Beruflich Dokumente
Kultur Dokumente
2014
DVS Benefits
ield Plus
Y
Risk Minus
Growth Multiply
Process Convenience
Chr. Hansen Expertise &
Competencies
Innovative
DVS
Chr. Hansen
Unlimited
cheeses
Cheese
Manufacturer
Consumer
Table of Content
DVS & EASY-SET Benefits
Page 1
Page 2
Page 3
Page 4
Page 6
Page 9
Page 10
Page 11
Page 14
Page 19
Page 22
Page 25
Page 30
Page 34
Page 37
Ripening Cultures
Page 40
Protective Cultures
Page 48
Page 50
Page 51
Risk MinusTM
Growth MultiplyTM
Process convenience
-1-
Cheese Segment
Cheese types
DVS R
DVS RST
DVS RSF
DVS STI
DVS TCC
Fresco
DVS CC
DVS R
DVS CH-N
DVS DCC
DVS STEM
DVS PS
DVS LH
DVS CH-N/FLORA
DVS Mild O
DVS SDMB
DVS ST-B/SSC
DVS CZ
DVS BA
DVS Grana
DVS MLC
DVS TCC
DVS SafeIT
DVS FRC
DVS Mild O
DVS R
-2-
Culture types
Cheese types
Flavor development:
DVS CR
DVS PS
DVS LH
DVS EMFOUR
DVS CR-Full Flavor
Molds, Yeast, and Brevibacterium:
SWING SALSA, PC, PR/PRG, GEO, LAF, BL/BC
DVS FreshQ
DVS BioSafe
KFP
-3-
DVS D-series
Name
Characteristics
Mesophilic
Homofermentative
Flavor contribution
Leuconostoc sp.
Mesophilic
Heterofermentative
Gas production
Mesophilic
Homofermentative
Flavor contribution
Gas production from citrate
Mesophilic
Heterofermentative
Flavor contribution
Gas production
Streptococcus thermophilus
Thermophilic
Homofermentative
Lactobacillus helveticus
Thermophilic
Homofermentative
Flavor contribution
Thermophilic
Homofermentative
Flavor contribution
Lactobacillus paracasei
Mesophilic
Fac. Heterofermentative
Flavor contribution
Thermophilic
Homofermentative
Flavor contribution
Lactobacillus rhamnosus
Thermophilic
Fac. Heterofermentative
Flavor contribution
Lactobacillus curvatus
Mesophilic
Fac. Heterofermentative
Flavor contribution
LD
ST
LbH
LbB
LbP
LbL
Lb rh
Lb cu
-4-
Culture Type
Name
Characteristics
Lactobacillus plantarum
Mesophilic
Fac. Heterofermentative
Flavor contribution
Lactobacillus johnsonii
Thermophilic
Homofermentative
Flavor contribution
Pediococcus acidilactici
Thermophilic
Homofermentative
Flavor contribution
Penicillium candidum
Surface yeast
Flavor contribution
White to grayish color tones
Penicillium roqueforti
Core yeast
Flavor contribution
Green to bluish color tones
Geotrichum candidum
Surface yeast
Flavor contribution
Yeast
Surface yeast
Flavor contribution
pH neutralizing and/or fermenting
properties
Staphylococcus xylosus
Flavor contribution
Brevibacterium
Smearing bacteria
Flavor contribution
Surface coating
Orange color tones
Propionibacterium
Thermophilic
Heterofermentative
High gas production
Lb pl
Lb jo
P ac
PC
PR
GEO
LAF
SALSA
BL
PAB
-5-
The cultures in this catalogue are classified by their performance and functionality for: Acidification
Definitions
of robustness,
Culture Performance
Rating
speed, Phage
Contribution
to flavor, and when relevant also Gas production. The scale is a 5The cultures
in this
catalogue
are classified
their performance
and series
functionality
level
scale from
low/slow
to high/fast.
As anbyexample
the below DCC
is ratedfor:
for Acidification
acidification
speed,
Phage
robustness,
Contribution
to
flavor,
and
when
relevant
also
Gas
production.
The
is a 5speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gasscale
producing
level
to high/fast.
As anwith
example
below
DCC series
is rated for acidification
(givingscale
manyfrom
eyeslow/slow
in the cheese)
- all indicated
black the
boxes
for score.
For example:
speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing
(giving
many eyes in the cheese) - all indicated with black boxes for score. For example:
DVS DCC
Low
High
DVS DCC
Acidification speed:
Low
High
Phage
robustness:
Acidification
speed:
Contribution
to flavor:
Phage robustness:
Gas
production:
Contribution
to flavor:
Gas production:
Design of cultures
Chr. Hansens sophisticated design technologies secure optimization of cultures, ensuring superior
Design
of cultures
performance,
phage robustness and quality of the final cheese. This catalogue highlights how we have
Chr.
Hansens
design technologies
secure optimization
ofbenefits.
cultures,Asensuring
superior
constructed
oursophisticated
cultures to maximize
cheese manufacturer
and consumer
illustrated
in this
performance,
phage
robustness
and
quality
of
the
final
cheese.
This
catalogue
highlights
how
we
catalogue, individual strains of bacteria are compounded together into high value cultures, allowinghave
the
constructed
maximize
cheese
manufacturer
manufacturerour
to cultures
produce to
almost
unlimited
types
of cheese. and consumer benefits. As illustrated in this
catalogue, individual strains of bacteria are compounded together into high value cultures, allowing the
manufacturer to produce almost unlimited types of cheese.
-6-
-6-
a scalding temperature 40-54C (104-130F) is used e.g. in hard cheese like Emmenthaler, Gruyere
and Grana, or
a high scalding temperature during cheese make is used, e.g. 37C (98F), as in the soft cheese types
like Cresenza and stabilised Brie types, or in the Pasta filata types like Mozzeralla and Pizza cheese.
For Emmenthaler and Gruyere types of cheeses, S. thermophilus and L. helveticus are normally used. L.
helveticus is able to ferment the galactose which is secreted by the S. thermophilus, and processes a high
proteolytic activity, giving the required proteolysis and desired flavor.
-7-
In production of Pasta filata types of cheese as well as different US style pizza cheeses, S. thermophilus is used
as the main culture - sometimes in a blend with either L. bulgaricus or L. helveticus to obtain the right
characteristics of the cheese. For production of Pasta Filata it is important to have a very fast acidifying and
phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, and TCC-20.
Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of
certain cheeses (Emmenthaler, Swiss, Maasdam, etc.), in which large eyes and sweet nutty flavors are
desirable. Examples of Chr. Hansen cultures for this application are the PS series.
Flavor Control cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the
right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional
bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the
ripening process. Examples of Chr. Hansen cultures are CR-200, CR-300, and CR Full Flavor series.
SWING cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast,
Brevibacterium and others. Due to the aerobic nature of the SWING cultures, they mainly grow on the
surface of cheese.
The SWING Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert
and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium
candidum and the blue mold Penicillium roqueforti. SWING Yeast is often used to stimulate the growth of
other microorganisms as Brevibacterium on the cheese surface, due to their ability to increase pH by
fermenting lactic acid.
SWING Brevibacterium (or the so-called "smear cultures") are traditionally smeared on the surface of
cheese just after brining. Brevibacterium are very salt tolerant and have a strong proteolytic activity. During
growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer.
Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the
cheese and give the characteristic ripened flavor of smear cheeses.
We are pleased to present this overview of our cultures where innovation and responsiveness to market go
hand in hand.
-8-
Lactococcus
lactis subsp.
cremoris
O
Lactococcus
lactis subsp.
lactis
D
Lactococcus
lactis subsp.
Lactis biovar
diacetylactis
L
Leuconostoc
sp.
LbH
LbB
LbL
Lactobacillus
helveticus
Lactobacillus
delbrueckii
subsp.
bulgaricus
Lactobacillus
delbrueckii
subsp. Lactis
Cocci
Cocci
Cocci
Cocci
Rod
Rod
Rod
DL
0.6
0.8
0.8
0.8
< 0.5
2.0
1.8
1.8
10C
(50F)
40C
(104F)
45C
(113F)
Glucose
Galactose
+/-
Lactose
Isomer of
Lactate
% Lactic Acid
Produced in
Milk
Metabolism
of Citrate
(Flavor)
Growth at
Streptococcs
thermophilus
Cocci
Shape
Fermentation of
ST
-9-
dried
FreezeDVS
dried
FreezeDVS
dried
<DVS
500
cfu/g
< 500
< 10
cfu/g
500cfu/g
<cfu/g
10 cfu/g
10 cfu/g
<< 10
cfu/g
< 10 cfu/g
< 10 cfu/g
<absent
10 cfu/g
in
25g
absent
in
< 10 cfu/g
25g in
absent
absent in
25g
25g
absent in
25g
STABILITY
*STORAGE
analyzed onAND
a regular
basis
Frozen
DVS
cultures
should be stored at -45C
STORAGE
AND
STABILITY
Frozen
cultures
shouldDVS
be stored
at -45C
-49F) DVS
or below.
