catalogo cultivos para queso

Product Range, January 2011Cheese Culture Catalogue

Imagine a world of opportunities just waiting to be grasped To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most extensive culture range in the dairy world and combines tradition, innovation, loyalty and change - imagine where we might go together. A winning culture for all types Since the 1970´s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of market trends. Besides the associated application know-how, service and inspiration Chr. Hansen provide today´s dairy industry with a full pallet of Cultures & Enzymes solutions. Do you know how many cheeses there are? We do not know – but it is probably several thousands. In order to simplify the navigation in this complex cheese world, we have classified our culture series and defined eight groups of “cheese families” as well as three groups within specialized cultures. Together, these 11 segments form the backbone of this catalogue.

Cheese families Specialized culture solutions

Cheddar

Continental

Cottage

Mozzarella

Soft Cheese

Propionic

Grana

White Brine

Ripening cultures

Protective cultures

Kosher For Passover

Value-creating innovation and local support Today our most valuable commodity is know-how within application and process control. We have more than 20 application centers around the world providing you with the opportunity to carry out trials with new and existing Chr. Hansen products in a production environment similar to your facilities at home. For further information, please contact your local sales representative or visit us at www.chr-hansen.com for more information. Chr. Hansen Bøge Allé 10-12 DK-2970 Hørsholm Denmark Phone: +45 45 74 74 74 Fax: +45 45 74 88 88 [email protected]

Table of Content

DVS® Benefits Page 1

Cultures for the main Cheese families Page 2

Cultures for special purposes Page 3

Types of Microorganisms in Cheese Cultures

The Magic of Cultures Page 6

Distinguishing Characteristics of Lactic Acid Bacteria Page 9

Information on Direct Vat Set / DVS® Page 10

Cheddar Cheese Cultures Page 11

Continental Cheese Cultures Page 14

Cottage Cheese Cultures Page 19

Mozzarella Cheese Cultures Page 22

Soft Cheese Cultures Page 26

Propionic Cheese Cultures Page 31

Grana Cheese Cultures Page 35

White Brined Cheese Cultures Page 38

Ripening Cultures Page 41

Protective Cultures Page 49

Kosher For Passover Page 51

Product Range Page 52

- 1 -

DVS® benefits Yield Optimization

Moisture content: lowest deviation

pH value consistency

Efficient processes (faster acidification/higher flavor)

Risk Minimization

Resistance to phages

Reproductive abilities and back up solutions

General regularity and robustness – no down grade costs

Produce same cheese at different sites

Process Convenience

Easy to use: No preparation

Easy to transport

Flexibility in production planning (and cycle)

Keep known – or innovate – taste profile and eye formation

Broadest culture range and product catalogue

Customization capabilities: Design-to-need

Compounding opportunities for differentiation

Chr Hansen Expertise & Competencies

Global network and active knowledge sharing

Global supply and presence

Value creating innovation

- 2 -

Cultures for all cheese segments

To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into 8

main segments of “cheese families”. The table below provides an overview of the different culture series that are available.

Cheese Segment Cheese types Chr. Hansen culture series

Cheddar, Monterey Jack, Colby, Territorials, American Cheddar and other types with no eyes and strong acidification.

R-Series, RST, RSF and Mild O.

Semi-hard cheese types with small to medium size holes like: Gouda, Edam, Danbo, Samsoe, Havarti, Saint Paulin, Raclette, Manchego, Prato and other

FLORA/CHN-Series, DCC, C100, C300, C500, C900, and R-Series.

Mozzarella, Pasta Filata, Pizza Cheese, Provolone, and Kaskawal.

STI series, i400, i500, TCC, TCC20

Cottage Cheese types Fresco, CC-series, R-Series.

Emmental, Gruyére, Maasdam FLORA/CH-N-Series, DCC, STEM, PS-Series and LH-Series.

Camembert, Brie, Gorgonzola, Crezenza, Argentine Port Salut

FLORA/CHN-series, Mild O, D-Series, ST-B/SSC, CZ-series, BA-series

Grana, Parmasan, Sbrinz, Pecorino

Grana series, MLC300

Feta and White brined cheeses

FRC series, WBC series, Mild O, R-Series

- 3 -

Cultures for special purposes

In addition to the 8 “cheese families”, the culture cheese range also contains three culture types – Ripening, Protective cultures, and Kosher

For Passover - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.

Culture types Cheese types Chr. Hansen culture series

Various cheese types when special flavor development during the ripening time is desired. Also certain mold and rind ripened cheese types.

Flavor development: CR-200, CR-300, CR-500, PS-Series, LH-Series, EMFOUR, and SALSA Molds: PC-Series and PR/PRG-Series Yeast: GEO-Series and LAF-Series Brevibacterium: BL/BC-Series

Various cheese types when special shelf life properties are desired.

BS-10, O-224

Various cheese types when the Kosher For Passover certification is required. All Chr. Hansen cheese cultures are Kosher certified these cultures also covers the special period of Kosher for Passover

KFP-Series

- 4 -

Types of Microorganisms in Cheese Cultures Culture Type Name Characteristics Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis

Mesophilic Homofermentative

Leuconostoc sp.

Mesophilic Heterofermentative Flavor contribution Gas production

Lactococcus lactis subsp.lactis biovar

diacetylactis


Lactococcus lactis subsp. cremoris


Leuconstoc sp.

Lactococcus lactis subsp.lactis biovar

diacetylactis


Streptococcus thermophilus

Thermophilic Homofermentative

Lactobacillus helveticus

Thermophilic Homofermentative Flavor contribution

Lactobacillus delbreuckii subsp. bulgaricus


Lactobacillus paracasei


Lactobacillus delbreuckii subsp. lactis


LbL

LbP

LbB

LbH

ST

LD

D

L

O

- 5 -

Culture Type Name Characteristics

Penicillium candidum

Surface mold Flavor contribution White to greyish colour tones

Penicillium roqueforti

Core mold Flavor contribution Green to bluish colour tones

Geotrichum candidum

Surface mold Flavor contribution

Debaryomyces kluyveromyces Surface mold Flavor contribution pH neutralising and/or fermenting properties

Staphylococcus xylosus

Flavor contribution

Brevibacterium

Smearing bacteria Flavor contribution Surface coating Orange colour tones

Propionibacterium

Thermophilic Heterofermentative High gas production

PAB

BL

SALSA

LAF Yeast

GEO Yeast

PR Mold

PC Mold

- 6 -

The magic of cultures Definitions of Culture Performance Rating Cultures in this catalogue are classified by their performance and functionality for: Acidification speed, Phage robustness, Contribution to flavor, and when relevant also Gas production. The scale is a 5-level scale from low to high. As an example the below DVS® DCC series is rated for acidification speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing (giving many eyes in the cheese). All indicated with black boxes for score. Example: DVS® DCC Series Low High

Acidification speed:

Phage robustness:

Contribution to flavor:

Gas production: Design of cultures Chr. Hansen’s sophisticated design technologies secure optimization of cultures ensuring superior performance, phage robustness and quality of the final cheese. This catalogue highlights how we have constructed our cultures to maximize cheese manufacturer and consumer benefits. As illustrated below, carefully selected individual strains of bacteria are compounded together into high value adding cultures allowing the manufacturer to produce almost unlimited types of cheese.

