Cheese catalogue

The guide for accelerating your

business growth
Welcome to Chr. Hansen – the world’s most
sustainable food ingredients company
Since 1874, Chr. Hansen has been working to help dairy companies
throughout the world to produce high quality cheese and fresh dairy
products. Today, Chr. Hansen has grown to be the leading supplier of
novel dairy ingredients with over 40,000 strains of bacteria.
Chr. Hansen was ranked as the world’s most sustainable company in
2019 by Corporate Knights during the World Economic Forum. In
2020, we cemented our position by coming in second on the list – and
ranking as the most sustainable food ingredients company.
​We continuously collaborate closely with our customers. We wish to
ensure that we can always help and inspire you to select the right
ingredients for a given application. The needs and requirements of
our valued customers are first priority and the main driving force
behind our R&D.
In this catalogue, we provide an overview of our global cheese
solution ranges comprising of every essential ingredient needed for
best-in-class cheesemaking (for acidification, ripening, bioprotection,
coagulation and yield optimization). We recommend that you contact
your local Chr. Hansen contact person or local sales agent for further
guidance.
Contents
Global trends and value chain 4
Our promise for cheese world 6
Our cheese solution areas 8
Our innovation approach 10
Cheese types and starter culture solutions 12
Ripening cultures and enzymes solutions 30
Rennet and coagulant solutions 36
Functionality enzyme solutions 40
Bioprotection solutions 42
Cheesemaking process 44
Product range overview by solution areas 45
Global mega trends pave path for new opportunities in the cheese world
Categories Mega trends Food for thought
› Healthy convenience: Increased demand for healthy on-the-go › Which consumer needs are driving your innovation?
Consumer snacking call for producers to use fewer recognisable ingredients. › How are you managing the interplay of consumer
values › Premiumisation: Accelerating interest in authenticity, naturalness expectation on taste, health, safety, convenience and
and sustainability create room for premium cheese ranges. authenticity to differentiate yourself?
› Rising middle class: Increasing purchase power in emerging › What are your initiatives to address growing middle-
markets enable transition from basic staple food to packaged food. class population?
Demographics › Ageing population: Increase in interest for innovative food › What products are you innovating to address low-
products that enable healthy ageing for population over 65 years. appetite in older population?
› Shifting market frontiers: As competition intensifies in mega-cities, › What proactive steps are you taking to focus on rising
many new fast-growing cities are gaining economic importance. consumer base in emerging cities?
Economics › Consolidation: Increase in M&A activity mean that large dairy › How do you assess the competency of suppliers and
players need to manage speed of integration of acquired plants. partners who can assist in your integration efforts?
› Automation: Use of automation and big data allow efficiency and › How will you enhance production efficiency through
scalability in production, leaving more time for innovation. automation and use of data?
Technology and science
› Bioinformatics: Genome sequence analysis leads to new insights › Do you ever wonder what was in your starter cultures’
about culture physiology and interactions. DNA?
› Carbon reduction: Increased focus on environmental impact of › How can you make tasty protein alternatives to meat?
Environment and meat production has led to development of alternative proteins.
sustainability › Responsible consumption: Responsible supply chain and food › How can you use the power of beneficial bacteria to
waste reduction is becoming an important agenda for companies. further a strong sustainability agenda?
› Empowered activism: Consumer associations and NGOs push for › What is your strategy for managing the complexity of
new standards for e.g. vegetarian, organic, halal, kosher, non GMO labelling standards and requirements?
Regulation › Deglobalisation: Long established global trade agreements are › How are you managing the local regulatory
being replaced by local bilateral agreements e.g. in US and UK. bureaucracy in export markets?
Key trends influencing each player in the value chain from farm to fork

Milk Cheese Converters and Retailers and Demanding consumers

suppliers producers manufacturers food service
› Industrialization › Innovation speed › Performance › Supply chain › Taste
› Supply › Product differentiation improvement simplification › Variety
consolidation › Efficiency and › Shelf life extension › Transparency and › Premiumisation
› Utilization of new automation › Traceability traceability › Convenience
milk types › Scalability › Semi-finished › E-commerce › Natural
› Yield improvement cheese trading › Active consumer › Sustainability
› Waste reduction intelligence › Affordability
› Food waste
reduction
› Functionality in
foodservice
 of

We are committed to solving challenges in cheesemaking with our deep expertise

› Cater to specific customer needs with our tailored offerings
› Leverage our technical expertise through a strong global application network
Greater than the sum of its parts – Partner to deliver lasting impact

Our core competency areas Your value creation and business impact

› Proven ingredients for any cheese applications - on specification

› Solutions that secure your consistent delivery – risk management
products
Superior

The very best

- Cheese cultures and enzymes portfolio › Solutions that increase your output – yield optimization
› Solutions that kick-start new business opportunities for you - growth
› Innovation days and co-creation of new products
Proactive partnering › Market insights sparring, regulatory and market development
- Co-development for value realization › Employee training sessions and strategy outlooks
› Connect to the world - Support from our local sales organization
› Full, best-in-class technical application and laboratory services
Superior
services

Engaged and strong application experts › Ingredient customization to specific customer needs and products
- Technical support to tackle complex problems › Trials, production audits and trouble-shooting
› On-time delivery via global setup
On-time delivery › Detailed, multi-language documentation and info
- Global reach and compliant › Local application/service support every day

© 2020 Chr. Hansen. All rights reserved.

Overview of Chr. Hansen solutions
Starter Rennet and Ripening cultures and Functionality
cultures coagulants enzymes enzymes
Acidification solutions for consistent Coagulation solutions for more Adjunct solutions for flavor perfection, Functional solutions for yield, flavor,
performance and flexibility in use cheese and improved whey quality improve appearance and efficiency texture and lactose-free cheeses
› Frozen DVS® › CHY-MAX® Supreme, CHY- › DVS® CR › YieldMAX®
› Freeze dried DVS® MAX® M and CHY-MAX® (FPC › DVS® LH › LactoYIELD®
› Frozen EASY-SET® coagulants) › DVS® PS › Ha-Lactase™
› MICROLANT®, HANNILASE® and › SWING® › NOLA® Fit
THERMOLASE® (Microbial › SPICE-IT® › AFILACT®
coagulants) › CHRISIN
› NATUREN® and BIOREN®
(Animal rennet)

