
Chr. Hansen, Inc., part of Novonesis Group - Food & Beverage Biosolutions
The time for biosolutions is now.
It’s time for change. For food systems that deliver more, healthier food. For better health from the beginning of life right through to old age. And for a healthy planet for generations to come. It’s time for the era of biosolutions.
Tiny but mighty enzymes, functional proteins and microbes enable change in all living things. We put that transformational power at the core of our biosolutions to help solve some of humanity’s biggest challenges.
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Bactoferm® LL-1 Pellet is a culture for production of fermented sausages with a traditional acidification time and a mild flavor.

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Bactoferm® Rubis is a culture with a high oxygen consumption capacity and a very low acidification profile. The culture is applied to cooked meat products during the slicing process to eliminate residual oxygen in MAP meat products . It can also be used in brine applications for raw processed meats to lower the oxygen level during tumbling

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SafePro® B-LC-007 US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

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SafePro® B-LC-35 is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and
flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

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SafePro® B-SF-43 is a freeze-dried food culture for ready-to-eat meat products. The culture has the ability to help control
the growth of Listeria monocytogenes

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CHY-MAX® M 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 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).

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CHY-MAX® Extra NB 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). NB indicates that this product is formulated with "No Benzoate" added.

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CHY-MAX® Extra 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).

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CHY-MAX® Extra 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).

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CHY-MAX® Extra 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).

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CHY-MAX® Extra 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).

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CHY-MAX® M 1000 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).

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CHY-MAX® M 600 KFP NB 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). 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.

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CHY-MAX® M 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 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). 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.

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CHY-MAX® M 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 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). 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.

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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).

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CHY-MAX® Supreme 1000 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 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). NB indicates that this product is formulated with "No Benzoate" added.

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CHY-MAX® Supreme 1000 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).

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CHY-MAX® Supreme 1000 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

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CHY-MAX® Ultra 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).

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Bactoferm® CS-300 is a culture which has a high salt tolerance and supports the formation of pleasant flavor and stable and fast color development at low temperatures

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The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications. The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.

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Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LA-5®. The strains have a long
history of safe use. The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

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Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LA-5®. The strains have a long
history of safe use. The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

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SafePro® B-LC-78 is a freeze-dried food culture for cured meat products. It supports color and flavor development. The
culture has the ability to help control the growth of Listeria monocytogenes

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Bactoferm® LL-2 pellet is a culture for production of fermented sausages with a traditional acidification time and a mild flavor.

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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.

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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.

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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.

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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.

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.
Usage
The culture can be used in the manufacture of the following products
- soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese)
- cheese varieties with eyes (Gouda, Edam)
- fermented milk products manufactured by separation method (Sour Cream, Fromage Frais)
- lactic butter.

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.

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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.

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Thermophilic culture. The culture contains the documented probiotic strains BB-12® and LA-5®. The strains have a long history of safe use and clinical documentation on possible heath benefits are available upon request. Likewise are certificates of identification and certificates of safety and origin.
The culture is primarily used in production of probiotic dairy products such as fermented milk (yogurt, butter milk).
The culture can be applied alone or in combination with other lactic acid cultures such as yogurt or mesophilic aromatic
cultures (type LD).
A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment
should be completed before the product is released for sale as food safety hazards will differ from fermented products.

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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).

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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).
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Thermophilic culture. The culture contains the documented probiotic strains BB-12 ®
and LA-5®. The strains have a long history of safe use and clinical documentation on
possible heath benefits are avaliable upon request. Likewise are certificates of
identification and certificates of safety and origin.

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Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12® and LGG®. The strains have a long history of safe use, and substantial clinical documentation on possible health benefits is available upon request. Likewise are certificates of identification and certificates of safety and origin.
BB-12® and LGG® are registered trademarks of Chr. Hansen. The culture will produce probiotic fermented milk with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set probiotic fermented milk.

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The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products

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The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

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Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set yogurt. The culture is ideal for manufacturing of Greek yogurt.

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Thermophilic YoFlex® culture. The culture will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set and stirred yogurt. Please note
Thisproductshouldnotbereferredtoas“probiotic”,asthestrainsand/orlevelsofbacteriainthisproductdonotliveup
to the requirements for clinical documentation for health benefits. If probiotics are required, we recommend products from
Chr.Hansen’s nu-rish range, which contain adequate levels o fChrHansen's documented probiotic strains, Lactobacillus
rhamnosus LGG®, Bifidobacterium BB-12®, Lactobacillus acidophilus LA-5® and Lactobacillus L. casei 431®.
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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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SafePro® F-LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

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SafePro® F-LC US is a freeze-dried food culture for fermented meat products. It drives cidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

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The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

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The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.
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Selected propionic acid bacteria culture.The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types where the typical propionic acid aroma and eye formation are desired. The culture is normally applied in combination with lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus , Lactobacillus delbrueckii subsp. bulgaricus and LD cultures. The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of carbon dioxide. Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

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Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

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SafePro® Flora Italia LC is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes

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SafePro® Flora Italia LC US is a freeze-dried food culture for fermented meat products. It drives acidification and supports color and flavor development. The culture has the ability to help control the growth of Listeria monocytogenes.

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Selected propionic acid bacteria culture, highly concentrated. The culture is primarily used for the production of Swiss-type cheeses, such as Emmental, Gruyère, Greve and similar types
where the typical propionic acid aroma and eye formation are desired. The culture is normally applied in combination with
lactic cultures, such as Streptococcus thermophilus , Lactobacillus helveticus , Lactobacillus delbrueckii subsp. bulgaricus
and LD cultures. The culture ferments lactate resulting in the formation of propionic and acetic acids and large amounts of
carbon dioxide. Propionic acid cultures grow slowly in milk and have a low proteolytic activity.

