Search Result(s) For  HTTPS://WWW.GALAXUS.CH/EN/SECTOR/SHOWDISCUSSION/HACK-SNAP-VISIT-KUNGHACCOM-A1ARPDPM-221740

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.

Natamycin, the active ingredient in Nataseen®-W, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

Nataseen®-W is Natamycin suspension product.

Natural antimicrobial preservative, against yeasts and moulds.

It is effective in a variety of applications including surface treatment of cheese, coatings and suspensions and spraying onto shredded cheese, surface treatment of processed meat and fish products, direct addition to yoghurt, sour cream, cream cheese and cottage cheese, direct addition to fruit juices and fruit pulp, canned foods, quick frozen lobster, fish pastes, fish roe and spawn.

Natamycin, the active ingredient in Nataseen®-W, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

Nataseen®-W is Natamycin suspension product.

Natural antimicrobial preservative, against yeasts and moulds.

It is effective in a variety of applications including surface treatment of cheese, coatings and suspensions and spraying onto shredded cheese, surface treatment of processed meat and fish products, direct addition to yoghurt, sour cream, cream cheese and cottage cheese, direct addition to fruit juices and fruit pulp, canned foods, quick frozen lobster, fish pastes, fish roe and spawn.

Selected mold strain with origin in traditional cheese making.

SWING® P.

Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.

P.

Album can be used in soft cheese and lactic cheese.

Stainless steel float designed to screw directly onto a dial thermometer, creating an exceptionally reliable, easy-to-read, and moisture-proof floating thermometer.

Its design makes it virtually impossible to tip over, allowing it to float smoothly through agitators in cheese vats.

Thermometer and float sold separately.

A defined blend of mesophilic homofermentative adjunct culture.

The selection of the culture is based on a unique balanced aminopeptidase composition.

The strains are all isolated from traditionally well known cheese cultures on the criteria that they have no or reduced capability to ferment lactose.

The culture is primarily applied in the production of cheeses where normally mesophilic lactic acid bacteria are used.

This culture is particularly used in Cheddar, Continental cheeses (rindless cheese), low-fat cheese and cheese containing vegetable fat.

The culture enhances the overall flavor intensity of cheese by accentuating all important flavor notes.

It enhances balanced, mellow, rounded and clean flavors and suppresses unwanted flavors such as sour, bitter and flat.

You’ll want to take a bite out of them, that’s how realistic our cheese replicas are.

Make an impressive and professional shop display with these dependable look-alikes, ideal for presenting more cheese while keeping a limited stock.

The display case stays full and you don’t have to pre-cut as much cheese.

This way, you can sell much more fresh cheese.

Cheese dummies are also an effective tool to promote your cheese brand.

They are available in every model and color and can be printed with your logo or that of your supplier (with permission).

Features

• One-time purchase cost.
• Unbreakable (long lifetime), lightweight, and waterproof.
• Any logos or wrappers are possible.
• Colorfast.

You’ll want to take a bite out of them, that’s how realistic our cheese replicas are.

Make an impressive and professional shop display with these dependable look-alikes, ideal for presenting more cheese while keeping a limited stock.

The display case stays full and you don’t have to pre-cut as much cheese.

This way, you can sell much more fresh cheese.

Cheese dummies are also an effective tool to promote your cheese brand.

They are available in every model and color and can be printed with your logo or that of your supplier (with permission).

Features

• One-time purchase cost.
• Unbreakable (long lifetime), lightweight, and waterproof.
• Any logos or wrappers are possible.
• Colorfast.

You’ll want to take a bite out of them, that’s how realistic our cheese replicas are.

Make an impressive and professional shop display with these dependable look-alikes, ideal for presenting more cheese while keeping a limited stock.

The display case stays full and you don’t have to pre-cut as much cheese.

This way, you can sell much more fresh cheese.

Cheese dummies are also an effective tool to promote your cheese brand.

They are available in every model and color and can be printed with your logo or that of your supplier (with permission).

Features

• One-time purchase cost.
• Unbreakable (long lifetime), lightweight, and waterproof.
• Any logos or wrappers are possible.
• Colorfast.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2 .

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Samsoe.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Aromatic culture blend.

The DCC culture range provides cultures with very fast acidification properties at a low inoculation rate.

The culture produces flavor and CO2.

The culture is primarily used in the manufacturing of Dutch and Continental semi-hard cheese varieties with eyes, e.g. Gouda and Edam.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Thermophilic lactic acid culture.

Contains the documented probiotic strains BB-12 ® and LA-5®.

The strains have a long history of safe use.

The culture will produce yoghurt or fermented milk with high body, very mild flavor and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Thermophilic lactic acid culture.

Contains the documented probiotic strains BB-12 ® and LA-5®.

The strains have a long history of safe use.

The culture will produce yoghurt or fermented milk with high body, very mild flavor and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.