Bioprotection Natural colors Test kits Data and services

Bioprotective solutions to control Natural color and coloring foodstuff Solutions to track quality and food Data and equipment solutions for
yeasts, molds and gas formation solutions for visual appeal safety improvements automation and efficiency
› FreshQ® › WhiteWhey® › LactoSens™ › PhageWatch™
› BioSafeTM › Beta carotene and Natural beta › BRT® high sense › CoaguSens®
carotene › MilkSafe™ › ElastoSens®
› Annatto/Norbixin/Bixin › CHR. HANSEN-CLIPPER®
› Paprika, Paprika+Annatto, › AISY
Paprika+Beta carotene › REMCAT standards
› Chlorophyll
We deliver every essential ingredient for best-in-class cheesemaking for
all cheese types
Cheddar Continental Cottage Grana Pasta filata Soft cheese White
and swiss cheese cheese

Starter cultures

Rennet and
coagulants

Ripening cultures
and enzymes

Functionality
enzymes

Bioprotection

Application
excellence
Three core areas for accelerating business growth
Manage the present Create the future

Risk Minus Yield Plus Growth Multiply

Solutions to secure consistent Solutions to increase output Solutions to kick-start new
delivery business opportunities

› Secure consistent quality › Get more value out of your › Inspire and transform new
without additional current and future production product developments that
investment/CAPEX set-up and drive your CSR fit market trends
› Mitigate production crisis with agenda › Enable expansion into new
phage management teams › Capitalize fully on the value of markets through a local
› Enable efficient consolidation your total output and drive your approach
of multiple plants CSR agenda › Innovative concepts to make
› Eliminate food safety risks › Lower your cost/cheese volume you win in premium
when entering new markets and increase whey value categories
› Capture high-value opportunities › Renew interest in existing
by being flexible product lines by line
extensions

Our innovative solutions, expertise and competencies are here to co-create the future with you.
New innovations in the spotlight
DVS® BioSafeTM & FreshQ® for food waste reduction
Risk Minus › Culture solutions to help reduce late blowing in continental cheese caused by Clostridia contamination.
Solutions to secure › Culture solutions to help improve quality and reduce waste with increased robustness against yeast and mold spoilage.
consistent delivery

CHY-MAX® Supreme coagulant for significant yield increase

+1% › Fermentation produced coagulants documented by CoaguSens™ tool.
› Help improve yield up to +1%, achieve faster and precise production, achieve superior functionality.
Yield Plus DVS® STi and EASY-SET® i400 cultures for superior food service performance
› Unique set of cost effective, reliable and fast acidifying solutions.
Solutions to increase › Help producers of pasta filata and pizza cheese to secure performance.
output
EASY-SET® FLORA 100/900/1000C cultures for flexible line extension without CAPEX
› Unique set of multiple robust mesophilic culture solutions.
› Help producers of continental cheese like gouda, edam and semi-hard cheeses secure performance.

DVS® PS-50 for the premiumization trend and memorable moments

› New tasty member to platform of ripening culture (propionic bacterium).
Growth Multiply › Help reach flavor perfection and famous eye formation in swiss and massdam types even with modern process
optimization.
Solutions to kick-start new DVS® PureAppeal™ take control of browning for pure pizza appeal
business opportunities › Reduce the degree of browning by up to 100% and achieve predictable appearance.
› Protect your pizza cheese from yeast and mold spoilage throughout the supply chain.
Cheddar cheese

Market trends

Efficiency and yield improvement

› To get the highest value out of the milk,
manufacturers continuously optimize with
focus on improvement of efficiency and
yield

Product range diversification

› Regional consumer demand for variety
within format, flavor and/or texture leads to
an increase in number of product launches

Designed for convenience

› Globally 46% of consumers eat cheese as a
snack1
› Due to large versatility in taste, texture and
cheese body, cheddar serves as a popular
base for innovative, convenient snacks
Cheddar cheese market and starter cultures overview

Market facts

High
DVS® RSF 600
› Global cheddar production volume: 4.1m tons
› Expected growth: 2-3% towards 2025 DVS® RSF 900
› US manufacturers produce more than 60% of the
DVS® RST 1000
total production volume

Flavor contribution
EASY-SET® A3000

DVS® R
Volume share of global cheese production

Cheddar DVS® RST 600 EASY-SET® A2000

11%
17%
Other cheese types
7%

EASY-SET® A900

22% 25%
Low

4% 3%

Cheese make time Fast

Long
See overview of cheddar starter cultures at pp. 46-47
Continental and swiss cheese

Market trends

Commoditization of the basic

› Growing demand for basic continental
cheese fueled by private label brands1

Growth via premiumization

› 50% of EU-consumers want to try new types
of cheese for different meal occasions1
› More authentic cheeses that involve
craftsmanship with sophisticated flavor
profiles

Convenience as a constant
› Rise of convenient on-the-go and ready-to-
use cheese (e.g. for sandwich making)1
› Demand in foodservice for cheese
ingredients to function as desired in
professional kitchens
Continental and swiss cheese market and starter cultures overview

Rich
production
Market facts

High gas
DVS® FLORA DANICA®
› Global production volume: continental
DVS® CHN
4.6m tons, swiss cheese 1.1m tons
› Expected growth: 1-2% towards 2025
EASY-SET® EASY-SET®
› Continental including swiss cheese is C500 FLORA™ C1000

Eye formation
the most widely produced cheese type

Flavor
DVS® DCC
230-240 DVS® DCC
Volume share of global cheese production 260-290 EASY-SET®
FLORA™ C900
Continental and swiss
11%
17%
Other cheese types
7%

EASY-SET®
production

FLORA™ C100
No gas

22% 25%

Mild
4% 3%

Long Cheese make time Fast

See overview of continental starter cultures at p. 48

 of

EASY-SET® FLORA™: Revolutionary starter cultures for minimal risk in continental cheese
› Increase yield up to 1% and reduce downgrades by up to 50% by reducing variation in production
› Simplify your production by shortening culture make time from 18-24hrs to 10mins with a single-step process
 of

PhageWatch™: Enabling effective phage management for consistent production

› Leverage our expertise, robust culture ranges, and digital resources to manage your risk of phage
› Our services include sample testing, phage and process reviews, regular meetings and transparent reporting on our
PhageWatch™ digital tool
Cottage cheese
Market trends

Healthy convenience
› Busy lifestyle calls for healthy snacking/
staying full longer
› Need for food with high energy density for
athletic diet and weight control

Threats from other segments

› Offerings like Greek yogurt and skyr
intervene the traditional cottage cheese
market. New sources of differentiation
required

New edge healthy home cooking

› Cottage cheese has healthy appeal with low
fat (4%) and high protein (11%) content
› Affordable and low fat alternative to other
cheese types, e.g. cream cheese and ricotta
Cottage cheese market and starter cultures overview

Softer
Market facts

High
› Global production volume: 0.8m tons
DVS® FRESCO®
› Expected growth: 2-3% towards 2025 3000
› Cottage cheese is primarily produced
in North America, Germany, Poland
and Scandinavia.