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As the global demand for pizza continues to rise, the ability to control browning becomes a key priority. Pure Appeal™ 01 is an adjunct culture blend designed for continuous direct vat set use. The strains are specially selected for their ability to metabolize galactose with low risk to proteolytic activity, ultimately allowing manufacturers the flexibility to leverage their preferred acidification programs into predictable browning control with up to 100% reduction in browning and blister formation.
Pure Appeal™ 01 was developed to assist Pasta Filata manufacturers capture markets seeking pizza cheese capable of
performing under high temperature/short baking times, thus allowing pizzerias to reduce customer wait time. In addition,
Pure Appeal™ has the ability to suppress yeast and mold throughout the supply chain, protecting product from time of
manufacture, through the conversion process, and delivery to the intended end user. Take control of browning and quality for pure pizza appeal.
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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Bactoferm® CSB Omega is a culture for production of very fast fermented American style sausages. The high level of Staphylococci provides a stable color, a mild, balanced flavor and an improved oxygen scavenging capacity.

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MICROLANT® Classic 750 NB is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. NB indicates that this product is formulated with "No Benzoate" added.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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MICROLANT® Classic 750\5Gal is a microbial coagulant, mucorpepsin, produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product.
The product contains milk-clotting enzymes which are active on kappa-casein, resulting in curd formation. It is widely used in the cheese industry as an alternative to bovine/calf rennet and Fermentation Produced Chymosin (FPC). The high unspecific proteolitic activity of Rhizomucor miehei has significant influence on yield, flavor and texture development of cheeses compared to calf- and fermentation-produced chymosin.

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MICROLANT® Supreme 750 NB is a microbial coagulant produced by submerged fermentation on a vegetable substrate with a select strain of the fungus Rhizomucor miehei kept under contained conditions and not present in the final product. "NB" indicates that this product is formulated with "No Benzoate" added.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use.
The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production (homofermentative).

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This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production (homofermentative).

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Bactoferm® HPS Pellet is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

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SpiceIT® AG is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic. The enzyme originates from the epiglottis of freshly slaughtered kid-goats. SpiceIT® AG 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.

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Bactoferm® CS Pellet is a culture, which ensures a good flavor and color development but gives no acidification.
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Chr. Hansen’s Thermoflex Starter Media is a balanced, whey based starter medium. Thermoflex Starter Media provides a high quality starter with optimum activity and phage protection.
Can be used in the production of Italian cheese varieties
(Mozzarella, Parmesan, Provolone, Romano, etc.).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous 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.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their
phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
Documents
Chr. Hansen’s Thermoflex Starter Media is a balanced, whey based starter medium. Thermoflex Starter Media provides a high quality starter with optimum activity and phage protection.
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Chr. Hansen’s Thermoflex Starter Media is a balanced, whey based starter medium. Thermoflex Starter Media provides a high quality starter with optimum activity and phage protection.
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Defined thermophilic culture containing strains selected for their moderate lactic acid production and low post acidification. The culture is primarily applied in the production of soft cheeses with low post acidification, e.g. stabilized cheeses andmodern Camembert and Emmenthal types. The culture can be applied alone (for stabilized soft cheese) or in combination with other lactic acid cultures, e.g. Lactobacillus helveticus (for Emmenthal).

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Homofermentative culture blend. The culture does not produce CO2. The culture is used in the production of White Cheeses, Feta or UF products. Depending on production process, the texture
will be firm with some holes or closed.

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SpiceIT® AL is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty
acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids
which contribute to a piquant flavor characteristic. The lipase originates from the epiglottis of freshly slaughtered lamb.

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SpiceIT® M100 is a standardized solution of a Y. lipolytica lipase produced by submerged fermentation with a Komagataella
phaffii strain. SpiceIT® M100 catalyzes the breakdown of fat which results in the formation of free fatty acids. Free fatty acids contribute to the improved flavor of various cheese types. Specifically, this lipase results in the formation of shorter
chain free fatty acids which contribute to a piquant and butyric flavor. The production organism is kept under contained
condition and is not present in the final product.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production homofermentative). The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min. cooking temperature at 35°C (95°F). Examples of applications include Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette and Saint Paulin.

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This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production (homofermentative).

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Thermophilic YoFlex® culture. The culture will produce yogurt with strong flavor, medium viscosity and some post-acidification. Suitable for cup set, stirred and drinking yogurt.

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Thermophilic YoFlex® culture. The culture will produce yogurt with high flavor, medium viscosity and medium post-acidification. Suitable for cup set, stirred and drinking yogurt.

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SpiceIT® MR is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free fatty
acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids which contribute to a piquant flavor characteristic. The enzyme is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain. The production organism is kept under contained condition and is not present in the final product. SpiceIT® MR 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.

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SpiceIT® M50-O (formally SpiceIT® MPlus) is an enzyme that catalyzes the breakdown of fat, which results in the formation of free fatty acids. Free
fatty acids contribute to improved flavor of various cheese types. Lipases result in the formation of shorter chain fatty acids
which contribute to a piquant flavor characteristic. The enzyme is a pure, standardized lipase produced by submerged
fermentation using a Mucor javanicus strain. The production organism is kept under contained condition and is not present
in the final product. SpiceIT® MPlus can be used to improve 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 requirements. As a result, the selection
of a particular lipase should be tailored to the desired flavor profile.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process

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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast
acidification properties at a low inoculation rate. Chr. Hansen's Redi-Set cultures are concentrated cultures for the
production of bulk starter without previous reactivation of the cultures. The Redi-Set cultures are carefully selected and internationally approved lactic acid bacteria for the dairy industry, grown in a cow's milk media using the latest advanced production technology. The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam,
Leerdam and Havarti.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

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This Chr. Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use.
The culture provides fast lactic acid production, high phage robustness and a profound flavor contribution without any CO2 production (homofermentative)

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Mesophilic Aromatic Culture, type D. The culture produces aroma and CO2. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture does not produce CO2 (homofermentative). The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese

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Thermophilic lactic acid culture. The culture contains the listed strains blended in a concentrated form for production of fermented dairy products.The
culture should be applied in combination with other lactic acid cultures, such as yogurt or mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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Mesophilic Aromatic Culture, type D. The culture produces aroma and CO2. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

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Mesophilic aromatic culture, type D. The culture produces flavor and CO2 and is selected for the phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk. The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

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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.