If frozen
cultures
are
(STORAGE
AND
STABILITY
-49F) DVS
or below.
If frozen
cultures
are
(Frozen
stored
correctly,
the
shelf DVS
life
at least
12
cultures
should
be is
stored
at -45C
stored
shelf DVS
life is cultures
at least 12
months.
or below. the
If frozen
are
(-49F) correctly,
months.
stored correctly, the shelf life is at least 12
Freeze-dried
DVS cultures should be stored
months.
Freeze-dried
cultures
should be stored
at -18C (0F)DVS
or below.
If freeze-dried
at
-18Care
(0F)
or below.
If freeze-dried
cultures
stored
correctly,
the shelf
life is
Freeze-dried
DVS
cultures
should
be stored
cultures
are
stored
correctly,
the shelf
life is
at least
months.
At +5C
(41F)
the shelf
-18C24
(0F)
or below.
If freeze-dried
at
least
At +5C (41F)
the shelf
life
is at 24
least
6 weeks.
cultures
aremonths.
stored
correctly,
the shelf
life is
life
is at 24
least
6 weeks.
at least
months.
At +5C (41F) the shelf
life is at least 6 weeks.
PACKAGING
PACKAGING
Frozen
DVS cultures, as a standard, come in
Frozen
asplastic
a standard,
come in
10
x 500DVS
unit cultures,
disposable
bags coPACKAGING
10
x 500DVS
disposable
plastic
bags copacked
inunit
a cardboard
box.
For shipping,
the
Frozen
cultures,
as
a standard,
come
in
packed
inunit
apacked
cardboard
box.
For
shipping,
boxes
are
in a special
plastic
10
x 500
disposable
plastic
bags foam
co- the
boxes
are
in acertain
special
plastic
foam
box with
ice. For
products,
other
packed
indry
apacked
cardboard
box. For
shipping,
the
box
with
ice.than
For
other
packaging
sizes
10
x 500products,
units are
boxes
aredry
packed
in acertain
special
plastic
foam
packaging
sizes
10 x 500products,
units areother
available.
box
with dry
ice.than
For certain
available.
packaging sizes than 10 x 500 units are
Freeze-dried DVS cultures are supplied in
available.
Freeze-dried
DVS
are supplied
alufoil pouches
andcultures
are available
in the in
alufoil
pouches
andcultures
are available
in the in
following
standard
sizes:
Freeze-dried
DVS
are supplied
following
standard
alufoil pouches
andsizes:
are available in the
50 unit pouch
- 10 pouches
following
standard
sizes: per box
50
200unit
unitpouch
pouch- -10
25pouches
pouchesper
perbox
box
200
unitpouch
pouch- -10
25
pouchesper
perbox
box
500unit
20pouches
50
500
200 unit pouch - 20
25 pouches per box
SHIPMENT
TERMS
500
unit pouch
- 20 pouches per box
SHIPMENT
TERMS
For frozen DVS
cultures, the total shipment
For
DVS
cultures,
shipment
timefrozen
from Chr.
Hansen
to the total
customer
SHIPMENT
TERMS
time
from
Hansen
to theFreeze-dried
customer
should
notChr.
exceed
72 hours.
For
frozen
DVS
cultures,
total
shipment
should
notChr.
exceed
72
DVSfrom
cultures
may
behours.
transported
at room
time
Hansen
to theFreeze-dried
customer
DVS
cultures
may
be
transported
at room
temperature
for
up72
tohours.
ten days,
without
the
should
not exceed
Freeze-dried
temperature
upbe
to transported
ten days,
without
the
qualitycultures
of thefor
cultures
being
affected.
DVS
may
at room
quality
of thefor
cultures
affected.
temperature
up to being
ten days,
without the
APPLICATION
quality
of the cultures being affected.
APPLICATION
DVS for regular cheese milk
DVS
for regular
milk with the
APPLICATION
The cheese
milk ischeese
inoculated
The
cheese
milk
ischeese
inoculated
withThe
thecheese
DVS
forinregular
culture
the
cheese
vatmilk
or tank.
culture
in require
the
cheese
vatminutes
or tank.
cheese
milkcheese
may
ofThe
preThe
milk
is20-40
inoculated
with
the
milk
may
require
20-40
preripening
applying
rennet.
However,
culture
inbefore
the cheese
vatminutes
or tank.of
The
cheese
ripening
before
rennet. of
However,
normal
cheese-making
and time
milk
may
requireapplying
20-40procedures
minutes
prenormal
cheese-making
procedures
and time
limits can
be obtained
by
adding However,
appropriate
ripening
before
applying
rennet.
limits
can
beCaCl
obtained
by
addingmilk.
appropriate
amounts
of
normal
cheese-making
procedures
and time
cheese
2 to the
amounts
limits canof
beCaCl
obtained
bycheese
addingmilk.
appropriate
2 to the
amounts
of CaCl
DVS for UF
concentrated
milk milk.
2 to the cheese
DVS
UF concentrated
Frozenfor
DVS
cultures allowmilk
fermentation of
Frozen
DVS
cultures
fermentation
UF
concentrated
milk,allow
without
dilution of of
DVS
for
UF concentrated
milk
UF
concentrated
milk,allow
without
dilution of of
the
concentrate.
Frozen
DVS cultures
fermentation
the
concentrate. milk, without dilution of
UF concentrated
DOSAGE
the concentrate.
DOSAGE
Recommended standard inoculation rates
Recommended
inoculation
rates
are
given below.standard
However,
specific usage
DOSAGE
are
given
below.
However,
specific
usage
Recommended
inoculation
rates
rates
should
be standard
determined
experimentally
rates
should
be determined
experimentally
are given
below.
However,
specific
usage
prior
to
any
new
application.
prior
any new
application.experimentally
rates to
should
be determined
Application
prior
to any newFrozen
application. Freeze-dried
Application
Application
Cheese
Cheese
Cheese
DVS
Frozen
DVS
Frozen units
50-150
DVS
per
1000
L
50-150
units
per 1000
L
50-150
units
per 1000 L
- 10 - 10 - 10 -
10
DVS
Freeze-dried
DVS
Freeze-dried
50-150
units
DVS
per
1000
L
50-150
units
per 1000
L
50-150
units
per 1000 L
GUARANTEE
GUARANTEE
Chr. Hansen's dairy cultures are produced in
Chr.
Hansen's
dairy
are produced
in
conformity,
with
thecultures
regulations
of the local
GUARANTEE
conformity,
with
thecultures
regulations
of the local
health
authorities.
Chr.
Hansen's
dairy
are produced
in
health authorities.
conformity,
with the regulations of the local
TECHNICAL
SERVICE
health
authorities.
TECHNICAL
Chr. HansenSERVICE
has internationally dispersed
Chr.
HansenSERVICE
has
internationally
development
centers,
as well asdispersed
application
TECHNICAL
development
centers,
as well
asdispersed
application
centers
in allhas
major
dairy
markets.
For
Chr.
Hansen
internationally
centers
all major
dairy
markets.
For
specific in
application
advice
andassupport,
development
centers,
as well
application
specific
application
andHansen
support,
please contact
youradvice
local markets.
Chr.
centers
in
all major
dairy
For
please
contact
your
local
Chr.
Hansen
representative
or visit
us at
www.
chrspecific
application
advice
and
support,
representative
or visit
us at
www.
chrhansen.com.
please
contact your
local
Chr.
Hansen
hansen.com. or visit us at www. chrrepresentative
hansen.com.
CULTURE PERFORMANCE IN THIS
CULTURE
PERFORMANCE IN THIS
CATALOGUE
All
the cheese
culture series,
well as
CATALOGUE
CULTURE
PERFORMANCE
IN as
THIS
All
the cheese
culture
as from
individual
cultures,
areseries,
rated as
onwell
a scale
CATALOGUE
1
5 forcheese
Acidification
individual
cultures,
arespeed,
rated Phage
onwell
a scale
All- the
culture
series,
as
as from
1
- 5 for Acidification
Phage
robustness,
Contribution
to flavor,
and from
individual
cultures,
arespeed,
rated
on a scale
when
relevant
also forspeed,
Gastoproduction.
robustness,
Contribution
flavor,
1 - 5 for
Acidification
Phage and 1 is
when
relevant
alsoThe
forrating
Gastoproduction.
low
and
5 is Contribution
high.
of a culture
robustness,
flavor,
and 1 is
series
is based
on
the
low
and
5 is high.
rating
ofperformance
a culture1 is
when
relevant
alsoThe
foraverage
Gas production.
series
is
based
oncultures
the average
of
individual
in the
This
lowthe
and
5 is high.
