FOOD INDUSTRY
FERMENTED PRODUCTS
We are constantly working to provide partners with new cultures that meet the requirements for high quality, cost-effectiveness, sustainability, safety and flexibility in modern fermented product production. We also work with cultures that are adapted to local requirements and help customers combine fermented product cultures with colorants and flavors.
YOFLEX®
YOFLEX® is a series of mixed culture strains especially for the production of fermented products. These cultures create the best basic base for thermophilic applications in the dairy industry, such as mixed, thick, drinkable and concentrated yogurts.
EXACT®
The EXACT® product range consists of mainly mesophilic cultures. They are used in dairy products such as buttermilk, kefir, sour cream, quark and processed cheese.
NU-TRISH®
The NU-TRISH® product range consists of single strains or convenient culture mixtures for probiotic dairy products.
FRESHQ®
FRESHQ® bio-protective culture is an all-natural way to reduce the risk of spoilage caused by yeast and mold contamination, thereby protecting the brand value of the product and reducing the cost associated with quality issues in dairy products.
NOLA® Fit
NOLA® Fit is the perfect solution for lactose-free dairy products.
NOLA® Fit is the perfect solution for lactose-free dairy products. The main forms of cultures are ground and freeze-dried, so most cultures can be found in both forms.
- Frozen form
How to use
Remove the culture from the refrigerator as soon as you are going to use it. Do not thaw. Disinfect the packaging before opening. Open the packaging and add the frozen granules directly to the pasteurized product. Mix the mixture gently for 10-15 minutes to evenly distribute the culture. The recommended incubation temperature is 35-45oC.
Shelf life
Minimum 12 months from the date of production when stored according to the recommendations.
Storage temperature
below -45oC.
- Freeze-dried
How to use
Remove the culture from the refrigerator as soon as you are going to use it. Disinfect the top with chlorine. Open the bag and pour the freeze-dried granules directly into the pasteurized product. Stir the mixture gently for 10-15 minutes to evenly distribute the culture.
The recommended incubation temperature is 35-45oC.
Shelf life
Minimum 24 months from the date of production when stored according to recommendations.
Storage temperature below -18oC.
For more information please visit our partner website: https://www.chr-hansen.com/en/food-cultures-and-enzymes/fresh-dairy
CHEESE PRODUCTS
CHEESE PRODUCTS
CHEESE SEED
Cheese Seed is an original fermented chymosin (FPC) with a strength of 1000 IMCU in liquid form and 2235 IMCU in powder form for more effective cheese production in order to be affordable for small and large producers.
Cheese Seed provides the following benefits to cheese producers:
- Dose reduction
- Texture improvement
- Better slicing into thin slices
- Higher cheese yield
- Taste improvement
- Avoidance of cheese bitterness
- Increase in cheese whey value
- Better control of the production process
- Longer shelf life for fresh cheeses
Cheese Seed is suitable for all types of cheese and its quality has been proven in white feta cheese, kaçkavall cheese, continental type cheeses, mozzarella, pizza cheese, cheddar, etc.
HARD CHEESE / KAÇKAVALL
This DVS® culture is available in freeze-dried form (lyophilized). It contains the ideal combination of three strains – Streptococcus Thermophilus, Lactobacillus Bulgaricus and Lactobacillus Helveticus. This culture has all the well-known advantages of direct starter cultures and is characterized by a good and stable acidification rate during the process and a full and good taste of the Kackavall cheese after maturation.
This culture is suitable for the production of Pecorino and Kefalotiri type cheeses.
WHITE CHEESE / SLICED
White cheese represents 12% of the world cheese market and is growing at an estimated 3% per year. White cheese is a product traditionally produced and consumed in Greece, the Middle East and the Balkans, but new consumer markets are also developing.
DVS® products for white cheese enable producers to consistently meet quality expectations and achieve optimal growth potential. A combination of coagulant, DVS® starter culture and, where appropriate, the addition of cultures is recommended to reduce the formation of bitter peptides and the potential growth of yeasts and molds in the cheese.
For more details, please refer to our partner website: https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese”>https://www.chr-hansen.com/en/food-cultures-and-enzymes/cheese#
TECHNICAL SERVICES
Our technical team has extensive experience in dry mortar applications. We work with you from concept to final product, developing formulas and evaluating organoleptic and sensory characteristics, and can assist you from pilot lab testing to production trials to ensure you get the final product you want.
We have developed an effective technical service program that includes:
- Factory Audit
- Product Formula
- Optimization
- Factory Training
- New Product
- Development
- Product Troubleshooting
- Final Product Analysis if needed
Our team has in-depth knowledge of ingredients, their functional properties and their application in the building materials industry.
