Product Range, January 2011 Cheese Culture CatalogueImagine a world of opportunities just waiting to be grasped To all of those who are fearful that Chr. Hansen DVS® cheese cultures mean standardization, banality and leveling-down, this catalogue should bring some comfort. Chr. Hansen has the broadest, most extensive culture range in the dairy world and combines tradition, innovation, loyalty and change imagine where we might go together. A winning culture for all types Since the 1970´s – when Chr. Hansen invented highly concentrated and standardized cheese cultures as Direct Vat Set (DVS®) – we have focused on reliability and quality at the forefront of market trends. Besides the associated application know-how, service and inspiration Chr. Hansen provide today´s dairy industry with a full pallet of Cultures & Enzymes solutions. Do you know how many cheeses there are? We do not know – but it is probably several thousands. In order to simplify the navigation in this complex cheese world, we have classified our culture series and defined eight groups of “cheese families” as well as three groups within specialized cultures. Together, these 11 segments form the backbone of this catalogue. Cheese families Cheddar Continental Cottage Mozzarella Soft Cheese Propionic Grana White Brine Specialized culture solutions Ripening cultures Protective cultures Kosher For Passover Value-creating innovation and local support Today our most valuable commodity is know-how within application and process control. We have more than 20 application centers around the world providing you with the opportunity to carry out trials with new and existing Chr. Hansen products in a production environment similar to your facilities at home. For further information, please contact your local sales representative or visit us at www.chr-hansen.com for more information. Chr. Hansen Bøge Allé 10-12 DK-2970 Hørsholm Denmark Phone: +45 45 74 74 74 Fax: +45 45 74 88 88 [email protected] Table of Content DVS® Benefits Cultures for the main Cheese families Cultures for special purposes Types of Microorganisms in Cheese Cultures The Magic of Cultures Distinguishing Characteristics of Lactic Acid Bacteria Information on Direct Vat Set / DVS® Cheddar Cheese Cultures Continental Cheese Cultures Cottage Cheese Cultures Mozzarella Cheese Cultures Soft Cheese Cultures Propionic Cheese Cultures Grana Cheese Cultures White Brined Cheese Cultures Ripening Cultures Protective Cultures Kosher For Passover Product Range Page 1 Page 2 Page 3 Page 4 Page 6 Page 9 Page 10 Page 11 Page 14 Page 19 Page 22 Page 26 Page 31 Page 35 Page 38 Page 41 Page 49 Page 51 Page 52 . DVS® benefits Yield Optimization Moisture content: lowest deviation pH value consistency Efficient processes (faster acidification/higher flavor) Risk Minimization Resistance to phages Reproductive abilities and back up solutions General regularity and robustness – no down grade costs Produce same cheese at different sites Process Convenience Easy to use: No preparation Easy to transport Flexibility in production planning (and cycle) Keep known – or innovate – taste profile and eye formation Broadest culture range and product catalogue Customization capabilities: Design-to-need Compounding opportunities for differentiation Chr Hansen Expertise & Competencies Global network and active knowledge sharing Global supply and presence Value creating innovation -1- . C500. Emmental. Mozzarella. DCC.Cultures for all cheese segments To simplify the process of identifying the best Chr. Gorgonzola. TCC20 Cottage Cheese types Fresco. WBC series. Semi-hard cheese types with small to medium size holes like: Gouda. Camembert. Gruyére. MLC300 Feta and White brined cheeses FRC series. Parmasan. Territorials. D-Series. BA-series Grana. Prato and other FLORA/CHN-Series. Havarti. Crezenza. i400. STI series. STEM. Pecorino Grana series. CZ-series. Cheese Segment Cheese types Cheddar. PS-Series and LH-Series. Manchego. and R-Series. TCC. Chr. and Kaskawal. Pizza Cheese. Danbo. The table below provides an overview of the different culture series that are available. DCC. Sbrinz. Provolone. Monterey Jack. RSF and Mild O. Maasdam FLORA/CH-N-Series. Brie. Raclette. i500. C300. Hansen culture series R-Series. this brochure is divided into 8 main segments of “cheese families”. Colby. C100. R-Series -2- . Mild O. American Cheddar and other types with no eyes and strong acidification. C900. ST-B/SSC. Samsoe. Edam. Hansen culture series to the cheese type being produced. Mild O. Saint Paulin. CC-series. R-Series. Pasta Filata. Argentine Port Salut FLORA/CHN-series. RST. Also certain mold and rind ripened cheese types. and SALSA Molds: PC-Series and PR/PRG-Series Yeast: GEO-Series and LAF-Series Brevibacterium: BL/BC-Series Various cheese types when special shelf life properties are desired. the culture cheese range also contains three culture types – Ripening. Protective cultures. All Chr. LH-Series. PS-Series. Hansen cheese cultures are Kosher certified these cultures also covers the special period of Kosher for Passover KFP-Series -3- . O-224 Various cheese types when the Kosher For Passover certification is required.Cultures for special purposes In addition to the 8 “cheese families”. Hansen culture series Flavor development: CR-200. CR500. BS-10. Culture types Cheese types Various cheese types when special flavor development during the ripening time is desired. CR-300. extended shelf life etc. and Kosher For Passover . EMFOUR.which are used widely across many of the cheese segments for unique flavor development. Chr. bulgaricus Thermophilic Homofermentative Flavor contribution LbB Lactobacillus paracasei Thermophilic Homofermentative Flavor contribution LbP Lactobacillus delbreuckii subsp.Types of Microorganisms in Cheese Cultures Culture Type Name Lactococcus lactis subsp. cremoris Lactococcus lactis subsp.lactis biovar diacetylactis Mesophilic Heterofermentative Flavor contribution Gas production D Lactococcus lactis subsp. lactis Thermophilic Homofermentative Flavor contribution LbL -4- . Mesophilic Heterofermentative Flavor contribution Gas production L Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. Mesophilic Heterofermentative Flavor contribution Gas production LD Lactococcus lactis subsp.lactis biovar diacetylactis Streptococcus thermophilus Thermophilic Homofermentative ST Lactobacillus helveticus Thermophilic Homofermentative Flavor contribution LbH Lactobacillus delbreuckii subsp. lactis Leuconstoc sp. lactis Characteristics Mesophilic Homofermentative O Leuconostoc sp. Culture Type Name Penicillium candidum Characteristics Surface mold Flavor contribution White to greyish colour tones PC Mold Penicillium roqueforti Core mold Flavor contribution Green to bluish colour tones PR Mold Geotrichum candidum Surface mold Flavor contribution GEO Yeast Debaryomyces kluyveromyces Surface mold Flavor contribution pH neutralising and/or fermenting properties LAF Yeast Staphylococcus xylosus Flavor contribution SALSA Brevibacterium Smearing bacteria Flavor contribution Surface coating Orange colour tones BL Propionibacterium Thermophilic Heterofermentative High gas production PAB -5- . The magic of cultures Definitions of Culture Performance Rating Cultures in this catalogue are classified by their performance and functionality for: Acidification speed. This catalogue highlights how we have constructed our cultures to maximize cheese manufacturer and consumer benefits. Phage robustness. Hansen’s sophisticated design technologies secure optimization of cultures ensuring superior performance. Hansen Cheese Manufacturer Consumer -6- . As illustrated below. As an example the below DVS® DCC series is rated for acidification speed (very fast). All indicated with black boxes for score. Example: DVS® DCC Series Low Acidification speed: Phage robustness: Contribution to flavor: Gas production: High Design of cultures Chr. flavor (a real flavor maker) and also gas producing (giving many eyes in the cheese). and when relevant also Gas production. The scale is a 5-level scale from low to high. Contribution to flavor. phage robustness and quality of the final cheese. carefully selected individual strains of bacteria are compounded together into high value adding cultures allowing the manufacturer to produce almost unlimited types of cheese. LD LbB O ST Innovative DVS® Unlimited cheeses L LbH Chr. phage robustness (very robust). many nonculture related factors are also involved e. The size and the number of eyes in the cheese are some of the most difficult things to control. diacetylactis and Leuconostoc which are characterized by their ability to produce aroma and gas by converting the citrate in milk into the flavor compound diacetyl and CO2. L. Cottage cheese. or a high temperature during cheese make is used. This is basically due to the traditional use of LD-cultures in continental cheese production. cremoris Leuconostoc mesenteroides subsp. salt content.g.cremoris and L. well characterized lactic acid bacteria and various microorganisms: