Item

F-DVS ENZOBACT\10X500U (704805)

F-DVS ENZOBACT\10X500U product image
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.
lactic acid culture or starter culture
Microorganisms
Attributes
  • Gluten-free
  • Ingredient declaration
Locations
Location name Address
Chr. Hansen, Inc. (Milwaukee, USA) - Cultures 9015 W. Maple Street Milwakee, WI 53214
Documents
Type Location File name Effective Expiration
Allergens Chr. Hansen, Inc. (Milwaukee, USA) - Cultures Allergens.pdf 8/30/2024 8/30/2026
Country of Origin Chr. Hansen, Inc. (Milwaukee, USA) - Cultures Country of Origin.pdf 9/29/2022 9/28/2025
HACCP Process Flow Diagram Chr. Hansen, Inc. (Milwaukee, USA) - Cultures HACCP Flow sheet_Global_Dairy Bacteria_EN_03OCT24.pdf 10/3/2024 10/3/2026
Halal HAL_ENZOBACT_704805_EN.pdf 12/8/2021 12/31/2023
Halal Chr. Hansen, Inc. (Milwaukee, USA) - Cultures HAL_ENZOBACT_704805_EN.pdf 12/22/2023 12/31/2025
Kosher KOS_ENZOBACT_704805_EN.pdf 9/1/2022 8/31/2023
Kosher Chr. Hansen, Inc. (Milwaukee, USA) - Cultures KOS_ENZOBACT_704805_US.pdf 9/1/2024 8/31/2025
Gluten Chr. Hansen, Inc. (Milwaukee, USA) - Cultures NAM_Gluten information_Food Cultures and Enzymes_US_EN.pdf 2/7/2024 2/6/2026
GMO Chr. Hansen, Inc. (Milwaukee, USA) - Cultures NAM_GM Status_Food Cultures_US_EN.pdf 5/22/2023 5/21/2025
Product Specification Sheet PI_EU_ENZOBACT_704805_EN.pdf 10/9/2019 10/8/2022
Safety Data Sheet (SDS) SDS_ENZOBACT_704805_America English_092922jm.pdf 9/29/2022 9/28/2025