The
rating
ofperformance
aseries.
culture
means
that
theon
score
the
individual
of
the is
individual
cultures
in the
series. This
series
based
the of
average
performance
cultures
willthe
sometimes
slightly
from
means
that
score
of vary
the
individual
of the individual
cultures
in the
series.
This
cultures
will
sometimes
vary
slightly
the
rating
ofthe
thescore
series.
culturefrom
series
means
that
ofSome
the individual
the
rating
of sometimes
the series.
Some
culture
series
in
this
catalogue
are described
underfrom
several
cultures
will
vary slightly
in
catalogue
are described
under
different
cheese
segments.
The
ratingseveral
can be
thethis
rating
of the series.
Some
culture
series
for the same
seriesThe
since
theseveral
different
cheese
segments.
rating
can be
in this catalogue
are described
under
different
for the
same
series
since
the
typical culture
application
may
vary
from
cheese
segments.
The
rating
can be
segment
to
typical
culture
application
may
varythe
from
different
forsegment.
the
same series
since
segment
to segment.
typical culture
application may vary from
Example
the DCC series from the
segment of
to how
segment.
Example
of how
the DCC
series from the
continental
segment
is rated:
continental
segment
is rated:
Example of how
the DCC
series from the
Low
High
continental segment is rated:
Acidification speed:
Low
High
Acidification
speed:
Phage robustness:
Low
High
Contribution
to flavor:
Phage
robustness:
Acidification
speed:
Gas
production:
Contribution
to flavor:
Phage
robustness:
Gas
production:
Contribution
to flavor:
Gas production:
Acidification Speed
Fast
Medium
DVS RST
DVS RSF
DVS R
Slow
ST
ST
LbH
Culture Composition
Acidification Speed
Fast
DVS RST
Medium
DVS R
DVS RSF
Slow
Traditional type
cheddar flavor
Flavor Profile
- 11 -
11
Storage: -18C/0F
Continental
Cheese
Cultures
Cheddar Cheese
Cultures
Flora Danica/CH-N
DVS R
DVS
RSTmajor
Theseofseries
consist
of several
traditional
cultures
that
are allsolutions.
multiple The
defined
blends
of mesophilic
strains.
The cultures
are
One
the
reasons
behinddifferent
the success
of Chr. LD
Hansen
is the
R series
R series
includes
a full range
of cultures
for various
This
series
is a traditional
homofermentative
blend
mesophilic
O culture
strains
and ahomofermentative
thermophilic
The
cultures
in this
series
are
citrate
fermenting
heterofermentative
will
formofeyes
of various
sizes
the finished
cheese. Thestrain.
many
different
in the
blend
cheese
productions
to fit the
demands and
of the
modern
cheese
producer.
Thisin
mesophilic
culture
rangestrains
contains
O strains
known
for their
excellent
robustness
and fast
acidification
speed.
This culture
works
best
whenthrough
the its
cheese
process
includes
scalding
ensure particularly
extra
good
protection
against
bacteriophage.
This
series
- and
FlorabyDanica
- ismakers
known
for
exceptional
flavor
that it
for fastphage
acidification
and phage
resistance
which
isespecially
acknowledge
cheese
many
yearsfull
and
geographies.
temperatures
atfinished
37C03
(99F)
or
which
typically
willwhereas
result
in 07
a for
faster
cheese
make
time
and also
a more
phage
robust
performance
providesthe
to Rthe
continental
cheese,
whereas
CH-N-19
is known
a very
phage
robust
Lastly,
this
culture
series ithas
Within
series,
and
04higher,
are the
mostthen
phage
robust,
and
08
are
known
for performance.
good
savory
flavor
formation.
Lastly,
is
compared
to alltomesophilic
blends.
itbetween
is recommended
to use this
optimum performance
at scalding
35-38C (95-100
F). series in a culture rotation system.
recommended
use this
series
in temperatures
aAdditionally,
culture rotation
system.
Composition
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LDO
O
ST
Contribution to flavor:
Gas production:
Product Form
freeze-dried
various
packaging
sizes.sizes.
frozen
and
freeze-dried
packaging
sizes.
This series is available in various
both frozen
and
form
in all
standard
packaging
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
Continental
Cheese Cultures
Culture Performance
Acidification speed:
Phage robustness:
LDO
ST
Contribution to flavor:
Gas production:
Product Form
This series is available in various
frozen
and
freeze-dried
packaging
sizes.
both frozen
and
freeze-dried
form
in various
packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 15
12 -
12
Culture Performance
Acidification speed:
Phage robustness:
ST
LbH
Contribution to flavor:
Product Form
This series is available in both frozen and freeze-dried form in various packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 13 -
13
Acidification Speed
Fast
DVS DCC
Medium
Slow
EASY-SET
FLORA C100
DVS R serie
DVS CH-N/
Flora Danica
LD
EASY-SET
FLORA C900
EASY-SET
FLORA C1000
EASY-SET
FLORA C500
LD
LD
ST
LbH
LbP
Culture Composition
High
Flavor intensity
Medium
Low
DVS R serie
No eyes
Blind cheese
Eye Formation
- 14 -
14
Few-Medium
Culture Performance
Acidification speed:
Phage robustness:
LD
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze-dried packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 15 -
15
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
Cultures
This series is availableContinental
in various frozen Cheese
and freeze-dried
packaging sizes.
Frozen
DVS DCC
This series consists of defined mixes of several different mesophilic and termophilus strains.
The DCC cultures are blends of LD, O, ST, LbH and LbP cultures. These blended cultures will increase the phage protection, enhance the
rounded
flavor and reduce the bitterness in the final cheese. The range is mainly used for scalding temperatures at 32-42C.
Storage: -45C/-49F
Culture composition
DVS R
This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phageresistant properties.
Within this
most phage robust,
O whereas R-07 and R-08 are known for good flavor formation.
LbHR-04 are theLbP
LD
STseries, R-03 and
It is recommended to use this series in a culture rotation system.
Culture Performance
Culture composition
Acidification speed:
Culture Performance
Acidification speed:
Phage robustness:
Phage robustness:
Contribution to flavor:
Contribution to flavor:
O
Gas production:
Gas production:
Product Form
both frozen
and
freeze-dried
form
in all standard
This series is available in various
frozen
and
freeze-dried
packaging
sizes. packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
DVS R
This series is a traditional homofermentative culture consisting of 100% mesophilic O culture strains, known particularly for their phage-
- 16 -
resistant properties. Within this series, R-03 and R-04 are the most phage robust, whereas R-07 and R-08 are known for good flavor formation.
It is recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in both frozen and freeze-dried form in all standard packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 16 -
16
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Frozen
Storage: -45C/-49F
Culture Performance
Acidification speed:
Phage robustness:
LD
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Frozen
Storage: -45C/-49F
- 17 -
17
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Storage: -45C/-49F
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Frozen
Storage: -45C/-49F
- 18 -
18
Acidification Speed
Fast
Medium
Fresco
DVS CC
DVS R
Slow
ST
Culture Composition
Acidification Speed
Fast
Fresco 1000
Medium
DVS CC
DVS R
Fresco 3000
Slow
Medium
Cheese Yield
- 19 -
19
High
Culture Performance
Acidification speed:
Phage robustness:
ST
Contribution to flavor:
Product Form
This series is available in frozen form in 1000 U packaging sizes.
Frozen
Storage: -45C/-49F
Fresco 3000
This series is a blend of mesophilic O culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese
industry. The series offers all the same advantages as the Fresco 1000 like: Consistent set times and production procedures, increased plant
throughput, and improved phage robustness. Innovation has taken Fresco 3000 to the next level and now it also offers: A sophisticated way
to increase cheese yield, and an improved curd identity and texture. Due to excellent water binding properties of some of the strains in the
Fresco 3000 range, a cottage cheese plant will typically see an improvement in cheese yield of 2-5%. This additional curd yield comes mostly
from water that is bound in a sophisticated matrix, which ensures improvement of the curd quality and mouth feel. Lastly, it is recommended
to use this series in a culture rotation system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
ST
Contribution to flavor:
Product Form
This series is available in frozen form in 1000 U packaging sizes.
Frozen
Storage: -45C/-49F
- 20 -
20
These series consist of several different traditional LD cultures that are all multiple defined blends of mesophilic strains. The cultures are
DVS
CC
citrate fermenting
heterofermentative and will form eyes of various sizes in the
This
series
a traditional
homofermentative
cultureThis
consisting
of 100%
mesophilic
O culture
strains,for
known
particularly
forflavor
their that
phage
ensure
extraisgood
protection
against bacteriophage.
series - and
especially
Flora Danica
- is known
its exceptional
full
it
resistant
properties.
Thiscontinental
series produces
withCH-N-19
very little
residual
providing
excellent drying
properties
of the
whey.
provides to
the finished
cheese,whey
whereas
is known
for galactose,
a very phage
robust performance.