Mesophilic aromatic cultures.g. temperature.thermophilus culture this culture will take over the acidification during the scalding step at 37-40°C (98-104°F) and continue on the belt during the cheddaring process allowing the manufacturer to reach target pH quickly. During a typical Cheddar production the O-culture will initiate the acidification during renneting at 30-32°C (86-90°F). cremoris Lactococcus lactis subsp. L. Easy-Set® C300 and Easy-Set® C500. lactis biovar diacetylactis Basically LD-Cultures are mixtures of the culture components O.g.thermophilus. one of the quality features is the right holes or "eye" formation. The best known Chr. Thermophilic cultures are mainly used in cheese in which either a high scalding temperature 40-54°C (104-130°F) is used e.diacetylactis can be related to the rate of metabolism of citrate. This type of culture is mainly used in Cheddar.g. Hansen mesophilic aromatic cultures are the CH-N. Gruyere and Grana. and Mild-O series.The cultures are designed from commonly known. are only used in cheese production to a limited extent. production process. Mesophilic homofermentative cultures O-cultures only consist of the acid-producing strains. The best known Chr. White Brined Cheese (Feta) and other cheese types in which a gas formation in the product is undesirable. Hansen mesophilic homofermentative cultures are the R-Series. LD-cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria: Lactococcus lactis subsp. e. However. in hard cheese like Emmenthaler.diacetylactis as the aromaforming bacteria. and D in various ratios. To improve the acidification activity of the O-type cultures for Cheddar and other fast cheese productions a very fast series of cultures have been developed by blending mesophilic homofermentative cultures with S. The term LDculture indicates the presence of the two aroma-forming bacteria. lactis Lactococcus lactis subsp. -7- . Lactococcus lactis subsp. To a certain degree this eye formation is dependent on the rate of citrate fermentation in the cheese (mg of citrate fermented after 24 hours). L-cultures and D-cultures. However. due to the thermophilic nature of the S. which only consist of either Leuconostoc or L. CC-Series. The composition between acid producing strains and aroma-forming strains as well as the ratio between L. DCC series. Gouda cheese. When producing the continental cheese types. LD-cultures are widely used in the production of soft cheeses like traditional Camembert and in continental cheeses with round eyes e. lactis/cremoris. 37°C (98°F) as in the soft cheese types like Cresenza and stabilised Brie types or in the pasta filata types like Mozzeralla and Pizza cheese. FLORA. In production of the soft Italian Mozzarella cheese as well as different US style pizza cheese.helveticus to obtain the right characteristics of the cheese. Brevibacteria are very salt tolerant and have a strong proteolytic activity.g. Examples of Chr. During ripening the additional bacteria added will lyses. S. Camembert and blue mold cheeses like Gorgonzola. The SWING® Mold cultures are mainly used in the production of white mold cheeses like Brie. Swiss. L.thermophilus and processes a high proteolytic activity giving the required proteolysis. foil ripening/rindless cheese.For Emmenthaler and Gruyere type cheeses S. Hansen Flavor Control® cultures are CR-200. etc. Brevibacterium linens creates a characteristic orange color and smear layer. For production of Mozzarella. Examples of Chr. Brevibacterium and others.bulgaricus or L. they mainly grow on the surface of cheese.helveticus is able to ferment the galactose which is secreted by the S. due to their ability to increase pH by fermenting lactic acid. I400 and I500. We are pleased to present this overview of our cultures where innovation and responsiveness to market needs go hand in hand. SWING® Yeast is often used to stimulate the growth of other micro organisms as Brevibacterium on the cheese surface. it is important to have a very fast acidifying and phage resistant culture. The two most important types of mold are the white mold Penicillium candidum and the blue mold Penicillium roqueforti. TCC.sometimes in a blend with either L.helveticus are normally used. but they are used in the production of certain cheeses (Emmenthaler.thermophilus is used as the main culture . Maasdam. Hansen cultures for this application are STI. Examples of Chr. Flavor Control™ cultures are regarded as a "package" of bacteria added as adjunct cultures. -8- . flavor compounds penetrate into the centre of the cheese and give the characteristic ripened flavor of smear cheeses. Due to the high protein degradation on the cheese surface. Due to the aerobic nature of the SWING® cultures. and CR-500-series. During growth on the cheese surface. Hansen cultures for this application are the PS-Series. Propionic acid bacteria may not be classified as real lactic acid bacteria. Brevibacteria (or the so-called "smear cultures") are traditionally smeared on the surface of cheese just after brining. CR300. containing the right enzymes to modify the ripening process incl. SWING® cultures are a range of aerobic cultures which can be divided into four main categories: Mold.thermophilus and L.) in which large eyes and sweet nutty flavors are desirable. releasing the intracellular enzymes into the cheese matrix and in this way modify the ripening process e. Yeast. cremoris O Lactococcus lactis subsp. Lactis LbP Lactobacillus paracasei Shape Cocci Cocci Cocci Cocci Rod Rod Rod Rod Isomer of Lactate % Lactic Acid Produced in Milk Metabolism of Citrate 10°C (50°F) L L L D DL D D DL 0.8 1.5 2.8 n/a - - .Distinguishing Characteristics of Lactic Acid Bacteria Schematic Ilustration ST Organism Streptococcus thermophilus O Lactococcus lactis subsp.8 <0. lactis sp. L Leuconostoc LbH Lactobacillus helveticus LbB Lactobacillus delbreuckii subsp.8 0.lactis biovar diacetylactis are able to metabolise citrate -9- ./+* + - - - - - + + + - - - - Growth at 40°C (104°F) 45°C (113°F) Glucose + - + - + + + + + - - - + + + - + + + + + + + n/a Fermentation of Galacto se Lactose - + + + + - +/- n/a + + + + + + + n/a *) Within this group only: Lactococcus lactis subsp.6 0.0 1. bulgaricus LbL Lactobacillus delbreuckii subsp. The cheese milk may require 20-40 minutes of preripening before applying rennet. However. Frozen DVS® Coliformic bacteria Enterococci Mold Non lactic acid bacteria Yeast Staph. with an off-white to brownish color. Freeze-dried DVS cultures should be stored at -18°C (0°F) or below. Hansen's DVS cultures comply with IDF 149A (International Dairy Federation) standards regarding maximum contaminant content. PURITY Chr. Hansen representative. For specific application advice and support. This means that the score of the individual cultures will sometimes vary slightly from the rating of the series. the total shipment time from Chr. approximately 5 mm in diameter. the shelf life is at least 24 months. Hansen representative GUARANTEE Chr. If frozen DVS cultures are stored correctly. aureus Salmonella* Listeria* < 1 MPN/g < 10 cfu/gl < 1 cfu/g < 500 cfu/g < 1 cfu/g < 1 cfu/g absent in 25g absent in 1g Freeze-dried DVS® < 10 MPN/g < 100 cfu/g < 10 cfu/g < 500 cfu/g < 10 cfu/g < 10 cfu/g absent in 25g absent in 1g PACKING Frozen DVS cultures come in 500 g disposable cartons as standard and are packed in special plastic foam boxes with dry ice. Freeze-dried DVS cultures are water-soluble granules. DVS for UF concentrate Frozen DVS cultures allow fermentation of UF concentrated milk without dilution of the concentrate. However. Hansen to the customer should not exceed 72 hours.20 pouches per box SHIPMENT TERMS For frozen DVS cultures. and when relevant also for Gas production. Our cultures are all of natural origin and are produced using the latest production technology. Contribution to flavor. If freeze-dried cultures are stored correctly. APPLICATION DVS for fermented milk products The milk is inoculated with the culture in the process tank. Some culture series are used in different cheese segments then the rating can be different for the same series this is because the typical culture application may vary from segment to segment and the culture performance will then be different in one segment to the next. DVS cultures need no activation or other treatment prior to use APPEARANCE Frozen DVS cultures are water-soluble pellets. with an offwhite to slightly red or brown color.5 for Acidification speed.10 - . 