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A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.

The culture contains a nisin producing strain for promotion of bacteria lysis.

Some strains are facultative heterofermentative and may produce CO2 in specific conditions.

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.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

The culture is used in the production of White Cheeses, Feta or UF products.

Depending on production process, the texture will be firm with some holes or closed.

Blend of mesophilic homofermentative and thermophilic lactic acid cultures This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

The culture is used in the production of White Cheeses, Feta or UF products.

Depending on production process, the texture will be firm with some holes or closed.

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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This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture does not produce CO2 (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

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.

DSG 2000 cultures are ideal for manufacturing the following products:

• Buttermilk
• Sour cream

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture does not produce CO2 (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

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.

DSG 2000 cultures are ideal for manufacturing the following products:

• Buttermilk
• Sour cream

Multiple mixed strain Mesophilic Aromatic Culture, type D.

The culture produces aroma and CO2.

The culture contains a very low concentration of Leuconostocs.

The culture is primarily applied in the production of soft cheeses (stabilized soft cheeses, specialties) and fermented milk.

The culture can be used alone or more frequently in combination with mesophilic or SSC cultures to enhance the milky and fresh taste.

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture does not produce CO2 (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

The HI70640L is a highly effective cleaning solution specially formulated for use with pH electrodes that become coated with milk deposits. Electrodes can become contaminated through use and may produce inaccurate results, even when they appear to read correctly in a pH buffer. Hanna’s cleaning solutions remove impurities and residues that can accumulate on electrode surfaces when immersed in samples during measurement or stored improperly. Hanna recommends cleaning the bulb and junction of your electrode regularly to ensure the probe remains clean and to help prevent junction clogging.

Hanna’s line of cleaning solutions is specially formulated to have a shelf life of 5 years from the date of manufacture when unopened.

• Specially formulated cleaning solution for removing milk deposits from pH electrodes
• Airtight bottle with tamper-proof seal to help ensure solution quality
• Expiration date and lot number clearly marked on the bottle

This is the next generation of the original Hanna Checker pH tester. Since its introduction in 1991, more than one million Checker meters have been used worldwide, making it one of the most popular pH meters available. From students to researchers, the Checker provides a simple and reliable solution for pH measurement.

• Simple one-button operation.
• Replaceable pH electrode.
• Accuracy: ±0.2 pH.

Choose the dial size and temperature range to meet your specific needs

Includes

All thermometers come with a statement of test and a beaker clip.

Key Features

• Factory tested to three points with a ±1% accuracy
• Minimum immersion: liquids 2" (50 mm), gases 4" (100 mm)
• Hermetically sealed dial stops internal fogging
• Recalibrate using external adjustment nut
• 304 Stainless Steel dial case and stem
• Shock resistant
• 1 year warranty

Medium valve for 100 L to 220 L large volume containers.

Valve that ensures high velocity drainage - 30 L/minute.

Drainage tube may be installed.

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

This Chr.Hansen DVS® culture contains defined mesophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

The culture is primarily applied in the production of cheeses with a closed texture, e.g. Cheddar, Feta and Cottage cheese.

The culture can be applied in other fermented dairy products, in combination or not with other lactic cultures.

Large volume hemispheric container.

Extremely durable.

Resistance to chemical products.

Tough and very strong.

Exclusive design based on 6 fixed wheels, including 2 staggered central wheels, frees you from the mechanical constraints of crossing thresholds.

Load resistance: 250 kg.

Swivels on the center wheels to turn.

Empty stacking of the bases for easy storage and movement.

Machine washable.

Compatible with all 600 x 400 mm and 400 x 300mm containers and crates.

10 cm diameter PA wheels with rubber tyres so silent on any type of ground, no vibration, comfort of use, does not freeze in cold storage.

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

This Chr.Hansen DVS® culture contains defined mesophilic and thermophilic strains and is for continous direct vat set use.

The culture provides fast lactic acid production and high phage robustness without any CO2 production (homofermentative).

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.