Curd firmness
Yield
DVS® KFP DVS® FRESCO®
Volume share of global cheese production Cheese 1000NG
DVS® R series
Cottage cheese & DVS® CC
11%
17%
Other cheese types series
7%

Very firm
22% 25%
Low

4% 3%

Long Cheese make time Fast

See overview of cottage cheese starter cultures at p. 49

Grana cheese
Market trends

Consumer demand for authenticity

› Consumer desire for authentic flavor and
variety has led to increased penetration in
foodservice and retail

Versatile technology
› Growing production of grana type on non-
grana cheese equipment, primarily driven
by North America2

Grana and parmesan go “glocal”

› Globalization of grana and parmesan cheese
types inspired by the heritage of
parmigiano-reggiano and grana padano
› Regional growth driven by e.g. Italian style
pecorino and South American styles cotija
and reggianito2
Grana cheese market and starter cultures overview
Market facts

High
› Global production volume: 1m tons DVS® GRANA
› Expected growth: 3-4% towards 2025 DVS® SGD
› Italy and US produces 45% and 25% of

Flavor contribution
global grana cheese respectively

DVS® SA

Volume share of global cheese production DVS® CO

Grana DVS® MLC

11%
17%
Other cheese types
7%

DVS® TH
22% 25%
Low

4% 3%
Long Fast
Cheese make time

See overview of grana cheese starter cultures at p. 50

Pasta filata
Market trends

Increased pizza consumption

› 78% of all pizzas have mozzarella as topping1
› Growth in global consumption of pizza in both
mature and emerging markets, driven by appeal
of cheese stretching and browning

Busy life-style demands convenience

› Development of convenient packaging formats
for quick meals, both at and away from home1
› High nutrition per cost value for pasta filata in
pizza

Global acceptance of heritage

› Local heritage varieties such as kashkaval and
oaxaca have penetrated mainstream markets
Pasta filata market and starter cultures overview
Multiple defined cultures Single strains culture
Culture composition

Market facts

High Moisture
› Global production volume: 5.6m tons

52-60%
EASY-SET® i400 HM
› Expected growth: 3-5% towards 2025
› Large investments are being made to DVS® STI
increase global production capacity EASY-SET® i400

Moisture
Volume share of global cheese production

Pasta filata
11% DVS® TCC
17%
Other cheese types
7%
Low Moisture
≤ 45% DVS® TCC20

22% 25%

4% 3%

Long Cheese make time Fast

See overview of pasta filata starter cultures at p. 51

 of

Use our cohesive mix of solutions for the perfect “instagrammable” pizza
› Ensure consistent production with DVS® STi starter culture, increase yield with CHY-MAX® coagulant
› Control browning with F-DVS® Pure Appeal™ culture, improve functionality with YieldMAX® enzyme
 of

Create authentic soft cheese experiences for modern consumers

› Create unique flavor profiles with DVS® solutions and appealing visual look with SWING® solutions
› Achieve both craftsmanship character and consistent quality even at industrial scale
Soft cheese
Market trends

Premiumization via craftsmanship

› Small producers use authentic storytelling to
position their unique cheese varieties
› Industrial cheese makers are finding new ways
to tap into this trend to drive growth

Convenience for producers and consumers

› 46% of global consumers eat cheese as a snack1
› Growth in food service and international trade3
demand for consistent texture and taste

“Instagramability”
› The rise of social media as a platform to share
food pictures fuel large varieties of soft cheese
with complex surface and visual appeal
Soft cheese market and starter cultures overview

High
Market facts DVS®
SOFT
› Global production volume: 1.6 m tons FLORA LD
DVS® Lb
› Expected growth: 1-2% towards 2025 PREMIUM
STELLA
› 80% of global production is made in 5
DVS®
countries: France, Germany, Italy,

Flavor contribution
DVS® DVS® SOFT
Canada and Argentina DVS® CHD
Ln BLUE SDMB FLORA
TRADI

DVS®
Volume share of global cheese production DVS® CHN
FMD

Soft cheese
11% DVS®
17%
Other cheese types DVS® MO WHITE
7%
CLASSIC
DVS®
DVS®
SOFT
22% DVS® CZ SOFT
25% MILD
Low

CREMOSO
(SSC)
4% 3%

Long Cheese make time Fast

See overview of soft cheese starter cultures at pp. 52-53

White cheese
Market trends

Middle class growth and convenience

› Feta-style white brined cheese is one of the
fastest growing cheese types worldwide
› Increasing demand for convenient formats for
salads and hot cooking

Tradition goes global

› Traditional Mediterranean style white cheese is
attractive globally due to healthy appeal in
salads and as a meat alternative1

Evolving technology for differentiation

› Large developments in technologies for white
cheese production
› To stay ahead, deep knowledge of the
interaction between milk base, cultures,
enzymes and processing conditions is vital
White cheese market and starter cultures overview

Market facts

High
DVS® WHITE FLORA
› Global production volume: 2.8m tons PREMIUM
› Expected growth: 3-5% towards 2025
› Over 80% of global volume is produced DVS® WHITE FLORA

Flavor complexity
in the Greater Middle East, but a
steady growth of production in Europe DVS® WHITE CLASSIC
and North America.

DVS® WHITE DAILY 80

Volume share of global cheese production

White cheese DVS® WHITE DAILY

11% 40-50
17%
Other cheese types DVS® WHITE STAMP
7%

DVS® MO
22% 25%
Low

4% 3%

Long Fast
Cheese make time

See overview of white cheese starter cultures at p. 54

Ripening cultures and enzymes
Market trends

Premiumization as growth enabler

› Growing demand for authenticity opens
opportunity for industrialization of crafted
cheese that drive profitable business.
› 25% of all continental cheese product launches
in Europe promote premium price positioning.1

Taste as key purchase driver

› Consumers are curious to discover new flavors
and cheese types. Flavored cheese accounted
for 25% of cheese launch activity in North
America. 1
› 36% of consumer find taste as the most
important motive when purchasing non-
processed cheese, before they look at price and
brand.4
Our ripening solutions cover three distinct areas of differentiation
Manage the present Create the future

Flavor Improved surface Controlled

perfection and appearance ripening speed

3 flavor segments for new as well Customized solutions for diverse Solutions to optimize the cheese life
as traditional flavor: texture, surface and appearance cycle:
› Core - for everyone: clean, needs: › Accelerated ripening: Take
creamy, buttery and fresh › Surface coating: White mold, products faster to market by
› Character - for explorers: fruity, yeast and aerobic bacteria reducing ripening time and
nutty, savory and roasted › Veins formation: Blue mold saving costs
› Connoisseur - for experienced: › Eye formation: Propionic › Extension of shelf-life: Reduce
farmhouse, sulfur, piquant and bacteria waste by increasing the sales
earthy window Increase export
opportunities
 Overview of ripening solution ranges

