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CHN-22 Mesophilic Cheese Culture Chr-Hansen (50u)

ZAR265.00
Delivered within 5-7 working days

Sets up to 500 litres of milk.

Quantity
In stock

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.

Dosage & Instruction; 

The dosage is one 50U packet for;

1) 500 litres of milk if making cheese, 

2) 250 litres of milk if making a fresh product such as fromage frais, lactic cheese or maas and 

3) 100 litres of cream if making butter. 

The dosage is one 500U packet for;

1) 5000 litres of milk for cheese, 

2) 2500 litres of milk for fresh products and 

3) 1000 litres of cream for butter. 

For artisanal cheesemakers, the dosage is;

1) ⅓ teaspoon per 10 litres of milk for cheese, 

2) ⅔ tsp for soft cheese and 

3) 1.5 tsp per 10 litres cream for butter.

Product care for artisinal cheesemakers requiring multiple uses from their culture;

1) Before opening a sachet ensure sachet is sanitised and dried. 

2) Cut open a corner.

3) Slowly pour out a few granules onto a sterile teaspoon and add to the milk. Do not add the culture to milk that has a temperature above 39°C.

4) Let the culture hydrate in the milk for 30 - 60 minutes before adding the rennet and continuing with your instructions.

4) When closing the sachet; fold the opened corner of the packet over a few times and tape down or use a clothes peg to ensure that no air can enter the sachet. 

5) Place this now sealed sachet in an airtight Tupperware container to prevent humidity from entering. 

6) Store the cultures in your deep freeze at -18°C. 

7) Ensure the culture granules remain dry at all times.