Product Range, January 2011 Cheese Culture Catalogue

Imagine 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 1970s 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 todays 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 Bge All 10-12 DK-2970 Hrsholm Denmark Phone: +45 45 74 74 74 Fax: +45 45 74 88 88 dkinfo@chr-hansen.com

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

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Cultures for all cheese segments

To simplify the process of identifying the best Chr. Hansen culture series to the cheese type being produced, this brochure is divided into 8 main segments of cheese families. The table below provides an overview of the different culture series that are available.

Cheese Segment

Cheese types
Cheddar, Monterey Jack, Colby, Territorials, American Cheddar and other types with no eyes and strong acidification.

Chr. Hansen culture series

R-Series, RST, RSF and Mild O.

Semi-hard cheese types with small to medium size holes like: Gouda, Edam, Danbo, Samsoe, Havarti, Saint Paulin, Raclette, Manchego, Prato and other

FLORA/CHN-Series, DCC, C100, C300, C500, C900, and R-Series.

Mozzarella, Pasta Filata, Pizza Cheese, Provolone, and Kaskawal.

STI series, i400, i500, TCC, TCC20

Cottage Cheese types

Fresco, CC-series, R-Series.

Emmental, Gruyre, Maasdam

FLORA/CH-N-Series, DCC, STEM, PS-Series and LH-Series.

Camembert, Brie, Gorgonzola, Crezenza, Argentine Port Salut

FLORA/CHN-series, Mild O, D-Series, ST-B/SSC, CZ-series, BA-series

Grana, Parmasan, Sbrinz, Pecorino

Grana series, MLC300

Feta and White brined cheeses

FRC series, WBC series, Mild O, R-Series

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Cultures for special purposes

In addition to the 8 cheese families, the culture cheese range also contains three culture types Ripening, Protective cultures, and Kosher For Passover - which are used widely across many of the cheese segments for unique flavor development, extended shelf life etc.

Culture types

Cheese types
Various cheese types when special flavor development during the ripening time is desired. Also certain mold and rind ripened cheese types.

Chr. Hansen culture series

Flavor development: CR-200, CR-300, CR500, PS-Series, LH-Series, EMFOUR, 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.

BS-10, O-224

Various cheese types when the Kosher For Passover certification is required. All Chr. Hansen cheese cultures are Kosher certified these cultures also covers the special period of Kosher for Passover

KFP-Series

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Types of Microorganisms in Cheese Cultures

Culture Type Name
Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis

Characteristics
Mesophilic Homofermentative

O
Leuconostoc sp. Mesophilic Heterofermentative Flavor contribution Gas production

L
Lactococcus lactis subsp.lactis biovar diacetylactis

Mesophilic Heterofermentative Flavor contribution Gas production

D
Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis Leuconstoc sp. 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. bulgaricus Thermophilic Homofermentative Flavor contribution

LbB
Lactobacillus paracasei Thermophilic Homofermentative Flavor contribution

LbP
Lactobacillus delbreuckii subsp. lactis Thermophilic Homofermentative Flavor contribution

LbL

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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

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The magic of cultures

Definitions of Culture Performance Rating Cultures in this catalogue are classified by their performance and functionality for: Acidification speed, Phage robustness, Contribution to flavor, and when relevant also Gas production. The scale is a 5-level scale from low to high. As an example the below DVS DCC series is rated for acidification speed (very fast), phage robustness (very robust), flavor (a real flavor maker) and also gas producing (giving many eyes in the cheese). All indicated with black boxes for score. Example: DVS DCC Series Low Acidification speed: Phage robustness: Contribution to flavor: Gas production: High

Design of cultures Chr. Hansens sophisticated design technologies secure optimization of cultures ensuring superior performance, phage robustness and quality of the final cheese. This catalogue highlights how we have constructed our cultures to maximize cheese manufacturer and consumer benefits. As illustrated below, 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

ST

Innovative DVS

Unlimited cheeses

LbH

Chr. Hansen

Cheese Manufacturer

Consumer

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The cultures are designed from commonly known, well characterized lactic acid bacteria and various microorganisms: Mesophilic aromatic cultures. LD-cultures are the classical aromatic starters containing all four species of mesophilic lactic acid bacteria: Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Leuconostoc mesenteroides subsp. cremoris Lactococcus lactis subsp. lactis biovar diacetylactis Basically LD-Cultures are mixtures of the culture components O, L, and D in various ratios. The term LDculture indicates the presence of the two aroma-forming bacteria, L. 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. LD-cultures are widely used in the production of soft cheeses like traditional Camembert and in continental cheeses with round eyes e.g. Gouda cheese. When producing the continental cheese types, one of the quality features is the right holes or "eye" formation. The size and the number of eyes in the cheese are some of the most difficult things to control. 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). The composition between acid producing strains and aroma-forming strains as well as the ratio between L.cremoris and L.diacetylactis can be related to the rate of metabolism of citrate. However, many nonculture related factors are also involved e.g. production process, temperature, salt content. The best known Chr. Hansen mesophilic aromatic cultures are the CH-N, FLORA, DCC series, Easy-Set C300 and Easy-Set C500. L-cultures and D-cultures, which only consist of either Leuconostoc or L.diacetylactis as the aromaforming bacteria, are only used in cheese production to a limited extent. This is basically due to the traditional use of LD-cultures in continental cheese production. Mesophilic homofermentative cultures O-cultures only consist of the acid-producing strains, Lactococcus lactis subsp. lactis/cremoris. This type of culture is mainly used in Cheddar, Cottage cheese, White Brined Cheese (Feta) and other cheese types in which a gas formation in the product is undesirable. The best known Chr. Hansen mesophilic homofermentative cultures are the R-Series, CC-Series, and Mild-O series. 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.thermophilus. During a typical Cheddar production the O-culture will initiate the acidification during renneting at 30-32C (86-90F). However, due to the thermophilic nature of the S.thermophilus culture this culture will take over the acidification during the scalding step at 37-40C (98-104F) and continue on the belt during the cheddaring process allowing the manufacturer to reach target pH quickly. Thermophilic cultures are mainly used in cheese in which either a high scalding temperature 40-54C (104-130F) is used e.g. in hard cheese like Emmenthaler, Gruyere and Grana, or a high temperature during cheese make is used, e.g. 37C (98F) as in the soft cheese types like Cresenza and stabilised Brie types or in the pasta filata types like Mozzeralla and Pizza cheese.