1 is slow or low and 5 is fast or high. At +5°C (41°F) the shelf life is at least 6 weeks. Freeze-dried DVS cultures may be transported at room temperature for up to 10 days without the quality of the cultures being affected. Freeze-dried DVS cultures are supplied in alufoil pouches and are available in the following standard sizes: 50 unit pouch . please contact your local Chr. used for direct inoculation of milk. normal cheese-making procedures and time limits can be obtained by adding appropriate amounts of CaCl2 to the cheese milk. Fermentation of the milk then proceeds according to normal procedure. Application Cheese Yoghurt Fermented products Probiotic products Frozen DVS® 50-150 g per 1000 l 200 g per 1000 l 100 g per 1000 l 200 g per 1000 l Freeze-dried DVS® 50-150 units per 1000 l 200 units per 1000 l 100 units per 1000 l 200 units per 1000 l * For inoculation based on cell count. Low Acidification speed: Phage robustness: Contribution to flavor: Gas production: High * analyzed on a regular basis STORAGE AND STABILITY Frozen DVS cultures should be stored at -45°C (-49°F) or below. TECHNICAL SERVICE Chr. .25 pouches per box 500 unit pouch . The granules have a slight peptone-like odor. Hansen has internationally dispersed development centers. Hansen's DVS cultures rely only on lactic acid bacteria internationally approved for the dairy industry. The rating of a culture series is based on the average performance of the individual cultures in the series. Hansen's dairy cultures are produced in conformity with the regulations of the local health authorities.10 pouches per box 200 unit pouch . TECHNICAL DATA Chr. please contact your local Chr. DVS for cheese The cheese milk is inoculated with the culture in the cheese vat or tank. as well as application centers in all major dairy markets. 2-5 mm in diameter.Information on Direct Vat Set® DESCRIPTION DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture. CULTURE PERFORMANCE IN THIS CATALOGUE All the cheese cultures series as well as individual cultures are rated on a scale from 1 . the shelf life is at least 12 months. specific usage rates should be determined experimentally prior to any new application. The pellets have a slight peptone-like odor. Phage robustness. DOSAGE Recommended standard inoculation rates are given below. The cultures vary significantly from each other as far as flavor contribution to the cheese and acidification speed.11 - . Generally. Fast RST RSF Acidification Speed Acidification Speed Medium R-Series Slow MILD O O O O ST ST LbH Culture Composition Fast RST RSF Medium R-Series Slow MILD O Traditional cheddar flavor Irish cheddar “Sweet and nutty” Very mild No bitterness Flavor profile . the cultures that are located to the far right in the figure will have high flavor contribution due to the presence of Lactobacillus strains.Cheddar Cheese Cultures Introduction to Cheddar Cheese Cultures The figure below provides an overview of the different culture series that belong to the cheddar cheese “family”. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. it is recommended to use this series in a culture rotation system. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . 03 and 04 are the most phage robust. Lastly. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F RSF Series The RSF series is a homofermentative culture consisting of mesophilic o culture strains. whereas 07 and 08 are known for good savory flavor formation. this culture works best when the cheese process includes scalding temperatures at 37°C (99°F) or higher which then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic blends. For a more intense note of the sweet and nutty flavors. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes. due to the presence of the Lactobacillus helveticus strain. Culture composition Culture Performance Acidification speed: Phage robustness: O ST LbH Contribution to flavor: Product Form This series is available in both frozen and freeze dried form in various packaging sizes. it is recommended to use this series in a culture rotation system. a thermophilic strain and a Lactobacillus Helveticus strain. Lastly. the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the other cultures in this series.12 - . Moreover. Within the series.Cheddar Cheese Cultures R-Series The R-Series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. the culture will add sweet and nutty flavor notes to the ripened cheese. Additionally. Cheddar Cheese Cultures RST series RST is a traditional homofermentative blend of mesophilic o culture strains and a thermophilic strain. the freeze dried versions will not be available until summer 2011. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . this culture works best when the cheese process includes scalding temperatures at 37°C (99°F) or higher which then typically will result in a faster cheese make time and also a more phage robust performance compared to all mesophilic blends. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. However. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F Mild O This series contains a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties.13 - . Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is available in both frozen and freeze dried form in various packaging sizes. Lastly. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Additionally. it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness: O ST Contribution to flavor: Product Form This series is available in both frozen and freeze dried form in various packaging sizes. Most important parameters are overall consistency of the finished cheese (acidification. but also blended cultures like DVS® DCCtypes and the latest development of DVS® Easy-Set C-series. Fast Medium Slow R-Series C100 FLORA/ CHN-Series DCC Group 1 DCC Group 2 C300 C500 C900 Acidification Speed Flavor Intensity O LD LD LD LD LD O O ST O L LbH LbP O Culture Composition High Medium Low C100 C900 C300 FLORA/CHN-Series DCC (Group 2) C500 DCC (Group 1) R-Series No eyes ”Blind cheese” Few Few / Medium Medium Eye Formation .14 - . but now produced worldwide. flavor and texture). Culture types covers traditional LD cultures. SWING® cultures for smearing and DVS® Flavor Control® cultures for ripening can be used as a supplement and innovation. The continental cheeses are typified by semi-hard yellow cheese as the Gouda and Edam types traditionally made in the Netherlands. more control for the cheese maker and convenient to use.Continental Cheese Cultures Introduction to Continental Cheese Cultures The figure below provides an overview of the outstanding range of culture series that belong to the continental cheese “family”. whereas the second group is intended for production procedures with high scalding temperatures. other culture components like ST.15 - .Continental Cheese Cultures DCC Series DVS® DCC series consists of defined mixes of several different mesophilic strains. LbH. 35-39°C (95-102 F). the many different strains in the blend ensure extra good protection against bacteriophage. The second group has the same basic design. The first group is intended for production procedures with scalding temperatures. The first group mainly consists of the LD culture and carefully selected o culture strains. Lastly. however. and LbP have also been added to the mix. The series can be divided into two groups of cultures. 37-42°C (98-108 F). The cultures are heterofermentative and will form eyes in the finished cheese. Culture composition (Group 1) LD Culture composition (Group 2) O LD Group 1 Culture Performance Acidification speed: Phage robustness: Contribution to flavor: Gas production: ST LbH LbP O Group 2 Culture Performance Acidification speed: Phage robustness: Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze dried packaging sizes. DVS® DCC-230-232-240 and DVS® DCC-250-260-270-280-290. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . is known for its exceptional “full flavor” that it provides to the finished continental cheese. The cultures are citrate fermenting heterofermentative and will form eyes of various sizes in the finished cheese. Culture composition 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. The series . Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . Additionally. Lastly. whereas DVS® CHN-19 is known for a very phage robust performance. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F R-Series This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. Within the series. this culture series has optimum performance at medium scalding temperatures. the many different strains in the blend ensure extra good protection against bacteriophage. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes.and especially DVS® Flora Danica .16 - . whereas DVS® R-07 and R-08 are known for good flavor formation. DVS® R-03 and R-04 are the most phage robust.Continental Cheese Cultures FLORA and CHN Series This series consists of several different traditional LD cultures that are all multiple defined mixes of mesophilic strains. It is recommended to use this series in a culture rotation system. 35-38°C (95-100 °F). Manchego (Spain). Kostromskoy. it is recommended to use this series in a culture rotation system. The culture is homofermentative and will not contribute to eye formation in the finished cheese. Culture solution is very phage robust and carefully selected mesophilic o strains. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is only available in frozen form. Tomme. Wilstermarch (Germany).Continental Cheese Cultures Easy Set C100 The Easy-Set® C100 series is a blend of O cultures known for high activity. Golandskiy. Easy-Set® C300 is a blend of traditional LD cultures known for good flavor contribution and very phage robust and carefully selected mesophilic o strains. Frozen Storage: -45°C/-49°F . Raclette (France). Cantal. Rossiyskiy (Russia). designed for Gouda. suitable at temperatures up to 38°C (100°F) scalding and good flavor contribution. but is a provider of mild to medium mature flavor profile. Frozen Storage: -45°C/-49°F Easy Set C300 The Easy-Set® C300 series is a primary choice for fast cultures to main continental market with medium/reduced eye formation. St Paulin. Lastly. Butterkäse. this is considered a ‘medium speed’ culture. Edam. Tilsiter. Culture composition Culture Performance Acidification speed: Phage robustness: LD O Contribution to flavor: Gas production: Product Form This series is only available in frozen form. Maasdammer / Leerdammer (The Netherlands). Series is designed for cheese processes with four to six hours from culture addition to brine. Within the continental range of cultures.17 - . Manchego or Raclette type cheese with relative mild flavor profile and few eyes. Raclette. Within the continental range of cultures. Frozen Gas production: Storage: -45°C/-49°F Easy Set C900 The Easy-Set® C900 series is a blend of carefully selected O and L cultures known for fast acidification and production of cheese where only a limited eye formation is required. Herrgårdsost. Edam. Hushållost (Sweden) or Samsoe. Prästost. Tilsiter. Butterkäse. It is recommended to use this series in a culture rotation system. Frozen Storage: -45°C/-49°F .Continental Cheese Cultures Easy Set C500 The Easy-Set® C500 series is a blend of traditional LD cultures known for providing an intense full flavor to the finished cheese. Only pure mesophilic cultures are used in the C500 Series and typical cheeses are Gouda. Within the continental range of cultures.18 - . Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: LD Product Form This series is only available in frozen form. The C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese with mild flavor profile. Cantal. Tomme. St Paulin. Culture composition Culture Performance Acidification speed: Phage robustness: O Product Form L Contribution to flavor: Gas production: This series is only available in frozen form. Grevéost. Havarti and Danbo (Denmark). Maasdammer / Leerdammer. Gouda. the C900 is designed for Edam. designed for cheese processes with five to six hours from culture addition to brine. this is considered a ‘slow to medium’ speed culture. Cottage Cheese Cultures Introduction to Cottage Cheese Cultures The figure below provides an overview of the different culture series that belong to the cottage cheese ‘”family”.19 - . The Fresco 3000 series has a very high cheese yield which is due to the presence of capsular polysaccharide production allowing more water to be retained in the cottage cheese curd. Acidification Speed Acidification Speed Fast Medium Slow CC-Series R-Series Fresco O O ST Culture Composition Fast Medium Slow Fresco 1000 Fresco 3000 CC-Series Medium Cheese Yield High . acidification speed and phage robustness. The cultures mainly differ from each other in cheese yield. Generally. the Fresco series is considered more phage robust and with a faster acidification speed than the other culture series. The culture adds a nice clean fresh flavor to the cottage cheese with absolutely no bitterness. this series increases the cottage cheese yield significantly while maintaining the desired curd texture. a problem that can sometimes be a concern to many producers when the curd floats on the top of the vat rather than being equally distributed from top to bottom. Culture composition Culture Performance Acidification speed: Phage robustness: O ST Contribution to flavor: Product Form This series is only available in frozen form in 1000 U packaging sizes. this series is known for very high phage robustness and fast acidification speed. the culture will completely eliminate culture induced floating curd.20 - . Culture Composition Culture Performance Acidification speed: Phage robustness: O ST Contribution to flavor: Product Form This series is only available in frozen form. Frozen Storage: -45°C/-49°F . but in various packaging sizes. This series is known for very high phage robustness and fast acidification speed.Cottage Cheese Cultures Fresco 1000 series Fresco 1000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese industry. Due to the presence of carefully selected strains with special properties allowing them to produce capsular polysaccharides. The culture adds a nice clean fresh flavor to the cottage cheese with absolutely no bitterness. Moreover. It is recommended to use this series in a culture rotation system. Lastly. it is recommended to use this series in a culture rotation system. Frozen Storage: -45°C/-49°F Fresco 3000 Fresco 3000 is a blend of both mesophilic o culture strains and a thermophilic strain that is designed to meet requirements in the cottage cheese industry. Additionally. Frozen Storage: -45°C/-49°F R-Series This DVS® series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes. It is recommended to use this series in a culture rotation system.Cottage Cheese Cultures CC series This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phage resistant properties. DVS® R-03 and R-04 are the most phage robust. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is only available in frozen form in standard 500 g packaging sizes. whereas DVS® R-07 and R-08 are known for good flavor formation.21 - . This series produces whey with very little residual galactose providing excellent drying properties of the whey. It is recommended to use this series in a culture rotation system. Within the series. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . Mozzarella Cheese Cultures Introduction to Mozzarella Cheese Cultures The figure below provides an overview of the many different culture series that belong to the Mozzarella cheese “family”. Fast ST-I i400 i500 Acidification Speed (Capsular polysaccharide production) Medium TCC TCC20 Slow ST ST ST LbB LbH Culture Composition Moisture retention High Medium Low i400 (Group 1) ST-I i400 (Group 2) TCC i500 TCC20 Traditional fresh lactic acid mozzarella / Pasta Filata flavor “yoghurt like flavor”. Mediterranean style “Sweet and nutty” flavor notes and very limited browning during baking Flavor profile / functionality . The cultures mainly differ from each other in cheese yield. acidification speed. flavor profile and phage robustness.22 - . or when the flavor from the other series i400 or STI are not considered intense enough.Mozzarella Cheese Cultures ST-I series The ST-I series is a complex blend of multiple thermophilic strains that provide the cheese plant with unique protection against phage attacks. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F TCC series The TCC series is a blend of thermophilic strains and Lactobacillus bulgaricus providing the finished cheese with a traditional Mediterranean type mozzarella flavor. Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form LbB Contribution to flavor: This series is only available in freeze dried form in some standard packaging sizes. This culture should be used when yoghurt like notes are desired in the finished mozzarella cheese. Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form Contribution to flavor: This series is available in both frozen and freeze dried form in various packaging sizes. Additionally. Freeze Dried Storage: -18°C/0°F . It is recommended to use this series in a culture rotation system.23 - . It is recommended to use this series in a culture rotation system. this series is known for an extremely phage robust performance and a very fast acidification speed. 24 - . Frozen Contribution to flavor: Storage: -45°C/-49°F . it is possible to increase the mozzarella cheese yield significantly while maintaining the desired curd texture. it is recommended to use this series in a culture rotation system. The galactose level in the finished cheese is quite low for this particular culture. This series is divided into two groups. which makes the culture ideal for producing mozzarella cheese with only limited browning during baking or heating- Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form LbH Contribution to flavor: This product is available in both frozen and freeze dried form in all standard packaging sizes. but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains.Mozzarella Cheese Cultures TCC 20 TCC 20 is not a series. Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form This series is only available in various frozen bag sizes. Lastly. Group 2 consists of regular and fast ST strains that do not retain moisture to the same extend as group 1. The culture adds a nice clean fresh flavor to the mozzarella cheese with absolutely no bitterness. Group 1 has special properties allowing the cultures to produce capsular polysaccharide that retains water. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F i400 series The i400 series is based on single thermophilic strains. Additionally. clean and fresh yoghurt like flavors to the mozzarella cheese with absolutely no bitterness. Lastly.Mozzarella Cheese Cultures I500 Series The i500 series is based on single thermophilic strains with some lactobacillus bulgaricus added. it is recommended to use this series in a culture rotation system.25 - . The culture adds nice. Frozen Storage: -45°C/-49°F . Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form LbB Contribution to flavor: This series is only available in various frozen bag sizes. Soft Cheese Cultures Introduction to Soft Cheese Cultures The figure below provides an overview of the different culture series that belong to the Soft cheese “family”. Fast BA Acidification Speed Medium CZ STB/SSC GK/Y-Series Slow FLORA/CHN-Series D-Series MILD O LD D ST O ST LbB Culture Composition High Flavor Intensity FLORA/CHN-Series Medium MILD O D-Series Low STB/SSC/CZ/BA/GK/Y No eyes ”Blind cheese” Few Medium Eye Formation .26 - . flavor intensity. eye formation and water retention in the cheese. The cultures mainly differ from each other in acidification speed. this culture series has optimum performance at low scalding temperatures. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . Lastly. below 37°C (99°F). Additionally.27 - . The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. Additionally. D or ST series. The culture is based on low proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Culture composition Culture Performance Acidification speed: Phage robustness: LD Product Form Contribution to flavor: Gas production: This series is available in various frozen and freeze dried packaging sizes. it allows a cheesy mesophilic flavor without getting holes or floating curds in the cheese vat. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F MILD O This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. Culture composition Culture Performance Acidification speed: Phage robustness: O Product Form Contribution to flavor: This series is available in 500g frozen cartons and in a freeze dried form during the summer of 2011. The series .Soft Cheese Cultures FLORA and CHN Series This series consists of several different cultures that are all mixes of many different mesophilic strains. This culture is widely used for lactic curds like goat cheeses. the many different strains in the cultures ensure good protection against bacteriophage.and especially FLORA and CHN-14 – is known for the exceptional “full flavor” that it provides to the finished soft cheese. and it can be used in blends with CH-N. SSC-2 has special properties allowing it to produce capsular polysaccharide that retains water. Both series consist of different cultures with various complexity levels. The main application for both series is modern Brie. whereas SSC17 stabilizes pH at high value (about 5. all avoiding post-acidification. The cultures add a nice clean flavor to the modern soft cheese with absolutely no bitterness. Moreover. Lastly. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . The cultures have optimum performance at medium scalding temperatures.Soft Cheese Cultures D Series This series consists of several different cultures that are defined mixes of Lactococcus lactis spp lactis biovar diacetylactis .2). Culture composition Culture Performance Acidification speed: Phage robustness: ST Contribution to flavor: Gas production: Product Form This series is available in various frozen and freeze dried packaging sizes. O or ST series.28 - . The cultures are homofermentative but can form a few eyes in the finished cheese by fermentation of citrate. Also SSC and ST-B can be used alone or blended with CH-N. O or D cultures according to the characteristics of the final cheese. It is recommended to use both series in a culture rotation system. Frozen Contribution to flavor: Storage: -45°C/-49°F ST-B/SSC series The ST-B and SSC series are based on thermophilic strains with a mild acidification. Culture composition Culture Performance Acidification speed: Phage robustness: D Product Form This series is available in 500g frozen cartons. the cultures are seldom used alone but are usually blended together with LD. 35-38°C (95-100°F). the D cultures are known for flavoring properties bringing fresh and creamy notes to the final cheese. giving a smooth mouth feeling. 29 - . The cultures are able to generate polysaccharides that retain water. The main application is in Italian Crescenza. Culture composition Culture Performance Acidification speed: Phage robustness: ST Contribution to flavor: Gas production: Product Form This series is available in frozen form in 250 U pack sizes. Frozen Storage: -45°C/-49°F BA series The BA series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. giving a smooth mouth feeling. the cultures are able to generate polysaccharides that retain water giving a smooth mouth feeling. Frozen Storage: -45°C/-49°F .Soft Cheese Cultures CZ series The CZ series is based on thermophilic strains that start acidification fast and stabilize pH during storage. 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 various frozen 500g cartons. Moreover. The main application is Argentinean Port Salut type cheese. The cultures can be rotated. Frozen Storage: -45°C/-49°F . Additionally. These cultures can be applied in Gorgonzola and Vacherin type cheeses.30 - .g. a very smooth texture. The main applications are blue molded cheeses with specific requirements to the cheese body e.Soft Cheese Cultures GK and Y series The Gk and Y series consist of blends of ST and Lactobacillus bulgaricus strains devoted to cheese acidification. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbB Contribution to flavor: Gas production: Product Form This series is available in frozen form. both series are known for a very “rounded“ flavor profile. The cultures mainly differ from each other in acidification speed. Acidification is provided by the cultures described in the continental cheese paragraph in this catalogue.31 - .Propionic Cheese Cultures Introduction to Propionic Cheese Cultures The figure below provides an overview of the different culture series that belong to the propionic cheese “family”. eye formation and flavor intensity. Fast Acidification Speed Medium Slow None FLORA/ CHN-Series DCC (Group 2) STEM LH PS LD LD ST LbH PAB ST LbH LbP O Culture Composition High Medium Low LH DCC-Series FLORA/CHN-Series PS Flavor Intensity STEM No eyes ”Blind cheese” Few (Pin holes) Many (very big) Eye Formation . Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F DCC Series This series consists of several different cultures that are all multiple defined mixes of many different mesophilic strains. The many different strains in the blend ensure good protection against bacteriophage. below 37°C (99°F) so the use for acidification is restricted to Maasdam type cheeses.is known for the exceptional “full flavor” that it provides to the finished cheese. Culture composition (Group 2) Culture Performance (Group 2) Acidification speed: Phage robustness: LD Product Form ST LbH LbP O Contribution to flavor: Gas production: This series is available in various frozen and in a few freeze dried packaging sizes. and LbP. 37-42°C (99-108°F). LbH. The cultures are intended for production procedures with high scalding temperatures.Propionic Cheese Cultures FLORA and CHN Series This series consists of several different cultures that are all mixed of many different mesophilic strains. Also. The cultures are heterofermentative and will generate pin holes depending on the scalding temperature. The cultures are heterofermentative and will generate pin holes depending on the scalding temperature.and especially the FLORA and CHN-19 . it needs to be combined with Lactobacillus helveticus to terminate the acidification. The culture series has optimum performance at low scalding temperatures.32 - . Culture composition 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. Only the cultures in Group 2 are recommended for propionic cheeses (cultures DCC-260-270-280-290). Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . as this group mainly consists of the LD culture and carefully selected O culture strains added with ST. and the many different strains in the blend ensure good protection against bacteriophage. The series . Also.33 - . Frozen Storage: -45°C/-49°F LH series The LH series is based on Latobacillus helveticus. Due to their natural resistance to bacteriophages. extent of acidification. The cultures vary in intensity of proteolysis. The series consists of different ST cultures for rotation devoted to Emmenthal. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . 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. STEM-02 allows the cheese curd to retain more water. flavor as well as their resistance to scalding temperature. This allows for stimulation of the growth of propionic acid cultures. Culture composition Culture Performance Acidification speed: Phage robustness: ST Contribution to flavor: Gas production: Product Form This series is available in frozen form.Propionic Cheese Cultures STEM series The STEM series is based on thermophilic strains resistant to high scalding temperature. the cultures do not need any rotation. It is recommended to use this series in a culture rotation system. but will ferment lactate and produce propionate. acetate and carbon dioxide. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . the cultures will provide the finished cheese with characteristic sweet notes and famous large holes.Propionic Cheese Cultures PS Series The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. The cultures are not able to acidify. Culture composition 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.34 - . Additionally. The cultures mainly differ from each other in functionality and flavor intensity. High Medium Low Acidification Speed Flavor Intensity Fast Medium Slow Grana Series TCC20 ML300 ST ST LbB LbB LbP LbP LbH Culture Composition Grana Series TCC20 MLC300 Traditional Grana “hard cheese” taste and maturation Enhance the white color of the cheese due to high galactose consumption Functionality .Grana Cheese Cultures Introduction to Grana Cheese Cultures The figure below provides an overview of the different culture series that belong to the grana cheese “family”.35 - . Grana Cheese Cultures Grana Series This series is composed of thermophilic strains in combination with a blend of Lactobacillus helveticus.36 - . where especially the Lactobacillus helveticus contributes to the special flavor development during ripening. Lactobacillus bulgaricus. where a white color of the cheese is desired. This culture series is used for long time ripened cheese like Grana and Parmesan. Culture composition Culture Performance Acidification speed: Phage robustness: ST Product Form LbH LbB LbP Contribution to flavor: This series is available in a standard frozen package size. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbB LbP Contribution to flavor: Product Form This series is available in freeze dried form. Freeze Dried Storage: -18°C/0°F . and Lactobacillus casei. The culture contains Lactobacillus debruecki ssp lactis strains. which ensure high galactose consumption without development of the typical "hard cheese" taste caused by Lactobacillus helveticus in other Grana cultures. Frozen Storage: -45°C/-49°F MLC300 Series This culture series is suitable for Pecorino or similar types of cheese. the complexity of the Grana culture blends make them very robust against bateriophages. Lastly. Culture composition Culture Performance Acidification speed: Phage robustness: ST LbH Contribution to flavor: Product Form This product is available in all standard packaging sizes.Grana Cheese Cultures TCC 20 TCC 20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . The culture can be used in production of Grana and Parmasan type cheese where it gives flavor notes that are characteristic for the hard and low moisture cheese types.37 - . especially designed for White Brined UF cheese. will be available during 2011.38 - . Telemea and Bjalo. Domiati.White Brined Cheese Cultures Introduction to White Brined Cheese Cultures The figure below provides an overview of the different culture series that belong to the white brined cheese “family”. *) The UF series. The cultures mainly differ from each other in acidification speed and flavor intensity. Acidification Speed Flavor Intensity Fast Medium Slow FRC R-Series WBC MILD O O O ST LbB Culture Composition High Medium Low WBC FRC R-Series MILD O Ultra filtration process UF-Series*) Traditional process Cheese process / technology . This culture group covers traditional Feta and similar white cheeses like Halloumi. fast acidification speed and closed cheese texture. This series is very comparable to the WBC series.39 - . Freeze Dried Storage: -18°C/0°F . Freeze Dried Storage: -18°C/0°F FRC Series FRC is a traditional homofermentative blend of both mesophilic o culture strains. The cultures in this series are known for good phage robustness. Recommended production temperature is 35°C (95°F). Culture composition Culture Performance Acidification speed: Phage robustness: O ST LbB Contribution to flavor: Product Form This series is available in a freeze dried form only. Also. it is recommended to use this series in a culture rotation system. thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus strains. relative fast acidification speed. it is recommended to use this series in a culture rotation system. thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus strains. closed cheese texture and the special yoghurt like flavor preferred in traditional Greek Feta. Recommended production temperature is 35°C (95°F). especially preferred in traditional white cheese made in the Balkan region. but the yoghurt like taste in this series is less pronounced than in the WBC series.White Brined Cheese Cultures WBC Series WBC is a traditional homofermentative blend of both mesophilic o culture strains. Lastly. Culture composition Culture Performance Acidification speed: Phage robustness: O Product Form ST LbB Contribution to flavor: This series is available in a freeze dried form only. The cultures are known for good phage robustness. 40 - . However. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F MILD O This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. whereas 07 and 08 are known for good savory flavor formation. Culture composition Culture Performance Acidification speed: Phage robustness: O Product Form Contribution to flavor: This series is available in both frozen and freeze dried form in various packaging sizes. within the series. 03 and 04 are the most phage robust. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Additionally. the freeze dired version will not be available until summer 2011. Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F . Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes. It is recommended to use this series in a culture rotation system.White Brined Cheese Cultures R-Series This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. The figure below provides an overview of the different culture series that belong to the ripening “family”. continental and cheddar type cheese.41 - . The blue colored products are mainly used for surface ripened soft cheese types and for some smeared continental type cheeses.Ripening Cultures Overview of Ripening Cultures The cultures in the ripening range vary significantly with different species and many different applications. The black colored products are mainly used for special flavor developments in propionic. PC Mold PC Penicillium candidum PR Mold PR Penicillium roqueforti GEO Geotrichum candidum LAF Debaryomyces kluyveromyces BL/BC Brevibacterium SALSA Staphylococcus xylosus PS Propionic bacteria GEO Yeast LAF Yeast Culture Composition BL SALSA PAB O CR200-300 Lactococcus CR500 Lactococcus and Lactobacillus LH and EMFOUR Lactobacillus helveticus O LbH LbP LbH Mold Yeast Type of Microorganism Bacteria . Camembert and brie types as well as blue cheeses. mixed rinds (red and white surface) and smeared cheeses.Ripening Cultures SWING®: Ripening cultures for soft mold type cheeses and smeared cheeses The cultures below are aerobic ripening cultures mainly recommended for soft cheeses.42 - . and they have been selected for their appearance and/or flavoring properties. The cultures originate from traditional cheeses or brine. Flavor Development High Medium Low LAF Debaryomyces kluyveromyces GEO Geotrichum Candidum BL Brevibacterium PC Penicillium candidum PR Penicillium roqueforti SALSA Staphylococcus xylosus BC Brevibacterium Degree of Lipolysis Low Medium Degree of Proteolysis High . PCA3 ensures protection against mucors. The PR series is recommended for traditional blue cheeses. whereas the PRG cultures were selected for the mild color. Freeze Dried Storage: -18°C/0°F . Lastly. PR1 is well known for its low proteolytic activity and is recommended for small size cheeses and double cheeses (blue on the inside and white on the outside). they bring to Gorgonzola.Ripening Cultures PC-Series Penicillium candidum The PC series is composed of Penicillium candidum selected for their bright white appearance and moderate metabolic activity. The cultures allow to get a white and short homogenous rind. Culture composition Culture Performance Growth speed: Contribution to coating: PC Mold Contribution to flavor: Gas production: Product Form This series is available in freeze dried spores with packaging sizes of 10 and 50 units.43 - . Freeze Dried Storage: -18°C/0°F PR/PRG-Series Penicillium roqueforti The PR series is composed with two sub-ranges of Penicillium roqueforti. Moreover. The cultures in both series differ in color as well as in proteolytic and lipolytic activity. PCA1 is well known for contributing to a longer shelf life which is due to the low proteolytic activity. Lastly. Culture composition Culture Performance Growth