This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Cultures and enzymes have become more specific over the past few years. They help dairy processors increase yield from milk and speed processing time. Cultures and enzymes also prolong the shelf life of foods, a real benefit for consumers.
Cultures help transform milk from a mild-flavored beverage into a smorgasbord of flavors,
textures and products. Here’s the latest about cultures, including the emerging “workhorse” of
bacteria and how to maximize phage robustness (while minimizing sensitivity).
Chr. Hansen introduces the next generation of its popular STI™ cheese cultures — the most dependable solution for mozzarella and other pasta filata type cheeses on the market.