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For Emmenthaler and Gruyere type cheeses S.thermophilus and L.helveticus are normally used. L.helveticus is able to ferment the galactose which is secreted by the S.thermophilus and processes a high proteolytic activity giving the required proteolysis. In production of the soft Italian Mozzarella cheese as well as different US style pizza cheese, S.thermophilus is used as the main culture - sometimes in a blend with either L.bulgaricus or L.helveticus to obtain the right characteristics of the cheese. For production of Mozzarella, it is important to have a very fast acidifying and phage resistant culture. Examples of Chr. Hansen cultures for this application are STI, TCC, I400 and I500. Propionic acid bacteria may not be classified as real lactic acid bacteria, but they are used in the production of certain cheeses (Emmenthaler, Swiss, Maasdam, etc.) in which large eyes and sweet nutty flavors are desirable. Examples of Chr. Hansen cultures for this application are the PS-Series. Flavor Control cultures are regarded as a "package" of bacteria added as adjunct cultures, containing the right enzymes to modify the ripening process incl. foil ripening/rindless cheese. During ripening the additional bacteria added will lyses, releasing the intracellular enzymes into the cheese matrix and in this way modify the ripening process e.g. Examples of Chr. Hansen Flavor Control cultures are CR-200, CR300, and CR-500-series. SWING cultures are a range of aerobic cultures which can be divided into four main categories: Mold, Yeast, Brevibacterium and others. Due to the aerobic nature of the SWING cultures, they mainly grow on the surface of cheese. The SWING Mold cultures are mainly used in the production of white mold cheeses like Brie, Camembert and blue mold cheeses like Gorgonzola. The two most important types of mold are the white mold Penicillium candidum and the blue mold Penicillium roqueforti. SWING Yeast is often used to stimulate the growth of other micro organisms as Brevibacterium on the cheese surface, due to their ability to increase pH by fermenting lactic acid. Brevibacteria (or the so-called "smear cultures") are traditionally smeared on the surface of cheese just after brining. Brevibacteria are very salt tolerant and have a strong proteolytic activity. During growth on the cheese surface, Brevibacterium linens creates a characteristic orange color and smear layer. Due to the high protein degradation on the cheese surface, flavor compounds penetrate into the centre of the cheese and give the characteristic ripened flavor of smear cheeses. We are pleased to present this overview of our cultures where innovation and responsiveness to market needs go hand in hand.

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Distinguishing Characteristics of Lactic Acid Bacteria

Schematic Ilustration

ST
Organism
Streptococcus thermophilus

O
Lactococcus lactis subsp. cremoris

O
Lactococcus lactis subsp. lactis sp.

L
Leuconostoc

LbH
Lactobacillus helveticus

LbB
Lactobacillus delbreuckii subsp. bulgaricus

LbL
Lactobacillus delbreuckii 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

10C (50F)

DL

DL

0,6

0,8

0,8

<0,5

2,0

1,8

1,8

n/a

- /+*

Growth at

40C (104F) 45C (113F) Glucose

n/a

Fermentation of

Galacto se Lactose

+/-

n/a

n/a

*) Within this group only: Lactococcus lactis subsp.lactis biovar diacetylactis are able to metabolise citrate

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Information on Direct Vat Set

DESCRIPTION DVS is a highly concentrated and standardized frozen or freeze-dried dairy culture, used for direct inoculation of milk. DVS cultures need no activation or other treatment prior to use APPEARANCE Frozen DVS cultures are water-soluble pellets, approximately 5 mm in diameter, with an off-white to brownish color. The pellets have a slight peptone-like odor. Freeze-dried DVS cultures are water-soluble granules, 2-5 mm in diameter, with an offwhite to slightly red or brown color. The granules have a slight peptone-like odor. TECHNICAL DATA Chr. Hansen's DVS cultures rely only on lactic acid bacteria internationally approved for the dairy industry. Our cultures are all of natural origin and are produced using the latest production technology. PURITY Chr. Hansen's DVS cultures comply with IDF 149A (International Dairy Federation) standards regarding maximum contaminant content.
Frozen DVS Coliformic bacteria Enterococci Mold Non lactic acid bacteria Yeast Staph. 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 supplied in alufoil pouches and are available in the following standard sizes: 50 unit pouch - 10 pouches per box 200 unit pouch - 25 pouches per box 500 unit pouch - 20 pouches per box SHIPMENT TERMS For frozen DVS cultures, the total shipment time from Chr. Hansen to the customer should not exceed 72 hours. Freeze-dried DVS cultures may be transported at room temperature for up to 10 days without the quality of the cultures being affected. APPLICATION DVS for fermented milk products The milk is inoculated with the culture in the process tank. Fermentation of the milk then proceeds according to normal procedure. DVS for cheese The cheese milk is inoculated with the culture in the cheese vat or tank. The cheese milk may require 20-40 minutes of preripening before applying rennet. However, normal cheese-making procedures and time limits can be obtained by adding appropriate amounts of CaCl2 to the cheese milk. DVS for UF concentrate Frozen DVS cultures allow fermentation of UF concentrated milk without dilution of the concentrate. DOSAGE Recommended standard inoculation rates are given below. However, specific usage rates should be determined experimentally prior to any new application.
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, please contact your local Chr. Hansen representative

GUARANTEE Chr. Hansen's dairy cultures are produced in conformity with the regulations of the local health authorities. TECHNICAL SERVICE Chr. Hansen has internationally dispersed development centers, as well as application centers in all major dairy markets. For specific application advice and support, please contact your local Chr. Hansen representative.

