nature of the SWING® cultures, they mainly grow on the surface of cheese.
The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium candidum and the blue mold Penicillium roqueforti. SWING® Yeast is often used to stimulate the growth of other microorganisms as Brevibacterium on the cheese surface, due to their ability to increase pH by fermenting lactic acid.
SWING® Brevibacterium (or the so-called "smear cultures") are traditionally smeared on the surface of cheese just after brining. Brevibacterium are very salt tolerant and have a strong proteolytic activity. During growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer. Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the cheese and give the characteristic ripened flavor of smear cheeses.
We are pleased to present this overview of our cultures where innovation and responsiveness to market go hand in hand.
- 8 - 8 Distinguishing Characteristics of Lactic Acid Bacteria
Schematic
illustration ST O O D L LbH LbB LbL
Streptococcs Lactococcus Lactococcus Lactococcus Leuconostoc Lactobacillus Lactobacillus Lactobacillus Organism thermophilus lactis subsp. lactis subsp. lactis subsp. sp. helveticus delbrueckii delbrueckii cremoris lactis Lactis biovar subsp. subsp. Lactis diacetylactis bulgaricus
Shape Cocci Cocci Cocci Cocci Cocci Rod Rod Rod
Isomer of L L L L D DL D D Lactate
% Lactic Acid 0.6 0.8 0.8 0.8 < 0.5 2.0 1.8 1.8 Produced in Milk Metabolism - - - + + - - - of Citrate (Flavor) 10°C - + + + + - - - (50°F)
40°C + - + + - + + + (104°F)
Growth at 45°C + - - - - + + + (113°F)
Glucose + + + + + + + +
Galactose - + + + + + - +/-
Lactose + + + + + + + + Fermentation of
- 9 - 9
Information on Direct Vat Set/DVS® Information on Direct Vat Set/DVS® InformationDESCRIPTION on Direct Vat Set/DVS® DVS®DESCRIPTION is a highly concentrated and standardized GUARANTEE DESCRIPTIONfrozenDVS® is or a freeze-driedhighly concentrated dairy culture, and standardized used for PACKAGING Chr.GUARANTEE Hansen's dairy cultures are produced in DVS®directfrozen isinoculation or a freeze-driedhighly concentrated of milk. dairy DVS® culture, and cultures standardized used need for Frozen PACKAG DVS®ING cultures, as a standard, come in GUARANTEEconformity,Chr. Hansen's with dairy the cultures regulations are produced of the local in frozennodirect activation inoculation or freeze-dried or other of milk. treatmentdairy DVS® culture, cultures prior used to need use.for Frozen10PACK x 500AG DVS® INGunit culturesdisposable, as plastica standard, bags co-come in Chr.healthconformity, Hansen's authorities. with dairy the cultures regulations are produced of the local in directno activation inoculation or other of milk. treatment DVS® cultures prior to need use. 10Frozenpacked x 500 DVS®in unit a cardboard culturesdisposable, asbox. plastica standard, For shipping,bags co-come the in conformity, health authorities. with the regulations of the local noAPPEARANCE activation or other treatment prior to use. 10packedboxes x 500 are in unit apacked cardboard disposable in a special box. plastic For plastic shipping,bags foamco- the healthTECHNICAL authorities. SERVICE FrozenAPPEARANCE DVS® cultures are water-soluble packedboxesbox with are in dry apacked cardboard ice. For in a certain special box. For products, plastic shipping, foam other the Chr.TECHNICAL Hansen SERVICE has internationally dispersed APPEARANCEpellets,Frozen DVS®approximately cultures are 5 mm water-soluble in diameter, boxesboxpackaging with are dry packedsizes ice. than For in a certain10 special x 500 products, plasticunits are foam other TECHNICALdevelopmentChr. Hansen SERVICE has centers, internationally as well as dispersed application Frozenwithpellets, an DVS®approximatelyoff-white cultures to brownish are 5 mm water-soluble in color. diameter, The boxpackagingavailable. with dry sizes ice. than For certain10 x 500 products, units are other Chr.centersdevelopment Hansen in all hasmajor centers, internationally dairy as wellmarkets. as dispersed application For pellets,pelletswith an have approximatelyoff-white a slight to peptone-likebrownish 5 mm in color. diameter, odor. The packagingavailable. sizes than 10 x 500 units are developmentspecificcenters inapplication all major centers, advicedairy as wellmarkets. and as support, application For withFreeze-driedpellets an have off-white a DVS® slight to cultures peptone-likebrownish are color. water- odor. The available. 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Hansen chr- Thesolublean off-white granules granules, tohave slightly 2-8 a slight mm red in peptone-like or diameter, brown color. with odor. alufoilfollowing pouches standard and sizes: are available in the representative hansen.com. or visit us at www. chr- anThe off-white granules tohave slightly a slight red peptone-like or brown color. odor. following 50 unit pouch standard - 10 pouchessizes: per box hansen.com. TheTECHNICAL granules DATA have a slight peptone-like odor. 50200 unit unit pouch pouch - -10 25 pouches pouches per per box box CULTURE PERFORMANCE IN THIS Chr.TECHNICAL Hansen's DATA DVS® cultures rely only on 50200500 unit unit pouch pouch - -10 2520 pouches pouches per per box box CATALOGUECULTURE PERFORMANCE IN THIS TECHNICALlacticChr. 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DVS® internationallycultures Our cultures rely only approvedare on all of 500 SHIPMENT unit pouch TERMS - 20 pouches per box CATALOGUEindividualAll the cheese cultures, culture are series, rated ason wella scale as from lacticnaturalfor the acid dairyorigin bacteria, industry. and are internationally producedOur cultures using approvedare the all of SHIPMENT For frozen DVS® TERMS cultures, the total shipment Allindividual1 - the5 for cheese Acidification cultures, culture are speedseries, rated, Phageason wella scale as from forlatestnatural the production dairyorigin industry. and technology. are producedOur cultures using are the all of SHIPMENTFortime frozen from Chr.DVS® TERMS Hansen cultures, to the totalcustomer shipment robustness,individual1 - 5 for Acidification cultures, Contribution are speed rated to, flavor Phageon a scale, and from natural latest production origin and technology. are produced using the Fortishouldme frozen from not Chr. DVS®exceed Hansen cultures, 72 hours. to the Freeze-dried totalcustomer shipment robustness,when1 - 5 for relevant Acidification Contribution also for speed Gas to production, flavorPhage, and. 1 is latestPURITY production technology. tishouldDVS®me from cultures not Chr. exceed may Hansen 72be hours.transported to the Freeze-dried customer at room robustness,lowwhen and relevant 5 is Contributionhigh. also The for rating Gas to production flavorof a culture, and. 1 is Chr.PURITY Hansen's DVS® cultures comply with IDF shouldDVS®temperature cultures not exceed for may up 72be to hours. transportedten days, Freeze-dried without at room the whenlowseries and relevantis based5 is high. onalso Thethe for averagerating Gas production of performance a culture. 1 is PURITY149Chr. (InternationalHansen's DVS® Dairy cultures Federation) comply with/ ISO IDF DVS®temperaturequality cultures of the forcultures may up be to transportedbeingten days, affected. without at room the lowofseries the and isindividual based5 is high. on cultures Thethe averagerating in the of performance aseries. culture This Chr.27205:2010149 (InternationalHansen's standards, DVS® Dairy cultures regardingFederation) comply maximum with/ ISO IDF temperaturequality of the forcultures up to beingten days, affected. without the seriesofmeans the isindividual that based the on score cultures the ofaverage the in theindividual performance series. This contaminant14927205:2010 (International standards,content. Dairy regardingFederation) maximum / ISO quality APPLICATION of the cultures being affected. ofmeanscultures the individual that will the sometimes score cultures of varythe in theindividual slightly series. from This contaminant27205:2010 standards,content. regarding maximum APPLICATIONDVS® for regular cheese milk meansthecultures rating that will of the sometimesthe score series. of Somevarythe individual slightly culture from series contaminant content.Frozen Freeze- APPLICATIONDVS®The cheese for regular milk ischeese inoculated milk with the culturesinthe this rating catalogue will of sometimesthe series.are described Somevary slightly culture under from severalseries FrozenDVS® Freezedried - TheDVS®culture cheese for in regular the milk cheese ischeese inoculated vat milk or tank. with The the cheese thedifferentin this rating catalogue cheese of the series.segments.are described Some The culture under rating severalseries can be DVS®Frozen driedDVS®Freeze - Theculturemilk cheesemay in requirethe milk cheese is 20-40 inoculated vat minutes or tank. with of The thepre- cheese indifferent this catalogue cheesefor the samesegments.are described series The since under rating the several can be Non lactic DVS® DVS® dried culturemilkripening may in before requirethe cheese applying 20-40 vat minutes rennet.or tank. ofHowever, The pre- cheese differenttypical culture cheesefor the application samesegments. series may The since vary rating the from can be acid bacteria < 500 < 500 Non lactic DVS® milkripeningnormal may cheese-making before require applying 20-40 proceduresminutes rennet. ofHowever, pre-and time differenttypicalsegment culture tofor segment. the application same series may since vary the from acid bacteria - 10 - - 10 - - 10 - 10 Cheddar Cheese Cultures Introduction to Cheddar Cheese Cultures The figure below provides an overview of the different culture series that belong to the Cheddar cheese “family”. The cultures vary significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located in the far right of the figure will have high flavor contribution due to the presence of Lactobacillus strains. Acidification Speed Speed Acidification Fast DVS® RST DVS® RSF Medium DVS® R Slow O O O ST ST LbH Culture Composition Acidification Speed Speed Acidification Fast DVS® RST DVS® RSF Medium DVS® R Slow Traditional type Irish type cheddar cheddar flavor “Sweet and