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 |
|---|---|
| Allergens | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| FSVP Assessment Form | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| HACCP Process Flow Diagram | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Irradiation Status Statement | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Kosher | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Lot Code | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Melamine | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| GMO | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Product Specification Sheet | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
| Suitability Requirements | Chr. Hansen A/S (Hvidovre, Denmark)-Cultures |