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Thermophilic culture. The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health benefits are available upon request and likewise are certificates of identification and certificates of safety and origin. BB-12® is a registered trademark of Chr. Hansen.
The culture is primarily used in production of probiotic dairy products. The culture can be applied in combination with other lactic acid cultures such as yogurt or mesophilic aromatic cultures (type LD).
A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

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Thermophilic culture.
The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health
benefits are available upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12® is a registered trademark of Chr. Hansen.

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The BioSafe Cultures are natural lactic acid bacteria that help prevent late blowing and off-flavor development in Continental cheeses, caused by clostridia contamination. The effect is obtained through active participation in the natural fermentation.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their
phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their
phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2
production (homofermentative).
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process.

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Mesophilic aromatic culture, type L. The culture produces flavor and CO2.
ThecultureisdesignedtobeusedasaflavoradjunctculturewithChr.Hansen’sculturestoproduceahighlyflavoredend
product. The culture is ideal for manufacturing the following products:
- Buttermilk
- Crème fraiche/Sour cream
- Cream cheese

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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 applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other
fermented dairy products, normally in combination with other lactic acid bacteria.

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Bactoferm® MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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YieldMAX® is a standardized solution of a Fusarium venenatum phospholipase produced by submerged fermentation with an
Aspergillus oryzae strain. The role of this product is to optimize the clotting process, increasing cheese yield by improving the emulsification properties of phospholipids in cheese milk. The formula is free of artificial preservatives.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their
phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their
phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture also shows increased cheese yield capabilities.
The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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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 applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other
fermented dairy products, normally in combination with other lactic acid bacteria.

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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 applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other
fermented dairy products, normally in combination with other lactic acid bacteria.

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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 applied in the production of cottage cheese, cheddar and feta. The culture can be applied in other
fermented dairy products, normally in combination with other lactic acid bacteria.

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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.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).
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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.
The culture can be used in the manufacture of the following products
- soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese)
- cheese varieties with eyes (Gouda, Edam)
- fermented milk products manufactured by separation method (Sour Cream, Fromage Frais)
- lactic butter.

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A defined blend of mesophilic omofermentative adjunct culture. The selection of the culture is based on a unique balanced aminopeptidase composition. The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose. The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes. It enhances
balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This
culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification. The culture is primarily applied as starter culture for production of soft cheeses where low post acidification is required
(e.g. stabilized and modern style Brie and Camembert). The cultures provide mild milky flavor and creamy texture. They
can be used alone or in combination with aromatic starters and/or surface ripening cultures for further differentiation of
flavor, texture and appearance.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture is characterized by its high ability to lyse in the cheese environment. It has a low acidification rate in milk. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing
vegetable fat.

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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing
vegetable fat.

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Adjunct culture. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This perfect blended culture solution is designed for aged cheeses and is primarily intended for North American Cheddar, but
also suitable for Gouda and Parmesan.

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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification. The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized soft cheeses (Argentinean Port Salut, Brie, Crescenza) and modern Camembert types. SSC cultures can be used alone (stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types).
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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low
post-acidification. The culture is primarily applied in the production of soft cheeses where low post acidification is required, e.g. stabilized
soft cheeses (Argentinean Port Salut, Brie, Crescenza) and modern Camembert types. SSC cultures can be used alone
(stabilized cheeses) or in combination with Mesophilic aromatic cultures (LD types)

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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor
notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and
flat. The culture contains a nisin producing strain for promotion of bacteria lysis. The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used. This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing
vegetable fat.

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Revolutionize the way to obtain intense buttery flavor without eye formation in Continental cheeses. This culture delivers intense buttery flavor in very young Continental cheeses. It is designed for flavor development at low temperature; hence the intense buttery flavor is developed at 5°C in foiled ripened cheeses.

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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor
notes. It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and
flat. The culture contains a nisin producing strain for promotion of bacteria lysis. Some strains are facultative heterofermentative and may produce CO2 in specific conditions.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These
cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for
manufacturing the following products:
- Buttermilk
- Sour cream

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Thermophilic culture containing the strain Streptococcus thermophilus ACA-DC 0029 isolated from artisanal Greek yogurt. The culture is ideal for manufacturing of strained Greek yogurt.

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Thermophilic culture containing the strain Streptococcus thermophilus ACA-DC 0029 isolated from artisanal Greek yogurt.
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Defined thermophilic culture blend with improved resistance to bacteriophages. 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.

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Defined thermophilic culture blend with improved resistance to bacteriophages. 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. Recommended inoculation

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These
cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for
manufacturing the following products:
- Buttermilk
- Sour cream

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These
cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for
manufacturing the following products:
- Buttermilk
- Sour cream

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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Defined thermophilic culture blend with improved resistance to bacteriophages.

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Thermophilic lactic acid culture. The culture is used to produce yogurt with increased sweetness due to glucose produced by the culture. A small amount of initial sucrose is required in the milk base to start the fermentation.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

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Thermophilic lactic acid culture. The culture will produce fermented milk with a high texture and low post-acidification.

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Thermophilic lactic acid culture.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These
cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for
manufacturing the following products:
- Buttermilk
- Sour cream

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired. These
cultures are formulated to produce a shorter make time without compromising flavor. DSG 2000 cultures are ideal for
manufacturing

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional
(mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations. The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). T

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

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Defined thermophilic lactic acid culture. Designed to be used as an adjunct, in combination with a Vega™ starter or probiotic culture, in production of the fermented plant-based alternatives. Vega™ Boost PA has been carefully selected for its potential to improve
acidification time, and has effect on taste and flavor. The effect is base dependent and cannot be generalized. The culture
can be used as a single adjunct culture, or combined with other Vega™ Boost cultures.

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Thermophilic lactic acid culture.
This culture has been produced without the use of dairy derived ingredients in any part of the production steps. The culture is manufactured in an environment where dairy ingredients are handled. However, the process equipment is cleaned according to our GMP standard before production of this culture. The culture is used in the production of drinking, stirred or set fermented products made from dairy alternatives.

