Подобрена производителност в производството на сирената чрез CHY-MAX® Supreme
Новини

Как CHY-MAX® Supreme помага за по-добри резултати при производството на сирене?

CHY-MAX® Supreme – помага на производителите и преработвателите на сирене да посрещнат нуждите на клиентите с подобрена функционалност и увеличен рандеман, осигурявайки си по-голяма търговска възвръщаемост. Ново поколение коагуланти Млечната промишленост играе жизненоважна роля в

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Тест за антибиотични остатъци в мляко
Bioprotection

Чаша вкусно мляко без остатъци от антибиотици

Подобрете безопасността на храните с разширената гама MilkSafe™ FAST, тестове за антибиотици от  Chr. Hansen, проектирани за мобилност, свързаност и надеждност.  Здравето е приоритет Резистентността към антибиотици представлява една от най-големите заплахи за здравето и

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Ефективност и устойчивост
Dairy products

Ефективност и устойчивост в производството на млечни продукти

Страхотният вкус е ключов фактор за лоялността към марката. Ето защо е толкова важно да се гарантира, че млечните продукти остават вкусни, дори когато се въвеждат промени в рецептурата или се оптимизират разходите. Светът се

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enzymes-for-yield-flavor-texture-improving-variety-of-cheeses
Production of dairy products

Enzymes for yield, flavor & texture Improving

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.

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Lactose-free dairy products
Production of dairy products

Lactose-free dairy products

Lactose-free dairy products with NOLA® Fit. Unlock the potential for lactose-free and reduced sugar yogurt.

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child with glass of yogurt
Production of dairy products

Tests for antibiotics

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.

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Cheese with chr. hansen's coagulants
Production of dairy products

Cheese coagulants

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

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Production of dairy products

Starter cultures for ripening and other cheese types

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.

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sour cream with starter culture
Production of dairy products

Starter cultures for butter and sour cream

The range of mesophilic cultures provides different flavor and viscosity profiles making it possible to produce fermented products with desired taste and texture. 

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fresh dairy with probiotic starter cultures
Production of dairy products

Probiotic starter cultures

Probiotic cultures from Chr. Hansen’s probiotic range NU-TRISH® contain at least one probiotic strain with significant clinical documentation of health effects.

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ayran with starter culture
Production of dairy products

Starter cultures for ayran

For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®).

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yogurt with bioprotective cultures FreshQ
Bioprotection for foods and beverages

Starter cultures for bioprotection

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

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Starter cultures for kashkaval
Production of dairy products

Starter cultures for kashkaval

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

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Starter cultures for white brined cheese
Production of dairy products

Starter cultures for white brined cheese

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.

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yogurt-starter-cultures
Production of dairy products

Yogurt starter cultures

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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