Lastly,
this culture
series
has
Additionally,
it is recommended
totemperatures
use this seriesbetween
in a culture
rotation
system.
optimum performance
at scalding
35-38C
(95-100
F).
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LDO
Contribution to flavor:
Gas production:
Product Form
This series is available in various
frozen
freeze-dried
packagingsizes.
sizes.
frozen form
in and
standard
500 U packaging
Frozen
Frozen
Freeze-dried
Storage:
-45C/-49F
Storage: -45C/-49F
Storage: -18C/0F
Flora Danica/CH-N
DVS R
Theseofseries
consist
of several
traditional
cultures
that
are allsolutions.
multiple The
defined
blends
of mesophilic
strains.
The cultures
are
One
the major
reasons
behinddifferent
the success
of Chr. LD
Hansen
is the
R series
R series
includes
a full range
of cultures
for various
cheese
productionsheterofermentative
to fit the demands and
of the
cheese
producer.
Thisinmesophilic
homofermentative
culture
rangestrains
contains
O strains
citrate fermenting
willmodern
form eyes
of various
sizes
the finished
cheese. The many
different
in the
blend
ensure particularly
extra good protection
against bacteriophage.
This serieswhich
- andisespecially
Floraby
Danica
- ismakers
knownthrough
for its exceptional
that it
known
for rapid acidification
and phage resistance
acknowledge
cheese
many yearsfull
andflavor
geographies.
providesthe
to series,
the finished
continental
cheese,
CH-N-19
is known
very
robust
performance.
Lastly,formation.
this cultureLastly,
series ithas
Within
03 and
04 are the
most whereas
phage robust,
whereas
07 for
anda 08
arephage
known
for good
savory flavor
is
optimum performance
at scalding
between
35-38C (95-100 F).
recommended
to use this
series in temperatures
a culture rotation
system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LDO
Contribution to flavor:
Gas production:
Product Form
various
frozen
freeze-dried
packaging
sizes. packaging sizes.
This series is available in both
frozen
andand
freeze-dried
form
in all standard
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 15 - 21 -
21
Acidification Speed
Fast
DVS STI
Medium
DVS TCC
DVS TCC-20
Slow
ST
ST
ST
LbB
LbH
Culture Composition
Moisture retention
High
Medium
DVS STI
DVS TCC
DVS TCC-20
Yoghurt-like flavor,
Mediterranean style
Low
- 22 -
22
Culture Performance
Acidification speed:
Phage robustness:
ST
ST
LbH
Contribution to flavor:
Product Form
series is is
available
in in
both
frozen
and
freeze-dried
form
in in
various
packaging
sizes.
This product
available
both
frozen
and
freeze-dried
form
various
packaging
sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
DVS TCC
This series is a blend of thermophilic strains and Lactobacillus bulgaricus, providing the finished cheese with a traditional Mediterranean type
of Pasta filata flavor. This culture should be used when yoghurt-like notes are desired in the finished Pasta filata cheese, and generally if
increased flavor intensity is desired. Additionally, it is recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
ST
LbB
Contribution to flavor:
Product Form
This series is available in freeze-dried form in some standard packaging sizes.
Freeze-dried
Storage: -18C/0F
- 23 23- 24
Culture Performance
Acidification speed:
Phage robustness:
ST
LbH
Contribution to flavor:
Product Form
This product is available in both frozen and freeze-dried form in various packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 24 -
24
Acidification Speed
Fast
DVS BA
Medium
DVS CZ/ST-B/SSC
Slow
DVS CH-N
DVS SDMB
LD
DVS YF
DVS Mild O
ST
DVS STELLA
ST
LbB
Culture Composition
Flavor Intensity
High
DVS STELLA
Medium
DVS Mild O
Low
DVS Flora/CH-N
DVS SDMB
DVS ST-
B/SSC/CZ/BA/YF
No eyes
Blind cheese
Eye Formation
- 25 -
25
Few-Medium
Storage: -18C/0F
Culture Performance
Culture composition
Acidification
speed:
Culture
Performance
Phage
robustness:
Acidification
speed:
Contribution
to flavor:
Phage robustness:
O
LD
Contribution to flavor:
Gas production:
Product Form
500g frozen
cartons
and in a freeze-dried
This series is available in various
frozen
and freeze-dried
packagingform.
sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS Mild O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without
getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with
CH-N, D or STI series.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in 500g frozen cartons and in a freeze-dried form.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 -
26
Storage: -18C/0F
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
DO
Gas production:
Product Form
cartons and in a freeze-dried form.
This series is available in 500g frozen cartons.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
ST
Gas production:
Product Form
This series is available in various frozen and freeze-dried packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 27 -
27
Storage: -18C/0F
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
ST
O
Gas production:
Product Form
500g frozen
cartons
and in a freeze-dried form.
This series is available in various
frozen
500g cartons.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS BA
This series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able to
generate polysaccharides that retain water, which gives a smooth mouth feeling. The main application is Argentinean Port Salut type of cheese.
It is recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
ST
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form of 250 U pack sizes.
Frozen
Storage: -45C/-49F
- 28 -
28
Storage: -18C/0F
Culture Performance
Acidification speed:
Phage robustness:
ST
O
LbB
Contribution to flavor:
Gas production:
Product Form
This series is available in 500g
frozenfrozen
form.cartons and in a freeze-dried form.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS STELLA
This unique culture of Lactobacillus bulgaricus enables a deep acidification during drainage and a high contribution in ripening due to its rich
enzyme content. It is devoted to blue cheeses, e.g. Gorgonzola types, and Soft cheeses with very smooth texture in mouth and no bitterness.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LbB
ST
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Frozen
Storage: -45C/-49F
- 29 -
29
Fast
DVS STEM
Acidification Speed
Medium
Slow
DVS DCC
DVS LH
DVS CH-N/
Flora Danica
None
DVS PS
LD
ST
LD
LbH
ST
LbH
LbP
Culture Composition
Flavor Intensity
High
DVS LH
DVS DCC/CH-N/
Flora Danica
DVS PS
Medium
Low
DVS STEM
No eyes
Blind cheese
Eye Formation
- 30 -
30
PAB
Frozen
Freeze-dried
Storage: -18C/0F
Propionic
Cheese Cultures
DVS
Mild
makes you
ableOto fully capitalize on the value of consistency in cheese production. The cultures are heterofermentative and will generate pin
holesseries
depending
on the scalding
temperatures.culture
The many
different
strainsmesophilic
in the blend
ensureOgood
protection
bacteriophage.
These
This
is a traditional
homofermentative
consisting
of 100%
complex
culture
strains.against
The culture
is based on
low
series - andstrains,
especially
the Flora
Danica
CH-N-19
- arenoknown
for the
exceptional
full flavor
thatfor
they
provide
to the finished
cheese.
proteolytic
resulting
in very
mild and
flavor
notes with
bitterness
in the
finished cheese.
It allows
a cheesy
mesophilic
flavor without
These culture
hascurds
optimum
at culture
scaldingis temperatures
socheeses,
the use and
for itacidification
to
getting
holes orseries
floating
in the performance
cheese vat. This
widely used forbelow
lactic 37C
curds(99F),
like goat
can be usedisinrestricted
blends with
Maasdam
of cheese.
CH-N,
D ortype
STI series.
Culture composition
LDO
Culture Performance
Culture Performance
Acidification speed:
Acidification speed:
Phage robustness:
Phage robustness:
Contribution to flavor:
Contribution to flavor:
Gas production:
Product Form
various
frozen
and freeze-dried
packagingform.
sizes.
This series is available in 500g
frozen
cartons
and in a freeze-dried
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
DVS DCC
- 26 -
This series consists of several different cultures that are all multiple defined blends of many different mesophilic strains. The cultures are
heterofermentative and will generate pin holes depending on the scalding temperatures. This group of cultures is recommended for Propionic
cheeses, since they mainly consist of LD culture and carefully selected O culture strains added with ST, LbH, and LbP. The cultures are intended
for production procedures with scalding temperatures between 37-42C (99-108F). The many different strains in the blend ensure good
protection against bacteriophage.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LD
ST
LbH
LbP
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and in a few freeze-dried packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 31 -
31
Storage: -18C/0F
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
ST
O
Gas production:
Product Form
500g frozen
This series is available in frozen
form.cartons and in a freeze-dried form.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS LH
This series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their
resistance to scalding temperatures. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to
bacteriophage, the cultures do not need any rotation.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LbH
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze-dried packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 32 -
32
Culture Performance
Acidification speed:
Phage robustness:
PAB
Contribution to flavor:
Gas production:
Product Form
This series is available in various frozen and freeze-dried packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
Typical Rich
Propionic
DVS PS-40
Flavor Intensity
Medium/Rich
DVS PS-60
DVS PS-2
Mild/Medium
Mild
DVS PS-1
Few
DVS PS-80
Few-Medium
Medium-Rich
Eye Formation
- 33 -
33
Rich/Multiple
Acidification Speed
Fast
Medium
Slow
DVS Grana
DVS MLC-300
DVS TCC-20
LbH
LbL
ST
ST
ST
LbH
LbB
LbP
LbP
Culture Composition
Flavor Intensity
High
DVS Grana
Medium
DVS TCC-20
DVS MLC-300
Low
Functionality
- 34 -
34
Storage: -18C/0F
Culture Performance
Acidification
speed:Performance
Culture
Phage robustness:
Acidification speed:
Culture composition
O
LbH
Contribution
to flavor:
Phage
robustness:
ST
LbB
LbP
Contribution to flavor:
Product
Product Form
Form
This
series
frozenfrozen
cartons
and in size.
a freeze-dried form.