Consumer Chr. Hansen Cheese Manufacturer

Innovative DVS®

Unlimited cheeses

LD LbB

O ST

L LbH

- 7 -

The cultures are designed from commonly known, well characterized lactic acid bacteria and various microorganisms:

Mesophilic aromatic cultures. LD-cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria:



Leuconostoc mesenteroides subsp. cremoris

Lactococcus lactis subsp. lactis biovar diacetylactis

Basically LD-Cultures are mixtures of the culture components O, L, and D in various ratios. The term LD-culture indicates the presence of the two aroma-forming bacteria, L. diacetylactis and Leuconostoc which are characterized by their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and CO2.

LD-cultures are widely used in the production of soft cheeses like traditional Camembert and in continental cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the most difficult things to control. To a certain degree this eye formation is dependent on the rate of citrate fermentation in the cheese (mg of citrate fermented after 24 hours). The composition between acid producing strains and aroma-forming strains as well as the ratio between L.cremoris and L.diacetylactis can be related to the rate of metabolism of citrate. However, many non-culture related factors are also involved e.g. production process, temperature, salt content. The best known Chr. Hansen mesophilic aromatic cultures are the CH-N, FLORA, DCC series, Easy-Set® C300 and Easy-Set® C500.

L-cultures and D-cultures, which only consist of either Leuconostoc or L.diacetylactis as the aroma-forming bacteria, are only used in cheese production to a limited extent. This is basically due to the traditional use of LD-cultures in continental cheese production.

Mesophilic homofermentative cultures O-cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of culture is mainly used in Cheddar, Cottage cheese, White Brined Cheese (Feta) and other cheese types in which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic homofermentative cultures are the R-Series, CC-Series, and Mild-O series.

To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions a very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S.thermophilus. During a typical Cheddar production the O-culture will initiate the acidification during renneting at 30-32°C (86-90°F). However, due to the thermophilic nature of the S.thermophilus culture this culture will take over the acidification during the scalding step at 37-40°C (98-104°F) and continue on the belt during the cheddaring process allowing the manufacturer to reach target pH quickly.

Thermophilic cultures are mainly used in cheese in which either

a high scalding temperature 40-54°C (104-130°F) is used e.g. in hard cheese like Emmenthaler, Gruyere and Grana, or

a high temperature during cheese make is used, e.g. 37°C (98°F) as in the soft cheese types like Cresenza and stabilised Brie types or in the pasta filata types like Mozzeralla and Pizza cheese.

- 8 -

For Emmenthaler and Gruyere type cheeses S.thermophilus and L.helveticus are normally used. L.helveticus is able to ferment the galactose which is secreted by the S.thermophilus and processes a high proteolytic activity giving the required proteolysis.

In production of the soft Italian Mozzarella cheese as well as different US style pizza cheese, S.thermophilus is used as the main culture - sometimes in a blend with either L.bulgaricus or L.helveticus to obtain the right characteristics of the cheese. For production of Mozzarella, it is important to have a very fast acidifying and phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, I400 and I500.

Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of certain cheeses (Emmenthaler, Swiss, Maasdam, etc.) in which large eyes and sweet nutty flavors are desirable. Examples of Chr. Hansen cultures for this application are the PS-Series.

Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the ripening process e.g. Examples of Chr. Hansen Flavor Control® cultures are CR-200, CR-300, and CR-500-series.

SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast, Brevibacterium and others. Due to the aerobic nature of the SWING® cultures, they mainly grow on the surface of cheese.

The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium candidum and the blue mold Penicillium roqueforti. SWING® Yeast is often used to stimulate the growth of other micro organisms as Brevibacterium on the cheese surface, due to their ability to increase pH by fermenting lactic acid.

Brevibacteria (or the so-called "smear cultures") are traditionally smeared on the surface of cheese just after brining. Brevibacteria are very salt tolerant and have a strong proteolytic activity. During growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer. Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the cheese and give the characteristic ripened flavor of smear cheeses.

We are pleased to present this overview of our cultures where innovation and responsiveness to market needs go hand in hand.

- 9 -

Distinguishing Characteristics of Lactic Acid Bacteria

Schematic

Ilustration

Organism Streptococcus

thermophilus



Leuconostoc

sp.

Lactobacillus

helveticus

Lactobacillus

delbreuckii

subsp.

bulgaricus

Lactobacillus

delbreuckii

subsp. Lactis

Lactobacillus

paracasei

Shape

Cocci Cocci Cocci Cocci Rod Rod Rod Rod

Isomer of Lactate

L L L D DL D D DL

% Lactic Acid Produced in Milk

0,6 0,8 0,8 <0,5 2,0 1,8 1,8 n/a

Metabolism of Citrate

- - - /+* + - - - -

Gro

wth

at

10°C (50°F)

- + + + - - - -

40°C (104°F)

+ - + - + + + +

45°C (113°F)

+ - - - + + + -

Ferm

en

tati

on

of

Glucose

+ + + + + + + n/a

Galactose

- + + + + - +/- n/a

Lactose + + + + + + + n/a

*) Within this group only: Lactococcus lactis subsp.lactis biovar diacetylactis are able to metabolise citrate

ST L LbH LbB LbL LbP

O O

- 10 -

Information on Direct Vat Set® DESCRIPTION

DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture, used for direct inoculation of milk. DVS cultures need no activation or other treatment prior to use APPEARANCE

Frozen DVS cultures are water-soluble pellets, approximately 5 mm in diameter, with an off-white to brownish color. The pellets have a slight peptone-like odor. Freeze-dried DVS cultures are water-soluble granules, 2-5 mm in diameter, with an off-white to slightly red or brown color. The granules have a slight peptone-like odor. TECHNICAL DATA

Chr. Hansen's DVS cultures rely only on lactic acid bacteria internationally approved for the dairy industry. Our cultures are all of natural origin and are produced using the latest production technology. PURITY

Chr. Hansen's DVS cultures comply with IDF 149A (International Dairy Federation) standards regarding maximum contaminant content.

Frozen DVS®

Freeze-dried DVS®

Coliformic bacteria

< 1 MPN/g

< 10 MPN/g

Enterococci < 10 cfu/gl < 100 cfu/g

Mold < 1 cfu/g < 10 cfu/g

Non lactic acid bacteria

< 500 cfu/g

< 500 cfu/g

Yeast < 1 cfu/g < 10 cfu/g

Staph. aureus < 1 cfu/g < 10 cfu/g

Salmonella* absent in 25g absent in 25g

Listeria* absent in 1g absent in 1g

* analyzed on a regular basis

STORAGE AND STABILITY

Frozen DVS cultures should be stored at -45°C

(-49°F) or below. If frozen DVS cultures are stored correctly, the shelf life is at least 12 months. Freeze-dried DVS cultures should be stored at -18°C (0°F) or below. If freeze-dried cultures are stored correctly, the shelf life is at least 24 months. At +5°C (41°F) the shelf life is at least 6 weeks.

PACKING

Frozen DVS cultures come in 500 g disposable cartons as standard and are packed in special plastic foam boxes with dry ice. Freeze-dried DVS cultures are supplied in alufoil pouches and are available in the following standard sizes: 50 unit pouch - 10 pouches per box 200 unit pouch - 25 pouches per box 500 unit pouch - 20 pouches per box SHIPMENT TERMS

For frozen DVS cultures, the total shipment time from Chr. Hansen to the customer should not exceed 72 hours. Freeze-dried DVS cultures may be transported at room temperature for up to 10 days without the quality of the cultures being affected. APPLICATION

DVS for fermented milk products The milk is inoculated with the culture in the process tank. Fermentation of the milk then proceeds according to normal procedure. DVS for cheese The cheese milk is inoculated with the culture in the cheese vat or tank. The cheese milk may require 20-40 minutes of pre-ripening before applying rennet. However, normal cheese-making procedures and time limits can be obtained by adding appropriate amounts of CaCl2 to the cheese milk. DVS for UF concentrate Frozen DVS cultures allow fermentation of UF concentrated milk without dilution of the concentrate. DOSAGE

Recommended standard inoculation rates are given below. However, specific usage rates should be determined experimentally prior to any new application.

