Dairy

Fermented Cultures

Amasi, Buttermilk, Kefir Etc
The eXact® range is a series of mesophilic cultures for cultured milk and fresh cheese products such as buttermilk, quark and sour cream. Products made by mesophilic fermentation vary in taste and consistency due to milk solid levels and the starter culture applied. The starter culture’s ability to produce aroma by citrate and lactose fermentation, as well as texturing components called exo-polysaccharides, has a large effect on the flavor and body of the final product. Our partner, Chr. Hansen offer a wide range of cultures to suit your specific needs. The cultures are classified according to the flavor and texture they induce.

Cheese Cultures

Cheddar
This product group includes a full range of cultures for cheddar cheese production to fit the demands of the modern cheese producer. Our mesophilic homofermentative culture range contains strains known particularly for rapid acidification, phage resistance and strong flavor properties. The most recent addition to our cheddar culture product range are the RSF-cultures, which incorporate flavor-enhancing strains and are used widely to differentiate flavor types. The RST-concept involves blending mesophilic and thermophilic strains to take advantage of the scald temperature used in cheddar manufacture, and thus increase the activity of the starter enabling reduced inoculation rates.

Cottage Cheese, Cream Cheese
For cottage cheese types, we have a series of blended mesophilic single-strain cultures. The blends are characterized by strong phage-resistance, good flavor development and controlled post-acidification.

Gouda, Edam, Maasdammer, Raclette Etc.
We offer a series of heterofermentative cultures for semi-hard continental cheeses, such as Gouda and Edam. This range continues to prove very effective in the market place as it offers considerable flexibility regarding acidification, gas formation and flavor properties. Other typical starter cultures for the continental cheese segment today are the LD mixed multi-strain cultures or blends of mesophilic and thermophilic strains. They are often referred to as ‘primary’ starters and have a dual function: they produce lactic acid thus reducing the pH of the milk in the vat, and they release enzymes for flavor development during cheese maturation. They also produce gas, which is significant for eye formation.

Feta
In the production of high quality feta and other brined cheeses, starter cultures are the most critical ingredients. They ensure the lowering of the pH, and contribute to the characteristic acid flavor of the cheese. Balkan style feta has traditionally been produced from sheep and goat milk. However, as production becomes more industrialized, the standard is switched to cow’s milk and UF technology. To satisfy both the traditional and modern production methods, Chr. Hansen’s culture range covers traditional mesophilic and thermophilic cultures for Balkan style feta, as well as mesophilic cultures for white cheese and UF feta.

Camembert, Brie, Gorgonzola, Quarg Etc.
The manufacturing process for soft and semi-soft cheeses is characterized by two distinctive steps; first acidification of the curd by lactic acid bacteria (primary culture), then ripening of the cheese controlled by the primary cultures and surface ripening cultures (SWING). We offer a full range of cultures including both primary and SWING cultures available for mesophilic and thermophilic-based technologies. Our series of primary cultures are designed to handle different aspects of the acidification: production of lactic acid in the milk or the curd, proteolysis of the curd and development of cheese flavor. The SWING cultures are available as red smear and mold types. They furthermore ensure flavoring, coloring of the veins in blue cheese, debittering, pH neutralization, and covering and protection of the cheese.

Mozarella, Provolone, Pizza Cheese Etc.
For pasta filata cheese types, such as Mozzarella and Pizza cheese, we can offer a range of thermophilic cultures with strong phage-resistant properties. The range offers possibilities to influence the functional characteristics, such as stretching and browning. The cultures normally used for pasta filata cheese types are STM cultures (Streptococcus thermophilus) and TCC cultures, which consist of blends of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus. In some special blends, Lactobacillus helveticus has been added for galactose utilization.

