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Le guide de l'affinage
So many questions which this practical guide aims to answer.
One of a kind, sometimes reference technical work and sometimes fieldwork, this guide provides concrete and pragmatic answers for all the big cheese families.
Written in simple language and accessible, it thus alternates general scientific knowledge, practical tips, implementation diagrams, testimonials from professionals, diagnostics, and defect resolution sheets... To those who want to embark on ripening, it will give the keys to understanding and reaction. To those who already practice this art where the sense of the observation is preponderant, it will bring new insights and will allow them to perfect their practice.
Authors:
Arnaud Sperat-Czar is the publisher and editor-in-chief of the magazine « Profession Fromager ».
Sébastien Roustel, technologist and trainer, is in charge of development of cheese technology at CHR-Hansen. He was previously the head of the Research and Development Department of Enilbio in Poligny.
Débora Pereira is a journalist, a researcher in information sciences, and collaborator of « Profession Fromager». She runs the association «Sertaobras», which works to promote the Brazilian cheese heritage.
The book benefited from the advice and careful reading of Bernard Mietton, renowned French technologist.
172 pages
GRANA-102 Frozen 500 u
This Chr.Hansen DVS® culture contains defined thermophilic and mesophilic strains and is for continous direct vat set use.
The culture provides fast lactic acid production, high phage robustness and a profound flavor and texture contribution.
The culture is primarily applied in the production of hard cheese varieties (e.g.Parmesan, Reggianito, Sardo, Goya and Roomy), which are characterized by a compact and granular texture.
The culture provides a complex, mature cheese flavor with sweet, fruity and nutty notes.
Emmental cutter wood
Made to cut Emmental and other large cheeses, like Gruyere.
You rotate the wooden platform, which rests on a wooden base, 360 degrees.
There is also a stainless steel version with ultra high molecular weight plastic available.
You cut safely with the big knife, which is anchored to avoid unexpected falling.
Features
• Safely cut large, heavy cheeses
• Easy to use; you rotate the platform and not the cheese
• Eye catcher in the shop
• Comes with a knife protector
Plastic leg for ripening rack H70/50 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
Plastic leg for ripening rack H80/60 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
| Quantity | Price |
|---|---|
| 1 + | $2.95 |
| 1000 + | $2.82 |
| 10000 + | $2.57 |
Plastic leg for ripening rack H80/60 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
Plastic leg for ripening rack H100/80 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
Plastic leg for ripening rack H120/100mm (blue)
Plastic legs
Racks with plastic legs are a good solution for easy identification.
| Quantity | Price |
|---|---|
| 1 + | $2.95 |
| 1000 + | $2.82 |
| 10000 + | $2.57 |
Plastic leg for ripening rack H70/50 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
| Quantity | Price |
|---|---|
| 1 + | $2.95 |
| 1000 + | $2.82 |
| 10000 + | $2.57 |
Plastic leg for ripening rack H90/70 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
| Quantity | Price |
|---|---|
| 1 + | $2.95 |
| 1000 + | $2.82 |
| 10000 + | $2.57 |
Plastic leg for ripening rack H100/80 mm
Plastic legs
Racks with plastic legs are a good solution for easy identification.
YO-FAST 10 Frozen 250 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
$75.44
YO-FAST 88 Freeze-dried 200 u
The Yo-Fast® series contains blended strains in a concentrated frozen pellet form to produce yoghurt with unique flavor and body characteristics.
The culture will produce a fermented milk with very high body, mild flavor and minimal/medium post-acidification.
Suitable for stirred, drinking and frozen yoghurt.
$71.12
Solution tampon, pH 5.00 500ml
HI5005 is a premium-quality pH 5.00 technical calibration buffer that is NIST traceable and supplied with a Certificate of Analysis. Hanna calibration buffers have the lot number and expiration date clearly marked on the label. Each bottle is airtight and features a tamper-proof seal to help ensure the quality and integrity of the solution. Hanna’s line of technical calibration buffers is specially formulated to have a shelf life of 5 years from the date of manufacture when unopened.
Supplied with Certificate of Analysis
- Accuracy of ±0.01 pH at 25 °C
- Temperature chart showing the actual pH value at various temperatures printed on each bottle
L.CASEI 431 Frozen 500 g
Mesophilic lactic acid culture.
The culture is a defined single strain and has a long history of safe use.
Clinical documentation on possible health benefits are available upon request.
L-casei 431® is a registred trademark of Chr.Hansen.
L-casei 431® is also known as CRL-431.
The culture is used in the production of probiotic milk products.
The culture can be applied alone or in combination with other lactic acid cultures, such as Bifidobacterium, L.
acidophilus, Streptococcus thermophilus and yoghurt cultures.
$295.65
AB Freeze-dried 50 DCU
A defined blend of freeze-dried probiotic culture in powder form for food application.
$164.55
CR-BUTTERY 01 Frozen 500 u
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.
$103.38
CR-SAVORY 01 Frozen 500 u
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.
CR-BOUQUET 01 Frozen 500 u
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.
Dutch cheese knife L 380mm (Wood)
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.
Indispensable for the cheese professional, Boska’s Dutch Cheese Knives are exceptionally suited for cutting both young and old cheeses with hard rinds.
The curved blade makes it much easier to use a rocking motion for cutting.
The Dutch Cheese Knives with plastic handles are dishwasher safe and therefore simple to clean.
Curd cutter rectangular for ½ cylindrical vat 220 L and 170 L, esp. ½ in.
Curd cutter DUO for round vat 55 L
Nataseen®-WP (28% Natamycin) 1.25kg
Natamycin, the active ingredient in Nataseen®-WP, also known as pimaricin, 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®-WP is a new formula with much better performance than traditional Natamycin products.
Knife for semi-hard cheese red handle 210 mm
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.
HACCP rules state that each type of cheese should be cut with a separate knife.
That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.
Complicated?
Of course not:
red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.
Boska also supplies cutting boards in matching colors for each type of cheese.
This knife has a raised handle so that your cutting hand stays clear of the cutting board.
It is also suitable for larger cheeses like Brie and Raclette.
Precision thermometer division 0.5C -5 to 110 C
| Quantity | Price |
|---|---|
| 1 + | $89.53 |
| 5 + | $83.14 |
| 10 + | $77.59 |
