Punktum Design

ARGENTINA GERMANY MEXICO SPAIN

Chr. Hansen Argentina Chr. Hansen GmbH Chr. Hansen de Mexico, S.A. de C.V. Chr. Hansen Madrid
Product Range

Henrik Freek
Morten Larsen,
Photography:
Monroe 1295 Postfach 1810 Avenida Ermita Iztapalapa C/ La Fragua, 10
Quilmes - Pcia Bs. As.
B1878GVO
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28760 Tres Cantos
Tel.: +34 91 806 0930
Dairy Cultures and Enzymes
Tel.: +54 11 4365 7700 San Miguel Iztapalapa,
GREECE Mexico, D.F. TURKEY

Chr. Hansen.
Copyright 2007
AUSTRALIA Chr. Hansen HELLAS Tel.: +52 5 5686 6610 Peyma Chr. Hansen
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3. edition
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www.chr-hansen.com
Information on Enzymes
YieldMAX PL
YieldMAX PL is a novel enzyme solution
tailor-made for increased yield in the
production of mozzarella and pizza cheese. It
is the first product from the strategic alliance
between Chr. Hansen and Novozymes, two
world players within enzyme innovation.
YieldMAX PL optimizes the clotting
process by improving the emulsification
properties of phospholipids in cheese milk.
Consequently, under normal conditions,
YieldMAX PL increases production yield by
approximately two percent.
NATUREN
Chr. Hansen's NATUREN range is animal
rennet manufactured from extracts of the
fourth stomach (vells) of calves or adult
bovines.
This type of rennet has been used for
thousands of years to coagulate cheese
milk and was the basis for the foundation
of Chr. Hansen in the 1870s. Chr. Hansen is
still leading and setting the standards in this
market. NATUREN is the traditional choice
and helps create the best quality cheese in
traditional cheese making. It is especially
suitable for AOC/ DOC production.
CHY-MAX
CHY-MAX is 100% pure chymosin,
produced by fermentation, which offers
important benefits over other coagulants in
the market:
- Lower coagulant dosage
- Higher cheese yield
- Better flavor profile
- Better process control
- Enhanced whey value
CHY-MAX is the coagulant of choice
in virtually all major cheese producing
countries. For customers, this is an obvious
more cheese for your money product.
Today, about 50% of the cheese on the
world market is produced with CHY-MAX
or its equivalent.
HANNILASE
HANNILASE is a low price alternative to YO - F L E X
animal extracted or fermented chymosin.
It is a Rhizomucor miehei product available
in thermo stable (L), and thermo labile (XL)
versions, to suit standard cheese production
and normal utilization of whey components. E X AC T
Due to a relatively high unspecific proteolytic
activity, the use of Rhizomucor miehei
products is not recommended for demanding
cheese applications. N U -T R I S H
AFILACT and Chrisin
AFILACT lysozyme has proven to be
extremely efficient in preventing growth
of Clostridia, especially Clostridium SOFT
CHEESE TYPES
tyrobutyricum, in cheese during the ripening
phase. Clostridium tyrobutyricum is often
responsible for late blowing, characterized by
cracks and slits as well as flavor defects due
EMMENTHAL
to the presence of butyric acid. CHEESE TYPES
Chrisin from Chr. Hansen contains nisin,
effective in preventing growth of a majority
of Gram-positive bacteria involved in food C O T TAG E
CHEESE TYPES
spoilage and food-borne diseases, including
spore formers. Nisin is used in various cheese
and meat products, depending on local
legislation. F E TA
CHEESE TYPES
Ha-Lactase
With Ha-Lactase from Chr. Hansen,
dairy products can be made available for
consumers suffering from lactose intolerance C O N T I N E N TA L
CHEESE TYPES
and malabsorption. Another advantage of
using Ha-Lactase, especially attractive for
fermented milk products, is the increased
sweetness of the product without use of PA S TA F I L ATA
sugars or artificial sweeteners. CHEESE TYPES
Other enzymes products like THERMOLASE
and Lipase are for specific applications only
and available on request. Feel free to contact C H E D DA R
CHEESE TYPES
your local Chr. Hansen representative for
more information.
GRANA
CHEESE TYPES
DA I R Y E N Z Y M E S
Ingredients of tomorrow. Chr. Hansen understands the importance of meeting
consumer demands for healthy, safe and convenient products, and strives to
assist our customers in meeting their needs for innovative, flexible and efficient
solutions.

For years, Chr. Hansen has driven the development of direct inoculation via our
DVS solution for optimum consistency, quality and control.

Recently, we have developed cultures for the growing segments of low fat/no fat
cheese and yoghurt without compromising on texture and flavor.

As an experienced supplier of cultures and enzymes to the dairy industry, we have

the aspiration and commitment to remain the undisputed leader within ingredient
solutions for the global dairy industry.

Consequently, we are pleased to present this overview of our cultures and

enzymes where innovation and responsiveness to market needs go hand in hand.

New YoFlex cultures for regular and low/no fat yoghurt

New nu-trish cultures combining probiotics, high texture and mild flavor
Reduced use of additives in yoghurt processing clean label
New generation of eXact cultures
Closed system inoculation technology for probiotics into chilled beverages
New cultures for Emmenthal and Cheddar cheese types
Ripening cultures for low fat cheese
New YieldMAX for improved cheese yield
Ha-Lactase for increased sweetness and products for the lactose intolerants
Test kits to minimize risks of antibiotic residues in milk
4
Health as innovation driver
To support the global trend for healthy and wholesome food products, we
at Chr. Hansen, constantly increase our knowledge and understanding of
food functionality and its effect on the human body.
Probiotic cultures
A very fast growing trend in the dairy consum-
er market is the increase in the consumption of
probiotic products. Fermented milk products are
now perceived as healthier if they have a probi-
otic effect. One of the Chr. Hansen strongholds
is probiotics for dairy products. We engage in
probiotic product development with key custom-
ers, and are proud that our documented probiot-
ics are positioned as true probiotics, chosen for
a large proportion of products in supermarkets
worldwide.
Consistency and flavor in low fat cheese
Most dairy products are perceived to be healthy,
but due to obesity problems worldwide, focus in
recent years has been on making low-fat, low-
sugar versions of the traditional and popular dairy
products. Chr. Hansen is geared to meet this
trend.
Together with key producers of continental
cheese, we have engaged in a working partner-
ship to develop a new range of cheese ripening
cultures for maximum flavor. Our new CR-500
ripening culture series in conjunction with the
acidifying starter culture can eliminate typical
problems with bitter off-flavors and short consis-
tency in the production of low-fat cheese.
New cultures for low fat fermented milks
Reducing fat and sugar levels in yoghurt influences
the texture and mouth feel of the final product.
This creates a challenge for producers. Chr. Hansen
meets this challenge with the new Yo-Flex series.
Yo-Flex enables producers to make high quality,
low-fat, low-sugar yoghurts, which are still mild
and creamy. The new cultures offer up to 20% With a combination of CHY-MAX, DVS starter
higher texture. This makes it possible for consum- culture and ripening cultures it is even possible to
ers to follow the health trend without compromis- make a tasty low-fat cheese suitable for vegetar-
ing on taste and texture. ians.