Parmesan, Pecorino
For the manufacturing of hard Italian cheese varieties, like Grana types, we have traditional culture solutions. The special selected strains are able to grow and resist the high scalding temperatures in the cheese vat during the Grana processing. Additionally, the culture blend allows for the formation of the special sweet and nutty flavor as well as for the grainy texture that is typical for the Grana cheese types. These characteristics come from the degradation of the casein, that results in volatile acids, esters and other flavor compounds

Emmental, Gruyere
For the emmenthal segment we can offer a series of thermophilic single-strain cultures, which includes propionic cultures. They are characterized by a unique flavor with consistent gas production on several levels. The cultures can be rotated or used continuously. News in this product range includes our new AP-15 culture, which is characterized by its resistance to high cooking temperatures.

Yo-Flex
YoFlex® is Chr. Hansen’s renowned range of DVS cultures designed for yoghurt and similar types of fermented milk products. It delivers a very comprehensive range of DVS culture performance with high impact on yoghurt processing and end product quality. It spans the entire organoleptic quality range from traditional strong flavored yoghurts to very mild highly viscous yoghurt required for the production of e.g. low fat yoghurt and creamy yoghurt based desserts. Chr. Hansen is constantly working on providing the global market with new cultures that meet the requirements for high quality, cost effectiveness, consistency, safety and flexibility in modern yoghurt production. Chr. Hansen has expanded the popular portfolio with three new next generation culture lines: YoFlex®Advance – takes yoghurt viscosity and creaminess to the next level. YoFlex® Express – very fast fermentation without compromising on the mildness and stability of acidity in the yoghurt throughout shelf life. YoFlex®Harmony – excellent viscosity and pH stability even under challenging storage conditions.

Cheese Enzymes

Chy-Max Extra (Liquid)
Chymosin is nature’s own enzyme for clotting milk. CHY-MAX® is a 100% pure chymosin coagulant produced by fermentation, which offers important benefits: – High milk clotting performance – The highest specific activity to give the best possible cheese yield – Optimal development of flavor and texture Superior whey value – Kosher and Halal certifications – Approval for vegetarian products CHY-MAX has established itself as a market leader in virtually all major cheese producing countries. Because CHY-MAX coagulants are very pure standardized products, their performance is considered reliable, and put cheese makers in optimal control of the production process and the quality of the cheese.

Chy-Max Extra (Powder)
Chymosin is nature’s own enzyme for clotting milk. CHY-MAX® is a 100% pure chymosin coagulant produced by fermentation, which offers important benefits: High milk clotting performance – The highest specific activity to give the best possible cheese yield – Optimal development of flavor and texture – Superior whey value – Kosher and Halal certifications – Approval for vegetarian products CHY-MAX has established itself as a market leader in virtually all major cheese producing countries. Because CHY-MAX coagulants are very pure standardized products, their performance is considered reliable, and put cheese makers in optimal control of the production process and the quality of the cheese. The CHY-MAX Powder variants are convenient for customers with long transportation or storage needs.

Afilact
AFILACT® is the cheese makers answer to consumers’ health and safety requirements, as it offers a high protection level by natural means. It can be used in cheese production as an alternative to nitrate and one of the great advantages from a cheese maker’s perspective is that it has no negative impact on the commercial use of the whey. The active component in AFILACT is the enzyme lysozyme. It has proven to be extremely efficient in preventing the growth of Clostridia, especially Clostridium tyrobutyricum, in cheese during the ripening phase. Clostridium tyrobutyricum is often responsible for the late blowing defect, characterized by cracks and slits as well as abnormal cheese flavor due to the presence of butyric acid. In recommended dosage, AFILACT in general has no impact on the traditional dairy starter cultures.

Yield Optimisation
YieldMAX® PL is an advanced enzyme solution tailor made for increased yield in production of mozzarella and pizza cheese. Technically speaking, YieldMAX PL is a standardized solution of a phospholipase produced by submerged fermentation of an Aspergillus oryzae strain. In the process of making mozzarella and pizza cheese, the role of YieldMAX PL is to optimize the clotting process, thus improving the cheese yield, by improving the emulsification properties of phospholipids in cheesemilk. Under normal conditions, YieldMAX PL will increase production yield by approximately two percent.