Picture placeholder Picture placeholder Picture placeholder Picture placeholder Picture placeholder

DVS®CR DVS®LH DVS®PS SWING® SPICEIT®

Lactobacillus Lactobacillus helveticus Propionic acid bacteria Yeast and mold Animal and microbial lipase
Lactococcus lactis & cremoris
Flavor perfection Flavor perfection Flavorful perfection Improved surface and Flavor perfection
› Create clean and › Experience › Create different appearance Explore the diversity of
fresh flavor and sweetness and flavor possibilities › Create unique flavors from animal
reduce bitterness. roasted notes from mild buttery to appearance and and microbial lipases.
› Achieve broad range along with reduced sharp and pungent. flavor with different SpiceIT® is the range of
of exotic flavors by ripening time. propositions of lipases that break
combining CR and › Increase the Improved appearance yeast, mold and down lipids and
LH strains- buttery, quality of low-fat › Master the eye bacteria. creates piquant flavor.
sulfur, cheesy and cheese formation via Controlled ripening
fruity flavor › Aid in the different gas speed
formation of production potential. › Prolong time to
crystals on long market using
ripening cheeses. different SWING®
solutions.
32 See overview of ripening solutions at pp. 55-57
 of

Tap into the growing premiumization trend with our ripening expertise
› Target diverse consumer niches through a rainbow of 12 flavor profiles
› Create authentic appearance and even new visual signature
Three flavor areas for diverse consumer needs in cheese

CO R E C H A R AC T E R CO N N O I S S E U R

CLEAN CREAMY FRUITY NUTTY FA R M H O U S E SULFUR

BUTTERY FRESH SAVO RY ROASTED PIQUANT EARTHY

Our ripening solutions to enable you to cater to diverse flavor needs

CO R E C H A R AC T E R CO N N O I S S E U R
DVS® CR-213 DVS® Delight™ DVS® CR-540 *** DVS® PS-1 ** SWING® MIC SALSA-1 SWING® B. LINENS BL-1
DVS® CR-319 Bouquet 01 * DVS® PS-40 **** DVS® CR-Mature 01 SWING® B. LINENS BL-2
SWING® LAF-5 DVS® PS-50 ** SWING® FD GEO-CH
SWING® LAF-7 DVS® PS-60 ***** SWING® GEO CA
DVS® PS-80 ***** SWING® GEO-CB
SWING® GEO-CD-1

CLEAN CREAMY FRUITY NUTTY FA R M H O U S E SULFUR

DVS® CR-Buttery SWING® LAF-3 DVS® CR-Savory 01 DVS® LH-B02 *** SpiceIT® AG SWING®P.R. PR-1
DVS® SDMB-4 SWING® B. CASEI BC DVS® CR-Savory 02 DVS® LH EMFOUR®** SpiceIT® AL SWING® P.R. PR-3
DVS® SDMB-8 DVS® CR-550 DVS® LH-32 ** SpiceIT® AM SWING® P.R. PR-4
DVS® LH-B01 ** SpiceIT® AC SWING® P.R. PRG-3
DVS® CR-520 * SpiceIT® MR SWING® PC TT-033
SpiceIT® MPlus SWING® FD PCA-1
SWING® FD PCA-3

BUTTERY FRESH SAVO RY ROASTED PIQUANT EARTHY

* = Level of sweetness
Pink = Eye formation
Blue = Affects surface or appearance
© 2019 Chr. Hansen A/S. All rights reserved.
Rennet and coagulants
Market trends

Yield and functionality

› Continuous focus on maximizing value of milk
through higher cheese yield and better whey
quality
› Increasing demand for cheese as an ingredient
and convenient formats call for functionality
improvements during production3

Preservative-free and organic

› Big surge towards preservative-free coagulants
globally
› Increasing consumer interest for organic and
more natural foods with fewer ingredients1

Sustainability
› UN global goals as a proactive tool to measure
business impact. E.g. ensure sustainable
consumption and production patterns
Rennet and coagulants market and solutions overview
Low
Whey quality High
Chymosin produced by fermentation (FPC) - Most used
cheese coagulant. Delivers consistency and high cheese

High
CHY-MAX®
quality, higher cheese yield and improved whey quality
Supreme
Microbial coagulants - Introduced in the 1960s. The ideal
alternative, when there is a need to combine the demands CHY-MAX® M
for organic and vegetarian in one and same production

THERMOLASE® CHY-MAX® Special

Cheese yield
Animal Rennet - Traditional cheese coagulant. Great choice
for high quality cheese with flavor intensity
CHY-MAX®
Volume share of global coagulant use NATUREN® Extra
Plus/Extra/Ultra
FPC coagulant
15% NATUREN® MICROLANT®
Microbial coagulant Premium Supreme
Animal rennet

55%
30% HANNILASE®

Low
Low Coagulant specificity* High
See overview of rennets and coagulants at pp. 58-59
* Coagulant specificity is the ratio between desired and undesired protein
breakdown. High specificity leads to firmer texture and reduced bitterness and
vice versa.
 CHY-MAX® Supreme
Groundbreaking coagulant CHY-MAX® Supreme
is raising the industry standard

Higher yield
Gain up to 1% more cheese yield* through
higher fat and protein recovery

Superior functionality
Less waste during slicing, grating or
shredding through improvement in texture
and shelf-life prolongation

Faster and more precise production

Higher vats production (up to 10% increase
increase) Efficient cheese production through faster
and more precise coagulation in cheese vats

Better whey quality

Small change, big difference Additional value creation through reduction of fat, fines
and sediments in whey
*Moisture adjusted
 of

CoaguSens™: Empowering data-driven optimization of coagulation

› Map coagulation process to enable cutting at same firmness
› Access to real-time data to help identify issues and to maximize yield
Functionality enzymes
Market trends

Yield as an industry driver

› Cheesemakers are constantly seeking to
produce considerably more cheese out of the
same amount of milk

Growing demand for lactose free

› An estimated 65% of the global population to
experience some kind of lactose intolerance1
› Industry analysts forecast the global lactose free
cheese market to grow 10% annually leading up
to 20233

Waste reduction on the rise

› In Europe alone, 29m tons of dairy products are
lost or wasted every year. Producers are looking
for natural options to extend the shelf life of
cheese
 Functionality enzymes