Chr. Hansen also offers a new generation of
eXact cultures giving high mouth thickness in
fermented milk products, such as low fat sour
cream. The eXact range covers a variety of flavor
profiles, thus giving our customers the possibility
to choose a culture for a specific purpose.
With the use of Ha-Lactase from Chr. Hansen,
consumers suffering from intolerance or mal-
absorption may enjoy dairy products and their
nutritional benefits. Ha-Lactase also increases
the sweetness of the milk product, thus avoiding
addition of sugar or artificial sweeteners.

Alternatives for vegetarians and people

with lactose intolerance
Chr. Hansens fermentation produced rennet,
CHY-MAX has become a great success in the
cheese market. CHY-MAX is not of animal ori-
gin, so it is in compliance with kosher, halal and
vegetarian rules and approved by relevant organi-
zations.
 Probiotics meeting
6
consumer demands
7
Chr. Hansen is the world-leading supplier of probiotics for dairy applications.
We have some of the best-documented probiotic strains available on the
market, including BB-12, LA-5 and L. casei 431.
The worldwide health trend has made probiot-
ics one of the fastest growing segments in the
industry. Awareness among consumers and qual-
ity requirements from customers is increasing,
thus making qualified documentation paramount.
Our probiotic strains are documented at lead-
ing hospitals, research institutes and universities
worldwide.
The Chr. Hansen probiotic strains are developed
on a strong scientific background and carry thor-
ough clinical documentation proving health ben-
efits of products containing them. Our well-docu-
mented strains facilitate launch of new and excit-
ing probiotic products in compliance with rules
and regulations.
New concept for new products
The new and revolutionary concept Direct Liquid
Inoculation (DLI) enables closed system dosage
of probiotics directly into the product flow just
before the filling of retail containers. This ensures
safe and precise inoculation even with small dos-
ages.
Advantages of the DLI include low risk of con-
tamination, longer shelf life of the end product
and a high concentration of probiotics. Flavor,
appearance and mouth feel of the product are
unaffected. This gives way for new applications
to supplement the success of the probiotic fer-
mented milk drinks already on the market, includ-
ing fruit juices, sweet and flavored non-ferment-
ed milks, fresh cheese or cottage cheese.
For further information, please visit:
http://www.chr-hansen.com/probiotics
Fast, efficient and creative
product development
It is Chr. Hansens ambition to provide you with new solutions in line
with major trends like health, indulgence, safety, convenience and
competitiveness.
Formula for success
Our competitive edge is based on three key fun-
damentals an unrivalled range of highly effec-
tive culture and enzyme products covering all
applications in the dairy industry within cheese
and fermented milk. A close working partnership
with customers and strong focus on the leading
groups of dairy companies through solid and last-
ing relationships
Chr. Hansen technologists are at your disposal to
provide you with their best technical support for
optimum product development.
Our product range and unique innovative capabil-
ity also provide a new world of customized cul-
tures and enzymes all supported by skilled spe-
cialists and application personnel.
Ripening cultures on the move
also for low fat cheeses
Chr. Hansen offers a series of frozen DVS ripening
cultures that handle the critical element of main-
taining the desired flavor balance and at the same
time accelerate the ripening process. These cul-
tures allow our customers to differentiate prod-
ucts and embrace trends also within reduced fat
cheeses.
Our ambition is to contribute
to your success
At Chr. Hansen, we combine excellence in bio-
technology with a deep understanding of process
applications to provide a unique range of culture
and enzyme solutions. This allows us to cater to
specific process and plant requirements ensuring
an operation at maximum efficiency at all times.
8

Creating value through a

Working Partnership
Today our most valuable asset is know-how with-
in dairy application and process control, and we
offer customers the full benefit of this by work-
ing closely together in development projects. We
see this as a natural forum for creating innovative
solutions aimed at e.g. high volumes and short
product cycles.
We have a strong history in the global dairy
industry with a fierce focus on high-level research
and scientific knowledge. We have a well-
equipped global network of research, develop-
ment and application centers ready to support the
development of new commercial products and
ideas.

We follow a specialist strategy, and the close dia-

logue between our experts and customers is the
platform for continued success in the marketplace.

Customer advantages of a working partnership with us include:

Quick access to high level specialist knowledge
Superior understanding of markets and needs
Faster and more targeted reaction to your needs
Individually adjusted solutions
Improved process control
Targeted investments in Research, Development & Application
Consistency, control and convenience
Chr. Hansens culture and enzyme concepts some of which have
become industry standards provide a high degree of consistency,
control and convenience to the producers in the dairy industry.

DVS (Direct Vat Set) is Chr Hansens highly con-

centrated and standardized frozen and freeze-
dried dairy cultures used for direct inoculation
of milk. The DVS cultures provide our cus-
tomers with a wide variety of advantages as
opposed to bulk starters.

The wide choice of cultures available offers

convenience and flexibility to move from one
starter culture to another during the produc-
tion. Also propagation in the dairy is not need-
ed when using DVS cultures. This means no
running costs for bulk starter preparation and
no investment in equipment for mother culture
or bulk starter systems.
The most valuable feature of the Chr. Hansen
DVS concept is that it helps dairy producers
improve their dairy products in terms of texture
and extension of shelf life and adds features not
possible with bulk starter solutions.
Innovation with DVS cultures
When adding Chr. Hansens DVS cultures directly
to the vat it is possible to combine cultures that
would usually not grow in a bulk starter. Our DVS
cultures thus give various new options for design-
ing dairy products that meet individual market
needs.
tance and fast acid development. Our mesophilic
pHage Control and thermophilic ST-M cultures
are a selection of highly robust cultures devel-
oped to be particularly resistant to attack from
bacteriophages.
Efficiency, consistency and control with
enzymes
Chr. Hansen offers the most efficient coagulant
on the market, CHY-MAX. CHY-MAX is able
to generate a consistent yield increase as com-
pared to alternative coagulants, and at the same
time ensure optimum process control and better
flavor profile.

