Description
Mesophilic aromatic culture, type LD. The culture produces flavor and CO2.
Culture composition:
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar diacetylactis
Lactococcus lactis subsp. lactis
Leuconostoc mesenteroides
Leuconostoc pseudomesenteroides
Storage and handling
< -18 °C / < 0 °F
Shelf life
At least 24 months from date of manufacture when stored according to recommendations.
At +5°C (41°F) the shelf life is at least 6 weeks.
Application
Usage
The culture can be used in the manufacture of the following products
- soft cheese with slow acidification (Lactic cheese, Camenbert, Blue Cheese)
- cheese varieties with eyes (Gouda, Edam)
- fermented milk products manufactured by separation method (Sour Cream, Fromage Frais)
- lactic butter.
Recommended inoculation rate
Directions for Use
Remove cultures from the freezer just prior to use. Do not thaw Sanitize the top of the pouch with chlorine. Open the
pouch and pour the freeze-dried granules directly into the pasteurized product using slow agitation. Agitate the mixture for
10-15 minutes to distribute the culture evenly. The recommended incubation temperature is dependent on the application
in which the culture is used. For more information on specific applications see our technical brochures and suggested
recipes.
Range
Cultures in this series of undefined mixed Direct Vat Set (DVS®) cultures includes CHN-12, CHN-13, CHN-14 and CHN-22.
Please consult our technical brochures on eXact® and Soft Cheese for further information.
Technical Data
Material No: 713492 Color: Off-white to slightly reddish or brown
Size 30X50 U Format:
The information contained herein is to the best of our knowledge and belief, true and accurate and the product(s) mentioned herein do(es) not infringe the
intellectual property rights of any third party. The product(s) may be covered by pending or issued patents, registered or unregistered trademarks, or similar
intellectual property rights. Copyright © Chr. Hansen A/S. All rights reserved.
FD-DVS
www.chr-hansen.com
Type Pouch(es) in box
Page: 1 (3)
Form: Granulate
CHN-22
Product Information
Version: 4 PI EU EN 07-19-2016
Acidification curve
Fermentation conditions:
Semi fat milk (1.5 %) (85°C/185°F, 30 minutes)
Inoculation: 500U/2500L
13 Cesearia