Picture placeholder Picture placeholder Picture placeholder Picture placeholder

AFILACT® CHRISIN NOLA®Fit / Ha-Lactase™ LactoYIELD® YieldMAX®

Lysozyme Nisin Lactase Cellubiose oxidase Phospholipase

Protection Protection Lactose-Free Yield boost Yield boost

Natural and safe option A natural antimicrobial Unique and valuable A novel enzyme that An enzyme that
to avoid spoilage of compound that inhibits opportunities to build your converts lactose to primarily contributes
cheese (late blowing & the growth of a wide brand and address market lactobionic acid. Used in to 1.8% yield
off flavor) caused by range of Gram-positive needs for ‘lactose free’ cheese processes where improvement in pasta
clostridia in milk. bacteria including products, while an extra step is applied, filata cheese. Helps
Preferred option to spore-forming bacteria. maintaining an authentic like in pasta filata and improved functionality
avoid nitrate addition Results in cheese flavor. cheddar cheeses. in aged/mature and
that is unwanted for improvement of Significantly increases fresh cheeses.
certain whey qualities. cheese quality and yield in cheese
Ideal for all cheese shelf life extension. production with a limited
types. effect on cheese
functionality.
See overview of functionality enzymes at p. 60
Bioprotection
Market trends
Sustainability
› As the environmental impact of dairy
production gains more media attention, brands
need to continue to reassure consumers that
they are striving to mitigate the climate impact
of dairy farming and production, e.g. through
improved production efficiency or lower waste

Real food
› Staying in tune with consumer interest in
cleaner labels, more cheese brands are
adopting a natural positioning with less
artificial ingredients

Consistent quality
› 77-94% consumers in main cheese markets of
Europe say they enjoy shopping for cheese.1
Consumers expect their favorite cheese brand
to have the same great look and taste
that they like, each and every time

See overview of bioprotective solutions at p. 61

 of

BioSafeTM: Natural bioprotective solutions for your sustainability initiatives

› Deliver consistent cheese quality by preventing late blowing and off-flavor development
› Enhance the naturalness of cheese and whey by avoiding addition of nitrate and lysozyme
Specialized ingredients create value throughout the production process
Starter cultures Rennet and
coagulants
Ripening cultures
& enzymes Functionality
enzymes
Bioprotective cultures

Draining
Milk Acidification Coagulation Cutting and whey
preparation and curding handling

Milling/
Cheddaring Stretching Pressing

Scalding Cheese types: Cheddar and Pasta filata Packing and

Ripening
and stirring storage

Pressing Brining/
Molding SWING® surface
Salting ripening cultures

Cheese types: Continental and swiss, Grana, Soft and White cheese
 of

Solution overview of Chr. Hansen ingredients for cheesemaking

45
Cheddar cheese cultures
Culture performance Product form
Product Culture type
Culture name Acidification Phage Flavor Freeze-dried Frozen
range
speed robustness contribution 30X50U 25X200U 20X500U 10X500U
O ST LbH LD
603 704633
604 704634
607 ● 4 3 3 704635
608 704636
609 716403
DVS® R KFP 604
● 4 3 3
704659
KFP 608 704657
703 713580 100122 100156
704 713477 100123 100157
● 4 3 3
707 713487 100124 100158
708 713581 100125 100159
630 704643
632 704648
633 704649
634 ● ● 4 4 2 704655
635 704654
643 704637
676 704638
DVS® RST 743 713592 100242
744 ● ● 4 4 2 100410 100409
776 701877 100247
1010 717727
1020 717728
1030 ● ● 4 4 4 717730
1040 717731
1050 717732
636 704645
637 704646
638 704647
639 704652
● ● ● 4 4 5
640 704651
641 704653
651 705251
653 705254
DVS® RSF 621 ● ● ● ● 4 4 5 704641
736 713619 703082
● ● ● 4 4 5
742 713618 703063
925 704670
940 704671
945 ● ● ● 5 5 5 704672
950 714352
960 714353

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 Cheddar cheese cultures
Culture performance Product form
Culture type
Frozen

contribution
Acidification

robustness
Culture name Product range

Phage

Flavor
speed
O ST 6X1000U

3010 712117
3020 712123
3030 712124
EASY-SET® A3000 ● ● 4 5 4
3040 712125
3050 712127
3060 715183
2010 683734
2020 683735
2021 705284
2026 704416
2040 683736
2041 705362
2045 694905
EASY-SET® A2000 ● ● 4 4 2
2055 683737
2065 698298
2070 704057
2076 704418
2090 691294
2120 702560
2130 702562
910 666120
920 666123
925 698301
926 706886
940 666284
EASY-SET® A900 945 ● ● 5 4 1 668824
955 673781
965 699023
980 689545
986 707656
47 990 691292
Performance rating on a scale from 1 to 5, where 1 is low and 5 is high
 Continental cheese cultures
Culture performance Product form
Culture type

contribution
Acidification

production
robustness
Culture Product Freeze-dried Frozen

Phage

Flavor
speed

Gas
name range
LD D L O ST LbH LbP 30x10U 30X50U 25X200U 20x350U 20X500U 350g 250U 10X350U 12x375U 10X500U 6X700U 5X750U 7X750U

11 713490 100126 100160 704679

DVS® CHN 19 ● 2 4 5 3 713582 100127 100161 704694
12 704697
DVS® FLORA
● 1 4 5 4 713630 713493 100129 100163 704685
DANICA
150 708649 710588
EASY-SET®
160 ● 4 5 2 0 708650 710589
FLORA C100
170 714083 714084
501 710342 692798
EASY-SET®
502 ● 3 5 4 4 708597 692780
FLORA C500
503 708599 703153
950 708651 708652
EASY-SET®
960 ● ● 4 5 3 2 708653 708654
FLORA C900
970 716244 716245
EASY-SET® 1050 712227 708655 708656
FLORA 1060 ● ● ● 4 5 5 4 712228 708657 708658
C1000 1070 715519 715518 715517
230 ● ● 4 4 4 3 704683
232 ● ● ● 4 4 5 4 704690
240 ● 4 4 5 3 704682
260 668195 704687
DVS® DCC 270 704689
265 707701 712229
● ● ● ● ● 4 5 5 3
275 707702 712230
280 704691
290 702933
02 674715
DVS® STEM ● 5 4 1 0
03 674716

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 Cottage cheese cultures
Culture performance Product form