speed: Contribution to coating: PR Mold Contribution to flavor: Gas production: Product Form This series is available in freeze dried spores with packaging sizes of 10 units. TRIO is a blend of both types allowing the inhibition of contaminant molds at the surface of the cheese. Neutralizing yeast is devoted to the consumption of lactate resulting in rise of pH.are able to inhibit the growth of contaminant molds. Culture composition Culture Performance Growth speed: Coating quality: GEO Yeast Contribution to flavor: Gas production: Product Form This series is available in liquid arthrospores form in 10 units bottles. Geo CB . LAF Series Yeast The LAF series consists of strains from various species selected for targeted purposes – both neutralising and fermenting yeast.g.Ripening Cultures GEO Series Geotrichum candidum The Geo series is composed of strains from yeast. and they develop on the cheese rind. Freeze Dried Storage: -18°C/0°F . Lastly. and they grow preferably inside the cheese.e. Culture composition Culture Performance Growth speed: Contribution to coating: LAF Yeast Contribution to flavor: Gas production: Product Form This series is available in freeze dried packaging sizes of 10 units. some strains . Lastly. The cultures contribute to cheese coating forming a thin rind and bringing a typical flavor to the cheese while decreasing bitterness.44 - . Fermenting yeast produces flavor in the cheese curd. BC provides a high aminopeptidase activity and plays a significant role in the cheese texture resulting in a round mouth feeling. softness and reduction of bitterness. Freeze Dried Storage: -18°C/0°F SALSA Series Staphylococcus xylosus The SALSA series is devoted to cheese flavoring.Ripening Cultures BL/BC Series Brevibacterium The BL series consists of Brevibacterium linens. Especially SALSA-1 provides a typical aroma of raw milk cheese providing typical “farm house” flavor notes to the cheese due to the culture’s contribution to catabolism of amino-acids. whereas the BC series is a strain of Brevibacterium casei. Freeze Dried Storage: -18°C/0°F . Culture composition Culture Performance Growth speed: Contribution to coating: BL Contribution to flavor: Gas production: Product Form This series is available in freeze dried packaging sizes of 10 units. BL gives an orange color to the cheese rind with a typical sulphur flavor. Also the culture gives a yellowish color to the cheese rind. Culture composition 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.45 - . continental and cheddar type cheeses The ripening cultures below are anaerobic ripening cultures recommended for continental. in some cases.Ripening Cultures Flavor Control™: Ripening Cultures for propionic. it can also be used in soft cheeses and Mozzarella.46 - . however. Their development according to cheese environmental parameters has also been taken into consideration. cheddar and propionic cheese. Flavor Development PAB PS-Series LbH LH-Series EMFOUR* CR200-300 O Culture Composition CR520 O LbH LbP CR530 O LbH LbP CR540 O LbH LbB CR550 O LbP FX200 O LbH Sweet and lipolytic Sweet and nutty Debittering and mild Mature Mature and fruity Flavor Profile . The cultures have been selected for their flavoring properties such as proteolytic or lipolytic metabolism as well as for their ability to catabolise amino-acids. Culture composition 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. avoiding secondary fermentation or browning by Maillard reactions. The cultures are not able to acidify but will ferment lactate and produce propionate. LH cultures are galactose positive and contribute to reduce residual sugars in the cheese curd.Ripening Cultures PS series The PS series is single strain species of Propionibacterium freudenreichii subsp freudenreichii or subsp shermanii. They enhance cheese maturity and provide various flavor notes to the cheese. Additionally. the cultures provide the final cheese with characteristic sweet notes and famous large holes. *EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses. Moreover. acetate and carbon dioxide.47 - . Frozen Freeze Dried Storage: -45°C/-49°F Storage: -18°C/0°F LH/EMFOUR* Series The LH series is based on Latobacillus helveticus. especially sweet and nutty. 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: -45°C/-49°F . The cultures vary in intensity of proteolysis and flavor. CR-500 cultures are particularly devoted to low fat cheeses but can also be used in full fat cheeses. and savory.48 - . nutty. caramelized. Frozen Storage: -45°C/-49°F CR-500 Series and FX-200 These series are made of ripening O strains blended with various species and strains of Lactobacilli. Lastly. Frozen Storage: -45°C/-49°F . All cultures are able to increase cheese maturity. fruity. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in standard frozen packaging sizes. all cultures need to be used in combination with an acidifying culture. The cultures are both able to reduce bitterness and build up intense and complex cheese flavors e. The cultures give very mild flavor notes to the finished cheese and can remove cheese bitterness. Additionally. Culture composition Culture Performance Acidification speed: Phage robustness: Contribution to flavor: O ´ Product Form LbH LbB LbP Gas production: This series is available in frozen form in cartons. the cultures can be used in any cheese type.Ripening Cultures CR-200/CR-300 This series consists of homofermentative mesophilic O strains which are lactose negative or slow lactose fermenting. but they need to be used in combination with an acidifying culture. sweet.g. but with a very high aminopeptidase activity. however. the protective range is adjunct cultures and should be used together with an acidifying starter culture. Lastly. Special Properties Nisin production Oxygen scavenger BS-10 0-224 O Culture Composition . whereas the O-224 consumes oxygen without production of lactic acid. This series is made of O culture strains and consists of BS-10 culture and O-224 culture. The BS-10 has production of nisin that inhibits microbial growth.Protective Cultures Introduction to Protective Cultures The figure below provides an overview of the different cultures that have special properties outside the normal scope of lactic acid bacteria. Both cultures are used when extending a cheese product’s shelf life.49 - . Protective Cultures BS-10 This O culture BS-10 produces nisin that inhibits microbial growth and thereby extends shelf life for some products. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in frozen form. Frozen Storage: -45°C/-49°F O-224 (Only available after summer 2011) The O-224 culture consumes oxygen without production of lactic acid, and this makes it suitable for extending shelf life for some cheeses. The culture has a minor production of diacetyl, which in some cases will add a characteristic buttery aroma to the cheese. This culture can with benefit be applied to cheese packed/ripened in foil. Culture composition Culture Performance Acidification speed: Phage robustness: O Contribution to flavor: Gas production: Product Form This series is available in a standard frozen carton size. Frozen Storage: -45°C/-49°F - 50 - Kosher for Passover Introduction to Kosher for Passover All Chr Hansen cheese cultures are Kosher certified, however, several cultures are also certified Kosher For Passover (KFP). The figure below provides an overview of the different cultures in the Chr. Hansen range that have been certified Kosher For Passover. The design of KFP CHEESE is similar to that of the Fresco series, and therefore, KFP CHEESE can be used as an alternative to Fresco cultures, when Kosher For Passover is required. Special Characteristic Kosher for Passover certificate available KFP CHN-11 KFP CHN-19 KFP R-604 KFP R-608 KFP CHEESE KFP LH-17 KFP PS-1 KFP STC-7 LD O O LbH PAB ST ST Culture Composition The KFP cultures are available in standard 500 g frozen packaging sizes, except from the KFP CHEESE which is available in 1000 U bags. - 51 - Standard Range Culture Performance Acidification 500 g carton Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS O 4 4 3 3 4 4 3 3 100095 100096 100097 100098 100122 100123 100124 100125 100156 100157 100158 100159 4 4 3 3 4 4 3 3 2 2 3 3 2 2 3 3 200112 200113 501642 501643 ST L D LbH LbB LD Speed R‐600/R‐700 R‐603 R‐604 R‐607 R‐608 R‐703 R‐704 R‐707 R‐708 ■ ■ ■ ■ ■ ■ ■ ■ 701585 701586 701587 701588 620563 620564 667123 667126 682438 682437 501652 501653 100239 100242 100410 701877 100409 100247 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 5 5 5 5 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 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ Standard Range Culture Performance Acidification Speed 500 g carton Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS O ST L D LbH LbB LD RSF RSF‐80 (YY‐80) RSF‐105 (YY‐105) RSF‐621 RSF‐636 RSF‐637 RSF‐638 RSF‐639 RSF‐640 RSF‐641 RSF‐925 RSF‐940 RSF‐945 RSF‐990 RSF‐736 RSF‐742 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 703081 703061 703082 703063 