Test Kits

Milk & Dairy Products – Betastar
We can offer a number of rapid tests designed to detect the ß-lactam group of antibiotics, which are responsible for more than 95% of the cases where milk is contaminated. These tests can be performed at the farm level, on the truck or at the dairy before pumping into the milk silos. The receptor-based BetaStar is one of the most advanced rapid tests available on the market, requiring only 5 minutes to perform. The test is very easy to use and the interpretation of the result is unambiguous and simple. There is also no requirement for an expensive reader.

Milk & Dairy Products – Microbiological Test Kits
Microbiological tests for antibiotic residues are broad-spectrum tests capable of detecting a wide variety of antibiotics, including beta-lactams, tetracyclines, sulfonamides and aminoglycosides. The tests utilize bacterial spores suspended in agar media and results are developed as a color change, by either a pH or redox indicator. We can offer two product lines of microbiological tests: BRT Inhibitor Tests – produced by AiM in Germany, a company deeply integrated into and knowledgeable about antibiotic residue testing as it springs from the dairy industry and milk testing organisations in Southern Germany. The BRT Inhibitor test is a rather fast microbiological test (approx 2½ hour) and the assortment is versatile with formats including tubes, 96-well plates and an economical “in between” format of 8-well strips. Also, the range includes positive and negative milk controls for best practice and safety of results.The BRT tests work well with milk from cow, goat and sheep. The CMT test is a classical pH based microbiological test, well implemented for many years and a reference method in many dairies and control laboratories. The test is available as 25 or 100 tubes, delivered complete with 100 ul “no drop” pipettes, as well as 96-well plates for high throughput. A temperature indicator on each box ensures product integrity agaist high temperatures during shipping.

Milk & Dairy Products – Test Kit Equipment
To make your work with test kits easier and more efficient, we offer a range of equipment to facilitate running the tests and interpreting the results. Whether it is BetaStar rapid tests for beta-lactam antibiotics, or a Copan microbiological test, there is a combination of incubator and reader available.

3M Petrifilm

Bacteriological Testing – Aerobic Count Plate
Meat, poultry, dairy products, frozen or cured food testing is made easy with sample-ready, 3M™ Petrifilm™ Aerobic Count plates. Petrifilm Aerobic Count plates are designed to determine total aerobic bacteria populations. Following a simple procedure, you also can perform anaerobic testing for lactic acid bacteria in processed meats and in high-acid foods. Petrifilm Aerobic Count plates are ready to use at any moment for product or process testing or environmental monitoring. Their exclusive design features a film coated with nutrients and gelling agents. By using labor-saving Petrifilm plates, you’ll have time to monitor critical control points more frequently. time to monitor critical control points more frequently. The end result is better process control and a higher quality product.

Bacteriological Testing – E-Coli/Coliform
3M™ Petrifilm™ E. coli/Coliform Count plates are designed to identify both E. coli and other coliforms. With one easy test, you’ll have confirmed results in just 24 to 48 hours. By eliminating the need for confirmation of presumptive colonies, you’ll greatly increase lab efficiency and reduce overall costs. Petrifilm plates are sample-ready and provide the most cost-effective, convenient and reliable method for testing equipment, raw materials, food products and the manufacturing environment. By using labor-saving Petrifilm plates, you’ll have time to monitor critical control points more frequently. The end result is better process control and a higher quality product.

Bacteriological Testing – Yeasts & Moulds
Hundreds of species of food-borne yeasts and molds can exist in your food processing environment. When you consider that fact along with the wide range of growing conditions that support both air and food-borne yeasts and molds, it’s easy to see how these organisms can invade dry ingredients, food processing equipment and food storage facilities. But with 3M™ Petrifilm™ Yeast and Mold Count plates you can readily determine yeast and mold populations throughout your food processing plant. Proven as reliable as acidified PDA and antibiotic PCA methods, Petrifilm Yeast and Mold Count plates are easier to use. Their exclusive sample-ready design features a film coated with nutrients and gelling agents, so there’s no need for the addition of antibiotics or tartaric acid. By using labor-saving Petrifilm plates, you’ll have time to monitor your process more frequently. The end result is better process control and a higher quality product.