Safety first Another example is the newly launched enzyme

Chr. Hansens cultures are tested and analyzed YieldMAX PL, which is an advanced solution
before use, both with regard to properties and tailor made for increasing yield in the production
bacteriological quality, meaning reduced risk of of Mozzarella and Pizza cheese. YieldMAX PL
contamination in the dairy production. improves the cheese yield by up to two percent.

Many applications, such as Mozzarella, Cheddar

and Cottage cheese, demand good phage resis-
 Related Products
complete the range
Besides cultures and enzymes for cheese and fermented milks and the
associated application know-how, service and inspiration we provide todays
dairy industry with a full range of ingredients solutions, including natural
colors, flavors and test kits.

Natural colors of enzyme modification and fermentation. This

Chr. Hansen is the leading supplier of natural col-
ors, most of which are extracted from seeds and
10 plants. We offer a variety of color solutions for
cheese, yoghurt and other fermented milk prod-
11
ucts in almost any shade desired. Our dairy appli-
cation knowledge and industry experience allows
us to offer stable specific solutions considering
final dairy applications, product formulations and
life cycles, process types and packaging.
Dairy flavors
Understanding how dairy products should taste,
we have developed a range of dairy flavors that
will help our customers develop products with
a profile distinctive to their brands. We hold a
unique know-how in combining the technologies
knowledge allows us to create high-quality, cus-
tomized and cost effective dairy flavor profiles.
Our true dairy flavors originate from real cream,
butter and cheese and add rich, full and balanced
dairy notes to a variety of food and beverages.
Antibiotic test kits
Chr. Hansen also offers one of the best test kits
on the market for screening of antibiotic residues.
Betastar Rapid Test is among the fastest and
most sensitive tests available. The procedure is
very simple and the test kit can be used on-farm,
on-tanker or in the laboratory at the dairy.
The Betastar Rapid Test thus meets the demands
for a safe, easy to use and cost effective method
of testing antibiotic residues in milk.
Product overview
Fermented milk A series of yoghurt cultures, These cultures are particularly useful Yoghurt products
YO - F L E X
cultures classified according to taste for attaining high and consistent Set and stirred Drinkable yoghurt
and viscosity formation. quality levels. yoghurt Frozen yoghurt

A series of mesophilic cultures for These cultures are classified according Cultured milk products
E X AC T
cultured milk applications, such as to the flavor and texture they induce. Quarg Fresh cheese
buttermilk, quarg, sour cream and Buttermilk Twarog
kefir type products. Sour cream Kefir

Probiotic cultures nu-trish is a series of probiotic efits. The second group consists of Fermented milks, sweet milks and other
N U -T R I S H
cultures divided into two groups. In single strain probiotics with generic food products with probiotic cultures
the Probio-Tec group each product health benefits. Yoghurts Cheese
contains at least one single strain Drinks Frozen yoghurt
Spreads
with well-documented health ben-

Cheese cultures A series of cultures for soft and semi- Cultures are available for both Soft and semi-soft cheese types
SOFT
soft cheeses. Available with or with- mesophilic and thermophilic-based Camembert Crezenza CHEESE TYPES
out red smear and molds. technologies. Brie Gorgonzola
Argentine
Port Salut

A series of thermophilic single strain The range includes propionic cultures, Hard cheese types added
EMMENTHAL
cultures for Swiss and Emmenthal which give a unique flavor with propionic bacteria
CHEESE TYPES
cheeses. The cultures can be rotated consistent gas production on several Emmenthal
or used continuously. levels. Gruyre

A series of blended mesophilic and The blends are characterized by Soft cheese types
C O T TAG E
thermophilic single-strain cultures for strong phage resistance, good flavor Cottage cheese CHEESE TYPES
use in cottage cheese types. development and controlled post-
acidification.

A series of cultures for Feta and other The series also contains mesophilic Semi-soft cheese types
F E TA
brined cheeses. The range covers cultures for white cheese and Feta CHEESE TYPES
traditional mesophilic/thermophilic UF Feta. White cheese
blends for Balkan style Feta, made
from cows, sheeps or goats milk.

A series of heterofermentative This range offers considerable flex- Semi-hard cheese types
C O N T I N E N TA L
cultures for semi-hard Continental ibility regarding acidification, gas Gouda Saint Paulin CHEESE TYPES
cheeses. formation and flavor properties. Edam Raclette
Maasdam Manchego
Samsoe Prato

A series of thermophilic cultures with The range offers possibilities to influ- Semi-hard to hard cheese types
PA S TA F I L ATA
strong phage-resistant properties, for ence the functional characteristics, Mozzarella Provolone CHEESE TYPES
use in Pasta Filata type cheeses. such as stretching and browning. Pizza cheese Kaskawal

A series of cultures for Cheddar The culture solutions are available Hard cheese types
C H E D DA R
cheeses. Cultures consist of strains as high-activity blends or as pure CHEESE TYPES
Cheddar Monterey Jack
known particularly for their phage- mesophiles. Territorials Colby
resistant and flavor properties. American Cheddar

A series of thermophilic culture The cultures allow for the formation Hard cheese types
GRANA
solutions for the production of of the special sweet and nutty flavor Grana CHEESE TYPES
hard Italian cheese varieties, like and the grainy texture, typical for the Parmesan
Grana types. Grana cheese types. Sbrinz

Dairy Enzymes A full range of enzymes as toolbox Most enzymes are available in both Enzymes for all cheese types, milk
DA I RY E N Z Y M E S
for the dairy industy. liquid and granulated forms, and and fermented milk products.
some also as powder or tablet.
 Information on Direct Vat Set / DVS