CULTURE PERFORMANCE IN THIS CATALOGUE All the cheese cultures series as well as individual cultures are rated on a scale from 1 - 5 for Acidification speed, Phage robustness, Contribution to flavor, and when relevant also for Gas production. 1 is slow or low and 5 is fast or high. The rating of a culture series is based on the average performance of the individual cultures in the series. This means that the score of the individual cultures will sometimes vary slightly from the rating of the series. 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.

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 -45C (-49F) or below. If frozen DVS cultures are

stored correctly, the shelf life is at least 12 months. Freeze-dried DVS cultures should be stored at -18C (0F) or below. If freeze-dried cultures are stored correctly, the shelf life is at least 24 months. At +5C (41F) the shelf life is at least 6 weeks.

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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 vary significantly from each other as far as flavor contribution to the cheese and acidification speed. Generally, the cultures that are located to the far right in the figure will have high flavor contribution due to the presence of Lactobacillus strains.

Fast

RST

RSF

Acidification Speed Acidification Speed

Medium

R-Series

Slow

MILD 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

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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. Within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. Lastly, it is recommended to use this series in a culture rotation system. Culture composition Culture Performance Acidification speed: Phage robustness:

Contribution to flavor:

Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

RSF Series
The RSF series is a homofermentative culture consisting of mesophilic o culture strains, a thermophilic strain and a Lactobacillus Helveticus strain. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. Additionally, due to the presence of the Lactobacillus helveticus strain, the culture will add sweet and nutty flavor notes to the ripened cheese. For a more intense note of the sweet and nutty flavors, the RSF-621 culture is recommended due to the higher ratio of Lactobacillus helveticus strains than the other cultures in this series. Moreover, this culture works best when the cheese process includes scalding temperatures at 37C (99F) 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. Lastly, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

LbH

Contribution to flavor:

Product Form This series is available in both frozen and freeze dried form in various packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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Cheddar Cheese Cultures

RST series
RST is a traditional homofermentative blend of mesophilic o culture strains and a thermophilic strain. The cultures in this series are known for excellent phage robustness and relatively fast acidification speed. Additionally, this culture works best when the cheese process includes scalding temperatures at 37C (99F) 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. Lastly, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

Contribution to flavor:

Product Form This series is available in both frozen and freeze dried form in various packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

Mild O
This series contains a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor:

Product Form This series is available in both frozen and freeze dried form in various packaging sizes. However, the freeze dried versions will not be available until summer 2011.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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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. The continental cheeses are typified by semi-hard yellow cheese as the Gouda and Edam types traditionally made in the Netherlands, but now produced worldwide. Most important parameters are overall consistency of the finished cheese (acidification, flavor and texture), more control for the cheese maker and convenient to use. Culture types covers traditional LD cultures, but also blended cultures like DVS DCCtypes and the latest development of DVS Easy-Set C-series. SWING cultures for smearing and DVS Flavor Control cultures for ripening can be used as a supplement and innovation.

Fast Medium Slow

R-Series C100 FLORA/ CHN-Series DCC Group 1

DCC Group 2 C300 C500 C900

Acidification Speed Flavor Intensity

LD

LD

LD

LD

LD

ST

LbH

LbP

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

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Continental Cheese Cultures

DCC Series
DVS DCC series consists of defined mixes of several different mesophilic strains. The cultures are heterofermentative and will form eyes in the finished cheese. The series can be divided into two groups of cultures; DVS DCC-230-232-240 and DVS DCC-250-260-270-280-290. The first group mainly consists of the LD culture and carefully selected o culture strains. The second group has the same basic design; however, other culture components like ST, LbH, and LbP have also been added to the mix. The first group is intended for production procedures with scalding temperatures, 35-39C (95-102 F), whereas the second group is intended for production procedures with high scalding temperatures, 37-42C (98-108 F). Lastly, the many different strains in the blend ensure extra good protection against bacteriophage.

Culture composition (Group 1)

LD
Culture composition (Group 2)

LD
Group 1 Culture Performance Acidification speed: Phage robustness: Contribution to flavor: Gas production:

ST

LbH

LbP

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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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. The cultures are citrate fermenting heterofermentative and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the blend ensure extra good protection against bacteriophage. The series - and especially DVS Flora Danica - is known for its exceptional full flavor that it provides to the finished continental cheese, whereas DVS CHN-19 is known for a very phage robust performance. Lastly, this culture series has optimum performance at medium scalding temperatures, 35-38C (95-100 F).

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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, DVS R-03 and R-04 are the most phage robust, whereas DVS R-07 and R-08 are known for good flavor formation. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor: Gas production:

Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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Continental Cheese Cultures

Easy Set C100
The Easy-Set C100 series is a blend of O cultures known for high activity, suitable at temperatures up to 38C (100F) scalding and good flavor contribution. Culture solution is very phage robust and carefully selected mesophilic o strains. The culture is homofermentative and will not contribute to eye formation in the finished cheese, but is a provider of mild to medium mature flavor profile.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor: Gas production:

Product Form This series is only available in frozen form.

Frozen

Storage: -45C/-49F

Easy Set C300

The Easy-Set C300 series is a primary choice for fast cultures to main continental market with medium/reduced eye formation. 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. Series is designed for cheese processes with four to six hours from culture addition to brine. Within the continental range of cultures, this is considered a medium speed culture, designed for Gouda, Edam, Maasdammer / Leerdammer (The Netherlands), Tilsiter, Butterkse, Wilstermarch (Germany), St Paulin, Cantal, Tomme, Raclette (France), Manchego (Spain), Golandskiy, Kostromskoy, Rossiyskiy (Russia). Lastly, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

LD

Contribution to flavor: Gas production:

Product Form This series is only available in frozen form.