This series is
is available
available in
in 500g
a standard
package
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS MLC-300
This series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains Lactobacillus
debruecki ssp lactis strains, which ensures high galactose consumption without development of the typical "hard cheese" taste, caused by
Lactobacillus helveticus in other Grana cultures.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
ST
LbL
LbP
Contribution to flavor:
Product Form
This series is available in freeze-dried form.
Freeze-dried
Storage: -18C/0F
- 35 -
35
Culture Performance
Acidification speed:
Phage robustness:
ST
LbH
Contribution to flavor:
Product Form
This product is available in all standard packaging sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 36 -
36
Acidification Speed
Fast
DVS FRC
DVS R
Medium
DVS Mild O
DVS SafeIT
Slow
ST
ST
LbB
LbB
LbH
Culture Composition
Flavor Intensity
High
Medium
DVS FRC/R
Low
DVS Mild O
Traditional process
DVS SafeIT
Ultra filtration
process
Cheese process/technology
- 37 -
37
Culture Performance
Acidification speed:
Phage robustness:
ST
LbB
Lb
B
Contribution to flavor:
Product Form
This series is available in a freeze-dried form.
Freeze-dried
Storage: -18C/0F
DVS R
One of the major reasons behind the success of Chr. Hansen is the R series solutions. The R series includes a full range of cultures for various
cheese productions to fit the demands of the modern cheese producer. This mesophilic homofermentative culture range contains O strains
known particularly for rapid acidification and phage resistance which is acknowledge by cheese makers through many years and geographies.
Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is
recommended to use this series in a culture rotation system.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Product Form
This series is available in both frozen and freeze-dried form in all standard packaging sizes.
Frozen
Freeze-ried
Storage: -45C/-49F
Storage: -18C/0F
- 38 -
38
Culture Performance
Culture composition
Culture
Performance
Acidification
speed:
Acidification
speed:
Phage robustness:
O
ST
Phage
robustness:
Contribution
to flavor:
LbH
Contribution to flavor:
Product Form
Form
Product
product
available
both
frozen
and
freeze-dried
form
various
packaging
sizes.
This series
is is
available
in in
both
frozen
and
freeze-dried
form
in in
various
packaging
sizes.
Frozen
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
DVS SafeIT
SafeIT is developed for the industrial UF white brined cheeses from the Middle East and Balkan regions. It is a blend of both mesophilic and
thermophilic strains. SafeIT is designed to improve texture, flavor and bring more certainty to the production, in terms of speed of
fermentation and bactoriophage robustness. The recommended composition of the retentate is: Fat: 15-17,5%; Protein: 14-15%; TS:35-40%
and optimum fermentation temperatures at 34-35C.
Culture composition
Culture Performance
Acidification speed:
ST
LbH
LbB
Phage robustness:
Contribution to flavor:
Product Form
This series is available in a freeze-dried form.
Freeze-dried
Storage: -18C/0F
- 39 -
39- 24
Ripening Cultures
Overview of Ripening Cultures
The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an
overview of the different culture series that belong to the ripening family. The blue colored products are mainly used for surface ripened
soft cheese types, and for some smeared continental type of cheeses. The black colored products are mainly used for special flavor
developments in propionic, continental and cheddar type cheese.
PC
PC
Penicillium candidum
PR
PR
Penicillium roqueforti
GEO
GEO
Geotrichum
candidum
LAF
Yeast
Debaryomyces
kluyveromyces
Culture Composition
BL/BC
Brevibacterium
BL
SALSA
Staphylococcus
xylosus
SALSA
PS
Propionic bacteria
PAB
CR-200-300
Lactococcus
O
O
LbH
CR-500/Full Flavor
Lactococcus and
Lactobacillus
and Pediococcus
LbP
Lb rh Lb cu Lb pl Lb jo
P ac
LH and EMFOUR
Lactobacillus
helveticus
LbH
Mold
Yeast
Type of Microorganism
- 40 -
40
Bacteria
Ripening Cultures
SWING: Ripening cultures for soft mold types of cheeses and smeared cheeses
The cultures below are aerobic ripening cultures mainly recommended for soft cheeses; Camembert and Brie types as well as blue cheeses,
mixed rinds (with red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brines, and they have been
selected for their appearance and/or flavoring properties.
Flavor Development
Degree of Lipolysis
PC Penicillium candidum
PR Penicillium roqueforti
High
Medium
Low
LAF Yeast
GEO
Geotrichum Candidum
SALSA
Staphylococcus xylosus
BL Brevibacterium
BC Brevibacterium
Low
Medium
Degree of Proteolysis
- 41 -
41
High
Ripening Cultures
SWING PC - Penicillium candidum
This series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures
allow for a white and short homogenous rind. Moreover, PC-A1 is well known for contributing to a longer shelf life, which is due to the low
proteolytic activity. Lastly, PC-A3 ensures protection against mucors.
Culture composition
Culture Performance
Growth speed:
Contribution to coating:
PC
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze-dried spores with packaging sizes of 10 and 50 units.
Storage: -18C/0F
Culture Performance
Growth speed:
Contribution to coating:
PR
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze-dried spores with packaging sizes of 10 units.
Freeze-dried
Storage: -18C/0F
- 42 -
42
Ripening Cultures
SWING GEO - Geotrichum candidum
This series is composed of strains from yeast. The cultures contribute to the cheese coating, forming a thin rind and bringing a typical flavor to
the cheese, while decreasing bitterness. Lastly, some strains - e.g. GEO CB - are able to inhibit the growth of contaminant molds.
Culture composition
Culture Performance
Growth speed:
Coating quality:
GEO
Contribution to flavor:
Gas production:
Product Form
This series is available in liquid arthrospores form in 10 units bottles. The product should be stored in a cool place at 2-4C (36-39F).
Culture Performance
Growth speed:
Contribution to coating:
LAF
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze-dried packaging sizes of 10 units.
Freeze-dried
Storage: -18C/0F
- 43 -
43
Ripening Cultures
SWING BL/BC
SALSA - Brevibacterium
Staphylococcus xylosus
The BL
series
consists
of Brevibacterium
linens, whereas
the SALSA-1
BC seriesprovides
is a strain
Brevibacterium
casei.
BLcheese,
gives angiving
orange
color farm
to the house
cheese
SALSA
series
is devoted
to cheese flavoring.
Especially
a of
typical
aroma of raw
milk
certain
rind
a typical
provides
a high
aminopeptidase
activity of
and
plays a significant
role inalso
thegives
cheese
texture, resulting
flavorwith
notes
to thesulphur
cheese,flavor.
due toBCthe
cultures
contribution
to catabolism
amino-acids.
The culture
a yellowish
color to in
thea
round
cheesemouth
rind. feeling, softness and reduction of bitterness.
Culture composition
Culture Performance
Growth speed:
Contribution to coating:
BLSALSA
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze-dried packaging sizes of 10 units.
Freeze-dried
Storage: -18C/0F
Culture Performance
Growth speed:
Contribution to coating:
SALSA
Contribution to flavor:
Gas production:
Product Form
This series is available in freeze-dried packaging sizes of 10 units.
Freeze-dried
Storage: -18C/0F
- 44 -
44
Ripening Cultures
Ripening Cultures
Flavor Control: Ripening Cultures for propionic, continental and cheddar types of cheeses
The cultures
are anaerobic
ripening
cultures recommended
for continental,
cheddar
propionic
cheese.
Flavorbelow
Control:
Ripening
Cultures
for propionic,
continental
and and
cheddar
types
of However,
cheesesin some cases, it
can also
be used in soft cheeses and pasta filata. The cultures have been selected for their flavoring properties, such as proteolytic metabolism
The cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese. However, in some cases, it
as well
forbe
their
catabolise
amino-acids.
development
according
cheese
environmental
parameters
has metabolism
also been taken
canasalso
usedability
in softtocheeses
and pasta
filata. TheTheir
cultures
have been selected
for to
their
flavoring
properties, such
as proteolytic
into consideration.
as well as for their ability to catabolise amino-acids. Their development according to cheese environmental parameters has also been taken
into consideration.
