The global food industry is experiencing strong demand for safe, healthy, tasty and natural products with fewer additives – but also demands for excellent shelf life and sustainable production/distribution ensuring that food does not go to waste in the process.

What if you, as a producer, could extend shelf life and keep your dairy products fresh longer? In an all-natural way?

You can! Through Bioprotection – the art of using natural microbial food cultures to inhibit unwanted contaminants to prevent food spoilage and enhance food safety.

Chr. Hansen has successful bioprotective cultures on the market as a solution, which is based on ancient principles in food production: Fermentation. Referred to as FreshQ^®, they are natural food cultures selected especially to protect dairy products.

Attacks on several fronts

In short, bioprotective cultures work by a combination of mechanisms that attack harmful microorganisms in the dairy product. Such attacks may include:

* ”Eating their food”: Good and bad bacteria compete for the same nutrients that are naturally available in the yogurt

* Outnumbering them in the fierce competition for space

* Attacking them with natural metabolites that are produced during the normal fermentation process

* ”Sending signals” in their cell-to-cell communication that affect or prevent other species from spreading.

This means that good bacteria are nature’s way of keeping our food safe and fresh – for a long time.

Or in short: ”Keep it Great!”

Публикацяита Obtain a competitive edge with Bioprotection! се появи първоначално на Zakvaski.bg.

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 cheese rennet and other specialized enzyme solutions for cheese production.

You can rely on us for starter cultures for:

• Continental cheese types – semi-hard yellow cheeses such as Gauda, ​​Edam, Tilsiteter and Maasdam
• Grana types hard cheeses with typical representatives Parmigiano-Reggiano and Grana Padano
• Chedar – the most popular type of cheese in the English-speaking world
• Cottage Cheese
• Soft cheeses such as Bree and Camembert
• Propionic cheeses like Emmental for example
• Quark
• Tvorog

Chr. Cheese Chr. Hansen offers guaranteed comfort and consistent quality. Starter cultures for direct inoculation are sold for direct inoculation into processed milk such as frozen pellets or as lyophilized granules. The main advantages from the use of starter cultures from direct inoculation are:

1. Convenience and cost reduction
2. Security
3. Consistent action
4. Flexibility
5. New and interesting cultures

For more information about the products from this category, you can contact the representatives of Chr. Hansen in Bulgaria:

eng. Ivaylo Tonev, dkivt@chr-hansen.com  

eng. Dejan Ristov, dkdri@chr-hansen.com    

or us:

office@admix.bg, tel.: +359 2 938 51 05   

Публикацяита Starter cultures for other cheese types се появи първоначално на Zakvaski.bg.