DESCRIPTION STORAGE AND STABILITY DOSAGE

DVS is a highly concentrated and standardized Frozen DVS cultures should be stored at -45C Recommended standard inoculation rates are
frozen or freeze-dried dairy culture, used for di- (-49F) or below. If frozen DVS cultures are stored given below. However, specific usage rates
rect inoculation of milk. DVS cultures need no ac- correctly, the shelf life is at least 12 months. should be determined experimentally prior to
tivation or other treatment prior to use. any new application.
Freeze-dried DVS cultures should be stored at
APPEARANCE -18C (0F) or below. If freeze-dried cultures are Frozen Freeze-dried
Application DVS DVS
Frozen DVS cultures are water-soluble pellets, stored correctly, the shelf life is at least
approximately 5 mm in diameter, with an off- 24 months. At +5C (41F) the shelf life is Cheese 50-150 g 50-150 units
white to brownish color. The pellets have a slight at least 6 weeks. per 1000 l per 1000 l
peptone-like odor. Freeze-dried DVS cultures are Yoghurt 200 g 200 units
water-soluble granules, 2-5 mm in diameter, with PACKING per 1000 l per 1000 l
an off-white to slightly red or brown color. Frozen DVS cultures come in 500 g disposable Fermented 100 g 100 units
The granules have a slight peptone-like odor. cartons as standard and are packed in special products per 1000 l per 1000 l
plastic foam boxes with dry ice. Probiotic 200 g 200 units
TECHNICAL DATA products* per 1000 l per 1000 l
Chr. Hansen's DVS cultures rely only on lactic Freeze-dried DVS cultures are supplied in alufoil
* For inoculation based on cell count, please contact
acid bacteria internationally approved for the pouches and are available in the following stan- your local Chr. Hansen representative

12 dairy industry. Our cultures are all of natural dard sizes:

origin and are produced using the latest produc-
13
tion technology. The number of viable cells in 50 unit pouch 10 pouches per box GUARANTEE
frozen DVS cultures is min 1x1010 cfu per gram. 200 unit pouch 25 pouches per box Chr. Hansens dairy cultures are produced in
In freeze-dried DVS cultures the number 500 unit pouch 20 pouches per box strict conformity with the regulations of local
is min 5 x 1010 cfu per gram. health authorities.
SHIPMENT TERMS
PURITY For frozen DVS cultures, the total shipment time TECHNICAL SERVICE
Chr. Hansen's DVS cultures comply with IDF from Chr. Hansen to the customer should not ex- Chr. Hansen has internationally dispersed devel-
149A (International Dairy Federation) standards ceed 72 hours. Freeze-dried DVS cultures may be opment centers, as well as application centers in
regarding maximum contaminant content. transported at room temperature for up to 10 days all major dairy markets. For specific application
without the quality of the cultures being affected. advice and support, please contact your local
Frozen Freeze-dried
DVS DVS Chr. Hansen representative.
Coliformic APPLICATION
bacteria < 1 MPN/g < 10 MPN/g DVS for fermented milk products.
Enterococci < 10 cfu/g < 100 cfu/g The milk is inoculated with the culture in the
Mold < 1 cfu/g < 10 cfu/g process tank. Fermentation of the milk then pro-
Non lactic ceeds according to normal procedure.
acid bacteria < 500 cfu/g < 500 cfu/g
Yeast < 1 cfu/g < 10 cfu/g DVS for cheese
Staph. aureus < 1 cfu/g < 10 cfu/g The cheese milk is inoculated with the culture in
Salmonella* absent in 25g absent in 25g the cheese vat or tank. The cheese milk may re-
Listeria* absent in 25g absent in 25g quire 20-40 minutes of pre-ripening before ap-
plying rennet.
* analyzed on a regular basis

DVS for UF concentrate

Frozen DVS cultures allow fermentation of UF
concentrated milk without dilution of the con-
centrate.
Yo-Flex
Application: Yoghurt

Name Characteristics Product form and item number

YO - F L E X
Culture flavor and viscosity in yoghurt Freeze-dried DVS Frozen DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

THERMOPHILIC YOGHURT CULTURES E X AC T

YF-L902 Very mild flavor/extra high viscosity 685143

YF-L901 Very mild flavor/extra high viscosity 685142
YF-L812 Very mild flavor/extra high viscosity 667296 677350 677650
YF-L706 Very mild flavor/very high viscosity 685141 N U -T R I S H
YF-L705 Very mild flavor/very high viscosity 685135
YF-LX701 Very mild flavor/very high viscosity 660656
YF-LX700 Very mild flavor/very high viscosity 660655
YF-L811 Very mild flavor/very high viscosity 667295 667330 667331
YF-L703 Very mild flavor/high viscosity 660653 SOFT
CHEESE TYPES
YF-L702 Very mild flavor/high viscosity 660652
YF-L800 Mild flavor/very high viscosity 624969
YC-190 Mild flavor/very high viscosity 501734
YC-X11 Mild flavor/high viscosity 600869 612772 600870 613574
EMMENTHAL
YC-X16 Mild flavor/high viscosity 613575 617225 614038 CHEESE TYPES
YC-183 Mild flavor/high viscosity 502675
YC-180 Medium flavor/high viscosity 100249 100255 100260
YC-280 Medium flavor/high viscosity 660189 660190 501740
YF-202 Medium flavor/high viscosity 200479 C O T TAG E
CHEESE TYPES
YF-203 Medium flavor/high viscosity 201019
YF-3331 Strong flavor/low viscosity 663815 672999 201199
YC-350 Strong flavor/low viscosity 100251 100257 100262
CH-1 Strong flavor/low viscosity 601094 601093 501684 F E TA
YC-370 Strong flavor/medium viscosity 100252 100258 CHEESE TYPES
YC-380 Strong flavor/medium viscosity 100253 100259 100264 501722
YC-381 Strong flavor/high viscosity 100414 660892 601161
YC-470 Very strong flavor/medium viscosity 501724
YC-471 Very strong flavor/medium viscosity 501741 C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 eXact
Application: Buttermilk, sour cream, quarg, twarog, kefir and other fresh cheeses and cultured milk products

Name Characteristics Product form and item number

YO - F L E X Culture performance Type Freeze-dried DVS Frozen

DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HETEROFERMENTATIVE CULTURES

E X AC T XT-202 Medium flavor/medium texture Mesophilic 501674

XT-204 Medium flavor/medium texture Mesophilic 501676
XT-207 Medium flavor/medium texture Mesophilic 616264
14 XT-302 High flavor/medium texture Mesophilic 501679
XT-303 High flavor/medium texture Mesophilic 602582
15
N U -T R I S H XT-312 High flavor/high texture Mesophilic 501681
XT-313 High flavor/high texture Mesophilic 669353
XT-314 High flavor/high texture Mesophilic 669355
XPL-1 High flavor/extra high texture/