Frozen

Storage: -45C/-49F

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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. Within the continental range of cultures, this is considered a slow to medium speed culture, designed for cheese processes with five to six hours from culture addition to brine. Only pure mesophilic cultures are used in the C500 Series and typical cheeses are Gouda, Edam, Maasdammer / Leerdammer, St Paulin, Cantal, Tomme, Raclette, Herrgrdsost, Grevost, Prstost, Hushllost (Sweden) or Samsoe, Havarti and Danbo (Denmark).

Culture composition

Culture Performance Acidification speed: Phage robustness: Contribution to flavor:

LD
Product Form This series is only available in frozen form.
Frozen

Gas production:

Storage: -45C/-49F

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. The C900 is designed for cheese processes with four to six hours from culture addition to brine and cheese with mild flavor profile. Within the continental range of cultures, the C900 is designed for Edam, Gouda, Tilsiter, Butterkse, Manchego or Raclette type cheese with relative mild flavor profile and few eyes. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

O
Product Form

Contribution to flavor: Gas production:

This series is only available in frozen form.

Frozen

Storage: -45C/-49F

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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. The cultures mainly differ from each other in cheese yield, acidification speed and phage robustness. Generally, the Fresco series is considered more phage robust and with a faster acidification speed than the other culture series. 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

ST

Culture Composition

Fast Medium Slow

Fresco 1000

Fresco 3000

CC-Series

Medium Cheese Yield

High

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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. Moreover, this series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor to the cottage cheese with absolutely no bitterness. It is recommended to use this series in a culture rotation system.

Culture Composition

Culture Performance Acidification speed: Phage robustness:

ST

Contribution to flavor:

Product Form This series is only available in frozen form, but in various packaging sizes.
Frozen

Storage: -45C/-49F

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. This series is known for very high phage robustness and fast acidification speed. The culture adds a nice clean fresh flavor to the cottage cheese with absolutely no bitterness. Due to the presence of carefully selected strains with special properties allowing them to produce capsular polysaccharides, this series increases the cottage cheese yield significantly while maintaining the desired curd texture. Additionally, the culture will completely eliminate culture induced floating curd; 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. Lastly, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

Contribution to flavor:

Product Form This series is only available in frozen form in 1000 U packaging sizes.
Frozen

Storage: -45C/-49F

- 20 -

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. 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.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor:

Product Form This series is only available in frozen form in standard 500 g packaging sizes.
Frozen

Storage: -45C/-49F

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, DVS R-03 and R-04 are the most phage robust, whereas DVS R-07 and R-08 are known for good flavor formation. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor: Gas production:

Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 21 -

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. The cultures mainly differ from each other in cheese yield, acidification speed, flavor profile and phage robustness.

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

- 22 -

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. Additionally, this series is known for an extremely phage robust performance and a very fast acidification speed. It is recommended to use this series in a culture rotation system.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

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. This culture should be used when yoghurt like notes are desired in the finished mozzarella cheese, or when the flavor from the other series i400 or STI are not considered intense enough. It is recommended to use this series in a culture rotation system.

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.
Freeze Dried

Storage: -18C/0F

- 23 -

Mozzarella Cheese Cultures

TCC 20
TCC 20 is not a series, but a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. The galactose level in the finished cheese is quite low for this particular culture, 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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

i400 series
The i400 series is based on single thermophilic strains. The culture adds a nice clean fresh flavor to the mozzarella cheese with absolutely no bitterness. This series is divided into two groups; Group 1 has special properties allowing the cultures to produce capsular polysaccharide that retains water. Additionally, it is possible to increase the mozzarella cheese yield significantly while maintaining the desired curd texture. Group 2 consists of regular and fast ST strains that do not retain moisture to the same extend as group 1. Lastly, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST
Product Form This series is only available in various frozen bag sizes.
Frozen

Contribution to flavor:

Storage: -45C/-49F

- 24 -

Mozzarella Cheese Cultures

I500 Series
The i500 series is based on single thermophilic strains with some lactobacillus bulgaricus added. The culture adds nice, clean and fresh yoghurt like flavors to the mozzarella cheese with absolutely no bitterness. Lastly, it is recommended to use this series in a culture rotation system.

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.

Frozen

Storage: -45C/-49F

- 25 -

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. The cultures mainly differ from each other in acidification speed, flavor intensity, eye formation and water retention in the cheese.

Fast

BA

Acidification Speed

Medium

CZ STB/SSC

GK/Y-Series

Slow

FLORA/CHN-Series

D-Series

MILD O

LD

ST

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 -

Soft Cheese Cultures

FLORA and CHN Series
This series consists of several different cultures that are all mixes of many different mesophilic strains. The cultures are heterofermentative and will form eyes of various sizes in the finished cheese. Additionally, the many different strains in the cultures ensure good protection against bacteriophage. The series - and especially FLORA and CHN-14 is known for the exceptional full flavor that it provides to the finished soft cheese. Lastly, this culture series has optimum performance at low scalding temperatures, below 37C (99F).

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

MILD O
This series is a traditional homofermentative culture consisting of 100% mesophilic complex O culture strains. The culture is based on low proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese. Additionally, it allows a cheesy mesophilic flavor without getting holes or floating curds in the cheese vat. This culture is widely used for lactic curds like goat cheeses, and it can be used in blends with CH-N, D or ST series.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 27 -

Soft Cheese Cultures

D Series
This series consists of several different cultures that are defined mixes of Lactococcus lactis spp lactis biovar diacetylactis . The cultures are homofermentative but can form a few eyes in the finished cheese by fermentation of citrate. Moreover, the D cultures are known for flavoring properties bringing fresh and creamy notes to the final cheese. The cultures have optimum performance at medium scalding temperatures, 35-38C (95-100F). Lastly, the cultures are seldom used alone but are usually blended together with LD, O or ST series.

