Chr. Hansen provides a diverse selection of enzymes to be applied in cheese as well as in other milk products such as yogurt. These unique dairy enzyme solutions offer different benefits, such as desired flavor characteristics, texture improvements and increased yield, as well as solutions for lactose-free and low-lactose dairy products.
Lactose-free dairy products with NOLA® Fit. Unlock the potential for lactose-free and reduced sugar yogurt.
Consumers want to be confident that their dairy products are safe, natural, healthy and free of contamination. Antibiotic residues in milk are a serious problem for human health. Chr. Hansen offers tests and equipment for food safety.
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
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.
Starter cultures for skyr, kefir and other fermented dairy products. Chr. Hansen offers a wide range of cultures for dairy production.
The range of mesophilic cultures provides different flavor and viscosity profiles making it possible to produce fermented products with desired taste and texture.
Probiotic cultures from Chr. Hansen’s probiotic range NU-TRISH® contain at least one probiotic strain with significant clinical documentation of health effects.
For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®).
Bioprotection with bioprotective cultures 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
Kashkaval is a type of cheese that belongs to the Pasta Filata cheese group. These are the cheeses that refer to the stretched-curd cheeses, made famous in Italy. Such cheeses are made using a special
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.
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.
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