SOFT very fast acidification Blended 675876 677787 677788 688518

CHEESE TYPES CHN-12 High flavor/medium texture Mesophilic 200116
CHN-13 High flavor/medium texture Mesophilic 200117
CHN-14 High flavor/medium texture Mesophilic 200118
CHN-22 High flavor/medium texture Mesophilic 100101 100128 100162 501594
EMMENTHAL
CHEESE TYPES
DSG-2000 cultures, phage rotation concept
DSG-2000-10 Medium flavor/medium texture Mesophilic 70718
DSG-2000-40 Medium flavor/medium texture Mesophilic 70723
DSG-2000-70 Medium flavor/medium texture Mesophilic 70725
C O T TAG E
CHEESE TYPES DSG-2000-80 Medium flavor/medium texture Mesophilic 70726
DSG-2000-90 Medium flavor/medium texture Mesophilic 72207
DSG-FLVR1 High flavor/medium texture Mesophilic 73792*

F E TA HOMOFERMENTATIVE CULTURES, pHage ControlTM

CHEESE TYPES
R-603 Fast acidification Mesophilic 200112
R-604 Fast acidification Mesophilic 200113
R-607 Medium/fast acidification Mesophilic 501642
R-608 Medium/fast acidification Mesophilic 501643
C O N T I N E N TA L
CHEESE TYPES R-703 Fast acidification Mesophilic 100095 100122 100156
R-704 Fast acidification Mesophilic 100096 100123 100157
R-707 Medium/fast acidification Mesophilic 100097 100124 100158
R-708 Medium/fast acidification Mesophilic 100098 100125 100159
PA S TA F I L ATA
CHEESE TYPES
PROBIO-TEC MESOPHILIC BLEND
CHBAN-1 High flavor/medium texture BB-12 and mesophilic strains 501595

*180 g carton
C H E D DA R
CHEESE TYPES
Culture performance Freeze-dried DVS

10U
pouch
GRANA YEAST FOR KEFIR PRODUCTION
CHEESE TYPES
LAF-3 Mild, buttery - Low CO2 formation - Non-fermentative 200941
LAF-4 Medium fruity/yeasty - medium/high CO2 formation - Fermentative 200865
LAF-7 Slightly yeasty/fruity - medium/high CO2 formation - Non-fermentative 610590

DA I R Y E N Z Y M E S (To be used in combination with lactic acid bacteria, e.g. XPL-1)

nu-trish
Application: Fermented milk products with probiotics

Name Characteristics Product form and item number

Culture Frozen YO - F L E X
performance Composition Freeze-dried DVS DVS

5 x 25 g 10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch pouch carton

PROBIO-TEC
BB-12 Single strain E X AC T
Bifidobacterium 100084 501708
LA-5 Single strain
L. acidophilus 100021 501709
L. casei 431* Single strain
L. paracasei subsp. N U -T R I S H

paracasei 684050 501749

BY-700 BB-12
Yoghurt cultures 668400

BCT-1 Fast fermentation, BB-12 SOFT

CHEESE TYPES
high viscosity, L. casei
very mild flavor S. thermophilus 501689
ABT-1 Slow fermentation, LA-5
high viscosity BB-12
EMMENTHAL
For stirred products S. thermophilus 100130 100188 100218 501728 CHEESE TYPES
ABT-2 Slow fermentation, LA-5
high viscosity BB-12
For stirred products S. thermophilus 100131 100189 100219 501729
ABT-3 Fast fermentation, C O T TAG E
CHEESE TYPES
low viscosity LA-5
For drinkable and BB-12
set products S. thermophilus 100132 100220
ABT-4 Fast fermentation, F E TA
low viscosity LA-5 CHEESE TYPES
For drinkable and BB-12
set products S. thermophilus 100133 100191 100221 501730
ABT-5 Fast fermentation
medium/high viscosity LA-5 C O N T I N E N TA L
CHEESE TYPES
For drinkable, set and BB-12
stirred products S. thermophilus 100134 100193 100223
ABT-6 Fast fermentation
medium/high viscosity LA-5 PA S TA F I L ATA
For drinkable, set and BB-12 CHEESE TYPES
stirred products S. thermophilus 602618
ABT-7 Fast fermentation, LA-5
very mild flavor, BB-12
high viscosity S. thermophilus 666088 666089 C H E D DA R
CHEESE TYPES
ABT-10 Fast fermentation, LA-5
mild flavor, very BB-12
high viscosity S. thermophilus 685546 685163 685165
ABT-21 Fast fermentation GRANA
medium/high viscosity LA-5 CHEESE TYPES
For drinkable, set and BB-12
stirred products S. thermophilus 501731
ABY-1 Fast fermentation, LA-5
medium yoghurt flavor, BB-12 DA I RY E N Z Y M E S

high viscosity yoghurt cultures 100135 100194 100224

* Product may not be available in all markets.
 nu-trish
Application: Fermented milk products with probiotics

Name Characteristics Product form and item number

YO - F L E X Culture Frozen
performance Composition Freeze-dried DVS DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

PROBIO-TEC

E X AC T ABY-2 Medium fermentation LA-5

medium yoghurt flavor, BB-12
high viscosity yoghurt cultures 100195 501727
ABY-3 Fast fermentation, LA-5
very mild flavor, BB-12
N U -T R I S H high and short yoghurt cultures
viscosity 669852 666092 666091 666090
ABY-4 Fast fermentation, LA-5
16
very mild flavor, BB-12
17
SOFT high and short yoghurt cultures
CHEESE TYPES viscosity 675175
ABY-10 Fast fermentation, LA-5
mild flavor, very BB-12
high viscosity yoghurt cultures 685530 685138 685162
EMMENTHAL nu-trish a/B LA-5
CHEESE TYPES
BB-12 73237**
**200 g carton

C O T TAG E
CHEESE TYPES

Culture Frozen
performance Composition Freeze-dried DVS DVS
F E TA
CHEESE TYPES 5 x 25 g 10 x 250 g 500 g
pouch pouch carton

OTHER NU-TRISH
BB-46 Single strain
C O N T I N E N TA L B. longum 100089
CHEESE TYPES
L. casei-01 Single strain
L. paracasei subsp
paracasei 100088 100231 501710

PA S TA F I L ATA YM-4 Medium fermentation L. paracasei subsp.