Culture composition

Culture Performance Acidification speed: Phage robustness:

D
Product Form This series is available in 500g frozen cartons.
Frozen

Contribution to flavor:

Storage: -45C/-49F

ST-B/SSC series
The ST-B and SSC series are based on thermophilic strains with a mild acidification. Both series consist of different cultures with various complexity levels, all avoiding post-acidification. The cultures add a nice clean flavor to the modern soft cheese with absolutely no bitterness. SSC-2 has special properties allowing it to produce capsular polysaccharide that retains water, giving a smooth mouth feeling, whereas SSC17 stabilizes pH at high value (about 5.2). The main application for both series is modern Brie. 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.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 28 -

Soft Cheese Cultures

CZ series
The CZ series is based on thermophilic strains that start acidification fast and stabilize pH during storage. Moreover, the cultures are able to generate polysaccharides that retain water giving a smooth mouth feeling. The cultures can be rotated. 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 various frozen 500g cartons.

Frozen

Storage: -45C/-49F

BA series
The BA series is based on thermophilic strains and associate very fast acidification speed with high texturing properties. The cultures are able to generate polysaccharides that retain water, giving a smooth mouth feeling. The main application is Argentinean Port Salut type cheese. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

Contribution to flavor: Gas production:

Product Form This series is available in frozen form in 250 U pack sizes.
Frozen

Storage: -45C/-49F

- 29 -

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. The main applications are blue molded cheeses with specific requirements to the cheese body e.g. a very smooth texture. Additionally, both series are known for a very rounded flavor profile. These cultures can be applied in Gorgonzola and Vacherin type cheeses.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

LbB

Contribution to flavor: Gas production:

Product Form This series is available in frozen form.

Frozen

Storage: -45C/-49F

- 30 -

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. The cultures mainly differ from each other in acidification speed, eye formation and flavor intensity. Acidification is provided by the cultures described in the continental cheese paragraph in this catalogue.

Fast Acidification Speed Medium Slow None

FLORA/ CHN-Series DCC (Group 2)

STEM

LH

PS

LD

LD

ST

LbH

PAB

ST

LbH

LbP

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

- 31 -

Propionic Cheese Cultures

FLORA and CHN Series
This series consists of several different cultures that are all mixed of many different mesophilic strains. The cultures are heterofermentative and will generate pin holes depending on the scalding temperature. The many different strains in the blend ensure good protection against bacteriophage. The series - and especially the FLORA and CHN-19 - is known for the exceptional full flavor that it provides to the finished cheese. The culture series has optimum performance at low scalding temperatures, below 37C (99F) so the use for acidification is restricted to Maasdam type cheeses. Also, it needs to be combined with Lactobacillus helveticus to terminate the acidification.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

DCC Series
This series consists of several different cultures that are all multiple defined mixes of many different mesophilic strains. The cultures are heterofermentative and will generate pin holes depending on the scalding temperature. Only the cultures in Group 2 are recommended for propionic cheeses (cultures DCC-260-270-280-290), as this group mainly consists of the LD culture and carefully selected O culture strains added with ST, LbH, and LbP. The cultures are intended for production procedures with high scalding temperatures, 37-42C (99-108F), and the many different strains in the blend ensure good protection against bacteriophage.

Culture composition (Group 2)

Culture Performance (Group 2) Acidification speed: Phage robustness:

LD
Product Form

ST

LbH

LbP

Contribution to flavor: Gas production:

This series is available in various frozen and in a few freeze dried packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 32 -

Propionic Cheese Cultures

STEM series
The STEM series is based on thermophilic strains resistant to high scalding temperature. The series consists of different ST cultures for rotation devoted to Emmenthal. Also, STEM-02 allows the cheese curd to retain more water. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

Contribution to flavor: Gas production:

Product Form This series is available in frozen form.

Frozen

Storage: -45C/-49F

LH series
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis, extent of acidification, flavor as well as their resistance to scalding temperature. This allows for stimulation of the growth of propionic acid cultures. Due to their natural resistance to bacteriophages, the cultures do not need any rotation.

Culture composition

Culture Performance Acidification speed: Phage robustness:

LbH

Contribution to flavor: Gas production:

Product Form This series is available in various frozen and freeze dried packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 33 -

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, but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures will provide the finished cheese with characteristic sweet notes and famous large holes.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 34 -

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. 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

- 35 -

Grana Cheese Cultures

Grana Series
This series is composed of thermophilic strains in combination with a blend of Lactobacillus helveticus, Lactobacillus bulgaricus, and Lactobacillus casei. This culture series is used for long time ripened cheese like Grana and Parmesan, where especially the Lactobacillus helveticus contributes to the special flavor development during ripening. Lastly, the complexity of the Grana culture blends make them very robust against bateriophages.

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.

Frozen

Storage: -45C/-49F

MLC300 Series
This culture series is suitable for Pecorino or similar types of cheese, where a white color of the cheese is desired. The culture contains Lactobacillus debruecki ssp lactis strains, which ensure high galactose consumption without development of the typical "hard cheese" taste caused by Lactobacillus helveticus in other Grana cultures.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

LbB

LbP

Contribution to flavor:

Product Form This series is available in freeze dried form.

Freeze Dried

Storage: -18C/0F

- 36 -

Grana Cheese Cultures

TCC 20
TCC 20 is a unique product which consists of a blend of Streptococcus thermophilus and Lactobacillus helveticus strains. 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.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

LbH

Contribution to flavor:

Product Form This product is available in all standard packaging sizes.

Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 37 -

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. This culture group covers traditional Feta and similar white cheeses like Halloumi, Domiati, Telemea and Bjalo. The cultures mainly differ from each other in acidification speed and flavor intensity.