nutty” Flavor Profile - 11 - 11 Cheddar Cheese Cultures DVS® R One of the major reasons behind the success of Chr. Hansen is the R series solutions. The R series includes a full range of cultures for various cheese productions to fit the demands of the modern cheese producer. This mesophilic homofermentative culture range contains O strains known particularly for fast acidification and phage resistance which is acknowledge by cheese makers through many years and geographies. Within the R 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: O Contribution to flavor: Product Form This series is available in both frozen and freeze-dried form in all standard packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F CheddarContinental Cheese Cheese Cultures Cultures DVS® RFlora Danica/CH-N OneDVS®These of series theRST major consist reasons of several behind different the success traditional of Chr. LDHansen cultures is the that R seriesare all solutions. multiple Thedefined R series blends includes of mesophilic a full range strains. of cultures The cultures for various are cheeseThiscitrate series fermentingproductions is a traditional heterofermentative to fit thehomofermentative demands andof the will blendmodern form of eyes mesophiliccheese of variousproducer. O culture sizes This instrains mesophilic the finished and ahomofermentative thermophilic cheese. The strain. many culture Thedifferent cultures range strains contains in this in theseriesO strains blend are knownensure particularlyextrafor their good excellent protectionfor fast phage acidification against robustness bacteriophage. and phageand fast resistance Thisacidification series which - and speed. is especially acknowledge This culture Flora by Danicaworks cheese best- ismakers known when through forthe itscheese exceptional many process years “full andincludes flavor” geographies. scalding that it Withintemperaturesprovides the to Rthe series,at finished 37°C 03 (99°F) andcontinental or04 higher, are thecheese, which most thenwhereas phage typically robust,CH-N-19 will whereas resultis known in 07a forfaster and a very 08cheese are phage knownmake robust time for performance.goodand also savory a more flavorLastly, phage formation. this robust culture performance Lastly, series ithas is recommendedcomparedoptimum performance to all to mesophilic use this at scaldingseries blends. in temperatures aAdditionally, culture rotation itbetween is recommendedsyste m.35-38°C (95-100 to use this°F). series in a culture rotation system. Culture Compositioncomposition Culture Performance Acidification speed: Phage robustnessrobustness:: LDO ST Contribution to flavor: Gas production: Product Form This series is available in bothvarious frozen frozen and and freeze-dried freeze-dried form packaging in allvarious standard sizes. packaging packaging sizes. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F Continental Cheese Cultures DVS® Flora Danica/CH-N - 12 - DVS®These series RST consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are Thiscitrate series fermenting is a traditional heterofermentative homofermentative and will blend form of eyes mesophilic of various O culture sizes instrains the finished and a thermophilic cheese. The strain. many Thedifferent cultures strains in this in theseries blend are knownensure extrafor their good excellent protection phage against robustness bacteriophage. and fast Thisacidification series - and speed. especially This culture Flora Danicaworks best- is known when forthe itscheese exceptional process “full includes flavor” scalding that it temperaturesprovides to the at finished 37°C (99°F) continental or higher, cheese, which thenwhereas typically CH-N-19 will resultis known in a forfaster a very cheese phage make robust time performance.and also a more Lastly, phage this robust culture performance series has comparedoptimum performance to all mesophilic at scalding blends. temperatures Additionally, itbetween is recommended 35-38°C (95-100 to use this°F). series in a culture rotation system. Culture Compositioncomposition Culture Performance Acidification speed: Phage robustness: LDO ST Contribution to flavor: Gas production: Product Form This series is available in variousboth frozen frozen and and freeze-dried freeze-dried form packaging in various sizes. packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 1215 - 12 - 15 - Cheddar Cheese Cultures DVS® RSF This series is based on homofermentative cultures consisting of mesophilic O culture strains, a thermophilic strain and a Lactobacillus helveticus strain. The cultures in this series are known for their excellent phage robustness and fast acidification speed. Due to the presence of the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense note of the sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the other cultures in this series. Moreover, the RSF cultures work best when the cheese process includes scalding temperatures at 37°C (99°F) or higher, which then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic blends. Also it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O ST LbH Product Form This series is available in both frozen and freeze-dried form in various packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 13 - 13 Continental Cheese Cultures Introduction to Continental Cheese Cultures The continental cheeses are typified by semi-hard yellow cheeses as the Gouda and Edam types traditionally made in the Netherlands, but now produced worldwide for considerable international trade. Most important parameters are overall consistency of the finished cheese (acidification, flavor and texture), more control for the cheese maker and convenient to use. Culture types covers traditional DVS® LD cultures, but also blended cultures like DVS® DCC-type and the latest innovation of EASY-SET® FLORA™ C-series. A wide range of SWING® cultures for smear coat (Brevibacterium linens) and DVS® adjunct cultures for ripening or propionic cheeses can be used as a supplement and innovative cheeses or efficient ripening. The figure below provides an overview of the outstanding range of DVS® and EASY-SET® FLORA™ culture series that belong to the Continental cheese “family”. Acidification Speed Speed Acidification Fast DVS® DCC EASY-SET® EASY-SET® EASY-SET® DVS® R serie Medium FLORA™ C100 FLORA™ C900 FLORA™ C1000 DVS® CH-N/ EASY-SET® Slow Flora Danica FLORA™ C500 LD O LD O LD O O ST L L LbH D LbP O Culture Composition DVS® Flora Danica, CH-N, High DCC. EASY-SET® FLORA™ C500 & C1000 Flavor Medium EASY-SET® FLORA™ C100 EASY-SET® FLORA™ C900 intensity Low DVS® R serie No eyes ”Blind cheese” Few (Pin holes) Few-Medium Eye Formation - 14 - 14 Continental Cheese Cultures DVS® Flora Danica/CH-N These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are citrate fermenting heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the blend ensure extra good protection against bacteriophage. This series - and especially Flora Danica - is known for its exceptional “full flavor” that it provides to the finished continental cheese, whereas CH-N-19 is known for a very phage robust performance. Lastly, this culture series has optimum performance at scalding temperatures between 35-38°C (95-100 °F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 15 - 15 Continental Cheese Cultures DVS® DCC This series consists of defined mixes of several different mesophilic and termophilus strains. The DCC cultures are blends of LD, O, ST, LbH and LbP cultures. These blended cultures will increase the phage protection, enhance the rounded flavor and reduce the bitterness in the final cheese. The range is mainly used for scalding temperatures at 32-42°C. Culture composition LD ST LbH LbP O Culture Performance Acidification speed: Phage robustness: Contribution to flavor: Gas production: Product Form This series is availableContinental in various frozen Cheeseand freeze-dried Cultures packaging sizes. Frozen DVS® DCC This series consists of defined mixes of several different mesophilic and termophilus strains. The DCC cultures are blends of LD, O, ST, LbH and LbP cultures. These blended cultures will increase the phage protection, enhance the roundedStorage: -flavor45°C/- and49°F reduce the bitterness in the final cheese. The range is mainly used for scalding temperatures at 32-42°C. Culture composition DVS® R This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phage- resistant properties.LD Within thSTis series, R-03 andLbH R-04 are the LbPmost phage robust,O whereas R-07 and R-08 are known for good flavor formation. It is recommended to use this series in a culture rotation system. Culture Performance Culture composition Culture Performance Acidification speed: Acidification speed: Phage robustness: Phage robustness: Contribution to flavor: Contribution to flavor: Gas production:O Gas production: Product Form This series is available in variousboth frozen frozen and and freeze-dried freeze-dried form packaging in all standard sizes. packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F DVS® R This series is a traditional homofermentative culture consisting of- 16 100% - mesophilic O culture strains, known particularly for their phage- resistant properties. Within this series, R-03 and R-04 are the most phage robust, whereas R-07 and R-08 are known for good flavor formation. It is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O Gas production: Product Form This series is available in both frozen and freeze-dried form in all standard packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 16 - 16 Continental Cheese Cultures EASY-SET® FLORA™ C100 This EASY-SET® FLORA™ C100 series is a blend of O cultures known for its high activity, suitableness at scalding temperatures up to 38°C (100°F) and good flavor contribution. The culture solution is very phage robust and of carefully selected mesophilic O culture strains. The culture is homofermentative and will not contribute to eye formation in the finished cheese, but it provides mild to medium mature flavor profile. EASY- SET® FLORA is a very phage robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F