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Thermophilic lactic acid culture. The culture is a defined single strain with a long history of safe use. Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin. BB-12® is a registred trademark of Chr. Hansen. This culture has been produced without the use of dairy derived ingredients in any part of the production steps. The culture
is manufactured in an environment where dairy ingredients are handled. However, the process equipment is cleaned according to our GMP standard before production of this culture.

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Blend of mesophilic (O) and thermophilic (ST) cultures. The culture is primarily used in the production of white cheese and soft cheese specialties.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is
desired.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is
desired.

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Blend of mesophilic aromatic eXact® culture, type LD and thermophilic culture. The eXact-Plus culture produces texture, flavor and CO2..

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Blend of mesophilic homofermentative culture, type O and thermophilic culture. This culture produces texture and no CO2.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully composed to provide fast lactic acid production, extreme phage robustness and traditional (mesophilic) Cheddar flavor and texture development without any CO2 production (homofermentative). The EASY-SET® A3000 program provides an unparallelled performance consistency between culture rotations.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative)

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is
desired.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is
desired.
Recomme

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Mesophilic aromatic eXact® culture. The culture produces flavor, CO2 and texture.
Usage
Manufacturing of fresh cheese with and without separation.

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Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2.
Manufacturing of the following fermented milk products:
- Extra creamy buttermilk
- Crème fraiche/ Sour cream
- Quarg/ Fromage frais

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Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2.
Manufacturing of the following fermented milk products:
- Extra creamy buttermilk
- Crème fraiche/ Sour cream
- Quarg/ Fromage frais

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Mesophilic aromatic eXact® culture, type LD. The culture produces flavor and CO2.
Manufacturing of the following fermented milk products:
- Extra creamy buttermilk
- Crème fraiche/ Sour cream
- Quarg/ Fromage frais

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2.
Usage
DSG 4000 cultures are designed to be used in buttermilk where a balanced ratio of acid, diacetyl flavor and high viscosity is
desired.

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Mesophilic adjunct aromatic eXact® culture, type LD. The culture increases diacetyl flavor and CO2.
Usage
DSG FLVR is designed to be used as a flavor adjunct culture with DSG cultures to produce a highly flavored end product.
The culture is ideal for manufacturing the following products:
- Buttermilk
- Crème fraiche/Sour cream
- Cream cheese

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Mesophilic adjunct aromatic eXact® culture, type LD. The culture increases diacetyl flavor and CO2.
Usage
DSG FLVR is designed to be used as a flavor adjunct culture with DSG cultures to produce a highly flavored end product.
The culture is ideal for manufacturing the following products:
- Buttermilk
- Crème fraiche/Sour cream
- Cream cheese

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Mesophilic adjunct eXact® culture, type O. The culture increases texture but not diacetyl flavor or CO2.
DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the
DSG-2000-series. The culture does not contain flavor producing bacteria and should not be used alone. HB-3 is ideal for
achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream
products and thick milk products.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture. The culture will produce yoghurt with strong flavor, medium viscosity and some post-acidification. Suitable for cup set, stirred and drinking yoghurt.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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Thermophilic homofermentative culture blend. In 1984 it was selected by Dutch cheesemakers as the most effective thermophilic culture for accelerating ripening in Dutch cheeses. The culture significantly enhances mature and nutty flavor notes, and there is a tendency towards sweet, sour and salt tastes, too. The body of the cheese is also enhanced by the use of EMFOUR. The culture can reduce the ripening time by several weeks depending on the type of cheese, storage temperature and desired flavor.
EMFOUR is primarily applied in the production of cheese where mesophilic lactic acid bacteria cultures are used. The culture can be applied in cheddar and maasdamm cheeses without restriction. For application in Continental cheeses, please contact your CH Sales Representative.

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A defined thermophilic adjunct culture. ENZOBACT is a ripening culture specially developed to enhance the quality of low-fat cheese. The culture is based on a unique balanced aminopeptidase composition. The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose. Enzobact is a heat-treated Lactobacillus helveticus culture that contains high aminopeptidase and medium aminotransferase activity. Enzobact enhances the overall flavor intensity of the cheese by accentuating important flavor notes. The culture produces balanced, mellow, rounded and clean flavor notes.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The culture is primarily applied in the production of Cheddar, Colby and Monterey Jack cheese

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low
CO2 production.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low
CO2 production.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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Thermophilic YoFlex® culture. The culture will produce yogurt with very strong flavor, medium viscosity and high post-acidification. Suitable for cup set, stirred and drinking yogurt.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.

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Mesophilic eXact® culture, type L. The culture produces diacetyl flavor and a medium level of CO2. The culture is primarily used in the manufacturing of butter milk and sour cream with high aroma, improved texture and low
CO2 production.

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Blend of 12 aromatic eXact® Kefir cultures. The eXact® KEFIR culture produces texture and flavor characteristic of modern Kefir. The eXact® Kefir 12 should be use together with a YoFlex® to differentiate flavor and to obtain 14 Kefir cultures. The culture is designed to be used together with a YoFlex® culture for manufacturing of Kefir type products.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture

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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt.

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Defined blend of thermophilic and mesophilic lactic acid cultures. Adjunct aromatic eXact® culture. The culture increases diacetyl flavor without CO2 production.
Usage
Manufacturing of the following fermented milk products:
- Cream cheese
- Crème fraiche / Sour cream
- Extra creamy buttermilk
- Quarg / Fromage frais

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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).

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set
systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and
their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese
applications.

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® culture contains defined mesophilic and thermophilic strains and is for continuous direct vat set
use. The strains are carefully selected to provide fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and
Samsoe).

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Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yoghurt.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable
for stirred, drinking and frozen yogurt.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics.

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This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and
Samsoe).

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This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and
Samsoe).

