Dairy ferments for cheeses and yogurts. Thanks to the close relationship with CHR-HANSEN we are able to offer the best tools to our cheesemakers and dairy manufacturers.

CHR-HANSEN has a wide range of products: starters for the manufacture of any type of dairy product, such as any variety of cheese, yogurts and fermented milk, as well as starters for vegetable-based milks.

• Within the ferments we have bio-protection ferments to increase the shelf life of dairy products without the addition of additives.
• Wide range of probiotic references, being the house with more studies of its own strains, such as BB-12 and LA-5. Read more

We also have rennet from all types of animals, after the last agreement with the Austrian company Biorén, with microbial rennet, animal rennet (spicy goat, lamb, spicy lamb and calf) as well as our star rennet CHY-MAX (100% chymosin) with a very high specificity, allowing better yields and above all helping the ripening of the cheeses.

Another enzyme available is lactase, for the manufacture of lactose-free dairy products, as well as lactosens, a reader that allows us to ascertain whether the elimination process has been properly performed within 5 minutes while being able to optimise the process. Read more

And finally, CHR-HANSEN features rapid stop detectors for antibiotics (tetracyclines, sulphonamides, beta-lactams and quinolones) as well as Aflatoxin M1.

Dairy ferments for cheeses and yogurts. Alongside CHR-HANSEN products we have other tools for manufacturing such as:

• Calcium chloride
• Phosphatesm MI and Lactognost
• Cloths and moulds
• Lysozyme
• Lipase and Esterase