Phage robustness

Risk of floating
Freeze-dried Frozen

Acidification

contribution
Culture type

Moisture
Flavor
speed
Culture name Product range

curd
20X500U 10X500U 5X1000U 6X1000U
O ST

10 713390
20 713391
DVS® FRESCO® 1000NG 30 ● ● 5 5 2 4 0 713843
40 713844
50 717562
10 697941
20 697942
DVS® FRESCO® 3000 40 ● ● 5 5 2 5 0 697944
60 713943
70 715773
2 704710
4 704711
DVS® CC ● 4 4 2 4 1
6 704712
8 704713
604 704634
● 4 4 2 4 1
608 704636
DVS® R
704 100157
● 4 4 2 4 1
708 100159
1 697228
3 699643
DVS® KFP CHEESE ● ● 5 5 2 4 1
4 699646
5 703376

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 Grana cheese cultures
Culture performance Product form
Culture type

contribution
Acidification

robustness
Freeze-dried Frozen

tolerance
Product

Thermo
Culture name

Phage

Flavor
speed
range
ST LbB LbH LbL LbP
20X50U 25X50U 25X200U 20X500U 10X500U

DVS® SGD Premium ● ● ● ● ● 3 5 4 5 713361

102 704798

DVS® GRANA 105 ● ● ● ● 4 4 5 4 710781

106 710782

DVS® SA 500 ● ● ● 3 4 4 4 710466 711574

DVS® CO 03 ● ● ● 4 4 3 4 706263 706520

DVS® MLC 300 ● ● ● 4 4 3 4 681239

DVS® TH 4 ● 4 4 1 4 704872

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 Pasta filata cultures
Culture performance Product form

Acidification

contribution
Culture type

robustness

Browning
Moisture
Product Freeze-dried Frozen

control
Phage

Flavor
speed
Culture name
range
ST LbH LbB 30X50U 25X200U 20X500U 8X500U 10X500U 5X1000U

DVS® Pure Appeal™ 01 ● ● 1 5 1 1 5 720986

405 690870 689846
EASY-SET® i400 410 690871 690807
● 5 5 2 5 1
High moisture 415 693645 693646
450 691479 668365
420 694687 694688
EASY-SET® i400 455 688871 668366
● 5 4 2 4 1
Standard moisture 460 688872 670167
475 688873 677238
KFP 8 716455
DVS® STC ● 3 4 1 4 1
KFP 9 720332
6 704889
7 705901
8 ● 5 5 2 4 1 707752
9 707753
DVS® STi 10 715693
12 713516 697993 705353
13 713612 697994 705355
● 5 5 2 4 1
14 713610 698000 705357
15 714890 714891 713821
3 713497 100140
4 713590 100144
DVS® TCC ● ● 4 4 4 4 1
5 601695
6 601697
20 ● ● 3 3 5 4 3 713498 100227 704873
DVS® TCC 50 711469
● ● 4 4 4 4 3
51 715426

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 Soft cheese cultures
Product form
Culture type Culture performance
Freeze-dried Frozen

Gas formation
Product

contribution
Acdification

robustness
Culture name

Smooth
texture
range

Phage

Flavor
speed
9X500U 2X3000U
ST LbB 30X50U 25X200U 20X250U 10X500U 5X1000U
(CLIPPER) (CLIPPER)

17 ● 2 3 1 0 5 704912
100 704927
102 708622
● 3 4 1 0 4
103 708211
DVS® SOFT MILD
104 716198
(SSC)
1-01 718422
1-02 713423
● 3 5 1 0 4
1-03 718424
1-04 718425
DVS® ST-B 01 ● 3 4 1 0 4 713494 100183
100 712568 707070
DVS® CZ ● 4 4 1 0 4
101 715513 712198
1-01 719702
1-02 719703
DVS® SOFT CREMOSO ● 5 4 1 0 4
1-03 719704
1-04 719705
06 712221 720455
07 712222 720456
DVS® SOFT FAST ● 5 5 1 0 3
08 720457
09 713206
1-01 719710 719708
1-02 719711 719709
● ● 4 5 3 0 2
1-03 720011
DVS® WHITE CLASSIC 1-04 720014
200 712191
● ● 4 5 3 0 2
201 713842
221 ● ● 5 3 3 0 3 720887
DVS® Lb Stella ● 3 3 5 0 2 709943
Performance rating on a scale from 1 to 5, where 1 is low and 5 is high
 Soft cheese cultures
Culture type Culture performance Product form

Smooth texture
Freeze-dried Frozen

Gas formation
Acidification

contribution
robustness
Product

Phage

Flavor
Culture name

speed
range Ln LD D O 2x3000U
30X50U 25X200U 20X500U 20X250U 10X500U
(CLIPPER)

1-01 2 4 5 3 2 720803
DVS® SOFT FLORA LD PREMIUM ●
1-02 2 4 5 3 2 720804

FRESH ● 3 4 4 2 2 704925
DVS® FLORA
TRADI ● 3 4 4 5 2 704707

1-01 719696
DVS® SOFT FLORA LD ● 4 4 4 2 1
1-02 720697

0046 704919
DVS® FMD ● 4 4 4 3 2
0114 704920

14 704905
DVS® CHN ● 1 4 5 4 3
15 704906

1 704918
DVS® CHD ● ● 3 4 4 3 2
2 705412

4 704913

DVS® SDMB 6 ● 1 4 5 3 3 704916

8 712566

DVS® SOFT FLORA D 1-01 ● 1 4 5 3 3 718540

10 713625 706428

DVS® MO 20 ● 3 4 3 0 1 713517 706429

30 713626 706430

DVS® Ln BLUE 1-01 ● 0 5 4 5 1 709241

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

 White cheese cultures
Culture performance Product form
Culture type

contribution
Acidification

robustness
Freeze-dried Frozen

retention
Moisture
Product

Phage

Flavor
speed
Culture name
range
O ST LbB LbH 30X50U 25X200U 20X500U 20X50U 20X200U 20X250U 10X500U 5X1000U

1-01 719710 719708

1-02 719711 719709
● ● 3 5 4 4
1-03 720011
DVS® WHITE CLASSIC 1-04 720014
200 712191
● ● 3 5 3 4
201 713842
221 ● ● 5 3 3 4 720887
40 713474
41 713591
DVS® WHITE DAILY 40-50 42 ● ● ● 4 4 4 2 713616
50 713595
51 713596
80 713620
DVS® WHITE DAILY 80 81 ● ● ● ● 5 5 5 3 713621
82 713622
1000 713705
DVS® WHITE STAMP ● 1 4 3 4
1001 713706
1 713475
DVS® WHITE FLORA 2 ● 3-4 5 4 4 717657
3 718384
1-01 720228
DVS® WHITE FLORA
1-02 ● ● 3 5 5 5 720229
PREMIUM
1-03 720230
10 713625 706428
DVS® MO 20 ● 2 4 2 4 713517 706429
30 713626 706430