*) The UF series, especially designed for White Brined UF cheese, will be available during 2011.

Acidification Speed Flavor Intensity

Fast Medium Slow

FRC

R-Series

WBC

MILD O

ST

LbB

Culture Composition

High Medium Low

WBC FRC R-Series MILD O Ultra filtration process UF-Series*)

Traditional process

Cheese process / technology

- 38 -

White Brined Cheese Cultures

WBC Series
WBC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus strains. The cultures in this series are known for good phage robustness, relative fast acidification speed, closed cheese texture and the special yoghurt like flavor preferred in traditional Greek Feta. Recommended production temperature is 35C (95F). Also, it is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

ST

LbB

Contribution to flavor:

Product Form This series is available in a freeze dried form only.

Freeze Dried

Storage: -18C/0F

FRC Series
FRC is a traditional homofermentative blend of both mesophilic o culture strains, thermophilic Streptococcus thermophilus and Lactobacillus bulgaricus strains. The cultures are known for good phage robustness, fast acidification speed and closed cheese texture, especially preferred in traditional white cheese made in the Balkan region. This series is very comparable to the WBC series, but the yoghurt like taste in this series is less pronounced than in the WBC series. Lastly, it is recommended to use this series in a culture rotation system. Recommended production temperature is 35C (95F).

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.

Freeze Dried

Storage: -18C/0F

- 39 -

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. Additionally, within the series, 03 and 04 are the most phage robust, whereas 07 and 08 are known for good savory flavor formation. It is recommended to use this series in a culture rotation system.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor:

Product Form This series is available in both frozen and freeze dried form in all standard packaging sizes.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

MILD O
This series is a traditional homofermentative culture consisting of 100% mesophilic o culture strains known particularly for their phageresistant properties. The culture is based on non-proteolytic strains resulting in very mild flavor notes with no bitterness in the finished cheese.

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. However, the freeze dired version will not be available until summer 2011.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

- 40 -

Ripening Cultures
Overview of Ripening Cultures
The cultures in the ripening range vary significantly with different species and many different applications. The figure below provides an overview of the different culture series that belong to the ripening family. The blue colored products are mainly used for surface ripened soft cheese types and for some smeared continental type cheeses. The black colored products are mainly used for special flavor developments in propionic, continental and cheddar type cheese.

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

CR200-300 Lactococcus CR500 Lactococcus and Lactobacillus LH and EMFOUR Lactobacillus helveticus

LbH

LbP

LbH

Mold

Yeast Type of Microorganism

Bacteria

- 41 -

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; Camembert and brie types as well as blue cheeses, mixed rinds (red and white surface) and smeared cheeses. The cultures originate from traditional cheeses or brine, and they have been selected for their appearance and/or flavoring properties.

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

- 42 -

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. Moreover, PCA1 is well known for contributing to a longer shelf life which is due to the low proteolytic activity. Lastly, PCA3 ensures protection against mucors.

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.
Freeze Dried

Storage: -18C/0F

PR/PRG-Series Penicillium roqueforti

The PR series is composed with two sub-ranges of Penicillium roqueforti. The PR series is recommended for traditional blue cheeses, whereas the PRG cultures were selected for the mild color, they bring to Gorgonzola. The cultures in both series differ in color as well as in proteolytic and lipolytic activity. 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).

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.
Freeze Dried

Storage: -18C/0F

- 43 -

Ripening Cultures
GEO Series Geotrichum candidum
The Geo series is composed of strains from yeast. The cultures contribute to cheese coating forming a thin rind and bringing a typical flavor to the cheese while decreasing bitterness. Lastly, some strains - e.g. Geo CB - are able to inhibit the growth of contaminant molds.

Culture composition

Culture Performance Growth speed: Coating quality:

GEO Yeast

Contribution to flavor: Gas production:

Product Form This series is available in liquid arthrospores form in 10 units bottles.

LAF Series Yeast

The LAF series consists of strains from various species selected for targeted purposes both neutralising and fermenting yeast. Neutralizing yeast is devoted to the consumption of lactate resulting in rise of pH, and they develop on the cheese rind. Fermenting yeast produces flavor in the cheese curd, and they grow preferably inside the cheese. Lastly, TRIO is a blend of both types allowing the inhibition of contaminant molds at the surface of the cheese.

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.
Freeze Dried

Storage: -18C/0F

- 44 -

Ripening Cultures
BL/BC Series Brevibacterium
The BL series consists of Brevibacterium linens, whereas the BC series is a strain of Brevibacterium casei. BL gives an orange color to the cheese rind with a typical sulphur flavor. 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.

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.
Freeze Dried

Storage: -18C/0F

SALSA Series Staphylococcus xylosus

The SALSA series is devoted to cheese flavoring. Especially SALSA-1 provides a typical aroma of raw milk cheese providing typical farm house flavor notes to the cheese due to the cultures contribution to catabolism of amino-acids. 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.
Freeze Dried

Storage: -18C/0F

- 45 -

Ripening Cultures
Flavor Control: Ripening Cultures for propionic, continental and cheddar type cheeses
The ripening cultures below are anaerobic ripening cultures recommended for continental, cheddar and propionic cheese, however, in some cases; it can also be used in soft cheeses and Mozzarella. 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. Their development according to cheese environmental parameters has also been taken into consideration.

Flavor Development

PAB

PS-Series

LbH

LH-Series EMFOUR*

CR200-300

Culture Composition

CR520

LbH

LbP

CR530

LbH

LbP

CR540

LbH

LbB

CR550

LbP

FX200

LbH
Sweet and lipolytic Sweet and nutty Debittering and mild Mature Mature and fruity

Flavor Profile

- 46 -

Ripening 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 but will ferment lactate and produce propionate, acetate and carbon dioxide. Additionally, the cultures provide the final cheese with characteristic sweet notes and famous large holes.

