Starter cultures for fast fermentation
Post

Starter cultures for fast fermentation

Meat cultures play a key role for the safety of fermented sausages as they are responsible for the fermentation and subsequently increased drying of the sausages.
With the fast-fermenting cultures from Chr. Hansen you can reduce the risk and expect...

On #!31Fri, 12 Jan 2018 14:45:20 +0200p2031#31Fri, 12 Jan 2018 14:45:20 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:45:20 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:45:20 +0200452451pmFriday=583#!31Fri, 12 Jan 2018 14:45:20 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:45:20 +0200p2031#/31Fri, 12 Jan 2018 14:45:20 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:45:20 +0200pEurope/Sofia1##!30Mon, 10 Jun 2019 00:03:46 +0300p4630#30Mon, 10 Jun 2019 00:03:46 +0300p-12Europe/Sofia3030Europe/Sofiax30 10am30am-30Mon, 10 Jun 2019 00:03:46 +0300p12Europe/Sofia3030Europe/Sofiax302019Mon, 10 Jun 2019 00:03:46 +03000312036amMonday=583#!30Mon, 10 Jun 2019 00:03:46 +0300pEurope/Sofia6#10.06.2019#!30Mon, 10 Jun 2019 00:03:46 +0300p4630#/30Mon, 10 Jun 2019 00:03:46 +0300p-12Europe/Sofia3030Europe/Sofiax30#!30Mon, 10 Jun 2019 00:03:46 +0300pEurope/Sofia6#by
Bioprotective starter cultures
Post

Bioprotective starter cultures

SafePro® is a range of cultures specifically selected and developed to provide increased food safety through a positive flora of lactic acid bacteria.
How does Safepro® work?
SafePro® cultures are added at concentrations much higher than the level of spoilage bacteria or of pathogens like Listeria monocytogenes. e.g. more than 1,000,000 times. Research has shown that these high numbers of safe and specially selected bacteria will prevent harmful bacteria like L. monocytogenes from multiplying and in many cases they will die off/decline in numbers.

On #!31Fri, 12 Jan 2018 14:43:40 +0200p4031#31Fri, 12 Jan 2018 14:43:40 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:43:40 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:43:40 +0200432431pmFriday=583#!31Fri, 12 Jan 2018 14:43:40 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:43:40 +0200p4031#/31Fri, 12 Jan 2018 14:43:40 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:43:40 +0200pEurope/Sofia1##!30Tue, 27 Nov 2018 14:33:50 +0200p5030#30Tue, 27 Nov 2018 14:33:50 +0200p-2Europe/Sofia3030Europe/Sofiax30 27pm30pm-30Tue, 27 Nov 2018 14:33:50 +0200p2Europe/Sofia3030Europe/Sofiax302018Tue, 27 Nov 2018 14:33:50 +02003323311pmTuesday=583#!30Tue, 27 Nov 2018 14:33:50 +0200pEurope/Sofia11#27.11.2018#!30Tue, 27 Nov 2018 14:33:50 +0200p5030#/30Tue, 27 Nov 2018 14:33:50 +0200p-2Europe/Sofia3030Europe/Sofiax30#!30Tue, 27 Nov 2018 14:33:50 +0200pEurope/Sofia11#by
Starter cultures for tranditional fermentation
Post

Starter cultures for tranditional fermentation

The use of Chr. Hansen’s starter cultures for meat provides production of always the same meat products and a high level of food safety. The starter cultures eliminate the influence of uncontrolled local flora and ensure the desired quality from batch to batch.

Chr. Hansen traditional starter cultures are specifically selected and are suitable for both traditional South European sausages and the sausages, typical of North Europe.

On #!31Fri, 12 Jan 2018 14:43:58 +0200p5831#31Fri, 12 Jan 2018 14:43:58 +0200p-2Europe/Sofia3131Europe/Sofiax31 12pm31pm-31Fri, 12 Jan 2018 14:43:58 +0200p2Europe/Sofia3131Europe/Sofiax312018Fri, 12 Jan 2018 14:43:58 +0200432431pmFriday=583#!31Fri, 12 Jan 2018 14:43:58 +0200pEurope/Sofia1#12.01.2018#!31Fri, 12 Jan 2018 14:43:58 +0200p5831#/31Fri, 12 Jan 2018 14:43:58 +0200p-2Europe/Sofia3131Europe/Sofiax31#!31Fri, 12 Jan 2018 14:43:58 +0200pEurope/Sofia1##!30Tue, 27 Nov 2018 13:55:15 +0200p1530#30Tue, 27 Nov 2018 13:55:15 +0200p-1Europe/Sofia3030Europe/Sofiax30 27pm30pm-30Tue, 27 Nov 2018 13:55:15 +0200p1Europe/Sofia3030Europe/Sofiax302018Tue, 27 Nov 2018 13:55:15 +02005515511pmTuesday=583#!30Tue, 27 Nov 2018 13:55:15 +0200pEurope/Sofia11#27.11.2018#!30Tue, 27 Nov 2018 13:55:15 +0200p1530#/30Tue, 27 Nov 2018 13:55:15 +0200p-1Europe/Sofia3030Europe/Sofiax30#!30Tue, 27 Nov 2018 13:55:15 +0200pEurope/Sofia11#by