CHEESE TYPES speed, very mild flavor, paracasei,
high viscosity S. thermophilus 501716

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Soft Cheese Types
Application: Soft and semi-soft cheese types

Name Characteristics Product form and item number

YO - F L E X
Culture performance Type Freeze-dried DVS Frozen DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HOMOFERMENTATIVE CULTURES
ST-B01 Slow/medium acidification Thermophilic 100113 100183 501692 E X AC T
SSC-1 Medium acidification Thermophilic 200884
SSC-2 Medium acidification Thermophilic 200831
SSC-4 Medium acidification Thermophilic 200834
SSC-17 Medium acidification Thermophilic 201132
(Streptococcus thermophilus) N U -T R I S H

HETEROFERMENTATIVE CULTURES
CHN-12 Medium acidification/high gas Mesophilic 200116
CHN-13 Medium acidification/high gas Mesophilic 200117
SOFT
CHN-14 Medium acidification/high gas Mesophilic 200118 CHEESE TYPES
FLORA DANICA Slow acidification/high gas Mesophilic 100103 100129 100163 501691
SDMB4 Slow acidification Mesophilic 201176

EMMENTHAL
CHEESE TYPES
Culture performance Powdered Liquid Freeze-dried DVS

2U 10U 10U 10U 50U

pouch pouch bottle pouch pouch

RIPENING CULTURES
C O T TAG E
SWINGTM CHEESE TYPES
PR-1 Bluish green color/very mild flavor 200680
PR-3 Bright green color/strong aromatic flavor 200681
PR-4 Bluish green color/medium aromatic flavor 200977
PRG-2 Very light blue color/strong aromatic flavor 200968 F E TA
CHEESE TYPES
PRG-3 Very light blue color/medium aromatic flavor 600740
(Penicillium roqueforti)

FD PCA-1 Very white stable color/low proteolytic activity 660413 660416

FD PCA-3 White stable color/medium proteolytic activity 660450 660451 C O N T I N E N TA L
CHEESE TYPES
PC TT-033 White stable color/medium proteolytic activity 670630
(Penicillium candidum)

GEO CA Cream white/medium moldy tendency 200691

GEO CB Cream white/medium yeasty tendency 200689 200692 PA S TA F I L ATA
CHEESE TYPES
GEO CD-1 Very white/moldy tendency 200693
GEO CE Cream white/yeasty tendency 200835
(Geotrichum candidum)

C H E D DA R
LAF-3 Neutralization - anti-contaminant 200941 CHEESE TYPES
LAF-4 Fermentation - Fruity 200865
LAF-5 Fermentation - Aroma 201016
LAF-7 Neutralization - Booster of B. linens 610590
(Yeast) GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 Soft Cheese Types
Application: Soft and semi-soft cheese types

Name Characteristics Product form and item number

YO - F L E X
Culture performance Freeze-dried DVS

10U
pouch

RIPENING CULTURES

E X AC T SWINGTM
BL-1 Orange pigmentation 200699
BL-2 Dark orange pigmentation 200701
(Brevibacterium linens)

N U -T R I S H BC Creamy pigmentation 200702

(Brevibacterium casei)

SALSA-1 Texture, aroma 201026

SALSA-2 Texture 201076
SOFT
CHEESE TYPES (Staphylococcus xylosus)

EMMENTHAL
CHEESE TYPES

18

19
C O T TAG E
CHEESE TYPES

F E TA
CHEESE TYPES

C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Emmenthal Cheese Types
Application: Swiss and Emmenthal cheese types

Name Characteristics Product form and item number

Culture performance Type Freeze-dried DVS Frozen DVS YO - F L E X

10 x 50U 25 x 200U 20 x 500U 250 U 500 g

pouch pouch pouch carton carton

HOMOFERMENTATIVE CULTURES
ST-B01 Slow/medium acidification Thermophilic 100113 100183 501692 E X AC T
STEM-01 Fast acidification Thermophilic 674714
STEM-02 Fast acidification Thermophilic 674715
STEM-03 Fast acidification Thermophilic 674716
(Streptococcus thermophilus)
N U -T R I S H

LH-B01 Medium/fast acidification Thermophilic 501698

LH-B02 Medium/fast acidification Thermophilic 100116 100185 100213 501699
(Lactobacillus helveticus)

SOFT
CHEESE TYPES

Culture performance Freeze-dried DVS Frozen DVS

20 x 2U 10 x 5U 500 g
pouch pouch carton EMMENTHAL
CHEESE TYPES
PROPIONIC ACID CULTURES
PS-1 Medium gas production 100117 100118 501579
PS-2 Medium gas production 501580
PS-4 Medium/fast gas production 100121 501582
C O T TAG E
CHEESE TYPES

F E TA
CHEESE TYPES

C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 Cottage Cheese Types
Application: Cottage cheese types

Name Characteristics Product form and item number

YO - F L E X Culture performance Type Freeze-dried DVS Frozen DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HOMOFERMENTATIVE CULTURES

E X AC T pHage ControlTM
R-603 Fast acidification Mesophilic 200112
R-604 Fast acidification Mesophilic 200113
R-607 Medium/fast acidification Mesophilic 501642
R-608 Medium/fast acidification Mesophilic 501643
N U -T R I S H R-703 Fast acidification Mesophilic 100095 100122 100156
R-704 Fast acidification Mesophilic 100096 100123 100157
R-707 Medium/fast acidification Mesophilic 100097 100124 100158
R-708 Medium/fast acidification Mesophilic 100098 100125 100159

SOFT CC-02 Medium/fast acidification Mesophilic 602926

CHEESE TYPES CC-04 Medium/fast acidification Mesophilic 611961
CC-06 Medium/fast acidification Mesophilic 615047
CC-08 Medium/fast acidification Mesophilic 669071

EMMENTHAL
CHEESE TYPES

Culture performance Type Frozen DVS

C O T TAG E
CHEESE TYPES
1000U
bag

20

Fresco 1000-10 Fast acidification Blended 674507

21
F E TA Fresco 1000-20 Fast acidification Blended 674508
CHEESE TYPES
Fresco 1000-30 Fast acidification Blended 674509
Fresco 1000-40 Fast acidification Blended 674510
Fresco 1000-50 Fast acidification Blended 674511
Fresco 1000-70 Fast acidification Blended 683732
C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Feta Cheese Types
Application: Feta and brined cheese types

