CHR Hansen Range

Listed below is the range of products most suitable in size for small to medium producers.
There are more in the range, so please contact us if you are looking for a product that is not listed.

Animal (Liquid)

Naturen Plus 175 5L/20L

Animal (Granulate)

Naturen Plus 1400NB\500g

Microbial (Liquid)

Hannilase XL 205 5L/20L
Hannilase XP 200 5L/20L (replacing XL205)

Microbial (Granulate)

Hannilase TL 2300\500g

Fermentation produced chymosin (FPC) (Liquid)

ChyMax Plus 5L/20L
ChyMax Plus NB/20L

Fermentation produced chymosin (FPC) (Granulate)

Hansen Sticks

Annatto cheese colour

A-160-W\25kg (single strength)
A-320-WS\5kg (double strength)

Calcium chloride (33%)25kg

Soft and semi-soft cheese types

ST-B01
Flora danica
also, moulds and yeasts (see separate heading)

Swiss and Emmenthal cheese types

ST-B01
LH-B02
also, propionic acid cultures for gas production (PS-1, PS-4)

Cottage cheese types

R-703
R-704
R-707
R-708

Feta and brined cheese types

R-703
R-704
R-707
R-708
FRC-60
FRC-65
FRC-70
FRC-75

Dutch and Continental cheese types

R-703
R-704
R-707
R-708
CHN-11
CHN-19
Flora danica
also, propionic acid cultures for gas production (PS-1, PS-4) and moulds and yeasts (see separate heading)

Pasta Filata and Mozzarella cheese types

ST-M5
ST-M6
ST-M7
ST-M8
TCC-3
TCC-4
TCC-20

Cheddar and related hard cheese types

R-703
R-704
R-707
R-708
RST-743
RST-744
RST-776
RSF-736
RSF-742

Cheddar adjuncts

LH-B02

SWING® cultures

Penicillium roqueforti – for blue
Pencillium candidum – for white, ‘fluffy’ mould
Geotrichum candidum – for creamy white rind
Brevibacterium linens – for orange washed rind
Brevibacterium casei – for creamy rind
Staphylococcus xylosus – for texture/aroma

Yeasts

LAF-3 neutralisation/de-bittering
LAF-4 generate flavour
LAF-5 generate flavour
LAF-7 neutralisation/de-bittering/flavour

Yo-Flex range – Traditional Yoghurt Cultures

YF-L812
YF-L811
YC-X11
YC-X16
YC-180
YC-280
YF-3331
YC-350
CH-1
YC-380
YC-370
YC-381
Yo-Flex Express 1.0
Yo-Flex Advance 2.0
Yo-Flex Harmony 1.0
Yo-Flex Mild 1.0

eXact range

for buttermilk, sour cream, quarg, twarog, kefir and other fresh cheeses and cultured milk products
XPL-1
CHN-22
R-703
R-704
R-707
R-708
also, Yeasts for Kefir production (LAF-3, LAF-4, LAF-7)

nu-trish range – Probiotic Yoghurt Cultures

ABT-1
ABT-2
ABT-3
ABT-4
ABT-5
ABY-1
ABY3

Single strain

BB-12
LA-5
L. Casei 431
L. Casei 01

Starter cultures for traditional fermented sausages

eg. T-SC-150, T-SPX

Starter cultures for fast fermented sausages

eg. F-1,FRM-52, LHP

Starter cultures for flavour enhancement and nitrate reduction

eg. CS-300,

Starter cultures for surface coverage

eg. MOLD-600

Starter cultures for bio-protection

EG. F-LC, B-LC-48, B-2

Viniflora® yeasts – MERIT

Active dried yeast range – all available in 0.5kg bags
Saccharomyces cerevisiae – 100%

Viniflora® yeasts – MELODY

Blends of Saccharomyces cerevisiae & non-Saccharomyces species

Viniflora® yeasts – PRELUDE

non-Saccharomyces 100%
Torulaspora delbrueckii – 100%

Viniflora® yeasts – FROOTZEN

Frozen yeast
Pichia kluyveri – 100%

Viniflora® malolactic starter cultures
Freeze-dried range

Viniflora® oenos
Viniflora® CiNe™
Viniflora® CH35
Viniflora® CH11
Contact us for information on sizes available

Enzymes – Lysozyme

Lactizyme
Available in 0.5kg can

MLF Nutrient

Bactiv-aid 2.0
Available in 5 x 2500L size

MLF Nutrient

Bactiv-aid 2.0
Available in 5 x 2500L size