CHR Hansen CHN-22 Mesophilic Cheese Culture (50U)

This culture is designed for use in a range of cheese and fermented dairy applications. The culture produces flavour and CO , making it suitable for products where aromatic development and eye formation are desired.

Suitable Applications

CHN-22 can be used in the manufacture of:

• Soft cheeses with slow acidification, including lactic cheese, Camembert and blue cheese
• Cheese varieties with eyes, including Gouda and Edam
• Fermented milk products manufactured by separation methods, including sour cream and fromage frais
• Lactic butter

Culture Composition

The culture contains:

• Lactococcus lactis subsp. cremoris
• Lactococcus lactis subsp. lactis
• Lactococcus lactis subsp. lactis biovar diacetylactis
• Leuconostoc

Product Details

Form: Freeze-dried granulate

Colour: Off-white to slightly reddish or brown

Directions for Use

Remove the culture from the freezer immediately before use. Do not thaw.

1. Sanitize the top of the pouch with chlorine.
2. Open the pouch.
3. Pour the freeze-dried granules directly into the pasteurized product while using slow agitation.
4. Agitate the mixture for approximately 10-15 minutes to distribute the culture evenly.
5. The recommended incubation temperature depends on the specific application.

Storage

Store at temperatures below -18 C / 0 F.

When stored according to the manufacturer's recommendations, the stated shelf life is at least 24 months from the date of manufacture.

At +5 C / 41 F, the stated shelf life is at least 6 weeks.

Dietary Information

• Kosher: Kosher Dairy - Excluding Passover
• Halal: Certified
• GMO Free

Allergen Information

Milk and products thereof (including lactose) are present as an ingredient in the product.

Important Information

This culture is intended for food use and should be used according to the applications and instructions specified by the manufacturer.

What's in the box
1 x Sachet