Fermier Products

Ferment d'aromatisation pour la fromagerie

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

The culture is primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

CHY-MAX Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

A selected single strain ripening culture with origins in traditional cheese making.

SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.

The culture may also be used to affect texture or for coloring the surface of smeared cheeses.

La culture peut tre utilis e dans la fabrication de tous types de fromages cro tes lav es (morg es) ou mixtes.

elle contribue assouplir la p te et r duire le temps d'affinage.

Selected yeast single strain with origin in traditional French cheese making.

SWING LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

Selected yeast single strain with origin in traditional French cheese making.

SWING LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.

Yeasts are common in traditional raw milk cheeses but are rarely found in industrially produced cheeses.

Therefore adding selected and controlled yeast cultures to the cheese may improve quality.

SpiceIT AC is a lipase originating from the epiglottis of freshly slaughtered calves which catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Animal lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic of unpasteurized cheese.

SpiceIT AC can be used for improving the flavor profile of various cheese types including Italian, Italian-style and Feta cheese.

Desired flavor profiles are highly subjective and vary according to individual.

As a result, selection and dosage of lipases should be adjusted for each market.

It is advised to adjust dosage levels according to desired flavor profiles.

Thermophilic YoFlex culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

A selected single stain ripening culture with origin in traditional cheese making.

SWING P.R.cultures are an essential ingredient in the ripening process of blue mold cheeses.

The cultures will upon germination develop a blue mycelium in the cheese and contribute to the typical flavor (by lipolysis) and texture (proteolysis) of the cheese.

The culture may be used in production of Danablu, Roquefort type, Stilton and other blue cheese types.

This Chr.Hansen DVS culture contains defined mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

For lactic-type soft cheeses with fragile and high-moisture curd

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

Thermophilic lactic acid culture.

The culture is primarily applied in Pasta Filata cheese types e.

g Mozzarella and Pizza cheese types.

The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Reinforced container.

Excellent mechanical resistance.

Made of low density polyethylene for increased shock resistance.

Reinforced container.

Excellent mechanical resistance.

Made of low density polyethylene for increased shock resistance.

Reinforced container.

Excellent mechanical resistance.

Made of low density polyethylene for increased shock resistance.

Food bucket.

Highly durable.

Anti-wear skirt for increased product durability.

Made from low density polyethylene making it highly resistant.

Stainless steel handle.