PAB
DVS PS
DVS PS
PAB
DVS LH/
LbH
DVS LH/
EMFOUR
LbH
EMFOUR
Culture Composition
Culture Composition
DVS
DVS
O
CR-200-300
CR-200-300
O LbHLbH LbPLbP
O LbHLbH LbLLbL
DVS
DVS
DVS
DVS
CR-520
CR-520
CR-520
CR-520
CR-501
CR-501
CR-501
CR-501
DVS
DVS
CR-540
CR-540
DVS
LbP
CR-550
Lb cu
Lb cu
LbL
LbL
O
O
CR-550
Lb pl
Lb pl
DVS
LbP
DVS CRMature01
DVS CR-
P ac
P ac
Mature01
DVS CRBouquet01
Lb jo
DVS CRBouquet01
Lb jo
Lb rh
Lb rh
DVS CRButtery01
LbP
LbP
Sweet and
lipolytic
Sweet and
lipolytic
Sweet and
nutty
Debittering
and mild
Sweet and
nutty
and mild
Flavor
Profile
Debittering
Flavor Profile
- 45 -
- 45 -
45
Mature
Mature
Mature and
Tutti fruity
Mature and
Tutti fruity
DVS CRButtery01
Buttery
Buttery
Storage: -18C/0F
Ripening Cultures
DVS Mild O
DVS
PS is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
This
series
proteolytic
resulting
in very of
mild
flavor notes withfreudenreichii
no bitterness subsp.
in the finished
cheese.orItsubsp.
allowsshermanii.
for a cheesy
mesophilic
flavor
This series isstrains,
a single
strain species
Propionibacterium
freudenreichii
The
cultures are
notwithout
able to
getting
or ferment
floating curds
the produce
cheese vat.
This culture
is widely
fordioxide.
lactic curds
like goat cheeses,
andprovide
it can bethe
used
in cheese
blends with
acidify, holes
but will
lactateinand
propionate,
acetate
and used
carbon
Additionally,
the cultures
final
CH-N,
D or STIsweet
series.notes and famous large holes.
characteristic
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
PAB
O
Contribution to flavor:
Gas production:
Product Form
This series is available in 500g
frozen
cartons
and in a freeze-dried
various
frozen
and freeze-dried
packagingform.
sizes.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 DVS LH/EMFOUR*
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and
provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce
residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions.
*EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
LbH
Contribution to flavor:
Gas production:
Product Form
This series is available in standard frozen form
Frozen
Storage: -45C/-49F
- 46 -
46
Storage: -18C/0F
This
series
is a traditional
homofermentative
culture
of 100%
mesophilic
complex
O culture
The culture
is based
low
DVS
Flavor
Control
/ CR-200-300
citrate
fermenting
heterofermentative
and will
form consisting
eyes of various
sizes
in the finished
cheese.
The strains.
many different
strains
in theonblend
proteolytic
strains,
resulting
in
very
mild
flavor
notes
with
no
bitterness
in
the
finished
cheese.
It
allows
for
a
cheesy
mesophilic
flavor
without
ensure
extra
good protection
against bacteriophage.
This
seriesstrains
- and especially
Danica
- is known
its exceptional
fullbut
flavor
it
This
series
consists
of homofermentative
mesophilic O
culture
which are Flora
lactose
negative
or slowfor
lactose
fermenting,
with athat
very
getting
holes
or floating
curds
in
thecultures
cheese
vat.
This
is widely
used
fora finished
lactic
curds
like
goat
cheeses,
andcheese
it can be
used
in blends
provides
to the
finished
continental
cheese,give
whereas
CH-N-19
isnotes
known
very phage
robust
Lastly,
this
culture
serieswith
has
high
aminopeptidase
activity.
The
very culture
mild
flavor
tofor
the
cheese
andperformance.
can
remove
bitterness.
Lastly,
the
CH-N,
D
or
STI
series.
cultures
be used in at
anyscalding
type oftemperatures
cheese, but they
need to
be used
in combination
with an acidifying culture.
optimumcan
performance
between
35-38C
(95-100
F).
Culture
Culture composition
composition
Culture
Culture Performance
Performance
Culture Performance
Acidification
speed:
Acidification
speed:
Acidification
speed:
Phage
Phage robustness:
robustness:
Phage robustness:
Contribution
to flavor:
flavor: to flavor:
Contribution
to
Contribution
LD
OO
Gas production:
Gas production:
Product Form
Form
Product
This series
series is
is available
available in
in standard
500g
frozen
cartons
and in sizes.
a freeze-dried
various
frozen
and
freeze-dried
packagingform.
sizes.
This
frozen
packaging
Frozen
Frozen
Freeze-dried
Freeze-dried
Storage:
-45C/-49F
Storage: -45C/-49F
Storage:
Storage: -18C/0F
-18C/0F
- 26 -
Culture Performance
Culture Performance
Acidification
speed:
Acidification
speed:
Phage robustness:
Phage robustness:
LD
O
LbL
LbP
Contribution
Contribution
to flavor: to flavor:
Gas production:
Gas production:
Product Form
variousform
frozen
freeze-dried packaging sizes.
This series is available in frozen
in and
cartons.
Frozen
Frozen
Freeze-dried
Storage:
Storage: -45C/-49F
-45C/-49F
Storage: -18C/0F
Lb rh
- 15 - 47 -
47
Lb cu
Lb pl
Lb jo
P ac
Protective Cultures
Introduction to Protective Cultures
DVS BioSafe is Chr. Hansens response to gram positive spoilages, e.g. Bacillus and Clostrium, for cheese manufacturers who want to go
natural. BS-10 can improve bio-control during the process and provide more homogeneous products with improved quality of the final cheese.
BS-10 has a controlled production of nisin that inhibits microbial growth. This culture should be used in combination with a DVS acidifying
starter culture.
DVS FreshQ is Chr. Hansens way of utilizing the power of nature to inhibit growth of yeasts & molds that reduce shelf-life and negatively
impact the quality of many dairy products. Sorbic acid and its calcium, sodium and potassium salts or natamycin are means to prevent
unwanted yeast and mold but it is not in line with consumer trends of natural and clean labels. effective in preventing unwanted yeast and
mold - but its not in line with consumer trends of natural and clean labels. DVS FreshQ consists of natural microorganisms with the
potential to inhibit unwanted contaminants like yeast and mold through fermentation. DVS FreshQ cultures add an additional hurdle to
your quality assurance program and enhances the effectiveness of your sanitation program with no negative flavor impact.
DVS FreshQ
Special Properties
Nisin production
DVS BS-10
Culture Composition
DVS BS-10
This O culture ProtectIT/BS-10 produces nisin that inhibits microbial growth, and thereby extends shelf life for some products. More
specifically the ProtectIT/BS-10 show antimicrobial activity against several Gram-positive bacteria, including spore-formers such as Clostridium
and Bacillus subsp.
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in frozen form.
Frozen
Storage: -45C/-49F
- 48 -
48
DVS Mild O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low
Protective Cultures
proteolytic strains, resulting in very mild flavor notes with no bitterness in the finished cheese. It allows for a cheesy mesophilic flavor without
getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with
CH-N, D or STI series.
DVS FreshQ
FreshQcomposition
cultures are used in combination with the existing DVS
acidifying
culture. It is a natural solution to prevent or delay the growth of
Culture
Culture
Performance
Acidification
speed:
yeast and molds over the shelf-life of cheese. The FreshQ cultures
are based
on unique strains of lactic acid bacteria working in synergy with
robustness:
the starter culture during fermentation. They are developed toPhage
give superior
antifungal activity as well as low technological and sensory
impact on the cheese. In fact, they often contribute positively to
the freshness
and creaminess. The efficiency of FreshQ will depend on
Contribution
to flavor:
factors such as cheese type, make conditions, contamination level, cool-chain etc.
Product Form
product
available
various
frozen
andand
freeze-dried
packaging
sizes.
This series
is is
available
in in
500g
frozen
cartons
in a freeze-dried
form.
Frozen
Freeze-dried
Storage: -45C/-49F
Storage: -18C/0F
- 26 -
Culture composition
Culture Performance
Acidification speed:
Phage robustness:
Contribution to flavor:
Gas production:
Product Form
This series is available in 500g frozen cartons.
Frozen
Storage: -45C/-49F
- 49 -
49
Special Characteristic
KFP CH-N-19
LD
KFP R-604
KFP R-608
KFP CHEESE
KFP LH-17
LbH
KFP PS-1
PAB
KFP STC-7
ST
ST
Culture Composition
The KFP cultures are available in standard 500 U frozen packaging sizes, except from the KFP CHEESE which is available in 1000 U bag.
