Products

Low-temperature freezer adapted to store frozen and freeze-dried cultures.

Temperature display on the front.

Temperature alarm in option.

Hiring available.

Do you want to diversify and expand your range of pressed paste cheeses, cooked or uncooked?

This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family: Tomme grise, Trappist, Raclette, Cheddar, Gruyère style…

Cheesemaking technologist and instructor by profession, equally expert in the artisanal and industrial arenas, the author describes the precise steps to follow for each style, with adaptations and options throughout the process, including how to resolve occasional problems, while also including different configurations possible for equipment and tools.

Author: Sébastien Roustel is a cheese technology expert at CHR-Hansen. Prior to this, he directed the research and development service at the Enilbio at Poligny. He also wrote the guide “Soft Paste Cheese, Step-by-Step”, published in this same collection.

196 pages

Boska cutting wires are extremely stiff and cut through every rindless cheese.

Makes perfectly straight cuts through every type of cheese and is safe to use because the wire is not sharp.

Other dimensions are available upon request and after a consultation.

Casein thin disc that is inserted in the mould before moulding, pressing or acidification.

This protein-made label will fuse with the cheese and mark it thereafter.

Color, size, shape and prints are possible options when choosing this product.

It is also possible to write on the label with a food-grade pencil.

Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.

Since the label remains on the cheese, it is a great traceability tool to use.

Casein thin disc that is inserted in the mould before moulding, pressing or acidification.

This protein-made label will fuse with the cheese and mark it thereafter.

Color, size, shape and prints are possible options when choosing this product.

It is also possible to write on the label with a food-grade pencil.

Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.

Since the label remains on the cheese, it is a great traceability tool to use.

This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.

Straight-edged and easy to clean.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® MOLD-600 is a culture which produces a white/light grayish appearance on the surface of molded dried sausages, and a well pronounced mushroom flavor and aroma.

With high humidity and optimum temperature, the culture is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France).

The culture promotes a traditional white mold cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous molds, yeasts and bacteria.

During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturation, the mold promotes an increase in pH and a less sourish flavor.

This product is developed for use in the production of animal based meat products.

The Bactoferm ® range contains starter cultures for traditionally and fast fermented meat products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® F-RM-52 US is a mixed meat culture for production of fast fermented meat products at 22-32°C (72-90°F). The culture ensures a unique flavor and a good color development.

The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® CS-299 is a culture which has a high salt tolerance and secures the formation of pleasant flavor and stable color at low temperatures.

The culture is recommended in the production of raw cured meat products, cooked cured meat products and raw fermented sausages.

The Bactoferm ® range contains food cultures for traditionally and fast fermented meat and prepared food products. The range also spans cultures for flavor and color enhancement and includes mold cultures for surface applications.

Bactoferm® LHP-DRY US is a culture for production of very fast fermented sausages at high temperature with a short production time. The culture has a high salt tolerance and ensures a quick initiation of the acidification process.

The culture is recommended for the production of very fast fermented American style sausages e.g. American pepperoni or Summer sausage. It provides a sausage with a firm texture and a good flavor.