Fermier Products

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Perforated crate.

Provides ventilation to the products.

It is highly resistant for intensive use.

Easy to grab hold of thanks to practical ergonomic integrated handles.

Solid container lids are also suitable for perforated containers.

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Anti-wear skirt.

Food bucket.

Highly durable.

Anti-wear skirt for increased product durability.

Made from low density polyethylene making it highly resistant.

Stainless steel handle.

CHY-MAX M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.

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

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

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

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

NATUREN Extra 220 Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves.

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 enzymes are chymosin (EC 3.4.23.4) and pepsin (EC 3.

4.

23.

1).

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 thesurface of smeared cheeses.

The culture may be applied in the production of all smeared and mixed rind cheeses.

The cultures contributes to soften cheese body and may reduce ripening time.

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

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

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

The general 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).

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.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

Make cheese curds

The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.

Thermophilic YoFlex culture.

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

Suitable for cup set, stirred and drinking yoghurt.

NATUREN Extra 1000 NB Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves and/or adult bovines.

NB indicates that this product is formulated with No Benzoate added.

As benzoate helps maintain the microbial quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.

If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.

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 enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.

4.

23.

1).

Thermophilic YoFlex culture.

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

Suitable for cup set, stirred and drinking youghurt.

Natamycin, the active ingredient in Nataseen -S, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

The culture is primary applied in the production of Italian and Swiss cheese varieties.

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