Application

Frozen DVS®

Freeze-dried DVS®

Cheese 50-150 g per 1000 l

50-150 units per 1000 l

Yoghurt 200 g per 1000 l

200 units per 1000 l

Fermented products

100 g per 1000 l


Probiotic products

200 g per 1000 l


* For inoculation based on cell count, please contact your local Chr. Hansen representative

GUARANTEE

Chr. Hansen's dairy cultures are produced in conformity with the regulations of the local health authorities. TECHNICAL SERVICE

Chr. Hansen has internationally dispersed development centers, as well as application centers in all major dairy markets. For specific application advice and support, please contact your local Chr. Hansen representative.

CULTURE PERFORMANCE IN THIS CATALOGUE All the cheese cultures series as well as individual cultures are rated on a scale from 1 - 5 for Acidification speed, Phage robustness, Contribution to flavor, and when relevant also for Gas production. 1 is slow or low and 5 is fast or high. The rating of a culture series is based on the average performance of the individual cultures in the series. This means that the score of the individual cultures will sometimes vary slightly from the rating of the series. Some culture series are used in different cheese segments then the rating can be different for the same series this is because the typical culture application may vary from segment to segment and the culture performance will then be different in one segment to the next.

Low High Acidification speed:

Phage robustness:


Gas production:

Cheddar Cheese Cultures

- 11 -

Introduction to Cheddar Cheese Cultures

The figure below provides an overview of the different culture series that belong to the cheddar cheese “family”. The cultures vary

significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located to the

far right in the figure will have high flavor contribution due to the presence of Lactobacillus strains.

Acid

ificatio

n Sp

eed

Fast RST RSF

Medium R-Series

Slow MILD O

Culture Composition

Acid

ificatio

n Sp

eed

Fast RST RSF

Medium R-Series

Slow MILD O

Traditional cheddar flavor

Irish cheddar “Sweet and nutty”

Very mild No bitterness

Flavor profile

LbH

ST

O O

ST

O


- 12 -

R-Series

The R-Series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation.

Lastly, it is recommended to use this series in a culture rotation system.

Culture composition Culture Performance


Phage robustness:


Product Form

This series is available in both frozen and freeze dried form in all standard packaging sizes.

RSF Series

The RSF series is a homofermentative culture consisting of mesophilic o culture strains, a thermophilic strain and a Lactobacillus Helveticus

strain. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. Additionally, due to the

presence of the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense

note of the sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the

other cultures in this series. Moreover, this culture works best when the cheese process includes scalding temperatures at 37°C (99°F) or

higher which then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic

blends. Lastly, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is available in both frozen and freeze dried form in various packaging sizes.

Storage: -18°C/0°F

Freeze Dried

Storage: -45°C/-49°F

Frozen


Frozen


Freeze Dried

O

O ST LbH


- 13 -

RST series

RST is a traditional homofermentative blend of mesophilic o culture strains and a thermophilic strain. The cultures in this series are known for

excellent phage robustness and relatively fast acidification speed. Additionally, this culture works best when the cheese process includes

scalding temperatures at 37°C (99°F) or higher which then typically will result in a faster cheese make time and also a more phage robust

performance compared to all mesophilic blends. Lastly, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form


Mild O

This series contains a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.



Phage robustness:


Product Form

This series is available in both frozen and freeze dried form in various packaging sizes. However, the freeze dried versions will not be available

until summer 2011.


Freeze Dried


Frozen


Freeze Dried


Frozen

O ST

O

Continental Cheese Cultures

- 14 -

Introduction to Continental Cheese Cultures

The figure below provides an overview of the outstanding range of culture series that belong to the continental cheese “family”. The

continental cheeses are typified by semi-hard yellow cheese as the Gouda and Edam types traditionally made in the Netherlands, but now

produced worldwide. Most important parameters are overall consistency of the finished cheese (acidification, flavor and texture), more

control for the cheese maker and convenient to use. Culture types covers traditional LD cultures, but also blended cultures like DVS® DCC-

types and the latest development of DVS® Easy-Set C-series. SWING® cultures for smearing and DVS® Flavor Control® cultures for ripening can

be used as a supplement and innovation.

Acid

ificatio

n Sp

eed

Fast DCC

Group 2

Medium R-Series

C100

DCC

Group 1 C300 C900

Slow FLORA/

CHN-Series C500

Culture Composition

Flavo

r Inten

sity

High FLORA/CHN-Series

DCC (Group 2) C500

Medium C100 C900 C300 DCC (Group 1)

Low R-Series

No eyes ”Blind cheese”

Few

Few / Medium

Medium

Eye Formation

O

LbP

LbH

LD

O O

LD LD LD

ST

LD O O

L


- 15 -

DCC Series

DVS® DCC series consists of defined mixes of several different mesophilic strains. The cultures are heterofermentative and will form eyes in

the finished cheese. The series can be divided into two groups of cultures; DVS® DCC-230-232-240 and DVS® DCC-250-260-270-280-290. The

first group mainly consists of the LD culture and carefully selected o culture strains. The second group has the same basic design; however,

other culture components like ST, LbH, and LbP have also been added to the mix. The first group is intended for production procedures with

scalding temperatures, 35-39°C (95-102 F), whereas the second group is intended for production procedures with high scalding temperatures,

37-42°C (98-108 F). Lastly, the many different strains in the blend ensure extra good protection against bacteriophage.

Culture composition (Group 1)

Culture composition (Group 2)

Group 1

Culture Performance


Phage robustness:


Gas production:

Group 2

Culture Performance


Phage robustness:


Gas production:

Product Form

This series is available in various frozen and freeze dried packaging sizes.


Freeze Dried


Frozen

LD O

LD ST LbH LbP O


- 16 -

FLORA and CHN Series

This series consists of several different traditional LD cultures that are all multiple defined mixes of mesophilic strains. The cultures are citrate

fermenting heterofermentative and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the blend

ensure extra good protection against bacteriophage. The series - and especially DVS® Flora Danica - is known for its exceptional “full flavor”

that it provides to the finished continental cheese, whereas DVS® CHN-19 is known for a very phage robust performance. Lastly, this culture

series has optimum performance at medium scalding temperatures, 35-38°C (95-100 °F).



Phage robustness:


Gas production:

Product Form


R-Series

This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. Within the series, DVS® R-03 and R-04 are the most phage robust, whereas DVS® R-07 and R-08 are known for good flavor

formation. It is recommended to use this series in a culture rotation system.



Phage robustness:


Gas production:

Product Form



Freeze Dried


Frozen


Freeze Dried


Frozen

LD

O


- 17 -

Easy Set C100

The Easy-Set® C100 series is a blend of O cultures known for high activity, suitable at temperatures up to 38°C (100°F) scalding and good flavor

contribution. Culture solution is very phage robust and carefully selected mesophilic o strains. The culture is homofermentative and will not

contribute to eye formation in the finished cheese, but is a provider of mild to medium mature flavor profile.



Phage robustness:


Gas production:

Product Form

This series is only available in frozen form.

