SWISS CHEESE TYPES

A series of thermophilic single-strain cultures, which includes propionic cultures, for Emmenthal and Gruyére style cheeses. They are characterized by a unique flavor with consistent gas production on several levels. The cultures can be rotated or used continuously.

  • ST-B01  (streptococcus thermophilus thermophilic homofermentative culture giving slow/medium acidification)
  • LH-B02  (lactobacillus helveticus thermophilic homofermentative culture giving medium/fast acidification)
  • PS-1  (propionic acid culture giving medium gas production)
  • PS-2  (propionic acid culture giving medium/fast gas production)

CONTINENTAL CHEESE TYPES

A series of heterofermentative cultures for semi-hard continental cheese styles like Gouda, Edam, Maasdam, Samsoe, Saint Paulin, Raclette, Manchego and Prato.

This range offers considerable flexibility regarding acidification, gas formation and flavour properties.

Typically, starter cultures for continental style cheeses are composed of mesophilic strains and traditionally these starter cultures are either mesophilic L cultures with low citrate fermentation and gas formation or mesophilic LD cultures with higher citrate fermentation and gas formation. In some cheeses, mesophilic O cultures can also be used if no gas production is required.

  • R-703  (mesophilic homofermentative culture giving fast acidification)
  • R-704  (mesophilic homofermentative culture giving fast acidification)
  • R-707  (mesophilic homofermentative culture giving medium/fast acidification)
  • R-708  (mesophilic homofermentative culture giving medium/fast acidification)
  • CHN-11  (mesophilic heterofermentative culture giving medium acidification and high gas)
  • CHN-19  (mesophilic heterofermentative culture giving medium acidification and high gas)
  • FLORA DANICA  (mesophilic heterofermentative culture giving slow acidification and high gas)
  • DCC-240  (mesophilic heterofermentative culture giving very fast acidification and high gas)
  • DCC-260  (blended heterofermentative culture giving very fast acidification and high gas)
  • DCC-270  (blended heterofermentative culture giving very fast acidification and high gas)
  • DCC-280  (blended heterofermentative culture giving very fast acidification and high gas)
  • PS-1  (propionic acid culture for medium gas production)
  • PS-4  (propionic acid culture for medium-fast gas production)
  • BL-1  (brevibacterium linens SWING™ ripening culture giving orange pigmentation)
  • BL-2  (brevibacterium linens SWING™ ripening culture giving dark orange pigmentation)
  • BC  (brevibacterium casei SWING™ ripening culture giving creamy pigmentation)
  • SALSA-1  (staphylococcus xylosus SWING™ ripening culture giving texture and aroma)
  • SALSA-2  (staphylococcus xylosus SWING™ ripening culture giving texture)
  • LAF-3  (neutralisation and anti-contaminent yeast)

CHEDDAR CHEESE TYPES

A range of cultures for cheddar cheese production to fit the demands of the modern cheese producer. Hansen's mesophilic homofermentative cultures contain strains known particularly for rapid acidification, phage resistance and strong flavor properties.

  • R-703  (mesophilic homofermentative culture with pHage Control™ giving fast acidification)
  • R-704  (mesophilic homofermentative culture with pHage Control™ giving fast acidification)
  • R-707  (mesophilic homofermentative culture with pHage Control™ giving medium/fast acidification)
  • R-708  (mesophilic homofermentative culture with pHage Control™ giving medium/fast acidification)
  • RST-744  (blended homofermentative culture with pHage Control™ giving fast acidification)
  • RST-776  (blended homofermentative culture with pHage Control™ giving fast acidification)