Со природните решенија на Chr.Hansen, можете да ги создадете истите крајни производи што вашите клиенти ги обожаваат, додека производителите имаат нови заштеди од оптимизирање на производството и максимизирање на ефикасноста.
Најчесто поставувани прашања за јогуртот Според Codex Alimentariоus јогуртот е ферментиран млечен производ со помош на симбиотските култури на Streptococcus thermophilus и Lactobacillus delbrueckii subsp. bulgaricus. Дефиницијата за јогуртот според законските регулативи е различна на
The extension to the DVS® SSC series is the latest addition to Chr. Hansen’s soft cheese starter culture range. The product series now consists of four cultures and is designed to create soft cheese with
About half of the world’s population suffers from lactose intolerance. At the same time more and more consumers associate lactose free products with a healthy choice and hence exclude dairy from their diet. Therefore the
Groundbreaking innovations in the coagulant space are rare but Chr. Hansen, the world’s leading producer of coagulation solutions, is committed to constantly raising the industry standard for performance. “We understand the challenges of modern cheesemakers
Chr. Hansen launches NOLA® Fit: A unique new lactase enzyme which opens the door to lactose-free or sugar reduced yogurts – without compromising on taste.. More than half the world’s population suffering from lactose intolerance to
Yogurt starter cultures from Chr. Hansen that we offer are starter cultures for direct inoculation (DVS®). When compared to the bulk starter, the use of DVS cultures has some main advantages: For more information about the products
For the producers of ayran we offer ayran starter cultures from Chr. Hansen that are intended for direct inoculation (DVS®). When compared to the bulk starter, the use of DVS cultures has some main advantages:
There is a huge variety of fermented milk products all over the world that are produced by mesophilic fermentation. They vary in taste and texture due to the levels of milk density, starter cultures used
Starter cultures from Chr. Hansen for production of probiotic fermented milk The gastrointestinal tract is home to 1-2 kg of bacteria with a microbial population of 1014(100,000 billion). And it is known that the gut
Bioprotection is a natural way to protect against spoilage and harmful contamination in food. This not only helps you to keep your products fresh and safe, it also helps you to build and protect your brand!
Kashkaval is a type of cheese that belongs to the Pasta Filata cheese group. These are the cheeses that refer to the stretched-curd cheeses, made famous in Italy. Such cheeses are made using a special
Chr. Hansen was the first company in the world that offered standardized animal rennet on the market in 1874. А century later, in 1989, CHY-MAX® was launched and set new standards. This is the first
White brined cheese belongs to one of the biggest cheese groups. It includes: White brined cheese is well known to Macedonian consumers and is a traditional part of the Macedonian table. It is because it
Thanks to its long experience and committed experts in the field of starter cultures, Chr. Hansen can offer a wide range of starter cultures for different types of cheese, ripening cultures, bioprotective starter cultures and of course
Consumers want to be confident that their dairy products are safe, natural, healthy and free of contamination. Antibiotic residues in milk are a serious problem for human health. Due to this, there is a concern
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