Easy Set C300

The Easy-Set® C300 series is a primary choice for fast cultures to main continental market with medium/reduced eye formation. Easy-Set®

C300 is a blend of traditional LD cultures known for good flavor contribution and very phage robust and carefully selected mesophilic o strains.

Series is designed for cheese processes with four to six hours from culture addition to brine. Within the continental range of cultures, this is

considered a ‘medium speed’ culture, designed for Gouda, Edam, Maasdammer / Leerdammer (The Netherlands), Tilsiter, Butterkäse,

Wilstermarch (Germany), St Paulin, Cantal, Tomme, Raclette (France), Manchego (Spain), Golandskiy, Kostromskoy, Rossiyskiy (Russia). Lastly,

it is recommended to use this series in a culture rotation system.



Phage robustness:


Gas production:

Product Form



Frozen


Frozen

O

LD O


- 18 -

Easy Set C500

The Easy-Set® C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese. Within the

continental range of cultures, this is considered a ‘slow to medium’ speed culture, designed for cheese processes with five to six hours from

culture addition to brine. Only pure mesophilic cultures are used in the C500 Series and typical cheeses are Gouda, Edam, Maasdammer /

Leerdammer, St Paulin, Cantal, Tomme, Raclette, Herrgårdsost, Grevéost, Prästost, Hushållost (Sweden) or Samsoe, Havarti and Danbo

(Denmark).



Phage robustness:


Gas production:

Product Form


Easy Set C900

The Easy-Set® C900 series is a blend of carefully selected O and L cultures known for fast acidification and production of cheese where only a

limited eye formation is required. The C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese

with mild flavor profile. Within the continental range of cultures, the C900 is designed for Edam, Gouda, Tilsiter, Butterkäse, Manchego or

Raclette type cheese with relative mild flavor profile and few eyes. It is recommended to use this series in a culture rotation system.



Phage robustness:


Gas production:

Product Form



Frozen


Frozen

LD

O L

Cottage Cheese Cultures

- 19 -

Introduction to Cottage Cheese Cultures

The figure below provides an overview of the different culture series that belong to the cottage cheese ‘”family”. The cultures mainly differ

from each other in cheese yield, acidification speed and phage robustness. Generally, the Fresco series is considered more phage robust and

with a faster acidification speed than the other culture series. The Fresco 3000 series has a very high cheese yield which is due to the presence

of capsular polysaccharide production allowing more water to be retained in the cottage cheese curd.

Acid

ificatio

n Sp

eed

Fast Fresco

Medium CC-Series

R-Series

Slow

Culture Composition

Acid

ificatio

n Sp

eed

Fast Fresco 1000 Fresco 3000

Medium CC-Series

Slow

Medium High

Cheese Yield

O O

ST


- 20 -

Fresco 1000 series

Fresco 1000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage

cheese industry. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh

flavor to the cottage cheese with absolutely no bitterness. It is recommended to use this series in a culture rotation system.

Culture Composition Culture Performance


Phage robustness:


Product Form

This series is only available in frozen form, but in various packaging sizes.

Fresco 3000

Fresco 3000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage

cheese industry. This series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor to

the cottage cheese with absolutely no bitterness. Due to the presence of carefully selected strains with special properties allowing them to

produce capsular polysaccharides, this series increases the cottage cheese yield significantly while maintaining the desired curd texture.

Additionally, the culture will completely eliminate culture induced floating curd; a problem that can sometimes be a concern to many

producers when the curd floats on the top of the vat rather than being equally distributed from top to bottom. Lastly, it is recommended to

use this series in a culture rotation system.



Phage robustness:


Product Form

This series is only available in frozen form in 1000 U packaging sizes.


Frozen


Frozen

O ST

O ST


- 21 -

CC series

This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage

resistant properties. This series produces whey with very little residual galactose providing excellent drying properties of the whey. It is

recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is only available in frozen form in standard 500 g packaging sizes.

R-Series

This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. Within the series, DVS® R-03 and R-04 are the most phage robust, whereas DVS® R-07 and R-08 are known for good flavor




Phage robustness:


Gas production:

Product Form



Freeze Dried


Frozen


Frozen

O

O

Mozzarella Cheese Cultures

- 22 -

Introduction to Mozzarella Cheese Cultures

The figure below provides an overview of the many different culture series that belong to the Mozzarella cheese “family”. The cultures mainly

differ from each other in cheese yield, acidification speed, flavor profile and phage robustness.

Acid

ificatio

n Sp

eed

Fast ST-I

i400 i500

Medium TCC TCC20

Slow

Culture Composition

M

oistu

re retentio

n

(Ca

psu

lar p

olysa

ccha

ride p

rod

uctio

n)

High i400 (Group 1)

Medium ST-I

i400 (Group 2)

TCC

i500 TCC20

Low

Traditional fresh lactic acid mozzarella / Pasta Filata flavor

“yoghurt like flavor”, Mediterranean style

“Sweet and nutty” flavor notes and very limited browning during baking

Flavor profile / functionality

ST

LbH

ST ST

LbB


- 23 -

ST-I series

The ST-I series is a complex blend of multiple thermophilic strains that provide the cheese plant with unique protection against phage attacks.

Additionally, this series is known for an extremely phage robust performance and a very fast acidification speed. It is recommended to use this

series in a culture rotation system.



Phage robustness:


Product Form


TCC series

The TCC series is a blend of thermophilic strains and Lactobacillus bulgaricus providing the finished cheese with a traditional Mediterranean

type mozzarella flavor. This culture should be used when yoghurt like notes are desired in the finished mozzarella cheese, or when the flavor

from the other series i400 or STI are not considered intense enough. It is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is only available in freeze dried form in some standard packaging sizes.


Freeze Dried


Freeze Dried


Frozen

ST

ST LbB


- 24 -

TCC 20

TCC 20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The

galactose level in the finished cheese is quite low for this particular culture, which makes the culture ideal for producing mozzarella cheese

with only limited browning during baking or heating-



Phage robustness:


Product Form

This product is available in both frozen and freeze dried form in all standard packaging sizes.

i400 series

The i400 series is based on single thermophilic strains. The culture adds a nice clean fresh flavor to the mozzarella cheese with absolutely no

bitterness. This series is divided into two groups; Group 1 has special properties allowing the cultures to produce capsular polysaccharide that

retains water. Additionally, it is possible to increase the mozzarella cheese yield significantly while maintaining the desired curd texture. Group

2 consists of regular and fast ST strains that do not retain moisture to the same extend as group 1. Lastly, it is recommended to use this series

in a culture rotation system.



Phage robustness:


Product Form

This series is only available in various frozen bag sizes.


Frozen


Freeze Dried


Frozen

LbH ST

ST


- 25 -

I500 Series

The i500 series is based on single thermophilic strains with some lactobacillus bulgaricus added. The culture adds nice, clean and fresh yoghurt

like flavors to the mozzarella cheese with absolutely no bitterness. Lastly, it is recommended to use this series in a culture rotation system.



Phage robustness:


Product Form

This series is only available in various frozen bag sizes.


Frozen

ST LbB

Soft Cheese Cultures

- 26 -

Introduction to Soft Cheese Cultures

The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. The cultures mainly differ from

each other in acidification speed, flavor intensity, eye formation and water retention in the cheese.