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set
systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and
their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese
applications.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yoghurt.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor, the good curd identity and their phage resistance. Also, the culture is specially designed to give very high curd yield when used in cottage cheese applications.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture
contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes). The cultures are primarily used in the manufacture of Continental cheese types (Gouda, Edam, Maasdam, Raclette and Samsoe)

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Item questionnaire
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Suitability requirements
(not added) SR
This Chr. Hansen EASY-SET® FLORA culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes).

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(not added) SR
This Chr. Hansen EASY-SET® FLORAÔ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L and D. The strains are carefully selected for their rich flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (many eyes).

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

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(not added) SDS
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and
body characteristics.

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The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable for stirred, drinking and frozen yogurt.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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This Chr. Hansen culture system provides a complete line of customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese.

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The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in
fermented dairy products. The effect is obtained through active participation in the natural fermentation.

Documents
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.

Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.

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The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in
fermented dairy products. The effect is obtained through active participation in the natural fermentation.

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(not added) SDS
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yogurt with unique flavor and body characteristics. The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification. Suitable
for stirred, drinking and frozen yogurt.

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Thermophilic YoFlex® culture. The culture will produce fermented milk with mild and creamy flavor, extra high viscosity and low post-acidification. Suitable for stirred and set fermented milk.

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(not added) A -
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(not added) SR
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products

Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in
fermented dairy products. The effect is obtained through active participation in the natural fermentation.

Documents
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Allergens
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Item questionnaire
(not added) IQ
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and
moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

Documents
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation.

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(visible)
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(not added) IQ -
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(not added) SR
The culture is a combination of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in
fermented dairy products. The effect is obtained through active participation in the natural fermentation

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(not added) SR
The FreshQ® cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products. The effect is obtained through active participation in the natural fermentation. The cultures are added in combination with the normal starter culture in the production of fermented dairy products. The cultures are developed for application in cheese.

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Thermophilic YoFlex® culture.
The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for drinking yogurt.

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Thermophilic YoFlex® culture. The culture will produce yogurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for
stirred and drinking yogurt. The culture is ideal for manufacturing of Greek yogurt and Skyr.

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(not added) SR
This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution.
The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

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This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution. The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

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Thermophilic YoFlex® culture.
The culture will produce yogurt with mild flavor, extra high viscosity and low post-acidification. Suitable for stirred and set
yogurt.

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(not added) SDS
Thermophilic YoFlex® culture.

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Thermophilic YoFlex® culture.. The culture will produce yogurt with mild flavor, high viscosity and low post-acidification. Suitable for cup set and stirred
yogurt.

Documents
Thermophilic YoFlex® culture containing the strain Streptococcus thermophilus ACA-DC 0029 isolated from artisanal Greek yogurt

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(not added) SR
This Chr. Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continuous direct vat set use. The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution. The culture is primarily applied in the production of hard cheese varieties (e.g. Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture. The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.

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Thermophilic YoFlex® culture. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends. The culture will produce yoghurt with very strong flavor, medium viscosity and high post-acidification. Suitable for cup set, stirred, drinking and frozen yoghurt. The culture is Kosher approved for year round use including Passover.

Documents
This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is Kosher approved for year round use including Passover.

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This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is
Kosher approved for year round use including Passover.

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Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

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Defined thermophilic culture blend with improved resistance to bacteriophages. The product can be used in soft cheese.

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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides thermophilic defined strains for continuous Direct Vat Set (DVS®) use by rotation. The cultures are selected for their moderate lactic acid production and low post-acidification.

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Thermophilic lactic acid cultures. This Chr. Hansen culture system provides multiple strains ready for Direct Vat Set (DVS®) inoculation of the milk or milk base.

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This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cottage cheese. The culture is
Kosher approved for year round use including Passover.

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This Chr. Hansen culture system provides a complete line of Kosher for Passover customized blends designed for continuous use in direct vat set systems. The cultures are selected for their ability to produce lactic acid quickly, their flavor and their phage resistance.

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Mesophilic aromatic culture, type LD. The culture produces flavor and CO2. This range provides cultures with fast acidification properties at a low inoculation rate. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends.The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam,
Leerdam and Havarti. The culture can also be used in buttermilk and sour cream. The culture is Kosher approved for year round use including
Passover

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Thermophilic culture of defined single strain with long history of safe use. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends.
The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD). The culture is Kosher approved for year round use including Passover.

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture
contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese.

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Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends.
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. The culture is Kosher approved for year round use including Passover.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture
provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The DVS® KFP range represents Kosher for Passover approved cultures. The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.
The culture is Kosher approved for year round use including Passover.

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This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use. The culture
provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative). The DVS® KFP range represents Kosher for Passover approved cultures.

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Thermophilic culture of defined single strain with long history of safe use. Kosher Dairy Incl. Passover. 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. The culture is Kosher approved for year round use including Passover.

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Thermophilic culture of defined single strain with long history of safe use. This Chr. Hansen culture range provides a complete line of Kosher for Passover blends.

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Mesophilic lactic acid culture.
The culture is a defined single strain and has a long history of safe use. Clinical documentation on possible health benefits are available upon request. L. casei 431® is a registred trademark of Chr. Hansen. L. casei 431® is also known as CRL-431.
The culture is used in the production of probiotic milk products. The culture can be applied alone or in combination with
other lactic acid cultures, such as Bifidobacterium, L. acidophilus, Streptococcus thermophilus and yogurt cultures.
A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment
should be completed before the product is released for sale as food safety hazards will differ from fermented products
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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese.

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Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
The culture is used in the production of probiotic milk products. The culture can be applied alone or in combination with
other lactic acid cultures, such as Bifidobacterium, L. acidophilus, Streptococcus thermophilus and yogurt cultures.
A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment
should be completed before the product is released for sale as food safety hazards will differ from fermented products.
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Thermophilic lactic acid culture.
The culture is a defined single strain and has a long history of safe use. Clinical documentation on possible health benefits
are available upon request.
L. CASEI 431® is a registered trademark of Chr. Hansen.
L. CASEI 431® is also known as CRL-431.
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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese. The cultures are primarily used in the manufacture of Continental cheese types with no requirement for eye formation (Edam, Gouda, Danbo).

