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The compliant graduated food-grade spouted bucket with a stainless steel handle is designed for transporting liquids, food products, and a variety of ingredients.

The wear band on the bottom protects the base of the bucket, provides enhanced stability, and ensures a secure grip when pouring.

HI70300L is a storage solution prepared with reagent-grade chemicals that helps ensure optimum performance of your pH and ORP electrodes. pH electrodes must be stored in a solution to keep the glass membrane hydrated. Ideally, a dedicated storage solution should be used; never store an electrode in distilled or deionized water. Hanna Instruments storage solution is specifically formulated to minimize microbial growth and reduce diffusion and osmotic effects that can occur when storing a probe in a solution with a highly concentrated internal reference electrolyte. Storing your pH and/or ORP electrodes in a storage solution also helps keep the junction clear. Maintaining a hydrated glass membrane and a clear junction helps ensure fast and reliable measurements. After cleaning your pH electrode with one of our cleaning solutions, we recommend soaking the electrode in HI70300L storage solution for at least one hour before taking measurements.

• Specially formulated to minimize microbial growth and osmotic/diffusion effects between the solution and the internal reference electrolyte
• Manufactured specifically for pH and ORP electrodes
• Clearly marked expiration date and lot number

Thermophilic lactic acid culture.

The culture is a defined single strain with a long history of safe use.

Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.

BB-12® is a registred trademark of Chr.Hansen.

Mesophilic eXact® culture, type L.

The culture produces diacetyl flavor and a medium level of CO2.

DSG 2000 cultures can be used in any cultured dairy product where a balanced acid and diacetyl flavor is desired.

These cultures are formulated to produce a shorter make time without compromising flavor.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases and other food applications.

The culture is a freeze-dried powder.

CHY-MAX® M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

The FC200B is a PVDF-body, gel-filled, single-junction pH electrode with a BNC connector. This probe features an open-junction design, a low-temperature glass sensing bulb, and a food-grade plastic body.

This design is ideal for pH measurements in the food industry, including dairy products, dough, ground meats, and other semi-solid food samples. The recommended operating temperature range is from 0 to 50 °C.

• Low-Temperature Glass
• Open Junction

The FC2023 is an amplified, double-junction pH electrode with a built-in temperature sensor. It connects to the meter using a quick-connect DIN connector. This type of connector is proprietary to specific meters, such as the HI98190.

The FC2023 features a food-grade PVDF plastic body, an open-junction design with Viscolene gel electrolyte, a low-temperature glass sensing bulb, and a conical tip. This design is ideal for pH measurements in dairy products, emulsions, cream, and other semi-solid samples. The recommended operating temperature range is from 0 to 50 °C.

• Low-Temperature Glass
• PVDF Body
• Open Junction

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® Powder Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

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

As a principal rule 1000 U of freeze-dried DVS cultures will correspond to 100 l of active bulk starter.

However, specific usage rates should be determined experimentally before a new application.

CHY-MAX® Extra NB is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

awamori kept under contained conditions and not present in the final product.

NB indicates that this product is formulated with No Benzoate added.

As benzoate helps maintain the microbiological quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.

If not possible, a benzoate free powder product or a liquid formulated with benzoate should be used.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general activity has also a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

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The FC2323 is an amplified, single-junction pH electrode with a built-in temperature sensor. It connects to the meter using a quick-connect DIN connector. This type of connector is proprietary to specific meters, such as the HI98190.

The FC2323 features a food-grade PVDF plastic body, an open-junction design with Viscolene gel electrolyte, a low-temperature glass sensing bulb, and a conical tip. This design, along with the optional stainless steel piercing blade, is ideal for pH measurements in meat and semi-frozen food products. The recommended operating temperature range is from 0 to 50 °C.

• Low-Temperature Glass
• Stainless Steel Piercing Blade (Optional)
• Open Junction

One of the must-haves for every cheese department!

This tools is the necessary basics when cutting regular cheeses in a professional way.

A good set of cheese tools is half the battle.

One of the must-haves for every cheese department!

This tools is the necessary basics when cutting regular cheeses in a professional way.

A good set of cheese tools is half the battle.

A defined strain homofermentative culture blend with improved resistance to bacteriophages.

The culture does not produce CO2.

The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35°C (95°F).

Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.

MAGRABAR PD?

655 is a nonionic, non?

silicone, food grade defoamer designed to eliminate foam in protein and carbohydrate media.

MAGRABAR PD?

655 works well in a wide range of pH and temperatures.