Acid

ificatio

n Sp

eed

Fast BA

Medium CZ

STB/SSC GK/Y-Series

Slow FLORA/CHN-Series D-Series MILD O

Culture Composition

Fla

vor In

tensity

High FLORA/CHN-Series

Medium MILD O D-Series

Low STB/SSC/CZ/BA/GK/Y


Few

Medium

Eye Formation

LD

LbB

O ST ST D


- 27 -


This series consists of several different cultures that are all mixes of many different mesophilic strains. The cultures are heterofermentative

and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the cultures ensure good protection

against bacteriophage. The series - and especially FLORA and CHN-14 – is known for the exceptional “full flavor” that it provides to the finished

soft cheese. Lastly, this culture series has optimum performance at low scalding temperatures, below 37°C (99°F).



Phage robustness:


Gas production:

Product Form


MILD O

This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low

proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Additionally, it allows a cheesy mesophilic flavor

without getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in

blends with CH-N, D or ST series.



Phage robustness:


Product Form

This series is available in 500g frozen cartons and in a freeze dried form during the summer of 2011.


Freeze Dried


Frozen


Freeze Dried


Frozen

LD

O


- 28 -

D Series

This series consists of several different cultures that are defined mixes of Lactococcus lactis spp lactis biovar diacetylactis. The cultures are

homofermentative but can form a few eyes in the finished cheese by fermentation of citrate. Moreover, the D cultures are known for flavoring

properties bringing fresh and creamy notes to the final cheese. The cultures have optimum performance at medium scalding temperatures,

35-38°C (95-100°F). Lastly, the cultures are seldom used alone but are usually blended together with LD, O or ST series.



Phage robustness:


Product Form

This series is available in 500g frozen cartons.

ST-B/SSC series

The ST-B and SSC series are based on thermophilic strains with a mild acidification. Both series consist of different cultures with various

complexity levels, all avoiding post-acidification. The cultures add a nice clean flavor to the modern soft cheese with absolutely no bitterness.

SSC-2 has special properties allowing it to produce capsular polysaccharide that retains water, giving a smooth mouth feeling, whereas SSC17

stabilizes pH at high value (about 5.2). The main application for both series is modern Brie. Also SSC and ST-B can be used alone or blended

with CH-N, O or D cultures according to the characteristics of the final cheese. It is recommended to use both series in a culture rotation

system.



Phage robustness:


Gas production:

Product Form



Freeze Dried


Frozen


Frozen

D

ST


- 29 -

CZ series

The CZ series is based on thermophilic strains that start acidification fast and stabilize pH during storage. Moreover, the cultures are able to

generate polysaccharides that retain water giving a smooth mouth feeling. The cultures can be rotated. The main application is in Italian

Crescenza.



Phage robustness:


Gas production:

Product Form

This series is available in various frozen 500g cartons.

BA series

The BA series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able

to generate polysaccharides that retain water, giving a smooth mouth feeling. The main application is Argentinean Port Salut type cheese. It is




Phage robustness:


Gas production:

Product Form

This series is available in frozen form in 250 U pack sizes.


Frozen


Frozen

ST

ST


- 30 -

GK and Y series

The Gk and Y series consist of blends of ST and Lactobacillus bulgaricus strains devoted to cheese acidification. The main applications are blue

molded cheeses with specific requirements to the cheese body e.g. a very smooth texture. Additionally, both series are known for a very

“rounded“ flavor profile. These cultures can be applied in Gorgonzola and Vacherin type cheeses.



Phage robustness:


Gas production:

Product Form

This series is available in frozen form.


Frozen

ST LbB

Propionic Cheese Cultures

- 31 -

Introduction to Propionic Cheese Cultures

The figure below provides an overview of the different culture series that belong to the propionic cheese “family”. The cultures mainly differ

from each other in acidification speed, eye formation and flavor intensity. Acidification is provided by the cultures described in the

continental cheese paragraph in this catalogue.

Acid

ificatio

n Sp

eed

Fast STEM

Medium DCC (Group 2) LH

Slow FLORA/ CHN-Series

None PS

Culture Composition

Flavo

r Inten

sity

High LH DCC-Series

FLORA/CHN-Series PS

Medium

Low STEM


Few (Pin holes)

Many (very big)

Eye Formation

O

LbP

LbH

ST

LD LD ST LbH PAB


- 32 -


This series consists of several different cultures that are all mixed of many different mesophilic strains. The cultures are heterofermentative

and will generate pin holes depending on the scalding temperature. The many different strains in the blend ensure good protection against

bacteriophage. The series - and especially the FLORA and CHN-19 - is known for the exceptional “full flavor” that it provides to the finished

cheese. The culture series has optimum performance at low scalding temperatures, below 37°C (99°F) so the use for acidification is restricted

to Maasdam type cheeses. Also, it needs to be combined with Lactobacillus helveticus to terminate the acidification.



Phage robustness:


Gas production:

Product Form


DCC Series

This series consists of several different cultures that are all multiple defined mixes of many different mesophilic strains. The cultures are

heterofermentative and will generate pin holes depending on the scalding temperature. Only the cultures in Group 2 are recommended for

propionic cheeses (cultures DCC-260-270-280-290), as this group mainly consists of the LD culture and carefully selected O culture strains

added with ST, LbH, and LbP. The cultures are intended for production procedures with high scalding temperatures, 37-42°C (99-108°F), and

the many different strains in the blend ensure good protection against bacteriophage.

Culture composition (Group 2) Culture Performance (Group 2)


Phage robustness:


Gas production: Product Form

This series is available in various frozen and in a few freeze dried packaging sizes.


Freeze Dried


Freeze Dried


Frozen


Frozen

LD

LD ST LbH LbP O


- 33 -

STEM series

The STEM series is based on thermophilic strains resistant to high scalding temperature. The series consists of different ST cultures for rotation

devoted to Emmenthal. Also, STEM-02 allows the cheese curd to retain more water. It is recommended to use this series in a culture rotation

system.



Phage robustness:


Gas production:

Product Form


LH series

The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their

resistance to scalding temperature. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to

bacteriophages, the cultures do not need any rotation.



Phage robustness:


Gas production:

Product Form



Freeze Dried


Frozen


Frozen

ST

LbH


- 34 -

PS Series

The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to

acidify, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished

cheese with characteristic sweet notes and famous large holes.



Phage robustness:


Gas production:

Product Form



Freeze Dried


Frozen

PAB

Grana Cheese Cultures

- 35 -

Introduction to Grana Cheese Cultures

The figure below provides an overview of the different culture series that belong to the grana cheese “family”. The cultures mainly differ from

each other in functionality and flavor intensity.

Acid

ificatio

n Sp

eed

Fast

Medium

Slow Grana Series

TCC20 ML300

Culture Composition

Flavo

r Inten

sity

High Grana Series

Medium TCC20 MLC300

Low

Traditional Grana “hard cheese” taste and maturation

Enhance the white color of the cheese due to high galactose consumption

Functionality

LbP

LbB

LbH

LbP

LbB

ST ST


- 36 -

Grana Series

This series is composed of thermophilic strains in combination with a blend of Lactobacillus helveticus, Lactobacillus bulgaricus, and

Lactobacillus casei. This culture series is used for long time ripened cheese like Grana and Parmesan, where especially the Lactobacillus

helveticus contributes to the special flavor development during ripening. Lastly, the complexity of the Grana culture blends make them very

robust against bateriophages.



Phage robustness:


Product Form

This series is available in a standard frozen package size.

MLC300 Series

This culture series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains

Lactobacillus debruecki ssp lactis strains, which ensure high galactose consumption without development of the typical "hard cheese" taste

caused by Lactobacillus helveticus in other Grana cultures.



Phage robustness:


Product Form

This series is available in freeze dried form.


