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Mesophilic adjunct eXact® culture, type O.

The culture increases texture but not diacetyl flavor or CO2.

DSG-HB or HB-3 is used in combination with other lactic acid cultures, e.g. CHN-cultures, the XT-series or the DSG-2000-series.

The culture does not contain flavor producing bacteria and should not be used alone.

HB-3 is ideal for achieving increased viscosity in buttermilk used for dressings and baking, as well as for regular and reduced fat sour cream products and thick milk products.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Made in food-grade microperforated polypropylene and/or polyethylene.

Design according to 3A standards.

Perforation diameter from 0.5 to 0.7mm.

Made by injection of a single piece, no welding or assembly.

Standard grooving pattern or customized.

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

Mesophilic homofermentative culture, type O.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2.

Read two scales simultaneously

Key Features

• Easy-to-read dual °F/°C scales provide enhanced flexibility
• Anti-parallax dished dial for superior readability
• Durable, all-welded stainless steel construction for demanding environments
• Hermetically sealed case prevents dial fogging, moisture ingress, interior corrosion, and coil freeze-up
• Rugged NEMA 4X/IP66 protection
• Recalibratable using the external reset screw
• ±1% full-scale accuracy according to ASME B40.200 (B40.3 Grade A)
• 3" diameter dial
• Durable 12" long stainless steel stem
• Temperature range: 0 to 250°F (–20 to 120°C)
• 5-year warranty

More About This Item

The Cole-Parmer® industrial bimetal thermometers feature NEMA 4X/IP66 protection for demanding applications. Accuracy is ±1% of full scale when the stem is immersed 2" in liquids or 4" in gases. For models with a 2.5" stem length, the stem should be immersed 2" in gases. Stem length is measured from the top of the threads to the bottom of the stem tip. The stem diameter is 0.25" with a ½" NPT(M) back connection. The maximum overtemperature for thermometers with a maximum temperature of 250°F is 100% of span, while thermometers with a maximum temperature of 550°F have a maximum overtemperature of 50% of span. The ambient temperature range is –40 to 200°F (–40 to 93°C).

Set of 2 mercury-free thermometers and a water tank, all mounted on a white polystyrene plate.

Delivered with an abacus giving the exact hygrometric degree according to the ambient temperature and the difference between wet T°C and dry T°C.

All the advantages of the Cheese-O-Matic and Divide-O-Matic combined into one slicing unit.

This is a total solution for slicing many kinds of cheese and will save you time.

Slice the cheese in half with the Cheese-O-Matic, remove the heart with the Divide-O-Matic heart knife and use the Divide-O-Matic straight knife to divide the cheese into the desired pieces.

Features

• Suitable for working with all sorts of cheese
• Slice without waste
• Simple to operate
• Maintenance friendly
• Quick and easy cleaning

Mesophilic homofermentative culture, type O.

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 primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

Mesophilic homofermentative culture, type O.

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 primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

Mesophilic homofermentative culture, type O.

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 primarily used in the manufacture of Continental cheese types with no eyes and short texture (e.g.Pecorino) and soft cheese specialties.

Mesophilic homofermentative culture, type O.

This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.

This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.

This culture does not produce CO2 .

This Chr.Hansen culture range provides a complete line of Kosher for Passover blends.

Mesophilic homofermentative culture, type O.

This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.

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 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 homofermentative culture, type O.

This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.

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 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 homofermentative culture, type O.

This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.

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 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 homofermentative culture, type O.

This Chr.Hansen culture range provides phage resistant defined strains for continuous Direct Vat Set (DVS) use.

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 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.