SOFT AND SEMI-SOFT CHEESE TYPES

A series of cultures and yeasts for Camembert, Brie, Port Salut, Crezena and Gorgonzola type products.

The manufacturing process for soft and semi-soft cheeses is characterised by two distinctive steps: the acidification of the curds by lactic acid bacteria (primary culture) and the ripening of the cheese controlled by the primary cultures and surface ripening cultures (SWING). Chr Hansen offer a full range of cultures including both primary and SWING cultures available for mesophilic and thermophilic-based technologies.

Hansen's series of primary cultures are designed to handle different aspects of the acidification: production of lactic acid in the milk or the curd, proteolysis of the curd and development of cheese flavor. The SWING cultures are available as red smear and mold types. They furthermore ensure flavouring, colouring of the veins in blue cheese, debittering, pH neutralisation, and covering and protection of the cheese.

  • ST-B01  (thermophilic homofermentative culture giving slow-medium acidification)
  • FLORA DANICA  (mesophilic heterofermentative cultures giving slow acidification and high gas)
  • FD PCA-1  (penicillium candidium SWING™ ripening culture giving very white stable colour / low proteolytic activity)
  • FD PCA-3  (penicillium candidium SWING™ ripening culture giving white stable colour / medium proteolytic activity)
  • PC TT-033  (penicillium candidium SWING™ ripening culture giving white stable colour / medium proteolytic activity)
  • LAF-3  (SWING™ anti contaminent neutralisation yeast)
  • LAF-4  (SWING™ fermentation yeast giving 'fruity' characteristics)
  • LAF-5  (SWING™ fermentation yeast giving 'aromatic' characteristics)
  • LAF-7  (SWING™ neutralisation yeast that boosts B. linens)
  • 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)

PASTA FILATA CHEESE TYPES

For pasta filata or 'stretched curd' cheeses like Mozzarella, Provolone or Scamorza Hansen offers a range of thermophilic cultures with strong phage-resistant properties. The range offers possibilities to influence the functional characteristics, such as stretching and browning.

The cultures normally used for pasta filata cheese types are STI cultures (Streptococcus thermophilus) and TCC cultures, which consist of blends of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. In some special blends, Lactobacillus helveticus has been added for galactose utilization.

  • ST-M5  (streptococcus thermopiles thermophilic homofermentative culture giving fast acidification)
  • ST-M6  (streptococcus thermopiles thermophilic homofermentative culture giving fast acidification)
  • ST-M7  (streptococcus thermopiles thermophilic homofermentative culture giving fast acidification)
  • ST-M8  (streptococcus thermopiles thermophilic homofermentative culture giving fast acidification)
  • TCC-3  (blended homofermentative culture giving fast acidification)
  • TCC-4  (blended homofermentative culture giving fast acidification)
  • TCC-5  (blended homofermentative culture giving fast acidification)
  • TCC-6  (blended homofermentative culture giving fast acidification)
  • TCC-20  (blended homofermentative culture giving medium acidification)

COTTAGE CHEESE TYPES

A series of blended mesophilic single-strain cultures characterised by their strong phage-resistance, good flavour development and controlled post-acidification.

  • 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)

FETA AND BRINED CHEESE TYPES

For high quality feta and other brined cheeses, starter cultures are the most critical ingredients. They ensure the lowering of the pH, and contribute to the characteristic acidic flavor of the cheese.

Balkan style feta has traditionally been produced from sheep and goat milk. However, as production becomes more industrialised, the standard is switched to cow's milk and UF technology. To satisfy both the traditional and modern production methods, Hansen's culture range covers traditional mesophilic and thermophilic cultures for Balkan style feta, as well as mesophilic cultures for white cheese and UF feta.

  • 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)
  • FRC-60  (blended homofermentative culture with pHage Control™ giving fast acidification)
  • FRC-65  (blended homofermentative culture with pHage Control™ giving fast acidification)
  • FRC-70  (blended homofermentative culture with pHage Control™ giving fast acidification)
  • FRC-75  (blended homofermentative culture with pHage Control™ giving fast acidification)