We offer a wide range of cultures for yogurt production - cow, goat, sheep, buffalo and plant-based yoghurt. The different series of starter cultures we offer allow production of yogurt with different viscosity to be produced - from low to extremely high. The cultures offer various flavors - from a very tender to a strong yogurt flavor.
For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®). When compared to the bulk starter, the use of DVS cultures has some main advantages...
The starter cultures for butter and sour cream are highly concentrated mesophilic cultures offering convenience and flexibility in the production of mesophilic products. Starter cultures are available as cultures for direct inoculation (DVS®) in form of both frozen pellets and lyophilized (freeze-dried) granules.
Starter cultures from Chr.Hansen for production of probiotic fermented milk The gastrointestinal tract is home to 1-2 kg of bacteria with a microbial population of 1014(100,000 billion) and it is known that the gut microflora plays an important role in humans health. The microflora of the gut exists as a delicate balance of beneficial and...
Bioprotection is a natural way to protect against spoilage and harmful contamination in food. This not only helps you to keep your products fresh and safe, it also helps you to build and protect your brand!
FreshQ® cultures are natural food cultures selected especially to protect dairy products. FreshQ® helps to prevent spoilage, extends shelf life and protects the goodness of your fresh dairy and cheese products – even after it has been opened.
Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: more pronounced or mild taste, elastic, hard or soft structure, with or without crust and redness when roasted. The cheese cultures are also suitable for application in any type of kashkaval - cow, goat, sheep, buffalo, mixture, with or without vegetable fat.
Chr. Hansen was the first company in the world that offered standardized animal rennet on the market in 1874. А century later, in 1989, CHY-MAX® was launched and set new standards. This is the first generation of fermentation-produced chymosin (FPC). Twenty years later, in 2009, Chr. Hansen launched CHY-MAX® M, taking the FPC standard to the next level.
Thanks to the use of direct starter cultures you can get cheese with different characteristics such as: milder, pronounced or spicy flavor, a hard or thicker consistency, easier shredding, less crushing or salt reduction. The cheese cultures are also suitable for application in any type of white brined cheese - cow, goat, sheep, buffalo, mixture, with or without vegetable fat.
Thanks to its long experience and committed experts in the field of starter cultures, Chr. Hansen can offer a wide range of starter cultures for different types of cheese, ripening cultures, bioprotective starter cultures and of course cheese rennet and other specialized enzyme solutions for cheese production.
With more than 140 years of experience in starter cultures for dairy products, Chr. Hansen offers a wide range of cultures for fermented dairy products and solutions for many specialized dairy product categories. Thanks to innovation and continuous two-way relationship with customers Chr. Hansen can offer convenience and consistent quality of its products.
Some of the popular dairy products for which we can offer cultures from Chr. Hansen are...