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Ripening cultures and enzymes
Culture performance Product form

Gas production

Faster ripening
Freeze-dried Frozen

contribution
Culture type
Product

Flavor
Culture name
range
25X200U 20X150U 10X200U 16X250U 10X475U 10X500U 6X1000U 3X2000U
LbH LbL LbP Lb-cu Lb-jo Lb-pl Lb-rh O P ac Lb-ac

213 ● 3 0 1 704714

312 ● 3 0 1 704716

319 ● 3 0 1 713117 704717

520 ● ● ● 5 0 3 704718

540 ● ● ● 5 0 4 704719

550 ● ● 5 0 2 704721
DVS® CR
501 ● ● ● 4 0 3 711064

Bouquet01 ● ● ● 4 0 2 710317

Buttery01 ● ● ● 4 0 2 710314

Mature01 ● ● ● ● 4 0 2 710315

Savory01 ● ● ● ● 4 0 3 714131

Savory02 ● ● ● ● 4 0 3 714132

DVS® Delight 01 ● 5 0 3 714130

32 ● 5 0 4 704806

B01 ● 3 0 2 704803

DVS® LH B02 ● 5 0 5 100185 704804

B03 ● 4 0 3 705257

EMFOUR® ● 5 0 NA 704802

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Ripening cultures and enzymes
Culture performance Product form
Type

contribution

production
Freeze-dried Frozen

ripening
Flavor

Faster
Culture name Product range

Gas
D PAB 30X5U 20X250U 10X500U 20X500U

1 3 2 3 713585 704891
4 5 4 4 713586 704894 704893
40 5 4 4 704896
DVS® PS ●
50 3 3 4 718377
60 4 5 4 704898
80 4 5 4 708144
4 4 3 1 704913
DVS® SDMB ●
8 4 3 1 712566

Enzyme performance Product form

Type

Gas production

Faster ripening
contribution
Enzyme name Product range

Flavor
Powder

Enzyme
0.5kg 1kg 5L
SpiceIT® AC, Calf Lipase 4 712149
SpiceIT® AG, Goat Lipase 4 712150
SpiceIT® AL, Lamb Lipase 4 712151
SpiceIT® ● NA NA
SpiceIT® AM, Mixed Animal Lipase 4 712152
SpiceIT® MR, Microbial Lipase 5 710600
SpiceIT® MPlus, Microbial Lipase 5 719181

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Ripening cultures and enzymes
Culture performance Product form
Culture name Product range Freeze-dried Liquid
Aroma Taste Deacidification Texture impact Appearance
5x10U 10U 40U 50U 10U
SWING® B. CASEI BC 3 5 2 3 Neutral 200702
SWING® BL/BC SWING® B. LINENS BL-1 4 5 2 2 Orange 200699
SWING® B. LINENS BL-2 5 5 2 2 Very orange 200701
SWING® FD GEO –CH 4 5 5 3 Very white 683643

SWING® GEO CA 4 5 5 2 Beige 200691

SWING® GEO
SWING® GEO CB 4 5 5 2 Beige 200692

SWING® GEO CD-1 3 5 3 2 White 200693

SWING® LAF -3 2 5 5 2 Neutral 200941 674031

SWING® LAF -4 4 5 4 2 Neutral 200865

SWING® LAF SWING® LAF -5 4 5 4 2 Neutral 201016

SWING® LAF -7 5 5 4 2 Neutral 610590 674032

SWING® LAF TRIO 4 5 4 2 Neutral 201189

SWING® FD PCA-1 3 4 4 4 Very white 660413 660416
SWING® PC SWING® FD PCA-3 5 5 4 5 Very white 660450 660451
SWING® PC TT-033 5 5 4 4 Very white 670630
SWING® P.R. PR-1 3 4 3 3 Blue green 720860
SWING® P.R. PR-3 5 4 4 5 Dark green 200681
SWING® PR SWING® P.R. PR-4 4 4 4 5 Dark green 200977
SWING® P.R. PRG-3 4 4 4 5 Pale green 600740

SWING® MIC SALSA-1 5 4 2 4 Yellow/orange 201026 674033

SWING® SALSA
SWING® MIC SALSA-2 2 3 2 2 Neutral 674035

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Coagulants
Coagulant performance Product form

propensity
Bitterness
firmness
Liquid Liquid (No benzoate added) Granulate (No benzoate added)

Cheese

Cheese

quality
Whey
Coagulant name Product

yield
100x20 20x0.05K 20x0.5
12x0.1L 6x1L 5L 20L 1000L 5L 20L 1000L 5 KG
tablets G KG
NATUREN® Extra 1000 115304
NATUREN® Extra 220 115203 115205 115210 111205
NATUREN® Extra 220 Halal 3 3 2 3 115604
NATUREN® Extra 1000 NB Halal 111604
NATUREN® Extra 1115 NB 140714 140722
NATUREN® Premium 225 113105
NATUREN® Premium 195 112805 111805
NATUREN®
3 2 3 2
NATUREN® Premium 145 113502 113504 113505 111504 111505
NATUREN® Premium 145 Halal 112505 112510 112405
NATUREN® Premium 1400 NB* 141214
NATUREN® Stamix 160 114205
2 1 4 2
NATUREN® Stamix 1150 NB* 145314
NATUREN® Stabo 230 1 1 5 2 118205
NATUREN® Cordero 2 2 3 2 112304
BioRen® Classic 80L150 401021 401002 401004 401005
3 2 3 2
BioRen® Classic 80LHA150 401205 401210 401105 401110
BioRen® Premium 95L230 411105 411205
BioRen® Premium 95LHA230 3 3 2 3 411405
BioRen®
BioRen® Premium 97PHA100 410129 410111 410114 410122
BioRen® Paste Dolce 3 2 1 2 421002
BioRen® Paste Semipiccante 3 2 1 2 422002 422004
BioRen® Paste Piccante 3 2 1 2 423002 423004
THERMOLASE® THERMOLASE®625 3 3 3 2 115705
MICROLANT® Supreme 750 206705 206905 206910
MICROLANT® Supreme 2 4 2 3
MICROLANT® Supreme 200 206105 206204 206205 206210
HANNILASE® XP 750 115905 115910 118904 118905 118910
1 2 4 2
HANNILASE® XP 200 115804 115805 115810 118805 118810
HANNILASE® L 2000 116804 116805
HANNILASE®
HANNILASE® L 205 116505
1 2 5 1
HANNILASE® L 2200 Powder 146014
HANNILASE® L 3000 Powder 146314
Performance rating on a scale from 1 to 5, where 1 is low and 5 is high
Coagulants
Coagulant performance Product form