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.
Frozen Freeze Dried

Storage: -45C/-49F

Storage: -18C/0F

LH/EMFOUR* Series
The LH series is based on Latobacillus helveticus. The cultures vary in intensity of proteolysis and flavor. They enhance cheese maturity and provide various flavor notes to the cheese, especially sweet and nutty. Moreover, LH cultures are galactose positive and contribute to reduce residual sugars in the cheese curd, avoiding secondary fermentation or browning by Maillard reactions. *EMFOUR use is restricted and cannot be used in Gouda/Edam cheeses.

Culture composition

Culture Performance Acidification speed: Phage robustness:

LbH

Contribution to flavor: Gas production:

Product Form This series is available in standard frozen form

Frozen

Storage: -45C/-49F

- 47 -

Ripening Cultures
CR-200/CR-300
This series consists of homofermentative mesophilic O strains which are lactose negative or slow lactose fermenting, but with a very high aminopeptidase activity. The cultures give very mild flavor notes to the finished cheese and can remove cheese bitterness. Lastly, the cultures can be used in any cheese type, but they need to be used in combination with an acidifying culture.

Culture composition

Culture Performance Acidification speed: Phage robustness:

Contribution to flavor: Gas production:

Product Form This series is available in standard frozen packaging sizes.

Frozen

Storage: -45C/-49F

CR-500 Series and FX-200

These series are made of ripening O strains blended with various species and strains of Lactobacilli. The cultures are both able to reduce bitterness and build up intense and complex cheese flavors e.g. fruity, sweet, nutty, caramelized, and savory. All cultures are able to increase cheese maturity. Additionally, CR-500 cultures are particularly devoted to low fat cheeses but can also be used in full fat cheeses, however, all cultures need to be used in combination with an acidifying culture.

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.

Frozen

Storage: -45C/-49F

- 48 -

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. This series is made of O culture strains and consists of BS-10 culture and O-224 culture. Both cultures are used when extending a cheese products shelf life. The BS-10 has production of nisin that inhibits microbial growth, whereas the O-224 consumes oxygen without production of lactic acid. Lastly, the protective range is adjunct cultures and should be used together with an acidifying starter culture.

Special Properties

Nisin production Oxygen scavenger

BS-10

0-224

Culture Composition

- 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:

Contribution to flavor: Gas production:

Product Form This series is available in frozen form.

Frozen

Storage: -45C/-49F

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:

Contribution to flavor: Gas production:

Product Form This series is available in a standard frozen carton size.

Frozen

Storage: -45C/-49F

- 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

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 -

StandardRange
CulturePerformance
Acidification 500gcarton Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

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

LbH LbB LD Speed

R600/R700 R603 R604 R607 R608 R703 R704 R707 R708

701585 701586 701587 701588 620563 620564 667123 667126 682438 682437 501652 501653 100239 100242 100410 701877 100409 100247

RST RST225 RST245 RST255 RST290 RST630 RST631 RST632 RST633 RST634 RST635 RST643 RST676 RST743 RST744 RST776 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

StandardRange
CulturePerformance
Acidification Speed 500gcarton Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

ST

LbH LbB LD

RSF RSF80(YY80) RSF105(YY105) RSF621 RSF636 RSF637 RSF638 RSF639 RSF640 RSF641 RSF925 RSF940 RSF945 RSF990 RSF736 RSF742 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

MildO MO1(73) MO2 MO3(03157) 3 3 3 4 4 4 1 1 1

200103 703263 670823

StandardRange
CulturePerformance
Acidification Speed 500gcarton 6x1000Ubag Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType FrozenDVS

ProductFormandItemnumber FreezedriedDVS

O 4 4 4 4 4 4 4 4 2 2 2 2 602926 611961 615047 669071

ST

LbH LbB LD

CC CC02 CC04 CC06 CC08

Fresco1000 Fresco100011 Fresco100021 Fresco100037 Fresco100046 Fresco100050 5 5 5 5 5 5 5 5 5 5 2 2 2 2 2

702775 702406 702408 702410 674511

Fresco3000 Fresco300010 Fresco300020 Fresco300030 Fresco300040 Fresco300050 5 5 5 5 5 5 5 5 5 5 2 2 2 2 2

697941 697942 697943 697944 697945

StandardRange
CulturePerformance FrozenDVS
500gcarton 6x1000Ubag Acidification Speed Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS

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

LbH LbB LD

STI STI02 STI03 STI04 STI06 STI12 STI13 STI14

StandardRange
CulturePerformance
Acidification Speed Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch 500gcarton

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

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

LbH LbB LD

6x1000Ubag

TCC TCC3 TCC4 TCC5 TCC6

TCC20

501705

StandardRange
CulturePerformance
Gas Production 350gbag 500gcarton Acidification Speed Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x350U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

O 100099 100126 100160

ST

LbH LD LbC D

100100 100103 100129 100163

LDSeries CHN11 CHN12 CHN13 CHN14 CHN15 CHN19 CHN120 FLORADANICA B11 FLORATRADI FLORAFRESH FLORAHARMONY FLORAPLUS 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

DSeries CHD1 SDMB4 SDMB4.1 SDMB4.2 SDMB5 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

LSeries 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

DDCSeries Group1 DCC230 DCC232 DCC240 Group2 DCC250 DCC260 DCC270 DCC280 DCC300(YY88) 3 3 3 3 3 3 3 3 3 4 5 5 5 5 5

4 5 5 5 5

StandardRange
CulturePerformance
Acidification Speed 500gcarton 1000Ubag Phage Robustness Flavour Contribution 10x50U pouch 25x100U pouch 20x500U pouch