Frozen


Freeze Dried

ST LbH LbB LbP

ST LbB LbP


- 37 -

TCC 20

TCC 20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The culture can be

used in production of Grana and Parmasan type cheese where it gives flavor notes that are characteristic for the hard and low moisture

cheese types.



Phage robustness:


Product Form

This product is available in all standard packaging sizes.


Freeze Dried


Frozen

ST LbH

White Brined Cheese Cultures

- 38 -

Introduction to White Brined Cheese Cultures

The figure below provides an overview of the different culture series that belong to the white brined cheese “family”. This culture group

covers traditional Feta and similar white cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in

acidification speed and flavor intensity.

Acid

ificatio

n Sp

eed

Fast FRC R-Series

Medium WBC

Slow MILD O

Culture Composition

Flavo

r Inten

sity

High WBC

Medium FRC

R-Series UF-Series*)

Low MILD O

Traditional process

Ultra filtration process

Cheese process / technology

*) The UF series, especially designed for White Brined UF cheese, will be available during 2011.

LbB

ST

O O


- 39 -

WBC Series

WBC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus

bulgaricus strains. The cultures in this series are known for good phage robustness, relative fast acidification speed, closed cheese texture and

the special yoghurt like flavor preferred in traditional Greek Feta. Recommended production temperature is 35°C (95°F). Also, it is




Phage robustness:


Product Form

This series is available in a freeze dried form only.

FRC Series

FRC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus

bulgaricus strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred

in traditional white cheese made in the Balkan region. This series is very comparable to the WBC series, but the yoghurt like taste in this series

is less pronounced than in the WBC series. Lastly, it is recommended to use this series in a culture rotation system. Recommended production

temperature is 35°C (95°F).



Phage robustness:


Product Form

This series is available in a freeze dried form only.


Freeze Dried


Freeze Dried

ST LbB

ST LbB O

O


- 40 -

R-Series

This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. Additionally, within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor




Phage robustness:


Product Form


MILD O

This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage-

resistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.



Phage robustness:


Product Form

This series is available in both frozen and freeze dried form in various packaging sizes. However, the freeze dired version will not be available

until summer 2011.


Freeze Dried


Frozen


Freeze Dried


Frozen

O

O

Ripening Cultures

- 41 -

Overview of Ripening Cultures

The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an

overview of the different culture series that belong to the ripening “family”. The blue colored products are mainly used for surface ripened

soft cheese types and for some smeared continental type cheeses. The black colored products are mainly used for special flavor developments

in propionic, continental and cheddar type cheese.

Cu

lture C

om

po

sition

PC Penicillium candidum

PR Penicillium roqueforti

GEO Geotrichum candidum

LAF Debaryomyces kluyveromyces

BL/BC Brevibacterium

SALSA Staphylococcus xylosus

PS Propionic bacteria

CR200-300 Lactococcus

CR500 Lactococcus and Lactobacillus

LH and EMFOUR Lactobacillus helveticus

Mold Yeast Bacteria

Type of Microorganism

LbH

LbP LbH O

O

BL

PC Mold

PR Mold

GEO Yeast

LAF Yeast

SALSA

PAB

Ripening Cultures

- 42 -

SWING®: Ripening cultures for soft mold type cheeses and smeared cheeses

The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and brie types as well as blue cheeses,

mixed rinds (red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brine, and they have been

selected for their appearance and/or flavoring properties.

Flavor Development

Deg

ree of Lip

olysis

High PC Penicillium candidum

PR Penicillium roqueforti

Medium GEO

Geotrichum Candidum SALSA Staphylococcus xylosus

Low LAF Debaryomyces

kluyveromyces BL Brevibacterium BC Brevibacterium

Low Medium High

Degree of Proteolysis

Ripening Cultures

- 43 -

PC-Series Penicillium candidum

The PC series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures

allow to get a white and short homogenous rind. Moreover, PCA1 is well known for contributing to a longer shelf life which is due to the low

proteolytic activity. Lastly, PCA3 ensures protection against mucors.


Growth speed:

Contribution to coating:


Gas production:

Product Form

This series is available in freeze dried spores with packaging sizes of 10 and 50 units.

PR/PRG-Series Penicillium roqueforti

The PR series is composed with two sub-ranges of Penicillium roqueforti. The PR series is recommended for traditional blue cheeses, whereas

the PRG cultures were selected for the mild color, they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic

and lipolytic activity. Lastly, PR1 is well known for its low proteolytic activity and is recommended for small size cheeses and double cheeses

(blue on the inside and white on the outside).


Growth speed:



Gas production:

Product Form

This series is available in freeze dried spores with packaging sizes of 10 units.


Freeze Dried


Freeze Dried

PC Mold

PR Mold

Ripening Cultures

- 44 -

GEO Series Geotrichum candidum

The Geo series is composed of strains from yeast. The cultures contribute to cheese coating forming a thin rind and bringing a typical flavor to

the cheese while decreasing bitterness. Lastly, some strains - e.g. Geo CB - are able to inhibit the growth of contaminant molds.


Growth speed:

Coating quality:


Gas production:

Product Form

This series is available in liquid arthrospores form in 10 units bottles.

LAF Series Yeast

The LAF series consists of strains from various species selected for targeted purposes – both neutralising and fermenting yeast. Neutralizing

yeast is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor

in the cheese curd, and they grow preferably inside the cheese. Lastly, TRIO is a blend of both types allowing the inhibition of contaminant

molds at the surface of the cheese.


Growth speed:



Gas production:

Product Form

This series is available in freeze dried packaging sizes of 10 units.


Freeze Dried

GEO Yeast

LAF Yeast

Ripening Cultures

- 45 -

BL/BC Series Brevibacterium

The BL series consists of Brevibacterium linens, whereas the BC series is a strain of Brevibacterium casei. BL gives an orange color to the cheese

rind with a typical sulphur flavor. BC provides a high aminopeptidase activity and plays a significant role in the cheese texture resulting in a

round mouth feeling, softness and reduction of bitterness.


Growth speed:



Gas production:

Product Form


SALSA Series Staphylococcus xylosus

The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese providing typical “farm house”

flavor notes to the cheese due to the culture’s contribution to catabolism of amino-acids. Also the culture gives a yellowish color to the cheese

rind.


Growth speed:



Gas production:

Product Form



Freeze Dried


Freeze Dried

BL

SALSA

Ripening Cultures

- 46 -

Flavor Control™: Ripening Cultures for propionic, continental and cheddar type cheeses

The ripening cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese, however, in some

cases; it can also be used in soft cheeses and Mozzarella. The cultures have been selected for their flavoring properties such as proteolytic or

lipolytic metabolism as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters

has also been taken into consideration.

Flavor Development

Cu

lture C

om

po

sition

PS-Series

LH-Series EMFOUR*

CR200-300

CR520

CR530

CR540

CR550

FX200

Sweet and

lipolytic Sweet and

nutty Debittering

and mild Mature

Mature and

fruity

Flavor Profile

LbB

LbP

LbP

LbP

LbH

LbH

LbH

LbH

O

O

O

O

O

O

PAB

LbH

Ripening Cultures

- 47 -

PS series

The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to

acidify but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures provide the final cheese with

characteristic sweet notes and famous large holes.



Phage robustness:


Gas production:

Product Form


LH/EMFOUR* Series

The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and

provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce

residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions.

*EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.



