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It all began some 130 years ago in 1870 when the Danish pharmacist Christian Hansen identified
how to extract pure and standardized rennet enzyme from calf stomachs with the purpose of coagulating milk.
Previously whole calf stomachs were simply dried and cut into pieces before being added to the milk
bringing unwanted dirt and micro organizms along with it. As a result the output was poor and the quality varied widely,
but the pure and standardized rennet enzymes gave the producers control of the production
and the consumers got a better and more wholesome product.
Christian Hansen opened his first rennet factory in Denmark in 1874. Soon after that
he started to produce natural colors for butter and cheese as well.
As early as 5 years later he initiated production in America,
and continued to expand the thriving business to several countries and continents.
When the dairy started pasteurizing milk, natural micro organizms were eliminated
and therefore the need for standardized lactic acid bacteria rose for producing cheese, yogurt and fermented milk.
The market for consistent high quality dairy starter cultures has grown,
and today it accounts for the largest part of Chr. Hansen's turnover.
Our long time experience and focused research in within the area results in continuous innovation
and launch of new products.
Chr. Hansen actively contributes to improving the quality of food and health for people all over the world.