Item
F-DVS CR-319\10X500U (704717)

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.
lactic acid culture or starter culture
Microorganisms
Locations
Location name | Address |
---|---|
Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Jernholmen 1-27 Hvidovre, Denmark 2650 DNK |
Documents
Type | Location | File name | Effective | Expiration |
---|---|---|---|---|
Allergens | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Allergens.pdf | 7/23/2024 | 7/23/2026 |
FSVP Assessment Form | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | FSVP Assessment Form.pdf | 7/23/2024 | 7/23/2025 |
HACCP Process Flow Diagram | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | HACCP Flow sheet_Global_Dairy Bacteria_EN_03OCT24.pdf | 10/3/2024 | 10/3/2026 |
Irradiation Status Statement | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Irradiation - MFC EN.pdf | 11/12/2024 | 11/12/2026 |
Kosher | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | KOS_CR-319_10X500U_704717_DK.pdf | 9/1/2024 | 8/31/2025 |
Lot Code | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Lot Code Explanation Food Cultures and Enzymes_05DEC24.pdf | 12/5/2024 | 12/5/2027 |
Melamine | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Melamine - Dairy Cultures and enzymes EN_ret16SEP24jm.pdf | 9/16/2024 | 9/16/2025 |
Product Specification Sheet | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | PI_EU_CR-319_704717_EN.pdf | 7/4/2023 | 7/3/2026 |
Suitability Requirements | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures | Suitability Requirements.pdf | 7/23/2024 | 7/23/2027 |