Phage robustness:


Gas production:

Product Form

This series is available in standard frozen form


Frozen


Freeze Dried


Frozen

PAB

LbH

Ripening Cultures

- 48 -

CR-200/CR-300

This series consists of homofermentative mesophilic O strains which are lactose negative or slow lactose fermenting, but with a very high

aminopeptidase activity. The cultures give very mild flavor notes to the finished cheese and can remove cheese bitterness. Lastly, the cultures

can be used in any cheese type, but they need to be used in combination with an acidifying culture.



Phage robustness:


Gas production:

Product Form

This series is available in standard frozen packaging sizes.

CR-500 Series and FX-200

These series are made of ripening O strains blended with various species and strains of Lactobacilli. The cultures are both able to reduce

bitterness and build up intense and complex cheese flavors e.g. fruity, sweet, nutty, caramelized, and savory. All cultures are able to increase

cheese maturity. Additionally, CR-500 cultures are particularly devoted to low fat cheeses but can also be used in full fat cheeses, however, all

cultures need to be used in combination with an acidifying culture.



Phage robustness:


Gas production:

´

Product Form

This series is available in frozen form in cartons.


Frozen


Frozen

O

O LbH LbB LbP

Protective Cultures

- 49 -

Introduction to Protective Cultures

The figure below provides an overview of the different cultures that have special properties outside the normal scope of lactic acid bacteria.

This series is made of O culture strains and consists of BS-10 culture and O-224 culture. Both cultures are used when extending a cheese

product’s shelf life. The BS-10 has production of nisin that inhibits microbial growth, whereas the O-224 consumes oxygen without production

of lactic acid. Lastly, the protective range is adjunct cultures and should be used together with an acidifying starter culture.

Specia

l Pro

pe

rties

Nisin production BS-10

Oxygen scavenger 0-224

Culture Composition

O

Protective Cultures

- 50 -

BS-10

This O culture BS-10 produces nisin that inhibits microbial growth and thereby extends shelf life for some products.



Phage robustness:


Gas production:

Product Form


O-224 (Only available after summer 2011)

The O-224 culture consumes oxygen without production of lactic acid, and this makes it suitable for extending shelf life for some cheeses. The

culture has a minor production of diacetyl, which in some cases will add a characteristic buttery aroma to the cheese.

This culture can with benefit be applied to cheese packed/ripened in foil.



Phage robustness:


Gas production:

Product Form

This series is available in a standard frozen carton size.


Frozen


Frozen

O

O

Kosher for Passover

- 51 -

Introduction to Kosher for Passover

All Chr Hansen cheese cultures are Kosher certified, however, several cultures are also certified Kosher For Passover (KFP). The figure below

provides an overview of the different cultures in the Chr. Hansen range that have been certified Kosher For Passover. The design of KFP

CHEESE is similar to that of the Fresco series, and therefore, KFP CHEESE can be used as an alternative to Fresco cultures, when Kosher For

Passover is required.

Specia

l Ch

ara

cteristic

Kosher for Passover certificate available

KFP CHN-11 KFP CHN-19

KFP R-604 KFP R-608

KFP CHEESE

KFP LH-17 KFP PS-1 KFP STC-7

Culture Composition

The KFP cultures are available in standard 500 g frozen packaging sizes, except from the KFP CHEESE which is available in 1000 U bags.

ST PAB LbH LD O O

ST

Cultu

re Nam

e

OST

LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

r Co

ntribu

tion

10 x 50 U

pouch

25 x 200

U

pouch

20 x 500

U

pouch

500 g carton

R‐60

0/R‐70

0R‐60

3■

44

220

0112

R‐60

4■

44

220

0113

R‐60

7■

33

350

1642

R‐60

8■

33

350

1643

R‐70

3■

44

210

0095

1001

2210

0156

R‐70

4■

44

210

0096

1001

2310

0157

R‐70

7■

33

310

0097

1001

2410

0158

R‐70

8■

33

310

0098

1001

2510

0159

RST

RST‐22

5■

■5

52

7015

85RST‐24

5■

■5

52

7015

86RST‐25

5■

■5

52

7015

87RST‐29

0■

■5

52

7015

88RST‐63

0■

■4

52

6205

63RST‐63

1■

■4

52

6205

64RST‐63

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52

6671

23RST‐63

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52

6671

26RST‐63

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52

6824

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5■

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52

6824

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52

5016

52RST‐67

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52

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53RST‐74

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52

1002

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52

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6■

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52

7018

7710

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Stan

dard Ran

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Item

num

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Cultu

re Type

Cultu

re Perform

ance

Freeze‐dried

DVS

Frozen

DVS

Cultu

re Nam

e

OST

LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

r Co

ntribu

tion

10 x 50 U

pouch

25 x 200

U

pouch

20 x 500

U

pouch

500 g carton

RSF

RSF‐80

(YY‐80

)■

■■

45

550

1660

RSF‐10

5 (YY‐10

5)■

■■

45

567

9465

RSF‐62

1■

■■

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55

5017

06RSF‐63

6■

■■

45

562

0565

RSF‐63

7■

■■

45

562

0566

RSF‐63

8■

■■

45

562

0567

RSF‐63

9■

■■

45

567

9603

RSF‐64

0■

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45

567

9602

RSF‐64

1■

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45

567

9604

RSF‐92

5■

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45

570

1589

RSF‐94

0■

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570

1590

RSF‐94

5■

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45

570

1591

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45

570

1592

RSF‐73

6■

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45

570

3081

7030

82RSF‐74

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45

570

3061

7030

63

Mild

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34

120

0103

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41

7032

63MO‐3 (0

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167

0823

Stan

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Item

num

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Cultu

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Cultu

re Perform

ance

Freeze‐dried

DVS

Frozen

DVS

Cultu

re Nam

e

OST

LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

10 x 50 U

pouch

25 x 200

U

pouch

20 x 500

U

pouch

500 g carton

6 x 10

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CC CC‐02

■4

42

6029

26CC

‐04

■4

42

6119

61CC

‐06

■4

42

6150

47CC

‐08

■4

42

6690

71

Fresco‐100

0Fresco 100

0‐11

■■

55

270

2775

Fresco 100

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■■

55

270

2406

Fresco 100

0‐37

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55

270

2408

Fresco 100

0‐46

■■

55

270

2410

Fresco 100

0‐50

■■

55

267

4511

Fresco‐300

0Fresco 300

0‐10

■■

55

269

7941

Fresco 300

0‐20

■■

55

269

7942

Fresco 300

0‐30

■■

55

269

7943

Fresco 300

0‐40

■■

55

269

7944

Fresco 300

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55

269

7945

Prod

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Item

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Cultu

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Freeze‐dried

DVS

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Stan

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Cultu

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LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