Name Characteristics Product form and item number

YO - F L E X
Culture performance Type Freeze-dried DVS Frozen DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HOMOFERMENTATIVE CULTURES
pHage ControlTM E X AC T
R-603 Fast acidification Mesophilic 200112
R-604 Fast acidification Mesophilic 200113
R-607 Medium/fast acidification Mesophilic 501642
R-608 Medium/fast acidification Mesophilic 501643
R-703 Fast acidification Mesophilic 100095 100122 100156 N U -T R I S H

R-704 Fast acidification Mesophilic 100096 100123 100157

R-707 Medium/fast acidification Mesophilic 100097 100124 100158
R-708 Medium/fast acidification Mesophilic 100098 100125 100159

SOFT
FRC-60 Fast acidification Blended 100094 CHEESE TYPES
FRC-65 Fast acidification Blended 100232
FRC-70 Fast acidification Blended 615639
FRC-75 Fast acidification Blended 615640
EMMENTHAL
CHEESE TYPES

C O T TAG E
CHEESE TYPES

F E TA
CHEESE TYPES

C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 Continental Cheese Types
Application: Dutch and Continental cheese types

Name Characteristics Product form and item number

Frozen
YO - F L E X Culture performance Type Freeze-dried DVS DVS

10 x 50U 25 x 200U 20 x 500U 20 x 350U 350 g 500 g

pouch pouch pouch pouch carton carton

HOMOFERMENTATIVE CULTURES

E X AC T R-603 Fast acidification Mesophilic 200112

R-604 Fast acidification Mesophilic 200113
R-607 Medium/fast acidification Mesophilic 501642
R-608 Medium/fast acidification Mesophilic 501643
R-703 Fast acidification Mesophilic 100095 100122 100156
N U -T R I S H R-704 Fast acidification Mesophilic 100096 100123 100157
R-707 Medium/fast acidification Mesophilic 100097 100124 100158
R-708 Medium/fast acidification Mesophilic 100098 100125 100159

SOFT
CHEESE TYPES HETEROFERMENTATIVE CULTURES
CHN-11 Medium acidification/high gas Mesophilic 100099 100126 100160 501591
CHN-120 Medium acidification/high gas Mesophilic 501592
CHN-19 Medium acidification/high gas Mesophilic 100100 100127 100161 501593
EMMENTHAL B-11 Fast acidification/high gas Mesophilic 501586
CHEESE TYPES
FLORA DANICA Slow acidification/high gas Mesophilic 100103 100129 100163 501691
DCC-230 Fast acidification/medium gas Mesophilic 501656
DCC-232 Very fast acidification/high gas Mesophilic 674090
DCC-240 Very fast acidification/high gas Mesophilic 100093 501597
C O T TAG E
CHEESE TYPES DCC-260 Very fast acidification/high gas Blended 668195 623043
DCC-270 Very fast acidification/high gas Blended 676131 664874
DCC-280 Very fast acidification/high gas Blended 676130

F E TA
CHEESE TYPES

22 Frozen
Culture performance DVS
23
C O N T I N E N TA L 65U
CHEESE TYPES carton

SPECIAL CULTURES
BS-10 Slow acidifying nisin producing strain 616072

PA S TA F I L ATA
CHEESE TYPES

Culture performance Freeze-dried DVS Frozen

DVS

C H E D DA R 20 x 2U 10 x 5U 500 g
pouch pouch carton
CHEESE TYPES
PROPIONIC ACID CULTURES
PS-1 Medium gas production 100117 100118 501579
PS-2 Medium gas production 501580
PS-4 Medium/fast gas production 100121 501582
GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Continental Cheese Types
Application: Dutch and Continental cheese types

Name Characteristics Product form and item number

YO - F L E X
Culture performance Type Frozen DVS

475U 200U 500 g

carton carton carton

RIPENING CULTURES
FLAVOR CONTROL E X AC T
CR-213 Ripening culture Mesophilic 501738
CR-312 Ripening culture Mesophilic 615212
CR-319 Ripening culture Mesophilic 615213
CR-520 Ripening culture Blended 680207
CR-540 Ripening culture Blended 685094 N U -T R I S H

EMFOUR Ripening culture Thermophilic 501638

Culture performance Freeze-dried DVS

SOFT
CHEESE TYPES
10U
pouch

RIPENING CULTURES
SWINGTM
BL-1 Orange pigmentation 200699 EMMENTHAL
CHEESE TYPES
BL-2 Dark orange pigmentation 200701
(Brevibacterium linens)

BC Creamy pigmentation 200702

C O T TAG E
(Brevibacterium casei) CHEESE TYPES

SALSA-1 Texture, aroma 201026

SALSA-2 Texture 201076
(Staphylococcus xylosus) F E TA
CHEESE TYPES

LAF-3 Neutralization - anti-contaminant 200941

(yeast)

C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 Pasta Filata Cheese Types
Application: Pasta Filata and Mozzarella cheese types

Name Characteristics Product form and item number

YO - F L E X Culture performance Type Freeze-dried DVS Frozen

DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HOMOFERMENTATIVE CULTURES

E X AC T ST-M5 Fast acidification Thermophilic 666192 661207 616512

ST-M6 Fast acidification Thermophilic 666193 661208 616513
ST-M7 Fast acidification Thermophilic 672214 673576 673573
ST-M8 Fast acidification Thermophilic 672215 673577 673574
(Streptococcus thermophilus)
N U -T R I S H

LB-12 Fast acidification Thermophilic 200151

(Lactobacillus delbrueckii subsp. bulgaricus)

TCC-3 Fast acidification Blended 100137 100138 100140

SOFT
CHEESE TYPES TCC-4 Fast acidification Blended 100142 100143 100144
TCC-5 Fast acidification Blended 601696 601695
TCC-6 Fast acidification Blended 601697
TCC-20 Medium acidification Blended 100145 100197 100227 501705
EMMENTHAL
CHEESE TYPES

C O T TAG E
CHEESE TYPES

F E TA
CHEESE TYPES

C O N T I N E N TA L
CHEESE TYPES

24

25
PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Cheddar Cheese Types
Application: Cheddar and related hard cheese types

Name Characteristics Product form and item number

YO - F L E X
Culture performance Type Freeze-dried DVS Frozen DVS

10 x 50U 25 x 200U 20 x 500U 500 g

pouch pouch pouch carton

HOMOFERMENTATIVE CULTURES
pHage ControlTM E X AC T
R-603 Fast acidification Mesophilic 200112
R-604 Fast acidification Mesophilic 200113
R-607 Medium/fast acidification Mesophilic 501642
R-608 Medium/fast acidification Mesophilic 501643
R-703 Fast acidification Mesophilic 100095 100122 100156 N U -T R I S H