- 50 -
50
Our
OurProduct
ProductRange
Range&&How
Howto
touse
useitit
The
Thenames
namesofofallallour
ourcultures
culturesininour
ourrange
rangeare
arelisted
listedininthe
thecoming
comingpages.
pages.Besides
Besidesfrom
fromthe
thename
namethere
thereisis
also
alsoinformation
informationabout
aboutCulture
CultureType,
Type,Culture
CulturePerformance,
Performance,Product
ProductForm
Formand
andthe
theItem
ItemNumber
Numberthat
thatisis
used
usedwhen
whenordering
orderingthe
theculture.
culture.
Culture
Culture
Name
Name
AllAll
our
cultures
have
individual
names.
Usually,
there
are
several
individual
cultures
our
cultures
have
individual
names.
Usually,
there
are
several
individual
cultures
e.g.
R-603,
R-604,
R-607,
etc.
within
a certain
culture
series
e.g.
the
R-600
series.
e.g.
R-603,
R-604,
R-607,
etc.
within
a certain
culture
series
e.g.
the
R-600
series.
Ideally,
the
user
will
frequently
switch
between
the
individual
cultures
within
aa
Ideally,
the
user
will
frequently
switch
between
the
individual
cultures
within
series;
this
will
enhance
the
plants
protection
against
costly
phage
attacks.
Before
series;
this
will
enhance
the
plants
protection
against
costly
phage
attacks.
Before
setting
upup
a culture
rotation
scheme,
always
consult
your
local
Chr.
Hansen
Sales
setting
a culture
rotation
scheme,
always
consult
your
local
Chr.
Hansen
Sales
Representative.
Representative.
Culture
Culture
Type
Type
The
The
main
main
microorganism
microorganism
present
present
in in
the
the
culture
culture
is is
indicated
indicated
under
under
the
the
Culture
Culture
Type
Type
part
ofof
the
table.
For
more
information
about
the
different
components
and
the
part
the
table.
For
more
information
about
the
different
components
and
the
actual
species
name
behind
the
abbreviations
O,O,
L, L,
LDLD
etc.,
gogo
toto
page
4-5.
actual
species
name
behind
the
abbreviations
etc.,
page
4-5.
Culture
Culture
Performance
Performance
Cultures
in in
this
catalogue
are
classified
byby
their
performance
and
functionality
for:
Cultures
this
catalogue
are
classified
their
performance
and
functionality
for:
Acidification
Speed,
Phage
Robustness,
Flavor
Contribution
and
when
relevant
also
Acidification
Speed,
Phage
Robustness,
Flavor
Contribution
and
when
relevant
also
Gas
Production.
The
scale
a 5-level
scale
from
1 (low)
5 (high).
Gas
Production.
The
scale
is is
a 5-level
scale
from
1 (low)
toto
5 (high).
Product
Product
Form
Form
and
and
Item
Item
Number
Number
Many
ofof
our
products
are
produced
both
in in
a freeze
dried
and
a frozen
version
and
Many
our
products
are
produced
both
a freeze
dried
and
a frozen
version
and
sometimes
in in
many
different
packaging
formats
e.g.
50,50,
200,
and
500
Units.
sometimes
many
different
packaging
formats
e.g.
200,
and
500
Units.
ToTo
find
the
right
product
format
forfor
your
application
look
forfor
the
material
number
find
the
right
product
format
your
application
look
the
material
number
that
is is
listed
in in
the
column
with
the
format
you
desire.
Use
the
Item
Number
and
that
listed
the
column
with
the
format
you
desire.
Use
the
Item
Number
and
Culture
Name
when
ordering
products.
Culture
Name
when
ordering
products.
New
New
&&
improved
improved
packaging
packaging
format
format
forfor
frozen
frozen
DVS
DVS
cultures
cultures
Chr.
Hansen
will
gradually
start
toto
change
the
packaging
format
ofof
frozen
cultures
Chr.
Hansen
will
gradually
start
change
the
packaging
format
frozen
cultures
from
500
gram
carton
toto
500
unit
bags
in in
box.
The
new
item
numbers
in in
concern
from
500
gram
carton
500
unit
bags
box.
The
new
item
numbers
concern
are
easily
located
in in
the
column
marked
red.
are
easily
located
the
column
marked
red.
- 51
- 51- -
51
Standard Range
RST
RST-225
RST-245
RST-255
RST-290
RST-630
RST-631
RST-632
RST-633
RST-634
RST-635
RST-643
RST-676
RST-743
RST-744
RST-776
ST
Culture Type
R-600/R-700
R-603
R-604
R-607
R-608
R-703
R-704
R-707
R-708
Culture Name
LbH LbB
LD
5
5
5
5
4
4
4
4
4
4
4
4
4
4
4
4
4
3
3
4
4
3
3
4
4
3
3
4
4
3
3
2
2
3
3
2
2
3
3
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
100239
100095
100096
100097
100098
100242
100410
701877
100122
100123
100124
100125
25
x
200
U
pouch
100409
100247
100156
100157
100158
100159
20
x
500
U
pouch
10
x
50
U
pouch
Flavor
Contribu8on
Acidica8on
Speed
Phage
Robustness
Culture Performance
710303
10
x
50
U
bag
Frozen DVS
704666
704667
704668
704669
704643
704644
704648
704649
704655
704654
704637
704638
704633
704634
704635
704636
10
x
500
U
bag
Standard Range
Mild
O
MO-1
MO-2
MO-3
MO-10
MO-20
MO-30
ST
Culture Type
RSF
RSF-80
(YY-80)
RSF-105
(YY-105)
RSF-621
RSF-636
RSF-637
RSF-638
RSF-639
RSF-640
RSF-641
RSF-651
RSF-653
RSF-736
RSF-742
Culture Name
LbH LbB
LD
3
3
3
3
3
3
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
5
4
4
4
4
4
4
3
3
3
3
3
3
706425
706426
706427
703081
703061
706428
706429
706430
703082
703063
20
x
500
U
pouch
10
x
50
U
pouch
Flavor
Contribu8on
Acidica8on
Speed
Phage
Robustness
Culture Performance
704904
704930
704706
704639
704640
704641
704645
704646
704647
704652
704651
704653
705251
705254
10
x
500
U
bag
Frozen DVS
Standard Range
Fresco-1000
Fresco
1000-11
Fresco
1000-21
Fresco
1000-50
Fresco
1000-70
Fresco
1000-81
Fresco-3000
Fresco
3000-10
Fresco
3000-20
Fresco
3000-30
Fresco
3000-40
Fresco
3000-50
ST
Culture Type
CC
CC-02
CC-04
CC-06
CC-08
Culture Name
LbH LbB
LD
5
5
5
5
5
5
5
5
5
5
4
4
4
4
4
4
4
4
2
2
2
2
5
5
5
5
5
5
5
5
5
5
2
2
2
2
2
2
2
2
2
2
697941
697942
697943
697944
697945
702775
702406
674511
683732
702412
704710
704711
704712
704713
10
x
500
U
bag
6
x
1000
U
bag
Flavor
Contribu8on
Acidica8on
Speed
Phage
Robustness
Culture Performance
TCC
TCC-3
TCC-4
TCC-5
TCC-6
TCC-20
Culture Name
Standard Range
STI
STI-06
STI-07
STI-08
STI-09
STI-12
STI-13
STI-14
Culture Name
Standard Range
ST
ST
Culture Type
Culture Type
LbH LbB
LbH LbB
LD
LD
5
5
5
5
5
5
5
2
2
2
2
2
2
2
3
3
3
3
3
Phage
Robustness
3
3
3
3
4
4
4
4
4
5
100145
100137
100142
100197
25
x
200
U
pouch
100140
100144
601695
601697
100227
20
x
500
U
pouch
10
x
50
U
pouch
Flavor
Contribu8on
705353
705355
705357
Acidica8on
Speed
697993
697994
698000
697990
698004
697997
20
x
500
U
pouch
Culture Performance
5
5
5
5
5
5
5
25
x
200
U
pouch
10
x
50
U
pouch
Acidica8on
Speed
Flavor
Contribu8on
Culture
Performance
Phage
Robustness
704873
10
x
500
U
bag
Frozen DVS
690180
705900
708499
708500
500
g
carton
Frozen DVS
704889
705901
707752
707753
10
x
500
U
bag
Standard Range
L-Series
CAF
Ln.