10 x 50 U

pouch

25 x 200

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20 x 500

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500 g carton

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STI

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55

267

4942

STI‐0

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267

4943

STI‐0

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268

1253

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Phage

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10 x 50 U

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25 x 200

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20 x 500

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500 g carton

6 x 10

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TCC

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■■

33

410

0137

1001

40TC

C‐4

■■

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410

0142

1001

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C‐5

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460

1695

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460

1697

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34

510

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Freeze‐dried

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Frozen

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Prod

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Item

num

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Cultu

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Cultu

re Perform

ance

Freeze‐dried

DVS

Frozen

DVS

Stan

dard Ran

geProd

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orm and

Item

num

ber

Cultu

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Cultu

re Perform

ance

Stan

dard Ran

ge

Cultu

re Nam

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OST

LbHLD

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LGas

Prod

uctio

nAcidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

10 x 50 U

pouch

25 x 200

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20 x 350

U

pouch

20 x 500

U

pouch

350 g bag

500 g carton

LD‐Series

CHN‐11

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510

0099

1001

2610

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5015

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520

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CHN‐13

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520

0117

CHN‐14

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15

520

0118

CHN‐15

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15

520

0119

CHN‐19

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510

0100

1001

2710

0161

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93CH

N‐120

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25

550

1592

FLORA

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510

0103

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2910

0163

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550

1586

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55

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55

6206

69

D‐Series

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461

9626

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1176

SDMB‐4.1

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24

461

7875

SDMB‐4.2

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24

460

8171

SDMB‐5

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461

7507

L‐Series

CAF

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14

461

9221

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Group

1DCC

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33

54

5016

56DCC

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567

4090

DCC

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1597

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461

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566

8195

6230

43DCC

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566

4874

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567

6130

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561

1355

Cultu

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Cultu

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Stan

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Item

num

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Freeze‐dried

DVS

Frozen

DVS

Cultu

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OST

LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

10 x 50 U

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25 x 100

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pouch

20 x 500

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pouch

500 g carton

1000

U bag

FRC‐60

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44

1000

94FRC‐65

■■

■5

44

1002

32FRC‐75

■■

■5

44

6156

40

WBC

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45

7028

03WBC

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7028

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Cultu

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Speed

Phage

Robu

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ssFlavou

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20 x 2 U pou

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x 50 U

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25 x 200

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pouch

250 g carton

500 g carton

500 U carton

PS‐1

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54

1001

1850

1579

PS‐2

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54

5015

80PS‐4

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55

1001

2150

1582

PS‐20

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55

7007

28PS‐40

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55

6972

35PSEM

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568

9923

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Prod

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Item

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Frozen

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Freeze‐dried

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Cultu

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Cultu

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Prod

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Item

num

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Stan

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geCu

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Stan

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Gas Produ

ction

Freeze‐dried

DVS

Frozen

DVS

Cultu

re Type

Cultu

re Nam

e

STL

LbHPA

BAcidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

20 x 2 U pou

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25 x 200

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250 U pou

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250 g carton

500 g carton

LH‐B01

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53

5016

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7078

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6747

16

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Speed

Phage

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ssFlavou

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20 x 2 U pou

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250 g carton

500 g carton

SSC‐1

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31

2008

84SSC‐2

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31

2008

31SSC‐4

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31

2008

34SSC‐17

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169

9475

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6991

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6775

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120

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168

2342

Y‐CH

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52

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2011

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Cultu

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Speed

Phage

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ssFlavou

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ntribu

tion

10 x 50 U

pouch

25 x 200

U

pouch

20 x 500

U

pouch

500 g carton

GRA

NA‐102

■■

■■

35

566

5243

GRA

NA‐103

■■

■■

35

566

5244

MLC‐300

■■

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6812

39

00

Stan

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Gas Produ

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Cultu

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10 x 50 U

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65 U Bag

200 U bag

475 U bag

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FLAVOR CO

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6152

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Stan

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Cultu

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Freeze‐dried

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PCPR

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Degree of

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Colour

10 U Pou

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PC‐Series

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33

568

4154

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566

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44

566

0450

6604

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6007

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25

2006

80SW

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2006

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2009

77

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560

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6836

43SW

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9170

1597

SWING GEO

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33

2006

92SW

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2006

93

LAF‐Series

SWING YEA

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11

2009

4167

4031

SWING YEA

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21

2008

65SW

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2010

16

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6105

9067

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120

1189

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11

6989

34

Stan

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Item

num

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Freeze‐dried

pow

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Cultu

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Cultu

re Perform

ance

Cultu

re Nam

e

PCPR

GE O

SALLAFBL

BCDegree of

lipolysis

Degree of

proteo

lysis

Colour

10 U Pou

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U pou

ch

50 U pou

ch

100 U Pou

ch17

5 U Pou

ch

BL/BC‐Series

SWING B. CASEI B

C■

23

120

0702

6740

29SW

ING B. LINEN

S BL‐1

■2

25

2006

99SW

ING B. LINEN

S BL‐2

■2

25

2007

01

SALSA

SWING M

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■3

43

2010

2667

4033

SWING M

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■2

31

6740

35

Stan

dard Ran

geCu

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Cultu

re Perform

ance

Prod

uct F

orm and

Item

num

ber

Freeze‐dried

pow

der

Cultu

re Nam

e

OST

LD

LbHLbB

LDAcidification

Speed

Phage

Robu

stne

ssFlavou

r Co

ntribu

tion

10 x 50 U

pouch

25 x 200

U

pouch

20 x 500

U

pouch

8 x 50

0 U bag

8 x 75

0 U bag

5 x 10

00 U bag

1200

U bag

Easy‐Set® M

ozzarella

i400

Group

1i405

■5

42

6908

7068

9846

i410

■5

42

6908

7169

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42

6936

4569

3646

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42

6914

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8365

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42

6946

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4688

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42

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42

7027

2470

2725

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42

6888

7166

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42

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7267

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54

369

9873

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366

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54

366

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366

9106

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367

1563

Cultu

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Stan

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geCu

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Prod

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Item

num

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Freeze‐dried

DVS

Frozen

DVS

Cultu

re Nam

eFrozen

DVS

LDO

LD

STLbH

LbB

Acidification

Speed

Phage

Robu

stne

ssFlavou

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ntribu

tion

Gas produ

ction

14 x 375

U bag

12 x 500

U bag

7 x 75

0 U bag

8 x 75

0 U bag 10

x 750

U bag

Easy‐Set® Con

tine

ntal

C100

C101

■■

6888

39

C110

■4

42

070

2488

C120

■4

42

070

2490

C130

■4

42

070

2491

C300

C301

■■

44

43

6841

4068

4136

C303

■■

44

43

6874

9368

8233

C304

■■

44

43

6910

6669

1065

C351

■■

34

53

6973

8969

7371

C352

■■

34

53

6971

5569

7139

C500

C501

■3

45

569

9013

6916

6669

2798

C502

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45

569

1667

6927

80C5

03■

34

55

7031

5270

3153

C504

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45

570

0197

C700

C701

■■

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45

570

1786

C702

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45

570

1700

C900

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44

32

7006

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43

270

0686

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44

32

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83

Cultu

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Cultu

re Type

Stan

dard Ran

geProd

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orm and

Item

num

ber

Cultu

re Nam

e

OST

LD

LbHPA

BLD

Acidification

Speed

Phage

Robu

stne

ssFlavou

r Co

ntribu

tion

10 x 100

0 U

300 g carton

400 g carton

500 g carton

6 x 10

00 U bag

Kosher For Passover

KFP CH

EESE 01

■■

55

269

7228

KFP CH

EESE 03

■■

55

269

9643

KFP CH

EESE 04

■■

55

269

9646

KFP CH

EESE 05

■■

55

270

3376

KFP R‐60

4■

44

270

859

KFP R‐60

8■

33

370

003

KFP CH

N‐19

■3

25

6059

96KFP CH

N‐11

■3

25

6854

27KFP PS‐1

■73

707

KFP STC‐7

■73

809

KFP LH

‐17

■61

9889

Cultu

re Type

Freeze‐dried

DVS

Frozen

DVS

Cultu

re Perform

ance

Stan

dard Ran

geProd

uct F

orm and

Item

num

ber

catalogo cultivos para queso

Documents

grana cheese cultures

soft cheese cultures

propionic cheese cultures

cottage cheese cultures

cheddar cheese cultures

ripening cultures page

protective cultures

magic of cultures page