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to eye formation in the cheese.

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic homofermentative strains, type O. The strains are carefully selected for their mild flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture does not contribute to
eye formation in the cheese.

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The culture is a defined single strain selected from Chr. Hansens's culture collection. The strain has a long history of safe use and clinical documentation on possible heath benefits are available upon request. LA-5® is a registered trademark of Chr. Hansen.
The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD). A HACCP risk assessment has been carried out for fermented dairy products. For all other applications a risk assessment should be completed before the product is released for sale as food safety hazards will differ from fermented products.

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Thermophilic culture of defined single strain with long history of safe use. The culture is primarily used in production of probiotic milk products. The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, yogurt cultures and mesophilic aromatic cultures (type LD).

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Defined thermophilic lactic acid culture.
The culture is primarily applied in the production of yogurt and other fermented milk products. The culture is normally applied in combination with Yo-Flex® or nu-trish® cultures.
The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus
thermophilus.

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Defined thermophilic lactic acid culture. The culture is primarily applied in the production of yogurt and other fermented milk products. The culture is normally applied in combination with Yo-Flex® or nu-trish® cultures. The culture can also be used in production of Italian cheese varieties together with other lactic cultures e.g. Streptococcus thermophilus.

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L. The strains are carefully selected for their medium flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (few eyes). The cultures are primarily used in the manufacture of Continental cheese types with little or no eye formation (Edam, Gouda, Danbo).

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This Chr. Hansen EASY-SET® FLORA™ culture blend is for continuous direct vat set use at low inoculation rates. The culture contains multiple, but well defined mesophilic strains, type O and mesophilic aromatic strains, type L. The strains are carefully selected for their medium flavor contribution, high phage resistance and ability to produce lactic acid quickly. The culture contributes to eye formation in the cheese (few eyes). The cultures are primarily used in the manufacture of Continental cheese types with little or no eye formation (Edam, Gouda, Danbo).

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Very high active thermophilic culture comprised of strains specially selected for their phage resistance and ability to
produce lactic acid quickly.
Given the continued evolution of cheesemaking operations and vat size, as well as the need to track ingredients and
optimize dosage for given recipes, while minimizing manual handling of EASY-SET® culture inoculation, the latest innovation
from Chr. Hansen involves the preparation of a suspension of thawed cultures in a defined volume of liquid followed by
automated and accurate dosing into the cheese milk.
The Easy-Dose® format of 5KU-10KU Units is specifically designed to facilitate this inoculation process.

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"Mega Bag" Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly.

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Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

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Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes, and especially nutty flavor. 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.

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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.

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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.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

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(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(not added) SR
Defined thermophilic lactic acid culture. The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes. The culture is primarily applied in the production of pizza cheese as well as 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.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types

Documents
Very high active thermophilic culture for continous direct vat set use. The strains are specially selected for their phage
resistance and ability to produce lactic acid quickly

Documents
-
Allergens
(visible)
Click to download A -
Country of origin
(visible)
Click to download COO -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
COA template
(not added) COA -
Item questionnaire
(not added) IQ -
Nutrition
(not added) N -
Suitability requirements
(not added) SR
Very high active thermophilic culture for continous direct vat set use. The strains are specially selected for their phage
resistance and ability to produce lactic acid quickly.
Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.