Whey quality
Cheese yield
Liquid (No benzoate

propensity
Bitterness
Liquid Granulate (No benzoate added)

firmness
Cheese
Coagulant name Product range added)
10x100 80X0.075K
6x1L 5L 20L 1000L 20L 1000L 20X0.5KG 5KG
Sticks G

CHY-MAX® Supreme 1000 178602 178604 178605 178705

CHY-MAX® Supreme CHY-MAX® Supreme 200 5 5 1 5 178205 178305

CHY-MAX® Supreme 2500

177214
Powder NB*
CHY-MAX® M 1000 127202 127204 127205 127210 129205 129210

CHY-MAX® M 600 KFP 128205

CHY-MAX® M 200 127502 127504 127505 127510 127405 127410

CHY-MAX® M 4 4 1 4

CHY-MAX® M 2500 Powder NB* 147214

FAR-M® Sticks 147028

CHY-MAX® Special CHY-MAX® Special 200 4 3 2 4 127305 127310

CHY-MAX® Ultra 117905 117910

CHY-MAX® Extra 117504 117505 117510 119505 119510

CHY-MAX® Plus 117404 117405 117410 119405 119410

CHY-MAX® CHY-MAX® Extra Powder NB* 3 3 2 3 142515 142514 142522

CHY-MAX® Plus Powder NB* 142414

Hansen® Sticks 142425

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Functional enzymes
Enzyme performance Product form

Enzyme name Product range Liquid Powder

Lactose-
Yield Firmness Flavor Whey
free
1L 6X1L 5L 20L 1000L 25KG 10X0,5KG 1KG 5KG

201063
Instant
200989
AFILACT® NA NA NA NA NA
200722
Fluid
200724

Chrisin C 671535
Chrisin NA NA NA NA NA
Chrisin 502095

YieldMAX® YieldMAX® 5 2 3 4 NA 191204 191205

LactoYIELD® LactoYIELD® 5 2 1 NA NA 191306

NOLA® Fit NOLA® Fit 5500 NA NA 5 NA 5 350502 350504 350505 350510

Ha-Lactase™ 5200 NA NA 4 NA 4 450802 450804 450805 450810

Ha-Lactase™
Ha-Lactase™ Plus 5500 NA NA 5 NA 4 451904 451905 451910

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Bioprotection

Culture type Cheese type Product form

Continental & swiss

Freeze-dried Frozen

Cottage cheese

White cheese
Pasta filata
Culture performance Product name
O Lb-rh LbP
25X100U 20X500U 10X65U 10X500U

10 ● 704642

20 ● 712976
Clostridia Inhibition DVS® BioSafeTM ●
30 ● 712977

40 ● 712978

1 ● ● ● ● 711617

DVS® FreshQ® Cheese 3 ● ● ● 717513 717512

Yeast & Mold Inhibition
4 ● ● ● ● 717514

DVS® Pure Appeal™ 01 ● 720986

Performance rating on a scale from 1 to 5, where 1 is low and 5 is high

Acronyms for Chr. Hansen cultures
Culture type Culture characteristics
O Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis Mesophilic, Homofermentative, Flavor contribution

L Leuconostoc spp. Mesophilic, Heterofermentative, Gas production

D Lactococcus lactis subsp. lactis biovar. diacetylactis Mesophilic, Homofermentative, Flavor contribution, Gas production

Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis,

LD Mesophilic, Heterofermentative, Flavor contribution, Gas production
Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc spp.

ST Streptococcus thermophilus Thermophilic, Homofermentative

LbH Lactobacillus helveticus Thermophilic, Homofermentative, Flavor contribution

LbB Lactobacillus delbrueckii subsp. bulgaricus Thermophilic, Homofermentative, Flavor contribution

LbP Lactobacillus paracasei Mesophilic, Facultative heterofermentative, Flavor contribution

LbL Lactobacillus delbrueckii subsp. lactis Thermophilic, Homofermentative, Flavor contribution

Lb-cu Lactobacillus curvatus Mesophilic, Facultative heterofermentative, Flavor contribution

Lb-rh Lactobacillus rhamnosus Thermophilic, Facultative heterofermentative, Flavor contribution

Lb-pl Lactobacillus plantarum Mesophilic, Facultative heterofermentative, Flavor contribution

Lb-jo Lactobacillus johnsonii Thermophilic, Homofermentative, Flavor contribution

Lb-ac Lactobacillus acidophilus Thermophilic, Homofermentative, Flavor contribution

P ac Pediococcus acidilactiti Thermophilic, Homofermentative, Flavor contribution

PAB Propionibacterium Thermophilic, Heterofermentative, High gas production

A trial is all that it takes to get started
If you would like to experience what our cheese teams can do for you, we can arrange a trial.

When you choose to work with Chr. Hansen, we offer you full support. For instance, we supply
application support that is focused on optimizing process parameters, to ensure best
production outcomes. You will be assigned a dedicated Application Manager to help you on-
site.
Whether you are already a customer or thinking about becoming one, providing us with just a
few pieces of information about your current operations will enable us to identify how we can
help you maximize value and secure leadership through our fully fledged solutions and
competencies. Out teams of dairy experts is available to meet at your request.

With Chr. Hansen you get a partner with a range of ingredients that offer superior value
supported by best-in-class application capabilities.

Every year, our customers engage in more than 1,000 development projects with us.
Our customers have access to individually adjusted solutions. To support them we have
located our application centres close to them. These 19 application centres are placed
around the wolrd and are complimenting our 3 major development centres in Denmark,
France and USA.

In total we spend around 7% of turnover on R&D. 14% of our employees work in R&D.
We engage in +300 scientific partnerships with universities, research institutions, PhD
students, etc. every year.

We are represented in +30 international scientific associations, advisory boards, etc. We

have written over 125 publications in scientific journals and text books since 1989. We
often serve as refereres on scientific articles, examiners on PhD committees and speakers
at scientific conferences.
 Chr. Hansen
Experts for the dairy industry
Chr. Hansen believes in improving the quality of food and health. We
believe the best results are achieved when working closely with you.
Our experienced application and industry specialists provide you with the
knowledge, inspiration, support and customized solutions you need to be
successful.
Contact your local Chr. Hansen representative to learn more about how we
can work together to find the perfect solution for you.

Contact us:
Website: www.chr-hansen.com
Linkedin: www.chr-hansen.com/linkedin
Youtube: www.chr-hansen.com/youtube
Twitter: www.chr-hansen.com/twitter
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Market insight sources: 1= Mintel GNPD 2017 – 2020, 2= Chr. Hansen market insights 2020, 3=Euromonitor
2017 – 2020, 4= Chr. Hansen consumer study 2016
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