R-704 Fast acidification Mesophilic 100096 100123 100157

R-707 Medium/fast acidification Mesophilic 100097 100124 100158
R-708 Medium/fast acidification Mesophilic 100098 100125 100159

SOFT
RSF-621 Fast acidification Blended 501706 CHEESE TYPES
RSF-636 Fast acidification Blended 620565
RSF-637 Fast acidification Blended 620566
RSF-638 Fast acidification Blended 620567
RSF-639 Fast acidification Blended 679603 EMMENTHAL
CHEESE TYPES
RSF-640 Fast acidification Blended 679602
RSF-641 Fast acidification Blended 679604
RST-630 Fast acidification Blended 620563
RST-631 Fast acidification Blended 620564
C O T TAG E
RST-632 Fast acidification Blended 667123 CHEESE TYPES
RST-633 Fast acidification Blended 667126
RST-634 Fast acidification Blended 682438
RST-635 Fast acidification Blended 682437
RST-643 Fast acidification Blended 501652 F E TA
CHEESE TYPES
RST-646 Fast acidification Blended 686428
RST-676 Fast acidification Blended 501653
RST-744 Fast acidification Blended 100410 100409
RST-776 Fast acidification Blended 100247
C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I RY E N Z Y M E S
 Cheddar Cheese Types
Application: Cheddar and related hard cheese types

Name Characteristics Product form and item number

YO - F L E X Culture performance Type Frozen DVS

475U 200U 500 g

carton carton carton

RIPENING CULTURES

E X AC T FLAVOR CONTROL
CR-213 Ripening culture Mesophilic 501738
CR-312 Ripening culture Mesophilic 615212
CR-319 Ripening culture Mesophilic 615213
CR-520 Ripening culture Blended 680207
N U -T R I S H CR-540 Ripening culture Blended 685094
EMFOUR Ripening culture Thermophilic 501638

SOFT
CHEESE TYPES

EMMENTHAL
CHEESE TYPES
Grana Cheese Types
Application: Grana cheese types

C O T TAG E
CHEESE TYPES Name Characteristics Product form and item number

Culture performance Type Frozen DVS

500 g
F E TA carton
CHEESE TYPES
HOMOFERMENTATIVE CULTURES
GRANA-102 Slow acidification Thermophilic 665243
GRANA-103 Slow acidification Thermophilic 665244

C O N T I N E N TA L
CHEESE TYPES

PA S TA F I L ATA
CHEESE TYPES

26

27 C H E D DA R
CHEESE TYPES

GRANA
CHEESE TYPES

DA I R Y E N Z Y M E S
Information on Enzymes
YieldMAX PL
YieldMAX PL is a novel enzyme solution
tailor-made for increased yield in the
production of mozzarella and pizza cheese. It
is the first product from the strategic alliance
between Chr. Hansen and Novozymes, two
world players within enzyme innovation.
YieldMAX PL optimizes the clotting
process by improving the emulsification
properties of phospholipids in cheese milk.
Consequently, under normal conditions,
YieldMAX PL increases production yield by
approximately two percent.
NATUREN
Chr. Hansen's NATUREN range is animal
rennet manufactured from extracts of the
fourth stomach (vells) of calves or adult
bovines.
This type of rennet has been used for
thousands of years to coagulate cheese
milk and was the basis for the foundation
of Chr. Hansen in the 1870s. Chr. Hansen is
still leading and setting the standards in this
market. NATUREN is the traditional choice
and helps create the best quality cheese in
traditional cheese making. It is especially
suitable for AOC/ DOC production.
CHY-MAX
CHY-MAX is 100% pure chymosin,
produced by fermentation, which offers
important benefits over other coagulants in
the market:
- Lower coagulant dosage
- Higher cheese yield
- Better flavor profile
- Better process control
- Enhanced whey value
CHY-MAX is the coagulant of choice
in virtually all major cheese producing
countries. For customers, this is an obvious
more cheese for your money product.
Today, about 50% of the cheese on the
world market is produced with CHY-MAX
or its equivalent.
HANNILASE
HANNILASE is a low price alternative to YO - F L E X
animal extracted or fermented chymosin.
It is a Rhizomucor miehei product available
in thermo stable (L), and thermo labile (XL)
versions, to suit standard cheese production
and normal utilization of whey components. E X AC T
Due to a relatively high unspecific proteolytic
activity, the use of Rhizomucor miehei
products is not recommended for demanding
cheese applications. N U -T R I S H
AFILACT and Chrisin
AFILACT lysozyme has proven to be
extremely efficient in preventing growth
of Clostridia, especially Clostridium SOFT
CHEESE TYPES
tyrobutyricum, in cheese during the ripening
phase. Clostridium tyrobutyricum is often
responsible for late blowing, characterized by
cracks and slits as well as flavor defects due
EMMENTHAL
to the presence of butyric acid. CHEESE TYPES
Chrisin from Chr. Hansen contains nisin,
effective in preventing growth of a majority
of Gram-positive bacteria involved in food C O T TAG E
CHEESE TYPES
spoilage and food-borne diseases, including
spore formers. Nisin is used in various cheese
and meat products, depending on local
legislation. F E TA
CHEESE TYPES
Ha-Lactase
With Ha-Lactase from Chr. Hansen,
dairy products can be made available for
consumers suffering from lactose intolerance C O N T I N E N TA L
CHEESE TYPES
and malabsorption. Another advantage of
using Ha-Lactase, especially attractive for
fermented milk products, is the increased
sweetness of the product without use of PA S TA F I L ATA
sugars or artificial sweeteners. CHEESE TYPES
Other enzymes products like THERMOLASE
and Lipase are for specific applications only
and available on request. Feel free to contact C H E D DA R
CHEESE TYPES
your local Chr. Hansen representative for
more information.
GRANA
CHEESE TYPES
DA I R Y E N Z Y M E S
 Punktum Design
ARGENTINA GERMANY MEXICO SPAIN
Chr. Hansen Argentina Chr. Hansen GmbH Chr. Hansen de Mexico, S.A. de C.V. Chr. Hansen Madrid
Product Range

Henrik Freek
Morten Larsen,
Photography:
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