EASY-SET® FLORA™ C500 This EASY-SET® FLORA™ C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese. Within the continental range of cultures, this is considered a “slow to medium” speed culture, designed for cheese processes with five to six hours from culture addition to brine. Only pure mesophilic cultures are used in the C500 series and typical cheeses are Gouda, Edam, Maasdammer/ Leerdammer, St Paulin, Cantal, Tomme, Raclette, and local Swedish cheese types such as: Herrgårdsost, Grevéost, Prästost, Hushållost and local Danish types such as: Samsø, Havarti and Danbo. Culture composition Culture Performance Acidification speed: Phage robustness: L D Contribution to flavor: Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F - 17 - 17 Continental Cheese Cultures EASY-SET® FLORA™ C900 This EASY-SET® FLORA™ series is a primary choice for fast cultures to main continental market. This EASY-SET® series is a blend of carefully selected O and L cultures known for fast acidification and production of cheese where only a limited eye formation is required. The FLORA™ C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese with mild flavor profile. Within the continental range of cultures, the FLORA C900 series is designed for Edam, Gouda, Tilsiter, Butterkäse, Manchego or Raclette types of cheeses with relative mild flavor profile and few eyes. Additionally, the FLORA™ C900 is also attractive for Maasdammr/Leerdammen, Wilstermarch (Germany), St Paulin, Cantal, Tomme, Golandskiy, Kostromskoy and Rossiyskiy (Russia and Eastern Europe). EASY-SET® FLORA™ is a very phage robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O L Gas production: Product Form This series is available in frozen form. Storage: -45°C/-49°F EASY-SET® FLORA™ C1000 This EASY-SET® FLORA™ C1000 series is a blend of carefully selected L, D and O cultures known for providing an intense, full flavor, many eyes and smooth texture to the finished cheese. Within the continental range of cultures, this is considered a “slow to medium” speed culture, designed for cheese processes with five to six hours from culture addition to brine. Only pure mesophilic cultures are used in the EASY-SET® FLORA™ C1000 series and typical cheeses are Gouda, Edam and Maasdammer. EASY-SET® FLORA™ is a very phage robust series where only limited culture rotation is needed flowing the attitude “no rotation, but vacation/break”. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O L D Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F - 18 - 18 Cottage Cheese Cultures Introduction to Cottage Cheese Cultures The figure below provides an overview of the different culture series that belong to the Cottage cheese ‘”family”. The cultures mainly differ from each other in cheese yield, acidification speed and phage robustness. Fresco® cultures are especially designed to meet strong performance requirement of cultures in the cottage cheese industry. These cultures contain special strains of Lactococcus lactis subsp. lactis, of Lactococcus lactis subsp. cremoris, and Streptococcus thermophilus, selected for their phage robustness, fast acid production, and particularly for Fresco® 3000 with excellent yield. Acidification Speed Speed Acidification Fast Fresco® DVS® CC Medium DVS® R Slow O O ST Culture Composition Acidification Speed Speed Acidification Fast Fresco® 1000 Fresco® 3000 DVS® CC Medium DVS® R Slow Medium High Cheese Yield - 19 - 19 Cottage Cheese Cultures Fresco® 1000 Fresco® 1000 is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese industry. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor to the cottage cheese with no bitterness. Lastly, it is recommended to use this series in a culture rotation system. Culture Composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O ST Product Form This series is available in frozen form in 1000 U packaging sizes. Frozen Storage: -45°C/-49°F Fresco® 3000 This series is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese industry. The series offers all the same advantages as the Fresco® 1000 like: Consistent set times and production procedures, increased plant throughput, and improved phage robustness. Innovation has taken Fresco® 3000 to the next level and now it also offers: A sophisticated way to increase cheese yield, and an improved curd identity and texture. Due to excellent water binding properties of some of the strains in the Fresco® 3000 range, a cottage cheese plant will typically see an improvement in cheese yield of 2-5%. This additional curd yield comes mostly from water that is bound in a sophisticated matrix, which ensures improvement of the curd quality and mouth feel. Lastly, it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: O ST Contribution to flavor: Product Form This series is available in frozen form in 1000 U packaging sizes. Frozen Storage: -45°C/-49°F - 20 - 20 Continental Cheese Cultures Cottage Cheese Cultures DVS® Flora Danica/CH-N These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are DVS®citrate fermentingCC heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the blend Thisensure series extra is gooda traditional protection homofermentative against bacteriophage. culture This consisting series - andof 100% especially mesophilic Flora Danica O culture - is knownstrains, for known its exceptional particularly “full for flavor” their thatphage it resistantprovides toproperties. the finished This continental series produces cheese, whey whereas with CH-N-19 very little is known residual for galactose,a very phage providing robust performance.excellent drying Lastly, properties this culture of theseries whey. has Additionally,optimum performance it is recommended at scalding to temperatures use this series between in a culture 35-38°C rotation (95-100 system. °F). Culture composition Culture Performance Acidification speed: Phage robustness: LDO Contribution to flavor: Gas production: Product Form This series is available in variousfrozen form frozen in andstandard freeze-dried 500 U packaging packaging sizes. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F Storage: -45°C/-49°F Continental Cheese Cultures DVS® RFlora Danica/CH-N OneThese of series the major consist reasons of several behind different the success traditional of Chr. LDHansen cultures is the that R seriesare all solutions. multiple Thedefined R series blends includes of mesophilic a full range strains. of cultures The cultures for various are cheesecitrate fermentingproductions heterofermentative to fit the demands andof the will modern form eyes cheese of variousproducer. sizes This in mesophilic the finished homofermentative cheese. The many culture different range strains contains in theO strains blend knownensure particularlyextra good protectionfor rapid acidification against bacteriophage. and phage resistance This series which - and is especially acknowledge Flora by Danica cheese - is makers known through for its exceptional many years “full and flavor” geographies. that it Withinprovides the to series,the finished 03 and continental 04 are the cheese, most whereasphage robust, CH-N-19 whereas is known 07 forand a 08very are phage known robust for goodperformance. savory flavor Lastly, formation. this culture Lastly, series ithas is recommendedoptimum performance to use this at scaldingseries in temperaturesa culture rotation between system. 35-38°C (95-100 °F). Culture composition Culture Performance Acidification speed: Phage robustness: LDO Contribution to flavor: Gas production: Product Form This series is available in bothvarious frozen frozen and and freeze-dried freeze-dried form packaging in all standard sizes. packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 15 - - 21 - 21 - 15 - Pasta Filata Cheese Cultures Introduction to Pasta Filata Cheese Cultures The figure below provides an overview of the many different culture series that belong to the Pasta Filata cheese “family”. The cultures mainly differ from each other in acidification speed, flavor profile and phage robustness. Acidification Speed Speed Acidification Fast DVS® STI Medium DVS® TCC DVS® TCC-20 Slow ST ST ST LbB LbH Culture Composition (Capsular polysaccharide production) polysaccharide (Capsular retention Moisture High Medium DVS® STI DVS® TCC DVS® TCC-20 Low Traditional fresh lactic “Yoghurt-like flavor”, “Sweet and nutty” acid Mozzarella/ Mediterranean style flavor notes and very Pasta Filata flavor limited browning during baking Flavor profile / functionality - 22 - 22 Pasta Filata Cheese Cultures Pasta Filata Cheese Cultures DVS® STI ThisDVS® series TCC- is 20a complex blend of multiple-defined thermophilic strains that have been designed to provide the cheese plant with unique TCC-20protection is not against a series, bacteriophages, but a unique whileproduct achieving which consistsa very consistant of a blend and of Streptococcusfast acidification. thermophilus DVS® STI andbuilds Lactobacillus on state-of -the-arthelveticus compounding strains. The galactosetechnology level and in is theknown finished for mildcheese flavour is quite notes low and for athis very particular fast acidification culture, which speed. makes Lastly, the it isculture recommended ideal for producing to use this Pasta series filata in a types culture of cheeserotation with system. only limited browning during baking or heating. Culture composition Culture Performance Acidification speed: Phage robustness: STST LbH Contribution to flavor: Product Form This productseries is isavailable available in inboth both frozen frozen and and freeze-dried freeze-dried form form in invarious various packaging packaging sizes. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F DVS® TCC This series is a blend of thermophilic strains and Lactobacillus bulgaricus, providing the finished cheese with a traditional Mediterranean type of Pasta filata flavor. This culture should be used when yoghurt-like notes are desired in the finished Pasta filata cheese, and generally if increased flavor intensity is desired. Additionally, it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbB Contribution to flavor: Product Form This series is available in freeze-dried form in some standard packaging sizes. Freeze-dried Storage: -18°C/0°F - 23 - - 2423 - Pasta Filata Cheese Cultures DVS® TCC-20 TCC-20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The galactose level in the finished cheese is quite low for this particular culture, which makes the culture ideal for producing Pasta filata types of cheese with only limited browning during baking or heating. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbH Contribution to flavor: Product Form This product is available in both frozen and freeze-dried form in various packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 24 - 24 Soft Cheese Cultures Introduction to Soft Cheese Cultures The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. The cultures mainly differ from each other in acidification speed, flavor intensity, eye formation and water retention in the cheese. Acidification Speed Speed Acidification Fast DVS® BA Medium DVS® CZ/ST-B/SSC DVS® YF Slow DVS® CH-N DVS® SDMB DVS® Mild O DVS® STELLA LD D ST O ST LbB Culture Composition High DVS® STELLA DVS® Flora/CH-N Flavor Intensity Flavor Intensity Medium DVS® Mild O DVS® SDMB DVS® ST- Low B/SSC/CZ/BA/YF No eyes ”Blind cheese” Few (Pin holes) Few-Medium Eye Formation - 25 - 25 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Soft Cheese Cultures DVS® Flora/Mild OCH -N FloraThis series and CH-N is a aretraditional unique sethomofermentative of solutions build culture on extensive consisting field of experience 100% mesophilic and designed complex by combiningO culture strains.many mesophilic The culture strains. is based This on makes low youproteolytic able to strains,fully capitalize resulting on in the very value mild of flavor consistency notes with in cheese no bitterness production. in the The finished cultures cheese. are heterofermentative It allows for a cheesy and mesophilic will form eyes flavor of without various sizesgetting in holesthe finished or floating cheese. curds Thein the many cheese different vat. This strains culture in isthe widely cultures used ensure for lactic good curds protection like goat against cheeses, bacteriophage. and it can be usedThese in seriesblends - withand especiallyCH-N, D or Flora STI series. Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Culture composition CultureAcidification Performance speed: AcidificationPhage robustness: speed: O PhageContribution robustness: to flavor: LD Contribution to flavor: Gas production: Product Form This series is available in various500g frozen frozen cartons and freeze-dried and in a freeze-dried packaging form. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® Mild O This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with CH-N, D or STI series. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is available in 500g frozen cartons and in a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - 26 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Soft Cheese Cultures DVS® SDMBMild O This series consistsis a traditional of several homofermentative different cultures culture that are consisting defined ofblends 100% of mesophilic Lactococcus complex lactis spp.O culture lactis biovarstrains. diacetylactis The culture. Theis based cultures on loware homofermentative,proteolytic strains, resulting but can inform very eyes mild in flavor the finishednotes with cheese no bitterness by fermentation in the finished of citrate. cheese. Moreover, It allows the for D a culturescheesy mesophilic are known flavor for flavoring without properties,getting holes bringing or floating fresh curds and increamy the cheese notes vat. to the This final culture cheese. is widely The culturesused for havelactic optimum curds like performance goat cheeses, at and scalding it can temperatures be used in blends between with 35-38°CCH-N, D (95-100°F).or STI series. Additionally, the cultures are usually blended together with LD, O or ST series and are seldom used alone. Culture composition Culture PerformancePerformance Acidification speed: Phage robustness: DO Contribution to flavor: Gas production: Product Form This series is available in 500g frozen cartons.cartons and in a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® ST-B / SSC These series are based on thermophilic strains with a mild acidification. SSC-100, -102 and -103 are new robust cultures avoiding post- acidification. They bring clean taste and smooth mouth feeling. SSC-17 is a specific culture that stabilizes at a high pH value (about pH 5.2). SSC and STB can be used alone or in combination with CHN/Flora, R series or SDMB cultures according to the characteristics of the final cheese. Culture composition Culture Performance Acidification speed: Phage robustness: ST Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 27 - 27 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Soft Cheese Cultures DVS® Mild O ThisDVS® series CZ is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low Thisproteolytic series isstrains, based resulting on thermophilic in very mild strains flavor that notes initiate with acidification no bitterness fast in andthe finishedstabilize cheese.pH during It allows storage. for Moreover,a cheesy mesophilic the cultures flavor are withoutable to generategetting holes polysaccharides or floating curds that in retain the cheese water, vat. which This givesculture a smoothis widely mouth used for feeling. lactic curdsAdditionally, like goat t hecheeses, cultures and can it can be berotated used inand blends the mainwith applicationCH-N, D or STIis Italian series. Crescenza. Culture composition Culture PerformancePerformance Acidification speed: Phage robustness: STO Contribution to flavor: Gas production: Product Form This series is available in various500g frozen frozen cartons 500g cartons.and in a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® BA This series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able to generate polysaccharides that retain water, which gives a smooth mouth feeling. The main application is Argentinean Port Salut type of cheese. It is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: ST Contribution to flavor: Gas production: Product Form This series is available in frozen form of 250 U pack sizes. Frozen Storage: -45°C/-49°F - 28 - 28 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Soft Cheese Cultures DVS® Mild O ThisDVS® series YF is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low Thproteolyticese series strains, consist resulting of blends in of very ST andmild Lactobacillus flavor notes bulgaricuswith no bitterness strains devoted in the finished to cheese cheese. acidification. It allows The for amain cheesy applications mesophilic are flavor blue withoutmolded cheesesgetting holes with orspecific floating requirements curds in the to cheese the cheese vat. This body, culture e.g. ais very widely smooth used fortexture. lactic Both curds series like goat are knowncheeses, for and a very it can “rounded be used“ inflavor blends profile. with Additionally,CH-N, D or STI these series. cultures can be applied in Gorgonzola and Vacherin types of cheeses. Culture composition Culture PerformancePerformance Acidification speed: Phage robustness: ST O LbB Contribution to flavor: Gas production: Product Form This series is available in frozen500g frozen form. cartons and in a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® STELLA This unique culture of Lactobacillus bulgaricus enables a deep acidification during drainage and a high contribution in ripening due to its rich enzyme content. It is devoted to blue cheeses, e.g. Gorgonzola types, and Soft cheeses with very smooth texture in mouth and no bitterness. Culture composition Culture Performance Acidification speed: Phage robustness: LbB ST Contribution to flavor: Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F - 29 - 29 Propionic Cheese Cultures Introduction to Propionic Cheese Cultures The figure below provides an overview of the different culture series that belong to the Propionic cheese “family”. The cultures mainly differ from each other in acidification speed, eye formation and flavor intensity. Fast DVS® STEM Acidification Speed Speed Acidification Medium DVS® DCC DVS® LH Slow DVS® CH-N/ Flora Danica None DVS® PS LD LD ST LbH PAB ST LbH LbP O Culture Composition Flavor Intensity Flavor Intensity DVS® DCC/CH-N/ High DVS® LH DVS® PS Flora Danica Medium Low DVS® STEM No eyes ”Blind cheese” Few (Pin holes) Many (very big) Eye Formation - 30 - 30 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried PropionicStorage: -18°C/0°F Cheese Cultures DVS® Flora Danica/CH-N Flora Danica and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makesDVS® youMild able O to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will generate pin Thisholes series depending is a traditional on the scalding homofermentative temperatures. culture The many consisting different of 100%strains mesophilic in the blend complex ensure O good culture protection strains. against The culture bacteriophage. is based on The lowse proteolyticseries - and strains, especially resulting the Flora in very Danica mild andflavor CH-N- notes19 with - are no known bitterness for the in the exceptional finished cheese.“full flavor” It allows that for they a cheesy provide mesophilic to the finished flavor withoutcheese. gettingThese culture holes or series floating has curds optimum in the performancecheese vat. This at culturescalding is temperatureswidely used for below lactic 37°Ccurds (99°F), like goat so cheeses, the use andfor itacidification can be used is in restricted blends with to CHMaasdam-N, D or type STI series. of cheese . Culture composition Culture Performan ce Culture Performance Acidification speed: Acidification speed: Phage robustness: Phage robustness: LD O Contribution to flavor: Contribution to flavor: Gas production: Product Form This series is available in 500gvarious frozen frozen cartons and freeze-dried and in a freeze-dried packaging form. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F DVS® DCC This series consists of several different cultures that are all multiple- 26 defined - blends of many different mesophilic strains. The cultures are heterofermentative and will generate pin holes depending on the scalding temperatures. This group of cultures is recommended for Propionic cheeses, since they mainly consist of LD culture and carefully selected O culture strains added with ST, LbH, and LbP. The cultures are intended for production procedures with scalding temperatures between 37-42°C (99-108°F). The many different strains in the blend ensure good protection against bacteriophage. Culture composition Culture Performance Acidification speed: Phage robustness: LD ST LbH LbP O Contribution to flavor: Gas production: Product Form This series is available in various frozen and in a few freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 31 - 31 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Propionic Cheese Cultures DVS® Mild O ThisDVS® series STEM is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low Thisproteolytic series isstrains, based resulting on thermophilic in very mild strains flavor resistant notes with to high no bitternessscalding temperatures. in the finished The cheese. series It allowsconsists for of a differentcheesy mesophilic ST cultures flavor for rotationwithout devotedgetting holes to Emmenthal. or floating Also,curds STEM-02 in the cheese allows vat. the This cheese culture curd is towidely retain used more for water. lactic curdsIt is recommended like goat cheeses, to use and this it canseries be in used a culture in blends rotation with system.CH-N, D or STI series. Culture composition Culture PerformancePerformance AciAcidificationdification speed: Phage robustness: STO Contribution to flavor: Gas production: Product Form This series is available in frozen500g frozen form. cartons and in a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® LH This series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their resistance to scalding temperatures. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to bacteriophage, the cultures do not need any rotation. Culture composition Culture Performance Acidification speed: Phage robustness: LbH Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 32 - 32 Propionic Cheese Cultures DVS® PS This series is a single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished cheese with characteristic sweet notes and famous large holes. Culture composition Culture Performance Acidification speed: Phage robustness: PAB Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F Difference in Flavor Intensity and Eye Formation Typical Rich Propionic DVS® PS-40 Flavor Intensity Medium/Rich DVS® PS-2 DVS® PS-60 Mild/Medium Mild DVS® PS-1 DVS® PS-80 Few Few-Medium Medium-Rich Rich/Multiple Eye Formation - 33 - 33 Grana Cheese Cultures Introduction to Grana Cheese Cultures The figure below provides an overview of the different culture series that belong to the Grana cheese “family”. The cultures mainly differ from each other in functionality and flavor intensity. Acidification Speed Speed Acidification Fast Medium Slow DVS® Grana DVS® MLC-300 DVS® TCC-20 LbH LbL ST ST ST LbH LbB LbP LbP Culture Composition Flavor Intensity Flavor Intensity High DVS® Grana Medium DVS® TCC-20 DVS® MLC-300 Low Traditional Grana “hard Enhances the white color of cheese” taste and the cheese due to high maturation galactose consumption Functionality - 34 - 34 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Grana Cheese Cultures DVS® Mild O DVSThis series® Grana is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low Thisproteolytic series strains,is composed resulting of in thermophilic very mild flavor strains notes in with combination no bitterness with in athe blend finished of cheese.Lactobacillus It allows helveticus for a cheesy, Lactobacillus mesophilic bulgaricus flavor without and gettingLactobacillus holes orparacasei floating. curdsThis culture in the cheeseseries isvat. used This for culture long istime widely ripening used fortypes lactic of curdscheeses like like goat Grana cheeses, and andParmesan, it can be where used inespecially blends with the CHLactobacillus-N, D or STI helveticus series. contributes to the special flavor development during the ripening. Lastly, the complexity of the Grana culture blends make them very robust against bateriophages. Culture composition Culture Performance Culture composition AcidificationCulture speed: Performance Phage robustness:Acidification speed: O ContributionPhage to flavor: robustness: LbH ST LbB LbP Contribution to flavor: Product Form This series is available in 500ga standard frozen frozen cartons package and in size.a freeze-dried form. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® MLC-300 This series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains Lactobacillus debruecki ssp lactis strains, which ensures high galactose consumption without development of the typical "hard cheese" taste, caused by Lactobacillus helveticus in other Grana cultures. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbL LbP Contribution to flavor: Product Form This series is available in freeze-dried form. Freeze-dried Storage: -18°C/0°F - 35 - 35 Grana Cheese Cultures DVS® TCC-20 TCC-20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The culture can be used in production of Grana and Parmasan types of cheeses, where it gives flavor notes that are characteristic for the hard and low moisture cheese types. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbH Contribution to flavor: Product Form This product is available in all standard packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 36 - 36 White Brined Cheese Cultures Introduction to White Brined Cheese Cultures The figure below provides an overview of the different culture series that belong to the White brined cheese “family”. This culture group covers traditional Feta and similar White cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in acidification speed and flavor intensity. Acidification Speed Speed Acidification Fast DVS® FRC DVS® R Medium DVS® Mild O DVS® SafeIT Slow O O O ST ST LbB LbB LbH Culture Composition Flavor Intensity Flavor Intensity High Medium DVS® FRC/R DVS® SafeIT Low DVS® Mild O Ultra filtration Traditional process process Cheese process/technology - 37 - 37 White Brined Cheese Cultures DVS® FRC FRC is a traditional homofermentative blend of mesophilic O culture, thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred in traditional white cheese made in the Balkan region. It is recommended to use this series in a culture rotation system. The recommended production temperature is 35°C (95°F). Culture composition Culture Performance Acidification speed: Phage robustness: O ST Lb B Contribution to flavor: Product Form This series is available in a freeze-dried form. Freeze-dried Storage: -18°C/0°F DVS® R One of the major reasons behind the success of Chr. Hansen is the R series solutions. The R series includes a full range of cultures for various cheese productions to fit the demands of the modern cheese producer. This mesophilic homofermentative culture range contains O strains known particularly for rapid acidification and phage resistance which is acknowledge by cheese makers through many years and geographies. Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is available in both frozen and freeze-dried form in all standard packaging sizes. Frozen Freeze-ried Storage: -45°C/-49°F Storage: -18°C/0°F - 38 - 38 White Brined Cheese Cultures Pasta Filata Cheese Cultures DVS® Mild O PartDVS® of whiteTCC- brined20 cheese production is made with 100% mesophilic O culture. The Mild O is 100% mesophilic culture strains, known TCC-20particularly is not for a theirseries, phage but aresistant unique productproperties. which The consists Mild O isof unique a blend in ofsense Streptococcus no post-acidification thermophilus and and used Lactobacillus when a gentle helveticus acidification strains. is The galactosepreferred levelto avoid in the bitterness finished. cheese is quite low for this particular culture, which makes the culture ideal for producing Pasta filata types of cheese with only limited browning during baking or heating. Culture composition Culture Performance Culture composition CultureAcidification Performance speed: AcidificationPhage robustness: speed: PhageContribution robustness: to flavor: O ST LbH Contribution to flavor: Product Form This productseries is isavailable available in inboth both frozen frozen and and freeze-dried freeze-dried form form in invarious various packaging packaging sizes. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F DVS® SafeIT SafeIT is developed for the industrial UF white brined cheeses from the Middle East and Balkan regions. It is a blend of both mesophilic and thermophilic strains. SafeIT is designed to improve texture, flavor and bring more certainty to the production, in terms of speed of fermentation and bactoriophage robustness. The recommended composition of the retentate is: Fat: 15-17,5%; Protein: 14-15%; TS:35-40% and optimum fermentation temperatures at 34-35°C. Culture composition Culture Performance Acidification speed: O ST LbH LbB Phage robustness: Contribution to flavor: Product Form This series is available in a freeze-dried form. Freeze-dried Storage: -18°C/0°F - 39 - - 2439 - Ripening Cultures Overview of Ripening Cultures The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an overview of the different culture series that belong to the ripening “family”. The blue colored products are mainly used for surface ripened soft cheese types, and for some smeared continental type of cheeses. The black colored products are mainly used for special flavor developments in propionic, continental and cheddar type cheese. PC PC Penicillium candidum PR PR Penicillium roqueforti GEO Geotrichum GEO candidum Yeast Debaryomyces LAF kluyveromyces Culture Composition Composition Culture BL/BC BL Brevibacterium SALSA Staphylococcus SALSA xylosus PS PAB Propionic bacteria CR-200-300 O Lactococcus CR-500/Full Flavor O LbH LbP Lactococcus and Lactobacillus and Pediococcus Lb rh Lb cu Lb pl Lb jo P ac LH and EMFOUR Lactobacillus LbH helveticus Mold Yeast Bacteria Type of Microorganism - 40 - 40 Ripening Cultures SWING®: Ripening cultures for soft mold types of cheeses and smeared cheeses The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and Brie types as well as blue cheeses, mixed rinds (with red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brines, and they have been selected for their appearance and/or flavoring properties. Flavor Development Degree of Lipolysis Lipolysis of Degree PC Penicillium candidum High PR Penicillium roqueforti GEO SALSA Medium Geotrichum Candidum Staphylococcus xylosus Low LAF Yeast BL Brevibacterium BC Brevibacterium Low Medium High Degree of Proteolysis - 41 - 41 Ripening Cultures SWING® PC - Penicillium candidum This series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures allow for a white and short homogenous rind. Moreover, PC-A1 is well known for contributing to a longer shelf life, which is due to the low proteolytic activity. Lastly, PC-A3 ensures protection against mucors. Culture composition Culture Performance Growth speed: Contribution to coating: Contribution to flavor: PC Gas production: Product Form This series is available in freeze-dried spores with packaging sizes of 10 and 50 units. Storage: -18°C/0°F SWING® PR/PRG - Penicillium roqueforti The PR series is composed with two sub-ranges of Penicillium roqueforti. The PR series is recommended for traditional blue cheeses, whereas the PRG cultures were selected for the mild color they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic and lipolytic activity. Lastly, PR-1 is well known for its low proteolytic activity, and is recommended for small size cheeses and double cheeses (blue on the inside and white on the outside). Culture composition Culture Performance Growth speed: Contribution to coating: PR Contribution to flavor: Gas production: Product Form This series is available in freeze-dried spores with packaging sizes of 10 units. Freeze-dried Storage: -18°C/0°F - 42 - 42 Ripening Cultures SWING® GEO - Geotrichum candidum This series is composed of strains from yeast. The cultures contribute to the cheese coating, forming a thin rind and bringing a typical flavor to the cheese, while decreasing bitterness. Lastly, some strains - e.g. GEO CB - are able to inhibit the growth of contaminant molds. Culture composition Culture Performance Growth speed: Coating quality: GEO Contribution to flavor: Gas production: Product Form This series is available in liquid arthrospores form in 10 units bottles. The product should be stored in a cool place at 2-4°C (36-39°F). SWING® LAF - Yeast This series consists of strains from various species selected for targeted purposes – both neutralizing and fermenting yeast. Neutralizing yeast is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor in the cheese curd, and they grow preferably inside the cheese. The SWING® TRIO is a blend of carefully appointed yeasts, allowing bioprotection towards unwanted molds on the surface of soft cheese and continental cheese types. Culture composition Culture Performance Growth speed: Contribution to coating: Contribution to flavor: LAF Gas production: Product Form This series is available in freeze-dried packaging sizes of 10 units. Freeze-dried Storage: -18°C/0°F - 43 - 43 Ripening Cultures SWING® BL/BC - 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: BL Contribution to flavor: Gas production: Product Form This series is available in freeze-dried packaging sizes of 10 units. Ripening Cultures SWING® BL/BCSALSA - BrevibacteriumStaphylococcus xylosus The BLSALSA series series consists is devoted of Brevibacterium to cheese flavoring. linens, whereas Especially the SALSA-1BC series provides is a strain a oftypical Brevibacterium aroma of raw casei milk. BL cheese gives an, giving orange certain color ”farmto the house”cheese rindflavor with notes a typical to the sulphur cheese, flavor. due to BC the provides culture’s a high contribution aminopeptidase to catabolism activity ofand amino plays-acids. a significant The culture role in also the gives cheese a yellowishtexture, resultingcolor to inthe a roundcheese mouth rind. feeling, softness and reduction of bitterness. Culture composition Culture Performance Growth speed: Contribution to coating: BL SALSA Contribution to flavor: Gas production: Product Form This series is available in freeze-dried packaging sizes of 10 units. Freeze-dried Storage: -18°C/0°F - 44 - SWING® SALSA - Staphylococcus xylosus The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese, giving certain ”farm house” flavor notes to the cheese, due to the culture’s contribution to catabolism of amino-acids. The culture also gives a yellowish color to the cheese rind. Culture composition Culture Performance Growth speed: Contribution to coating: SALSA Contribution to flavor: Gas production: Product Form This series is available in freeze-dried packaging sizes of 10 units. Freeze-dried Storage: -18°C/0°F - 44 - 44 Ripening Cultures Ripening Cultures Flavor Control™: Ripening Cultures for propionic, continental and cheddar types of cheeses The culturesFlavor below Control are anaerobic™: Ripening ripening Cultures cultures recommendedfor propionic, for continental,continental cheddar and andcheddar propionic types cheese. of However,cheeses in some cases, it can alsoThe be cultures used inbelow soft cheesesare anaerobic and pastaripening filata. cultures The culturesrecommended have beenfor continental, selected for cheddar their flavoringand propionic properties, cheese. such However, as proteolytic in some cases, metabolism it as wellcan as also for be their used ability in soft to cheeses catabolise and pasta amino-acids. filata. The Their cultures development have been selected according for totheir cheese flavoring environmental properties, such parameters as proteolytic has metabolismalso been taken into consideration.as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters has also been taken into consideration. PS & Flavor Control™ PS & Flavor Control™ DVS® PS PAB DVS® PS PAB DVS® LH/ DVS® LH/ LbH EMFOUR LbH EMFOUR Culture Composition Culture Culture Composition DVSDVS®® O O CRCR-200-300-200-300 DVSDVS®® DVSDVS® ® CRCR-520-520 CRCR-520-520 O O LbH LbH LbPLbP CRCR-501-501 CRCR-501-501 DVS® DVS® O LbH LbL CR-540 O LbH LbL CR-540 DVS® DVS® O LbP CR-550 O LbP CR-550 DVS® CR- O Lb pl Lb cu P ac Mature01DVS® CR - O Lb pl Lb cu P ac Mature01 DVS® CR- Bouquet01 O LbL Lb jo DVS® CR- Bouquet01 O LbL Lb jo DVS® CR- O Lb rh LbP Buttery01 DVS® CR- O Lb rh LbP Buttery01 Sweet and Sweet and Debittering Mature and Mature Buttery lipolytic nutty and mild Tutti fruity Sweet and Sweet and Debittering Mature and Mature Buttery lipolytic nutty Flavorand mildProfile Tutti fruity Flavor Profile - 45 - - 45 - 45 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Ripening Cultures DVS® Mild O ThisDVS series® PS is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low Thisproteolytic series isstrains, a single resulting strain species in very ofmild Propionibacterium flavor notes with freudenreichii no bitterness subsp.in the finishedfreudenreichii cheese. or It subsp. allows shermanii for a cheesy. The mesophilic cultures are flavor not without able to gettingacidify, holesbut will or fermentfloating curdslactate in and the producecheese vat. propionate, This culture acetate is widely and usedcarbon for dioxide. lactic curds Additionally, like goat cheeses,the cultures and provide it can be the used final in cheeseblends with CHcharacteristic-N, D or STI sweet series. notes and famous large holes. Culture composition Culture PerformancePerformance Acidification speed: Phage robustness: PAB Contribution to flavor: O Gas production: Product Form This series is available in 500gvarious frozen frozen cartons and freeze-dried and in a freeze-dried packaging form. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® LH/EMFOUR* The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions. *EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses. Culture composition Culture Performance Acidification speed: Phage robustness: LbH Contribution to flavor: Gas production: Product Form This series is available in standard frozen form Frozen Storage: -45°C/-49°F - 46 - 46 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F Continental Cheese Cultures Ripening Cultures DVS® Flora Danica/CH-N DVS® Mild O These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are ThisDVScitrate series® fermentingFlavor is a traditional Control heterofermentative ™homofermentative / CR-200-300 and will culture form consistingeyes of various of 100% sizes mesophilic in the finished complex cheese. O culture The strains.many different The culture strains is based in the on blend low Thisproteolyticensure series extra consistsstrains, good protection resultingof homofermentative in against very mild bacteriophage. flavor mesophilic notes withOThis culture seriesno bitterness strains - and especiallywhich in the are finished Floralactose Danicacheese. negative - Itis allowsknown or slow for for lactose a its cheesy exceptional fermenting, mesophilic “full but flavorflavor” with without athat ver ity highgettingprovides aminopeptidase holes to the or floatingfinished activity. curdscontinental inThe the cultures cheesecheese, givevat. whereas Thisvery culturemild CH-N-19 flavor is widely is notes known used to for the for a finishedlacticvery phagecurds cheese likerobust goatand performance. cancheeses, remove and cheese Lastly,it can bethisbitterness. used culture in blends Lastly,series with hasthe culturesCHoptimum-N, D orcan performance STI be series. used in atany scalding type of temperatures cheese, but they between need to35-38°C be used (95-100 in combination °F). with an acidifying culture. Culture composition Culture PerformancePerformanCulture Performancece AcidificationAcidification speed: speed: Phage robustness:Phage robustness: Contribution to flavor: LDO O ContributionContribution to flavor: to flavor: Gas production:Gas production: Product Form This series is available in standard500gvarious frozen frozen frozen cartons and packaging freeze-dried and in sizes.a freeze-dried packaging form. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F Continental Cheese Cultures - 26 - DVS® Flora Danica/CH-N DVS®These series Flavor consist Control of several™ CR different-500 / CR-Fulltraditional Flavor LD cultures that are all multiple defined blends of mesophilic strains. The cultures are Thesecitrate seriesfermenting are made heterofermentative of ripening O culture and will strains form blended eyes of withvarious various sizes speciesin the finishedand strains cheese. of Lactobacilli. The many Thedifferent cultures strains are bothin the able blend to reduceensure extrabitterness good and protection build up against intense bacteriophage. and complex cheeseThis series flavors, - and e.g. especially fruity, sweet, Flora Danicanutty, caramelized,- is known for and its savory.exceptional All cultures “full flavor” are able that to it increaseprovides cheeseto the finishedmaturity. continental Additionally, cheese, CR-500 whereas cultures CH-N-19 are particularly is known devotedfor a very to phagelow fat robust cheeses performance. but can also Lastly, be used this in culture full fat series cheeses, has however,optimum performanceall cultures need at scalding to be used temperatures in combination between with 35-38°Can acidifying (95-100 culture. °F). Culture composition Culture PerformanceCulture Performance AcidificationAcidification speed: speed: Phage robustness:Phage robustness: LD ContributionContribution to flavor: to flavor: O LbL LbP Gas production:Gas production: Product Form This series is available in frozenvarious form frozen in andcartons. freeze-dried packaging sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F Lb rh Lb cu Lb pl Lb jo P ac - 15 - - 47 - 47 - 15 - Protective Cultures Introduction to Protective Cultures DVS® BioSafe™ is Chr. Hansen’s response to gram positive spoilages, e.g. Bacillus and Clostrium, for cheese manufacturers who want to go natural. BS-10 can improve bio-control during the process and provide more homogeneous products with improved quality of the final cheese. BS-10 has a controlled production of nisin that inhibits microbial growth. This culture should be used in combination with a DVS® acidifying starter culture. DVS® FreshQ® is Chr. Hansen’s way of utilizing the power of nature to inhibit growth of yeasts & molds that reduce shelf-life and negatively impact the quality of many dairy products. Sorbic acid and it’s calcium, sodium and potassium salts or natamycin are means to prevent unwanted yeast and mold – but it is not in line with consumer trends of natural and clean labels. effective in preventing unwanted yeast and mold - but it’s not in line with consumer trends of natural and clean labels. DVS® FreshQ® consists of natural microorganisms with the potential to inhibit unwanted contaminants like yeast and mold through fermentation. DVS® FreshQ® cultures add an additional hurdle to your quality assurance program and enhances the effectiveness of your sanitation program – with no negative flavor impact. Other effect preventing yeast and mold DVS® FreshQ® Special Properties Properties Special Nisin production DVS® BS-10 O Culture Composition DVS® BS-10 This O culture ProtectIT/BS-10 produces nisin that inhibits microbial growth, and thereby extends shelf life for some products. More specifically the ProtectIT/BS-10 show antimicrobial activity against several Gram-positive bacteria, including spore-formers such as Clostridium and Bacillus subsp. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F - 48 - 48 Soft Cheese Cultures DVS® Flora/CH-N Flora and CH-N are unique set of solutions build on extensive field experience and designed by combining many mesophilic strains. This makes you able to fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. The many different strains in the cultures ensure good protection against bacteriophage. These series - and especially Flora Tradi and Flora Fresh – are known for the exceptional “full flavor” that they provide to the finished Soft cheese. Additionally, these culture series has optimum performance at scalding temperatures below 37°C (99°F). Culture composition Culture Performance Acidification speed: Phage robustness: LD Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze-dried packaging sizes. Frozen Freeze-dried Storage: -18°C/0°F DVS® Mild O This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low proteolytic strains, resultingProtective in very mild Cultures flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with CH-N, D or STI series. DVS® FreshQ® CultureFreshQ® composition cultures are used in combination with the existing DVS®Culture acidifying Performan culture.ce It is a natural solution to prevent or delay the growth of yeast and molds over the shelf-life of cheese. The FreshQ® culturesAcidification are based speed: on unique strains of lactic acid bacteria working in synergy with the starter culture during fermentation. They are developed toPhage give superior robustness: antifungal activity as well as low technological and sensory impact on theO cheese. In fact, they often contribute positively toContribution the freshness to flavor:and creaminess. The efficiency of FreshQ® will depend on factors such as cheese type, make conditions, contamination level, cool-chain etc. Product Form This seriesproduct is isavailable available in in500g various frozen frozen cartons and and freeze-dried in a freeze-dried packaging form. sizes. Frozen Freeze-dried Storage: -45°C/-49°F Storage: -18°C/0°F - 26 - DVS® Butter - D-series Butter is produced by a traditional churning process or a continuous process. Both processes are adjusted according to seasonal variances in milk composition. In order to get the acidification and the aroma production the preferred direct inoculation cultures are the DVS® CHN-22 to get a higher acidification speed and inoculation using 2000 to 4000 Units per 10 tons of cream. In addition to these DVS® cultures it is needed also to add an aromatic culture like DVS® CHD-1 or DVS® CHD-2 to increase the diacetyl flavor. The culture F-DVS® CHD-2 is inoculated in an amount of 500 Units per 2.000 liters of milk. This DVS® series consists of defined Lactococcus lactis spp. lactis diacetylactis. The cultures are homofermentative and known for flavoring properties, bring fresh, creamy and buttery notes to the butter or spread product. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: D Gas production: Product Form This series is available in 500g frozen cartons. Frozen Storage: -45°C/-49°F - 49 - 49 Kosher For Passover Introduction to KFP™ All Chr. Hansen cheese cultures are Kosher certified, however, several other cultures are also certified special Kosher for Passover (KFP™). The figure below provides an overview of the different cultures in the Chr. Hansen KFP™ series that all have been certified Kosher for Passover. All these cultures have similar performance as the regular versions. The specific product KFP™ CHEESE is similar to that of the Fresco® series, and therefore, KFP™ CHEESE can be used as an alternative to Fresco® cultures, when Kosher for Passover is required. Special Characteristic Special Kosher for Passover KFP™ R-604 KFP™ CH-N-19 KFP™ CHEESE KFP™ LH-17 KFP™ PS-1 KFP™ STC-7 certificate available KFP™ R-608 LD O O LbH PAB ST ST Culture Composition The KFP™ cultures are available in standard 500 U frozen packaging sizes, except from the KFP™ CHEESE which is available in 1000 U bag. - 50 - 50 OurOur Product Product Range Range & & How How to to use use it it TheThe names names of of all all our our cultures cultures in in our our range range are are listed listed in in the the coming coming pages. pages. Besides Besides from from the the name name there there is is alsoalso information information about about Culture Culture Type Type, Culture, Culture Performance Performance, Product, Product Form Form and and the the Item Item Number Number that that is is usedused when when ordering ordering the the culture. culture. CultureCulture Name Name AllAll our our cultures cultures have have individual individual names. names. Usually Usually, there, there are are several several individual individual cultures cultures e.g.e.g. R- R603,-603, R- R604,-604, R- R607,-607, etc. etc. within within a certaina certain culture culture serie series e.g.s e.g. the the R- R600-600 serie series. s. IdeallyIdeally, the, the user user will will frequently frequently switch switch between between the the individual individual cultures cultures within within a a serieseries; sthis; this will will enhance enhance the the plant plant’s ’protections protection against against costly costly phage phage attacks. attacks. Before Before settingsetting up up a culturea culture rotation rotation scheme scheme, always, always consult consult your your local local Chr. Chr. Hansen Hansen Sales Sales Representative.Representative. CultureCulture Type Type TheThe main main microorganism microorganism present present in inthe the culture culture is isindicated indicated under under the the Culture Culture Type Type partpart of of the the table. table. For For more more information information about about the the different different components components and and the the actualactual species species name name be behindhind the the abbreviations abbreviations O, O, L, L,LD LD etc., etc., go go to to page page 4- 45.