CultureName 5 5 5 4 4 4 4 4 4 100094 100232 615640

CultureType FrozenDVS

ProductFormandItemnumber FreezedriedDVS

FRC60 FRC65 FRC75

ST

LbH LbB LD

WBC01 WBC02

4 4 4 4 5 5 702803 702807

StandardRange
Acidification Speed Phage Robustness Flavour Contribution

CultureName 0 0 0 5 5 5 4 4 5

CultureType

CulturePerformance

ProductFormandItemnumber FreezedriedDVS
10x50U 20x2Upouch 10x5Upouch pouch 25x200U pouch

FrozenDVS
250gcarton 500gcarton 500Ucarton

ST

PS1 PS2 PS4

LbH PAB GasProduction 2 3 4

100118 100121 700728

501579 501580 501582

697235 689923

PS20 PS40 PSEM412

4 4 3 0 0 0 5 5 5 5 5 5

StandardRange
ProductFormandItemnumber FreezedriedDVS FrozenDVS
25x200U pouch 250Upouch 250gcarton 500gcarton Phage Robustness Flavour Contribution 10x50U 20x2Upouch 10x5Upouch pouch Acidification Speed

CultureName

CultureType

CulturePerformance

ST 2 2 2 100116 70781 100185 5 5 5 3 5 5 501698 501699

LHB01 LHB02 LH32

LbH PAB GasProduction 0 0 0

STEM01 STEM02 STEM03

0 0 0 5 5 5 4 4 4 2 2 2 674714 674715 674716

StandardRange
ProductFormandItemnumber FreezedriedDVS
Phage Robustness Flavour Contribution 10x50U 20x2Upouch 10x5Upouch pouch 25x200U pouch Acidification Speed

CultureName 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

CultureType

CulturePerformance

FrozenDVS
250gcarton 500gcarton

SSC1 SSC2 SSC4 SSC17 SSC100

ST

LbB D

GasProduction

200884 200831 200834 201132 699475 501692 200146 699117 699131 699132 677500 696980 200161 682342 501336 201199

STB01 STB05

BA201 BA202 BA203

CZ03 CZ06

YF221 GK01 YCH1 YF3331

StandardRange
CulturePerformance
Acidification Speed Phage Robustness Flavour Contribution

CultureName 3 3 4

CultureType

ProductFormandItemnumber FreezedriedDVS
10x50U pouch 25x200U pouch 20x500U pouch

FrozenDVS
500gcarton

GRANA102 GRANA103 MLC300

ST

LbH LbB LbC

5 5 4

5 5 4

665243 665244 681239

StandardRange
CulturePerformance
Acidification Speed 65UBag 475Ubag 500gcarton 200Ubag Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

ST 1 1 5 5 3 3 501738 615212

O FLAVORCONTROL CR213 CR312

LbH LbC LbD

CR520 CR530 CR540 CR550

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

BioProtective BS10 1 4 2

616072

StandardRange
CulturePerformance
Degreeof Colour 10UPouch 40Upouch 50Upouch 100UPouch 175UPouch Degreeof proteolysis

CultureName

CultureType

ProductFormandItemnumber Freezedriedpowder

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

PCSeries SWINGFDPC61 SWINGFDPCA1 SWINGFDPCA3 SWINGPCTT033

PRSeries 5 3 4 4 200680 200681 200977 667104 4 2 5 600740 5 2 5 5 5 5 5 5 600730

SWINGP.R.FA3 SWINGP.R.PR1 SWINGP.R.PR3 SWINGP.R.PR4

SWINGTTPR7

SWINGP.R.PRG3

GEOSeries SWINGFDGEOCH SWINGGEOCA SWINGGEOCB SWINGGEOCD1 4 4 4 3 2 2 3 2 5 5 3 4 683643 200691 200692 200693

701597

LAFSeries SWINGYEASTLAF3 SWINGYEASTLAF4 SWINGYEASTLAF5 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

SWINGYEASTLAF7 SWINGYEASTLAFTRIO SWINGLAFG

674032

StandardRange
CulturePerformance
Degreeof Colour 10UPouch 40Upouch 50Upouch 100UPouch 175UPouch Degreeof proteolysis

CultureName

CultureType

ProductFormandItemnumber Freezedriedpowder

PC PR GEO SAL LAF BL 674029

BC lipolysis

2 2 2 3 2 2 1 5 5 200702 200699 200701

BL/BCSeries SWINGB.CASEIBC SWINGB.LINENSBL1 SWINGB.LINENSBL2

SALSA SWINGMICSALSA1 SWINGMICSALSA2 3 2 4 3 3 1 201026 674033 674035

StandardRange
CulturePerformance
Acidification Speed 8x500Ubag 8x750Ubag 5x1000Ubag 1200Ubag Phage Robustness Flavour Contribution 10x50U pouch 25x200U pouch 20x500U pouch

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

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 EasySet Mozzarella i400 Group1 i405 i410 i415 i450 Group2 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

StandardRange
CulturePerformance
Acidification Gasproduction 14x375Ubag 12x500Ubag 7x750Ubag 8x750Ubag 10x750Ubag Phage Robustness Flavour Contribution

CultureName

CultureType

ProductFormandItemnumber FrozenDVS

LD O EasySetContinental C100 C101 688839 4 4 4 4 4 4 2 2 2 0 0 0 702488 702490 702491

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

StandardRange
CulturePerformance
Acidification Speed 10x1000U 300gcarton 400gcarton 500gcarton 6x1000Ubag Phage Robustness Flavour Contribution

CultureName

CultureType

ProductFormandItemnumber FreezedriedDVS FrozenDVS

ST

LbH PAB LD

KosherForPassover 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

KFPCHEESE01 KFPCHEESE03 KFPCHEESE04 KFPCHEESE05 KFPR604 KFPR608 KFPCHN19 KFPCHN11 KFPPS1 KFPSTC7 KFPLH17 70859 70003 605996 685427 73707 73809 619889