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 5 5 5 5 501660 679465 501706 620565 620566 620567 679603 679602 679604 701589 701590 701591 701592 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ Mild O MO‐1 (73) MO‐2 MO‐3 (03157) 3 3 3 4 4 4 1 1 1 ■ ■ ■ 200103 703263 670823 . Standard Range Culture Performance Acidification Speed 500 g carton 6 x 1000 U bag Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Frozen DVS Product Form and Item number Freeze‐dried DVS O 4 4 4 4 4 4 4 4 2 2 2 2 602926 611961 615047 669071 ST L D LbH LbB LD CC CC‐02 CC‐04 CC‐06 CC‐08 ■ ■ ■ ■ Fresco‐1000 Fresco 1000‐11 Fresco 1000‐21 Fresco 1000‐37 Fresco 1000‐46 Fresco 1000‐50 5 5 5 5 5 5 5 5 5 5 2 2 2 2 2 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 702775 702406 702408 702410 674511 Fresco‐3000 Fresco 3000‐10 Fresco 3000‐20 Fresco 3000‐30 Fresco 3000‐40 Fresco 3000‐50 5 5 5 5 5 5 5 5 5 5 2 2 2 2 2 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 697941 697942 697943 697944 697945 . Standard Range Culture Performance Frozen DVS 500 g carton 6 x 1000 U bag Acidification Speed Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS O 5 5 5 5 5 5 5 697990 698004 697997 697993 697994 698000 5 5 5 5 5 5 5 2 2 2 2 2 2 2 674942 674943 681253 690180 ST L D LbH LbB LD STI STI‐02 STI‐03 STI‐04 STI‐06 STI‐12 STI‐13 STI‐14 ■ ■ ■ ■ ■ ■ ■ Standard Range Culture Performance Acidification Speed Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch 500 g carton Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS O 3 3 3 3 3 4 5 100145 100197 100227 3 3 3 3 4 4 4 4 100137 100142 100140 100144 601695 601697 ST L D LbH LbB LD 6 x 1000 U bag TCC TCC‐3 TCC‐4 TCC‐5 TCC‐6 ■ ■ ■ ■ ■ ■ ■ ■ TCC‐20 ■ ■ 501705 . Standard Range Culture Performance Gas Production 350 g bag 500 g carton Acidification Speed Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 350 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS O 100099 100126 100160 ST LbH LD LbC D L 100100 100103 100129 100163 LD‐Series CHN‐11 CHN‐12 CHN‐13 CHN‐14 CHN‐15 CHN‐19 CHN‐120 FLORA DANICA B‐11 FLORA TRADI FLORA FRESH FLORA HARMONY FLORA PLUS 3 3 3 4 4 3 3 4 3 3 4 4 3 100127 100161 2 2 2 1 1 2 2 1 2 2 1 2 2 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 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 501591 200116 200117 200118 200119 501593 501592 501691 501586 683166 684987 620457 620669 D‐Series CHD‐1 SDMB‐4 SDMB‐4.1 SDMB‐4.2 SDMB‐5 3 3 3 3 3 2 2 2 2 2 4 4 4 4 4 4 4 4 4 4 ■ ■ ■ ■ ■ 619626 201176 617875 608171 617507 L‐Series CAF 3 1 4 4 ■ 619221 ■ ■ 3 4 3 3 3 3 5 5 5 ■ ■ ■ ■ 4 5 5 615458 668195 623043 664874 676130 611355 501656 674090 501597 DDC‐Series Group 1 DCC‐230 DCC‐232 DCC‐240 Group 2 DCC‐250 DCC‐260 DCC‐270 DCC‐280 DCC‐300 (YY‐88) 3 3 3 3 3 3 3 3 3 4 5 5 5 5 5 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 4 5 5 5 5 . Standard Range Culture Performance Acidification Speed 500 g carton 1000 U bag Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 100 U pouch 20 x 500 U pouch Culture Name 5 5 5 4 4 4 4 4 4 100094 100232 615640 Culture Type Frozen DVS Product Form and Item number Freeze‐dried DVS FRC‐60 FRC‐65 FRC‐75 O ■ ■ ■ ST ■ ■ ■ L D LbH LbB LD ■ ■ ■ WBC‐01 WBC‐02 ■ ■ 4 4 4 4 5 5 702803 702807 ■ ■ ■ ■ Standard Range Acidification Speed Phage Robustness Flavour Contribution Culture Name 0 0 0 5 5 5 4 4 5 Culture Type Culture Performance Product Form and Item number Freeze‐dried DVS 10 x 50 U 20 x 2 U pouch 10 x 5 U pouch pouch 25 x 200 U pouch Frozen DVS 250 g carton 500 g carton 500 U carton ST L PS‐1 PS‐2 PS‐4 LbH PAB Gas Production 2 ■ 3 ■ 4 ■ 100118 100121 700728 501579 501580 501582 697235 689923 PS‐20 PS‐40 PSEM‐412 ■ ■ ■ ■ 4 4 3 0 0 0 5 5 5 5 5 5 . Standard Range Product Form and Item number Freeze‐dried DVS Frozen DVS 25 x 200 U pouch 250 U pouch 250 g carton 500 g carton Phage Robustness Flavour Contribution 10 x 50 U 20 x 2 U pouch 10 x 5 U pouch pouch Acidification Speed Culture Name Culture Type Culture Performance ST 2 2 2 100116 70781 100185 5 5 5 3 5 5 501698 501699 L LH‐B01 LH‐B02 LH‐32 LbH PAB Gas Production 0 ■ 0 ■ 0 ■ STEM‐01 STEM‐02 STEM‐03 ■ ■ ■ 0 0 0 5 5 5 4 4 4 2 2 2 674714 674715 674716 Standard Range Product Form and Item number Freeze‐dried DVS Phage Robustness Flavour Contribution 10 x 50 U 20 x 2 U pouch 10 x 5 U pouch pouch 25 x 200 U pouch Acidification Speed Culture Name 0 0 0 0 0 3 3 3 3 3 3 3 5 5 5 4 4 4 3 3 4 3 3 5 3 1 1 2 1 3 3 1 1 4 4 4 1 1 1 4 4 1 1 100113 3 3 3 3 3 1 1 1 1 1 100183 0 0 0 0 0 0 0 0 0 0 0 Culture Type Culture Performance Frozen DVS 250 g carton 500 g carton SSC‐1 SSC‐2 SSC‐4 SSC‐17 SSC‐100 ST ■ ■ ■ ■ ■ O LbB D Gas Production 200884 200831 200834 201132 699475 501692 200146 699117 699131 699132 677500 696980 200161 682342 501336 201199 ST‐B01 ST‐B05 ■ ■ BA‐201 BA‐202 BA‐203 ■ ■ ■ CZ‐03 CZ‐06 ■ ■ YF‐221 GK‐01 Y‐CH1 YF‐3331 ■ ■ ■ ■ ■ ■ ■ ■ Standard Range Culture Performance Acidification Speed Phage Robustness Flavour Contribution Culture Name 3 3 4 Culture Type Product Form and Item number Freeze‐dried DVS 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Frozen DVS 500 g carton O L D GRANA‐102 GRANA‐103 MLC‐300 ST ■ ■ ■ LbH LbB LbC ■ ■ ■ ■ ■ ■ ■ ■ 5 5 4 5 5 4 665243 665244 681239 . Standard Range Culture Performance Acidification Speed 65 U Bag 475 U bag 500 g carton 200 U bag Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS ST 1 1 5 5 3 3 501738 615212 O FLAVOR CONTROL™ CR‐213 ■ CR‐312 ■ L D LbH LbC LbD CR‐520 CR‐530 CR‐540 CR‐550 ■ ■ ■ ■ 1 1 1 1 5 5 5 5 5 5 5 5 ■ ■ ■ ■ ■ ■ ■ ■ 680207 690324 685094 694939 EMFOUR ENZOBACT ■ ■ 1 1 5 5 5 5 501638 698007 Bio Protective BS‐10 1 4 2 ■ 616072 . PR‐1 SWING P. PRG‐3 ■ GEO‐Series SWING FD GEO CH SWING GEO CA SWING GEO CB SWING GEO CD‐1 4 4 4 3 2 2 3 2 5 5 3 4 683643 200691 200692 200693 ■ ■ ■ ■ 701597 LAF‐Series SWING YEAST LAF‐3 SWING YEAST LAF‐4 SWING YEAST LAF‐5 1 1 1 1 1 1 2 2 1 1 2 2 1 1 1 1 1 1 ■ ■ ■ 200941 200865 201016 610590 201189 698934 674031 SWING YEAST LAF‐7 SWING YEAST LAF TRIO SWING LAF‐G ■ ■ ■ 674032 .R. PR‐4 ■ ■ ■ ■ SWING TT PR7 ■ SWING P. FA‐3 SWING P.R.R.Standard Range Culture Performance Degree of Colour 10 U Pouch 40 U pouch 50 U pouch 100 U Pouch 175 U Pouch Degree of proteolysis Culture Name Culture Type Product Form and Item number Freeze‐dried powder PC PR GEO SAL LAF BL 3 3 4 4 660413 660450 670630 3 3 4 4 5 5 5 4 684154 660416 660451 BC lipolysis PC‐Series SWING FD PC61 SWING FD PCA‐1 SWING FD PCA‐3 SWING PC TT‐033 ■ ■ ■ ■ PR‐Series 5 3 4 4 200680 200681 200977 667104 4 2 5 600740 5 2 5 5 5 5 5 5 600730 SWING P.R.R. PR‐3 SWING P. CASEI BC SWING B. LINENS BL‐2 ■ ■ SALSA SWING MIC SALSA‐1 SWING MIC SALSA‐2 3 2 4 3 3 1 201026 674033 674035 ■ ■ . LINENS BL‐1 SWING B.Standard Range Culture Performance Degree of Colour 10 U Pouch 40 U pouch 50 U pouch 100 U Pouch 175 U Pouch Degree of proteolysis Culture Name Culture Type Product Form and Item number Freeze‐dried powder PC PR GEO SAL LAF BL 674029 BC lipolysis ■ 2 2 2 3 2 2 1 5 5 200702 200699 200701 BL/BC‐Series SWING B. Standard Range Culture Performance Acidification Speed 8 x 500 U bag 8 x 750 U bag 5 x 1000 U bag 1200 U bag Phage Robustness Flavour Contribution 10 x 50 U pouch 25 x 200 U pouch 20 x 500 U pouch Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS L D LbH LbB LD ® 5 5 5 5 5 5 5 5 5 5 702724 688871 688872 4 4 4 4 4 4 2 2 2 2 2 2 694687 694688 O ST Easy‐Set Mozzarella i400 Group 1 i405 ■ i410 ■ i415 ■ i450 ■ Group 2 i420 ■ i425 ■ i430 ■ i440 ■ i455 ■ i460 ■ 4 4 4 4 2 2 2 2 690870 690871 693645 691479 689846 690807 693646 668365 702725 668366 670167 i500 i530 i565 i575 i580 i585 5 5 5 5 5 4 4 4 4 4 3 3 3 3 3 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 699873 660022 660024 669106 671563 . Standard Range Culture Performance Acidification Gas production 14 x 375 U bag 12 x 500 U bag 7 x 750 U bag 8 x 750 U bag 10 x 750 U bag Phage Robustness Flavour Contribution Culture Name Culture Type Product Form and Item number Frozen DVS LD O Easy‐Set® Continental C100 C101 ■ ■ 688839 4 4 4 4 4 4 2 2 2 0 0 0 702488 702490 702491 L D ST LbH LbB Speed C110 C120 C130 ■ ■ ■ C300 C301 C303 C304 C351 C352 4 4 4 3 3 4 4 4 4 4 4 4 4 5 5 3 3 3 3 3 684140 687493 691066 697389 697155 ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 684136 688233 691065 697371 697139 C500 C501 C502 C503 C504 3 3 3 3 4 4 4 4 5 5 5 5 5 5 5 5 699013 ■ ■ ■ ■ 691666 691667 703152 700197 692798 692780 703153 C700 C701 C702 3 3 4 4 5 5 ■ ■ ■ ■ ■ ■ 5 5 701786 701700 C900 C901 C903 C904 4 4 4 4 4 4 ■ ■ ■ ■ ■ ■ 3 3 3 2 2 2 700685 700686 700683 . Standard Range Culture Performance Acidification Speed 10 x 1000 U 300 g carton 400 g carton 500 g carton 6 x 1000 U bag Phage Robustness Flavour Contribution Culture Name Culture Type Product Form and Item number Freeze‐dried DVS Frozen DVS O ST L D LbH PAB LD Kosher For Passover 697228 699643 699646 703376 ■ ■ ■ ■ ■ ■ 5 5 5 5 4 3 3 3 5 5 5 5 4 3 2 2 2 2 2 2 2 3 5 5 ■ ■ ■ ■ ■ ■ ■ ■ KFP CHEESE 01 KFP CHEESE 03 KFP CHEESE 04 KFP CHEESE 05 KFP R‐604 KFP R‐608 KFP CHN‐19 KFP CHN‐11 KFP PS‐1 KFP STC‐7 KFP LH‐17 70859 70003 605996 685427 73707 73809 619889 ■ .