- 5. CultureCulture Performance Performance CulturesCultures in inthis this catalogue catalogue are are classified classified by by their their performance performance and and functionality functionality for: for: AcidificationAcidification Speed, Speed, Phage Phage Robustness, Robustness, Flavor Flavor Contribution Contribution and and when when relevant relevant also also GasGas Production. Production. The The scale scale is isa 5a- 5level-level scale scale from from 1 (low)1 (low) to to 5 (high).5 (high). ProductProduct Form Form and and Item Item Number Number ManyMany of of our our products products are are produced produced both both in ina freezea freeze dried dried and and a frozena frozen version version and and sometimessometimes in inmany many different different packaging packaging formats formats e.g. e.g. 50, 50, 200, 200, and and 500 500 Units. Units. ToTo find find the the right right product product format format for for your your application application look look for for the the material material number number thatthat is islisted listed in inthe the column column with with the the format format you you desire. desire. Use Use the the Item Item Number Number and and CultureCulture Name Name when when ordering ordering products. products. NewNew & &improved improved packaging packaging format format for for frozen frozen DVS® DVS® cu culturesltures ChrChr. Hansen. Hansen will will gradually gradually start start to to change change the the packaging packaging format format of of frozen frozen cultures cultures fromfrom 500 500 gram gram carton carton to to 500 500 unit unit bags bags in inbox. box. The The new new item item numbers numbers in inconcern concern areare easily easily located located in inthe the column column marked marked red. red. - 51- 51 - - 51 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor 10 x 50 U 25 x 200 U 20 x 500 U 10 x 50 U 10 x 500 U O ST LDLbH LbB LD Speed Robustness Contribu8on pouch pouch pouch bag bag R-‐600/R-‐700 R-‐603 ■ 442 704633 R-‐604 ■ 442 704634 R-‐607 ■ 333 704635 R-‐608 ■ 333 704636 R-‐703 ■ 442100095 100122 100156 R-‐704 ■ 442100096 100123 100157 R-‐707 ■ 333100097 100124 100158 R-‐708 ■ 333100098 100125 100159 RST RST-‐225 ■■ 552 704666 RST-‐245 ■■ 552 704667 RST-‐255 ■■ 552 704668 RST-‐290 ■■ 552 704669 RST-‐630 ■■ 452 704643 RST-‐631 ■■ 452 704644 RST-‐632 ■■ 452 704648 RST-‐633 ■■ 452 704649 RST-‐634 ■■ 452 704655 RST-‐635 ■■ 452 704654 RST-‐643 ■■ 452 704637 RST-‐676 ■■ 452 704638 RST-‐743 ■■ 452100239 100242 RST-‐744 ■■ 452 100410 100409 RST-‐776 ■■ 452 701877 100247 710303 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor 10 x 50 U 20 x 500 U 10 x 500 U O ST LDLbH LbB LD Speed Robustness Contribu8on pouch pouch bag RSF RSF-‐80 (YY-‐80) ■■ ■ 455 704639 RSF-‐105 (YY-‐105) ■■ ■ 455 704640 RSF-‐621 ■■ ■■ 455 704641 RSF-‐636 ■■ ■ 455 704645 RSF-‐637 ■■ ■ 455 704646 RSF-‐638 ■■ ■ 455 704647 RSF-‐639 ■■ ■ 455 704652 RSF-‐640 ■■ ■ 455 704651 RSF-‐641 ■■ ■ 455 704653 RSF-‐651 ■■ ■ 455 705251 RSF-‐653 ■■ ■ 455 705254 RSF-‐736 ■■ ■ 455703081 703082 RSF-‐742 ■■ ■ 455703061 703063 Mild O™ MO-‐1 ■ 343 704904 MO-‐2 ■ 343 704930 MO-‐3 ■ 343 704706 MO-‐10 ■ 343706425 706428 MO-‐20 ■ 343706426 706429 MO-‐30 ■ 343706427 706430 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Frozen DVS Acidifica8on Phage Flavor 6 x 1000 U 10 x 500 U O ST LDLbH LbB LD Speed Robustness Contribu8on bag bag CC CC-‐02 ■ 442 704710 CC-‐04 ■ 442 704711 CC-‐06 ■ 442 704712 CC-‐08 ■ 442 704713 Fresco-‐1000 Fresco 1000-‐11 ■■ 552702775 Fresco 1000-‐21 ■■ 552702406 Fresco 1000-‐50 ■■ 552674511 Fresco 1000-‐70 ■■ 552683732 Fresco 1000-‐81 ■■ 552702412 Fresco-‐3000 Fresco 3000-‐10 ■■ 552697941 Fresco 3000-‐20 ■■ 552697942 Fresco 3000-‐30 ■■ 552697943 Fresco 3000-‐40 ■■ 552697944 Fresco 3000-‐50 ■■ 552697945 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor 10 x 50 U 25 x 200 U 20 x 500 U 500 g 10 x 500 U O ST LDLbH LbB LD Speed Robustness Contribu8on pouch pouch pouch carton bag STI STI-‐06 ■ 552 690180 704889 STI-‐07 ■ 552 705900 705901 STI-‐08 ■ 552 708499 707752 STI-‐09 ■ 552 708500 707753 STI-‐12 ■ 552697990 697993 705353 STI-‐13 ■ 552698004 697994 705355 STI-‐14 ■ 552697997 698000 705357 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor 10 x 50 U 25 x 200 U 20 x 500 U 10 x 500 U O ST LDLbH LbB LD Speed Robustness Contribu8on pouch pouch pouch bag TCC TCC-‐3 ■ ■ 334100137 100140 TCC-‐4 ■ ■ 334100142 100144 TCC-‐5 ■ ■ 334 601695 TCC-‐6 ■ ■ 334 601697 TCC-‐20 ■ ■ 345100145 100197 100227 704873 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor Gas 10 x 50 U 25 x 200 U 20 x 500 U 250 g 500 g 10 x 500 U O ST LbH LD LbP DLSpeed Robustness Contribu8on Produc8on pouch pouch pouch carton carton bag LD-‐Series CHN-‐11 ■ 2453100099 100126 100160 704679 CHN-‐12 ■ 2453 200116 704697 CHN-‐13 ■ 2453 200117 704787 CHN-‐14 ■ 1454 200118 704905 CHN-‐15 ■ 1454 200119 704906 CHN-‐19 ■ 2453100100 100127 100161 704681 CHN-‐22 ■ 1454 501594 704794 CHN-‐120 ■ 2453 704680 FLORA DANICA ■ 1454100103 100129 100163 704685 FLORA TRADI ■ 2453 683166 704707 FLORA FRESH ■ 1454 684987 704925 FMD-‐0046 ■ 2454 620457 704919 FMD-‐0114 ■ 2453 620669 704920 D-‐cultures CHD-‐1 ■ 2443 619629 704918 CHD-‐2 ■ 2342 705026 705412 SDMB-‐4 ■ 2443 201176 704913 SDMB-‐5 ■ 2443 617507 704915 SDMB-‐6 ■ 2443 617875 704916 SDMB-‐7 ■ 2443 608171 704914 L-‐Series CAF ■ 1443 619221 704780 Ln. BLUE ■ 1444 708281 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Frozen DVS Acidifica8on Phage Flavor Gas 10 x 500 U 5 x 750 U 7 x 750 U LD OLDST LbH LbB Speed Robustness Contribu8on produc8on bag bag bag EASY-‐SET® FLORA™ ConDnental FLORA™ C150 ■ 4520710588 708649 FLORA™ C160 ■ 4520710589 708650 FLORA™ C950 ■■ 4532708652 708651 FLORA™ C960 ■■ 4532708654 708653 FLORA™ C1050 ■■■ 4543708656 708655 FLORA™ C1060 ■■■ 4543708658 708657 FLORA™ C501 ■ 3543710342 692798 FLORA™ C502 ■ 3543708597 692780 FLORA™ C503 ■ 3543708599 703153 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor Gas 25 x 200 U 20 x 350 U 350 g 10 x 350 U 10 x 500 U O ST LbH LD LbP DLSpeed Robustness Contribu8on Produc8on pouch pouch carton bag bag DCC-‐Series Group 1 DCC-‐230 ■ ■ 3443 704683 DCC-‐232 ■ ■■ 3454 704690 DCC-‐240 ■ 3453 704682 Group 2 DCC-‐250 ■■■ 3543615458 DCC-‐260 ■■■■■ 3553 668195 704687 DCC-‐265 ■■■■■ 3553 707701 706620 DCC-‐275 ■■■■■ 3553 707702 706621 DCC-‐290 ■■■■■ 3553 702933 YY-‐88 ■■■■ 4553 704754 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Acidifica8on Phage Flavor 10 x 50 U O ST LDLbH LbB LD Speed Robustness Contribu8on pouch FRC-‐60 ■■ ■ 544100094 FRC-‐65 ■■ ■ 544100232 FRC-‐70 ■■ ■ 544615639 FRC-‐75 ■■ ■ 544615640 SafeIT-‐Series SafeIT 1 ■■ ■■ 555704553 SafeIT 2 ■■ ■■ 555704555 SafeIT 3 ■■ ■■ 555704556 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS 10 x 5 U / 16 x 250 U / Gas Acidifica8on Phage Flavor 10 x 50 U 25 x 200 U 20 x 500 U 20 x 250 U 10 x 500 U 250 U 10 x 250 U ST L LbH PAB Produc8on Speed Robustness Contribu8on pouch pouch bag bag bag carton bag PS-‐1 ■ 2 054100118 704891 PS-‐2 ■ 3 054 704892 PS-‐4 ■ 4 055100121 704894 704893 PS-‐40 ■ 4 055 704896 PS-‐60 ■ 5 054 704898 704898 PS-‐80 ■ 5 054 708144 LH-‐B01 ■ 0 253 704803 LH-‐B02 ■ 0 255100116 100185 704804 LH-‐B03 ■ 0 255 705257 LH-‐32 ■ 0 255 704806 STEM-‐02 ■ 0 542 674715 704757 STEM-‐03 ■ 0 542 674716 704758 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Gas Acidifica8on Phage Flavor 10 x 50 U 25 x 200 U 250 g 500 g 20 x 250 U 10 x 500 U ST O LbB D Produc8on Speed Robustness Contribu8on pouch pouch carton carton bag bag SSC SSC-‐17 ■ 0 331 201132 704912 SSC-‐100 ■ 0 341 699475 704927 SSC-‐101 ■ 0 341 703372 704931 SSC-‐102 ■ 0 341 708622 SSC-‐103 ■ 0 341 708621 ST-‐B01 ■ 0 341100113 100183 501692 704900 ST-‐B05 ■ 0 341 200146 704908 BA-‐201 ■ 0 541 699117 704901 BA-‐202 ■ 0 541 699131 704902 BA-‐203 ■ 0 541 699132 704903 GZ-‐01 ■ 0 331 709944 GZ-‐02 ■ 0 531 709945 CZ-‐03 ■ 0 431 677500 704922 CZ-‐100 ■ 0 431 706665 YF-‐221 ■■ 0 431 704965 GK-‐01 ■■ 0 331 704924 Y-‐CH1 ■■ 0 352 704936 YF-‐3331 ■■ 0 431 704969 Lb. STELLA ■ 0 243 709943 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried DVS Frozen DVS Acidifica8on Phage Flavor 25 x 200 U 10 x 500 U O ST LDLbH LbB LbP Speed Robustness Contribu8on pouch bag GRANA-‐102 ■ ■■■ 355 704798 GRANA-‐103 ■ ■■■ 355 704799 GRANA-‐105 ■ ■■■ 355 710781 GRANA-‐106 ■ ■■■ 355 710782 MLC-‐300 ■ ■■ 444681239 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Frozen DVS Acidifica8on Phage Flavor 10 x 200 U 10 x 475 U 10 x 500 U 6 x 1000 U O ST LDLbH LbP LbL Speed Robustness Contribu8on bag bag bag bag CR-‐213 ■ 153704714 CR-‐312 ■ 153 704716 CR-‐319 ■ 153 704717 CR-‐520 ■ ■■ 155 704718 CR-‐540 ■ ■■ 155 704719 CR-‐550 ■ ■ 155 704721 CR-‐501 ■ ■■ 154 711064 706675 CR-‐Bu`ery01 154 710314 CR-‐Mature01 154 710315 CR-‐Bouquet01 154 710317 TEXT-‐01 ■ 154 710755 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Frozen DVS Acidifica8on Phage Flavor 10 x 65 U 10 x 500 U O ST LDLbH LbP LbD Speed Robustness Contribu8on bag bag EMFOUR ■ 155 704802 ENZOBACT ■ 155 704805 BS-‐10 ■ 142704642 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Frozen DVS Acidifica8on Phage Flavor 6 x 1000 U 10 x 500 U O ST LDLbH PAB LD Speed Robustness Contribu8on bag bag Kosher For Passover KFP CHEESE 01 ■■ 552697228 KFP CHEESE 03 ■■ 552699643 KFP CHEESE 04 ■■ 552699646 KFP CHEESE 05 ■■ 552703376 KFP R-‐604 ■ 442 704659 KFP R-‐608 ■ 333 704657 KFP CHN-‐19 ■ 325 704694 KFP PS-‐1 ■ 054 704899 KFP STC-‐7 ■ 341 704881 KFP LH-‐17 ■ 255 704807 Standard Range Product Form and Item number Culture Name Culture Type Culture Performance Freeze-‐dried powder Degree of Degree of 10 U 40 U 50 U PC PR GEO MIC LAF BL BC lipolysis proteolysis Color pouch pouch pouch SWING® PC-‐Series SWING FD PCA-‐1 ■ 335660413 660416 SWING FD PCA-‐3 ■ 445660450 660451 SWING PC TT-‐033 ■ 444670630 PR-‐Series SWING P.R. PR-‐1 ■ 325200680 SWING P.R. PR-‐3 ■ 455200681 SWING P.R. PR-‐4 ■ 455200977 SWING P.R. PRG-‐3 ■ 425600740 GEO-‐Series SWING FD GEO CH ■ 425683643 SWING GEO CA ■ 425200691 SWING GEO CB ■ 433200692 SWING GEO CD-‐1 ■ 324200693 LAF-‐Series SWING YEAST LAF-‐3 ■ 111200941 674031 SWING YEAST LAF-‐4 ■ 121200865 SWING YEAST LAF-‐5 ■ 121201016 SWING YEAST LAF-‐7 ■ 121610590 674032 SWING YEAST LAF TRIO ■ 121201189 BL/BC-‐Series SWING B. CASEI BC ■ 231200702 674029 SWING B. LINENS BL-‐1 ■ 225200699 SWING B. LINENS BL-‐2 ■ 235200701 SWING MIC SALSA-‐1 ■ 232201026 674033 SWING MIC SALSA-‐2 ■ 221 674035 DVS® Benefits • Yield Plus™ • Risk Minus™ • Growth Multiply™ • Process Convenience • Chr. Hansen Expertise & Competencies DVS® Benefits • Yield Plus™ • Risk Minus™ • Growth Multiply™ • Process Convenience • Chr. Hansen Expertise & Competencies For further information, visit www.chr-hansen.com Chr. Hansen A/S -10-12 Boege Allé DK-2970 Hoersholm, Denmark Phone: +45 45 74 74 74