Bacteriological Testing – Staph Express
3M PetrifilmTM Staph Express Count Plates streamline your staph testing by providing fast, confirmed results in a few simple steps. Quick and accurate staph testing is key to improving the efficiency of your lab operations. By identifying S. aureus in food and environmental samples, Petrifilm Staph Express Count plates give food processors an indication and risk assessment of food quality and sanitation effectiveness. The rapid results delivered by the Petrifilm plate format enable you to make the most of your time and resources. Faster results mean faster decisions on when to reject or release product. Distinctive red-violet colonies appear in as little as 22 hours and make interpretation very easy. The Petrifilm Staph Express Count plate is cost-effective, spacesaving, and sample-ready. The test requires only one incubation temperature and is equivalent to the BAM three plate Baird-Parker agar and tube coagulase method. The Petrifilm Staph Express Count plate is a part of the industry-leading Petrifilm plate family of dependable products. With labor-saving Petrifilm plates, you’ll have time to monitor your process more frequently. The end result is better inventory management, better process control, a higher quality product, and improved cost savings for your facility, all of which can lead to higher profitability.

Bacteriological Testing – Staph Express Disk
The Petrifilm Staph Express disk contains a dye and deoxyribonucleic acid. S. aureus produces deoxyribonuclease (DNase), and the DNase reacts with the dye to form pink zones. When the disk is inserted into the plate and after the plate and disk are incubated for up to 3 hours at 35 ± 1°C or 37 ± 1°C, S. aureus (and occasionally, Staphylococcus hyicus and Staphylococcus intermedius) produce a pink zone Count the pink zones as S. aureus, regardless of the size of the zone.

3M Hygiene Testing

Swabs
Swab Sampler
Protein Swabs
Detects protein and reducing agents on surfaces indicating the presence of protein residues. Residues remaining on surfaces after inadequate cleaning provide nutrients for spoilage or pathogenic bacteria to thrive that could lead to product contamination. • Easy to use: can be performed with minimal training • Rapid: results available within minutes • Simple: visual reading of color change and interpretation of results • Convenient: no instrumentation required.

Letheen Broth Swabs
3M™ Swab-Sampler swabs are pre-filled bottles with various diluents. The screw cap tubes are filled with preferred enrichment broth or neutralizing solution. Collecting samples is easy with the attached swabs – the bottles have ample headspace for adding samples and also to vortex, which releases organisms from the swab. Screw cap tubes filled with your choice of enrichment broth or neutralizing solution. Sample collection is easy with the attached swab, the bottles have ample headspace for sample addition and vortexing to release organisms from the swab. Benefits: Increased accuracy, Improved consistency from tech to tech and plant to plant, Labor savings in dilution mixing and pipetting, Increased productivity and efficiency.

Clean Trace Surface Protein
3M™ Clean-Trace™ Surface Protein Plus • Semi-quantitative protein test with swab-click-read simplicity. • Easily accesses hard-to-reach areas. • Results available in 10 minutes or less if surface contamination is high 3M™ Clean-Trace™ Surface Protein Instant • Economical alternative for customers who predominantly test flat surfaces • Instant results 3M™ Clean-Trace™ Surface Protein (Allergen) • Highly sensitive indicator of proteins including allergens. As allergens are generally proteins, if a surface is found to have protein residues, it also indicates the possible presence of protein-based allergens. • Validated for a range of allergenic proteins, including egg, milk, gluten, soy and peanut • Results in 15 minutes with the use of a 3M™ Digital Heating block.

Testing Other

Indicates heat stability of raw milk and determines protein stability

Alizarol
Equal volumes of milk and Alizarol are mixed in a sample container to check acceptability of the milk before loading.

Phosphatase
Indicates heat stability of raw milk and determines protein stability.

Thermometers
Range includes Lollipop thermometers (not calibrated), to robust, waterproof, certified thermometers for the food industry.

PH Meters & Solutions
Lake stocks a range of robust pH meters supplied by Wirsam, as well as electrodes specifically designed for the dairy industry. Solutions for calibration and maintenance, i.e. storage- and cleaning solutions, are also supplied.

Sample Bottles
50ml Flip-top sterilised bottles ideal for collection and transportation of samples. Non-leak.