BLUE
D-cultures
CHD-1
CHD-2
SDMB-4
SDMB-5
SDMB-6
SDMB-7
LD-Series
CHN-11
CHN-12
CHN-13
CHN-14
CHN-15
CHN-19
CHN-22
CHN-120
FLORA
DANICA
FLORA
TRADI
FLORA
FRESH
FMD-0046
FMD-0114
Culture Name
ST
LbH
Culture Type
LD
LbP
L
4
4
4
4
4
4
4
4
4
4
4
4
4
5
5
5
5
5
5
5
5
5
5
5
5
5
Gas
Produc8on
1
1
2
2
2
2
2
2
2
2
2
1
1
2
1
2
1
2
1
2
2
3
3
3
4
4
3
4
3
4
3
4
4
3
4
4
4
3
4
4
4
4
4
4
4
4
4
4
4
4
3
4
3
2
3
3
3
3
100126
100127
100129
100099
100100
100103
25
x
200
U
pouch
100163
100161
100160
20
x
500
U
pouch
10
x
50
U
pouch
Flavor
Contribu8on
Acidica8on
Speed
Phage
Robustness
Culture Performance
708281
250
g
carton
Frozen DVS
619221
619629
705026
201176
617507
617875
608171
683166
684987
620457
620669
501594
200116
200117
200118
200119
500
g
carton
704780
704918
705412
704913
704915
704916
704914
704679
704697
704787
704905
704906
704681
704794
704680
704685
704707
704925
704919
704920
10
x
500
U
bag
Culture Type
DCC-Series
Group
1
DCC-230
DCC-232
DCC-240
Group
2
DCC-250
DCC-260
DCC-265
DCC-275
DCC-290
YY-88
Culture Name
Standard Range
FLORA
C501
FLORA
C502
FLORA
C503
ST
LD
LbH
Culture Type
LD
O
EASY-SET
FLORA
ConDnental
FLORA
C150
FLORA C160
FLORA C950
FLORA C960
FLORA C1050
FLORA C1060
Culture Name
Standard Range
LbP
ST
LbH LbB
5
5
5
5
5
5
2
2
3
3
4
4
0
0
2
2
3
3
4
5
5
3
4
3
710342
708597
708599
692798
692780
703153
3
3
3
3
3
4
3
3
3
Phage
Robustness
5
5
5
5
5
5
4
5
5
5
5
5
3
3
3
3
3
3
615458
702933
668195
20
x
350
U
pouch
707701
707702
350
g
carton
25
x
200
U
pouch
Gas
Produc8on
3
3
3
Acidica8on
Speed
Flavor
Contribu8on
4
4
4
708649
708650
708651
708653
708655
708657
4
4
4
5
5
5
710588
710589
708652
708654
708656
708658
7
x
750
U
bag
Culture Performance
3
3
3
4
4
4
4
4
4
5
x
750
U
bag
10
x
500
U
bag
Gas
produc8on
Acidica8on
Speed
Flavor
Contribu8on
Culture
Performance
Phage
Robustness
704687
706620
706621
10
x
350
U
bag
704754
704683
704690
704682
10
x
500
U
bag
Standard Range
STEM-02
STEM-03
PS-1
PS-2
PS-4
PS-40
PS-60
PS-80
LH-B01
LH-B02
LH-B03
LH-32
Culture Name
ST
LbH PAB
Culture Type
SafeIT-Series
SafeIT
1
SafeIT
2
SafeIT
3
Standard Range
FRC-60
FRC-65
FRC-70
FRC-75
ST
Culture Type
Culture Name
4
4
4
4
Flavor
Contribu8on
4
4
4
4
5
5
5
5
5
5
5
5
5
5
Flavor
Contribu8on
4
4
5
5
4
4
3
5
5
5
5
5
5
704553
704555
704556
0
0
2
3
4
4
5
5
0
0
0
0
Acidica8on
Speed
5
5
4
4
2
2
100116
100121
100118
100185
25
x
200
U
pouch
704898
708144
20
x
500
U
bag
10
x
5
U
/
10
x
50
U
pouch
Phage
Robustness
5
5
5
100094
100232
615639
615640
Gas
Produc8on
0
0
0
0
0
0
2
2
2
2
5
5
5
5
5
5
5
10
x
50
U
pouch
Phage
Robustness
Acidica8on
Speed
LD
Culture Performance
LbH LbB
Culture Performance
704806
704894
16
x
250
U
/
20
x
250
U
bag
704803
704804
705257
704891
704892
704893
704896
704898
10
x
500
U
bag
674715
674716
250
U
carton
704757
704758
10
x
250
U
bag
Standard Range
0
0
0
0
0
YF-221
GK-01
Y-CH1
YF-3331
Lb.
STELLA
0
0
0
0
0
0
0
3
3
3
3
3
3
3
Phage
Robustness
3
4
4
4
4
4
4
Flavor
Contribu8on
1
1
1
1
1
1
1
4
3
3
4
2
5
5
5
3
5
4
4
3
3
5
3
4
4
4
4
3
3
3
3
1
1
2
1
3
1
1
1
1
1
1
1
100113
100183
25
x
200
U
pouch
699117
699131
699132
250
g
carton
10
x
50
U
pouch
Acidica8on
Speed
Gas
Produc8on
BA-201
BA-202
BA-203
GZ-01
GZ-02
CZ-03
CZ-100
LbB
0
0
0
0
0
0
0
Culture Performance
ST
Culture Type
SSC
SSC-17
SSC-100
SSC-101
SSC-102
SSC-103
ST-B01
ST-B05
Culture Name
677500
706665
501692
200146
201132
699475
703372
500
g
carton
704901
704902
704903
20
x
250
U
bag
704965
704924
704936
704969
709943
709944
709945
704922
704912
704927
704931
708622
708621
704900
704908
10
x
500
U
bag
CR-213
CR-312
CR-319
CR-520
CR-540
CR-550
CR-501
CR-Bu`ery01
CR-Mature01
CR-Bouquet01
TEXT-01
Culture Name
Standard Range
MLC-300
GRANA-102
GRANA-103
GRANA-105
GRANA-106
Culture Name
Standard Range
ST
ST
Culture Type
Culture Type
5
5
5
5
5
5
5
5
1
1
1
1
1
1
1
1
1
1
1
Phage
Robustness
3
3
3
5
5
5
4
4
4
4
4
704714
704718
704719
704721
10
x
475
U
bag
711064
710314
710315
710317
710755
704716
704717
10
x
500
U
bag
10
x
200
U
bag
681239
Acidica8on
Speed
Flavor
Contribu8on
Culture Performance
5
5
5
5
5
5
5
5
5
5
5
3
3
3
3
25
x
200
U
pouch
Acidica8on
Speed
Flavor
Contribu8on
Culture
Performance
Phage
Robustness
706675
6
x
1000
U
bag
704798
704799
710781
710782
10
x
500
U
bag
Frozen DVS
Culture Name
Standard Range
EMFOUR
ENZOBACT
BS-10
Culture Name
Standard Range
ST
ST
Culture Type
Culture Type
LbH PAB
LD
5
5
4
5
5
2
5
5
5
5
4
3
3
0
3
2
5
5
5
5
4
3
2
5
4
5
2
2
2
2
2
3
5
4
1
5
697228
699643
699646
703376
704659
704657
704694
704899
704881
704807
10
x
500
U
bag
6
x
1000
U
bag
Flavor
Contribu8on
Acidica8on
Speed
Phage
Robustness
Culture Performance
704642
704802
704805
1
1
1
10
x
500
U
bag
10
x
65
U
bag
Acidica8on
Speed
Flavor
Contribu8on
Culture
Performance
Phage
Robustness
Standard Range
BL/BC-Series
SWING
B.
CASEI
BC
SWING
B.
LINENS
BL-1
SWING
B.
LINENS
BL-2
SWING
MIC
SALSA-1
SWING
MIC
SALSA-2
LAF-Series
SWING
YEAST
LAF-3
SWING
YEAST
LAF-4
SWING
YEAST
LAF-5
SWING
YEAST
LAF-7
SWING
YEAST
LAF
TRIO
GEO-Series
SWING
FD
GEO
CH
SWING
GEO
CA
SWING
GEO
CB
SWING
GEO
CD-1
PR-Series
SWING
P.R.
PR-1
SWING
P.R.
PR-3
SWING
P.R.
PR-4
SWING
P.R.
PRG-3
SWING
PC-Series
SWING
FD
PCA-1
SWING
FD
PCA-3
SWING
PC
TT-033
Culture Name
PC
Culture Type
BL
BC
2
2
2
2
2
1
1
1
1
1
4
4
4
3
3
4
4
4
3
4
4
3
4
4
5
5
4
3
2
3
3
2
1
2
2
2
2
2
2
3
2
2
5
5
2
1
5
5
2
1
1
1
1
1
1
5
5
3
4
5
5
5
5
200702
200699
200701
201026
200941
200865
201016
610590
201189
683643
200691
200692
200693
200680
200681
200977
600740
660413
660450
670630
674033
674035
674029
674032
674031
40
U
pouch
660416
660451
50
U
pouch
10
U
pouch
Color
Degree
of
lipolysis
Degree
of
proteolysis
Culture Performance
DVS Benefits
ield Plus
Y
Risk Minus
Growth Multiply
Process Convenience
Chr. Hansen Expertise &
Competencies
DVS Benefits
ield Plus
Y
Risk Minus
Growth Multiply
Process Convenience
Chr. Hansen Expertise &
Competencies