Documents
-
Allergens
(visible)
Click to download A -
COA template
(visible)
Click to download COA -
Country of origin
(visible)
Click to download COO -
Item questionnaire
(visible)
Click to download IQ -
Nutrition
(visible)
Click to download N -
Product specification
(visible)
Click to download PS -
SDS (Safety Data Sheet)
(visible)
Click to download SDS -
Suitability requirements
(visible)
Click to download SR
Very high active thermophilic culture blend for continuous direct vat set use. The strains are specially selected for their phage resistance and ability to produce lactic acid quickly. The culture is primarily applied in the production of Pasta Filata cheese types, e.g. Mozzarella and Pizza cheese types.
Locations
Location name | Address |
---|---|
Chr. Hansen A/S (Graasten, Denmark) Enzymes | Sundsnaes 10-18 6300 Graasten Graasten, Denmark 6300 DNK |
Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Jernholmen 1-27 Hvidovre, Denmark 2650 DNK |
Chr. Hansen GmbH (Pohlheim, Germany) - Cultures | Giessener Str. 94 Pohlheim, N/A D-35415 DEU |
Chr. Hansen SA (Arpajon Cedex, France)-Cultures | Le Moulin d'Aulnay BP64 91292 Arpajon Cedex, France BP64 FRA |
Chr. Hansen, Inc. (Corporate,USA) | 9015 W. Maple Street Milwaukee, WI 53222 USA |
Chr. Hansen, Inc. (Milwaukee, USA) - Cultures | 9015 W. Maple Street Milwakee, WI 53214 USA |
Chr. Hansen, Inc. (New Berlin, USA) - Enzymes | 16300 W. Lincoln Avenue New Berlin, WI 53151 USA |
SELECT CUSTOM SOLUTIONS LLC - LA CROSSE WI | 2340 Enterprise Ave La Crosse, WI 54603 USA |
Documents
Type | Location |
---|---|
Supplier Questionnaire | Chr. Hansen (Novozymes A/S) - Enzymes |
Supplier Questionnaire | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Questionnaire | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Questionnaire | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Questionnaire | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Questionnaire | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Supplier Questionnaire | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
HACCP Plan | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
3rd Party Audit Report | Chr. Hansen (Novozymes A/S) - Enzymes |
3rd Party Audit Corrective Action Plan | Chr. Hansen (Novozymes A/S) - Enzymes |
Allergen Control Policy | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Allergen Control Policy | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Allergen Control Policy | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Allergen Control Policy | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Allergen Control Policy | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Allergen Control Policy | Chr. Hansen, Inc. (Corporate,USA) |
Allergen Control Policy | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
California Transparency in Supply Chains Act Compliance | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
CA Transparency Act | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
CA Transparency Act | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
CA Transparency Act | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
CA Transparency Act | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
CA Transparency Act | Chr. Hansen, Inc. (Corporate,USA) |
California Transparency in Supply Chains Act Compliance | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
California Transparency in Supply Chains Act Compliance | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
GFSI Certificate | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
3rd Party Audit Certificate | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
3rd Party Audit Certificate | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
GFSI Certificate | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
GFSI Certificate | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
3rd Party Audit Certificate | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
GFSI Certificate | Chr. Hansen, Inc. (Corporate,USA) |
3rd Party Audit Certificate | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
3rd Party Audit Certificate | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Report | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
GFSI Corrective Action | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
GFSI Audit Report | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Audit report | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
3rd Party Audit Corrective Action Plan | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
GFSI Audit Report | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
3rd Party Audit Report | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
GFSI Corrective Action | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
W-9 | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
W-9 | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
W-9 | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Corrective Action Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
GFSI Audit Report | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
3rd Party Audit Report | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
GFSI Corrective Action | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
3rd Party Audit Corrective Action Plan | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
3rd Party Audit Corrective Action Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
GFSI Corrective Action | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Report | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Contact Verification | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
Contracts | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Contact Verification | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Contact Verification | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Contracts | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Contact Verification | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Contracts | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Contact Verification | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Contact Verification | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Recall/Emergency/Contact List | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Recall/Emergency/Contact List | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Contact Sheet | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Supplier Contact Sheet | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Recall/Emergency/Contact List | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Recall/Emergency/Contact List | Chr. Hansen, Inc. (Corporate,USA) |
Supplier Contact Verification | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Recall/Emergency/Contact List | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Contact Sheet | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Recall/Emergency/Contact List | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Supplier Contact Sheet | Chr. Hansen (Novozymes A/S) - Enzymes |
Supplier Contact Sheet | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Contact Sheet | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Chemical Contaminants Policy | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Chemical Contaminants Policy | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Chemical Contaminants Policy | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Chemical Contaminants Policy | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Sanitation Validation | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Sanitation Validation | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Chemical Contaminants Policy | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Sanitation Validation | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Sanitation Validation | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Sanitation Validation | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Recall/Emergency/Contact List | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Food Fraud Program | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Food Defense Plan Statement | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Food Fraud Program | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
HARPC Food Safety Plan (Facility) | Chr. Hansen, Inc. (Corporate,USA) |
Food Fraud Program | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Food Defense Plan Statement | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Food Defense Plan Statement | Chr. Hansen, Inc. (Corporate,USA) |
Food Fraud Statement | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Food Defense Plan Statement | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Food Fraud Program | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Food Fraud Mitigation | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Food Defense Plan Statement | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Food Defense Plan Statement | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Food Fraud Program | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Food Fraud Mitigation | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Food Fraud Mitigation | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Food Fraud Mitigation | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Food Fraud Mitigation | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Food Defense Plan Statement | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Insurance | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
3rd Party Audit Certificate | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
GFSI Audit Report | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Report | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
GFSI Audit Report | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
GFSI Corrective Action | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
3rd Party Audit Corrective Action Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Audit report | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Audit report | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Audit report | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Certificate | Chr. Hansen (Novozymes A/S) - Enzymes |
3rd Party Audit Corrective Action Plan | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
3rd Party Audit Report | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
GFSI Certificate | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
GFSI Certificate | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
3rd Party Audit Certificate | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Business Continuity Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Business Continuity Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Business Continuity Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
HACCP Plan (Facility) | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
HACCP Plan (Facility) | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
HACCP Plan | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
HARPC Food Safety Plan (Facility) | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
HACCP Plan (Facility) | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
HACCP Plan | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
HACCP Plan (Facility) | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
HACCP Plan (Facility) | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
HACCP Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Food Safety Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
HACCP Plan (Facility) | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
HACCP Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Environmental Pathogen Monitoring Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
HARPC Food Safety Plan (Facility) | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Food Safety Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
HACCP Plan (Facility) | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
GFSI Corrective Action | Chr. Hansen, Inc. (Corporate,USA) |
HACCP Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Food Safety Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Sampling Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Insurance | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Insurance | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Letter of Guarantee | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
DFA Letter of Guarantee | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
DFA Letter of Guarantee | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
DFA Letter of Guarantee | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Letter of Guarantee | Chr. Hansen (Novozymes A/S) - Enzymes |
DFA Letter of Guarantee | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Letter of Guarantee | Chr. Hansen, Inc. (Corporate,USA) |
DFA Letter of Guarantee | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Letter of Guarantee | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
Continuing Guarantee (Hood) | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Letter of Guarantee | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Continuing Guarantee (Hood) | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Letter of Guarantee | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Letter of Guarantee | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Letter of Guarantee | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Letter of Guarantee | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Continuing Supplier Agreement to Food Safety Expectations - Doc 2 | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Continuing Guarantee (Hood) | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Continuing Guarantee (Hood) | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Lot Code | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Lot Code Guide Information | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Lot Code Guide Information | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Lot Code | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Lot Code | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Lot Code Guide Information | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Lot Code | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Lot Code | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Lot Code Guide Information | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Lot Code Guide Information | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Lot Code | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Lot Code | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
