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

CHN-22 Mesophilic Starter Culture yields products with excellent flavour and aroma. It is a blend of lactic acid producing bacteria used to make cheeses that have a lower than 39°C preparation temperature.

Products made from CHN-22 includes Gouda, Edam, Leerdam, Samsoe and soft cheese types such as Blue Cheese, Butter, Camembert, Cheddar, Cottage, Cream cheese, Fromage Frais, Gorgonzola, Maas, Neufchatel, Queso Fresco, Stilton & Sour Cream.

Presentation: Small, white to yellowish Granules

Composition:

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. lactis biovar diacetylactis

Leuconostoc pseudomesenteroides

Leuconostoc mesenteroides

Pack size: 50U (sets 500 litres of milk when making cheese)

It is a type LD mesophilic culture; the bacterial growth occur in medium temperature less than 39°C.

The LD relates to the Leuconostoc and the Lactococcus lactis subsp. lactis biovar diacetylactis, both of which are responsible for the production of CO2 (producing the “eyes”) in the cheese and the important flavour component, diacetylactis.

The CHN-22 is produced by Chr. Hansen, a global bioscience company in Denmark dating back to 1870. The bacteria are freeze-dried and packed in aluminium foil packets.

The DVS Chr. Hansen CHN-22 culture is Kosher (Excl. Passover) and Halal Certified.

Freeze-dried cultures may be transported at room temperature for up to 30 days without the quality of the cultures being affected. Crafty Cultures couriers to all areas in Southern Africa.

What’s in the box
1 x Sachet