Compliance to CFIA | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Compliance to CFIA | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Compliance to CFIA | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Compliance to CFIA | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Compliance to CFIA | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
CTPAT | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
CTPAT | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
CTPAT | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
CTPAT | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
CTPAT | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
CTPAT | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
CTPAT | Chr. Hansen, Inc. (Corporate,USA) |
Bioterrorism Letter | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Bioterrorism Letter | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Bioterrorism Letter | Chr. Hansen, Inc. (Corporate,USA) |
Bioterrorism/FDA Registration | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Bioterrorism/FDA Registration | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
FDA Registration | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Bioterrorism Letter | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Bioterrorism/FDA Registration | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
FDA Registration | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
FDA Registration | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
FDA Registration | Chr. Hansen, Inc. (Corporate,USA) |
FDA Registration | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
FDA Registration | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
FDA Registration | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Bioterrorism Letter | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Bioterrorism Letter | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Bioterrorism Letter | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
FDA Registration | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
HARPC Food Safety Plan (Facility) | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
HARPC Food Safety Plan (Facility) | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
HARPC Food Safety Plan (Facility) | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
FSMA | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Foreign Supplier Verification Program | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Foreign Supplier Verification Program | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
FSMA | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Foreign Supplier Verification Program | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
FSMA | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Foreign Supplier Verification Program | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
FSMA | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
FSMA | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Foreign Supplier Verification Program | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Animal Welfare Policy | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Animal Welfare Policy | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Animal Welfare Policy | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Annual Acknowledgement- Cheese & NonCheese | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Contracts | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
DNUL - Signed | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
DNUL - Signed | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
DNUL - Signed | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
DNUL - Signed | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
DNUL - Signed | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Freezer Process and Validation | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Freezer Process and Validation | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
FSMA | Chr. Hansen, Inc. (Tate & Lyle, USA) - Starter Media |
GFSI Audit Report | Chr. Hansen, Inc. (Corporate,USA) |
HACCP Plan (Facility) | Chr. Hansen (Novozymes A/S) - Enzymes |
HACCP Plan (Facility) | Chr. Hansen, Inc. (Corporate,USA) |
SQF Quality Code Report | Chr. Hansen, Inc. (Corporate,USA) |
Supplier Questionnaire - Addendum | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Questionnaire - Addendum | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Sustainability (Level 1) | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Sustainability (Level 2) | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Testing Lab Certificate(s)-Ingredient | Chr. Hansen, Inc. (Corporate,USA) |
Insurance | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Ethical Code of Conduct | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
CA Transparency Act | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Environmental Policy | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Environmental Policy | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
FDA Registration | Chr. Hansen (Novozymes A/S) - Enzymes |
Organizational Chart | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Organizational Chart | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Organizational Chart | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Organizational Chart | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Organizational Chart | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Phthalates Declaration | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Phthalates Declaration | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
FDA Registration | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
Environmental Pathogenic Monitoring Program | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Environmental Pathogenic Monitoring Program | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Environmental Pathogenic Monitoring Program | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Environmental Monitoring Program Statement | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Sampling Plan | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Environmental Pathogen Monitoring Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Sampling Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Environmental Pathogen Monitoring Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Environmental Pathogen Monitoring Program | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Environmental Pathogen Monitoring Program | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Environmental Pathogen Monitoring Program | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Pathogenic Monitoring Program | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Pathogen Monitoring Program | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Environmental Pathogenic Monitoring Program | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Environmental Sampling Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Environmental Pathogen Monitoring Program | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
PFAS/PFOS and PFAS/PFOS Derivative Free Statement | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
PFAS/PFOS and PFAS/PFOS Derivative Free Statement | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
PFAS/PFOS and PFAS/PFOS Derivative Free Statement | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
PFAS/PFOS and PFAS/PFOS Derivative Free Statement | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
PFAS/PFOS and PFAS/PFOS Derivative Free Statement | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Ethical Code of Conduct | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Ethical Code of Conduct | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Ethical Code of Conduct | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Ethical Code of Conduct | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
CA Transparency Act | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Environmental Policy | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Environmental Policy | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Environmental Policy | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Environmental Policy | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Environmental Policy | Chr. Hansen, Inc. (Corporate,USA) |
Change Notification | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Change Notification | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Change Notification | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Change Notification | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Change Notification | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Recall Plan | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Distributor's Traceability System | Chr. Hansen (Novozymes A/S) - Enzymes |
Recall Plan | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Recall Plan | Chr. Hansen, Inc. (Corporate,USA) |
Recall Plan | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Recall Plan | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Recall Plan | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Recall Plan | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Insurance | Chr. Hansen, Inc. (Corporate,USA) |
Insurance | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Insurance | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Insurance | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Approval Program Statement | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
3rd Party Audit Certificate | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
3rd Party Audit Certificate | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
3rd Party Audit Report | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
3rd Party Audit Corrective Action Plan | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
3rd Party Audit Corrective Action Plan | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
3rd Party Audit Report | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Annual Acknowledgement- Cheese & NonCheese | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Annual Acknowledgement- Cheese & NonCheese | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Approval Program Statement | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Approval Program Statement | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Approval Program Statement | Chr. Hansen, Inc. (Corporate,USA) |
Supplier Approval Program Statement | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Supplier Approval Program Statement | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Approval Program Statement | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Contact Sheet | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Supplier Profile column A B C | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Questionnaire - Addendum | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Questionnaire - Addendum | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Supplier Questionnaire - Addendum | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Questionnaire - Addendum | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Questionnaire - Addendum | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Questionnaire - Addendum | Chr. Hansen (Novozymes A/S) - Enzymes |
Supplier Questionnaire - Addendum | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Questionnaire | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Supplier Questionnaire | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Supplier Questionnaire | Chr. Hansen SA (Arpajon Cedex, France)-Cultures |
Supplier Questionnaire | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Supplier Questionnaire | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Supplier Questionnaire | Chr. Hansen (Novozymes A/S) - Enzymes |
Supplier Questionnaire | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Supplier Questionnaire | Chr. Hansen, Inc. (USA, SELECT CUSTOM SOLUTIONS-formerly Agropur Ingredients) Media |
Supplier Questionnaire | Chr. Hansen, Inc (PAK TECHNOLOGIES) - Starter Media |
Sustainability (Level 1) | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Sustainability (Level 1) | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Sustainability (Level 1) | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Sustainability (Level 1) | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Sustainability (Level 2) | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
Sustainability (Level 2) | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Sustainability (Level 2) | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |
Sustainability (Level 2) | Chr. Hansen GmbH (Pohlheim, Germany) - Cultures |
Vendor Questionnaire | Chr. Hansen A/S (Graasten, Denmark) Enzymes |
Vendor Questionnaire | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
Vendor Questionnaire | Chr. Hansen, Inc. (New Berlin, USA) - Enzymes |
W-9 | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
W-9 | Chr. Hansen, Inc. (Milwaukee, USA) - Cultures |