Serves to protect a hydraulic component against pressure peaks caused by external loads. Opening pressure 0.5bar
Plastic gel for coating hard and semi-hard cheese to keep germs away during ripening. Color yellow, 1 kg bucket.
This freeze-dried cheese culture acidifying starter is used for controlled fermentation and enables the production of quark, curd cheese and fresh cheese through stable lactic acid fermentation for approx. 1 liter of milk. Advantages & Functions • Acidifying starter culture – controlled lactic acid fermentation • Versatile use – for quark and fresh cheese • Freeze-dried – long shelf life and easy dosing Frequently Asked Questions What is it used for? For quark, curd cheese and fresh cheese production. How is it used? Directly added to approx. 1 liter of milk. What is its function? Controls acidification and curd formation.
This cheese culture Bacterium linens freeze-dried starter culture is used for the production of smear-ripened cheeses such as Limburger and Brie and ensures controlled surface flora with characteristic smear formation, intense flavor development and stable ripening, suitable for approx. 1000 L of milk. Advantages & Functions • Smear culture – controlled surface ripening and rind formation • Flavor development – strong and aromatic profile • High yield – sufficient for approx. 1000 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for smear-ripened cheeses like Limburger and Brie. What is the function of Bacterium linens? It controls surface ripening and develops color, aroma and smell. How is it applied? Designed for approx. 1000 liters of milk during the ripening process.
This mesophilic cheese culture Feta MFC-4 10U for approx. 1000 liters of milk is used for controlled fermentation in feta, telemes and brined white cheese production and ensures stable acidification with a typical crumbly texture and characteristic flavor. Advantages & Functions • Mesophilic starter culture – stable fermentation at moderate temperatures • Designed for approx. 1000 L milk – efficient large-scale use • Controlled acidification – uniform and reproducible cheese quality Frequently Asked Questions What milk volume is it suitable for? The pack is designed for approx. 1000 liters of milk. Which cheese types is it used for? Suitable for feta, telemes and brined white cheeses. What texture does it create? A typical crumbly feta structure with stable flavor.
This cheese culture Bacterium propioni PX-5 is used as an adjunct culture for the production of hard and semi-hard cheese and ensures controlled CO₂ formation for characteristic eye formation and a sweet, nutty flavor, suitable for approx. 500 L of milk. Advantages & Functions • Propionic bacteria – targeted CO₂ production for eye formation • Flavor development – nutty and slightly sweet taste • High yield – 5 DCU sufficient for approx. 500 L milk Frequently Asked Questions Which cheeses is it suitable for? Suitable for Emmental-type, Maasdam and similar cheeses. How are the holes formed? CO₂ production during ripening creates the typical eyes. How is it dosed? One pack is designed for approx. 500 liters of milk.
This thermophilic cheese culture STI-15 for mozzarella with 50 U is used for controlled high-temperature fermentation in mozzarella production and ensures stable coagulation with elastic texture, mild flavor and high stretchability of the final product. Advantages & Functions • Thermophilic culture – optimal fermentation at higher temperatures • Consistent activity – uniform and reproducible structure • Optimal stretchability – elastic mozzarella texture with stable fiber formation Frequently Asked Questions What milk volume is it suitable for? One pack is designed for up to 500 liters of milk. Why is it thermophilic? It works optimally at higher temperatures and supports typical mozzarella structure. What properties does it create? It produces an elastic, highly stretchable cheese structure with mild flavor.
This mesophilic cheese culture MSE 910 for direct fermentation is used for the production of aromatic butter and cheese and ensures controlled acidification with balanced aroma development and stable milk coagulation. Advantages & Functions • Direct fermentation – ready-to-use starter culture without pre-activation • Aroma formation – supports butter and cheese flavors via diacetyl production • Controlled acidification – stable fermentation for consistent quality Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk depending on recipe. What products can be made? Suitable for aromatic butter and various cheeses. Which microorganisms are included? Lactococcus lactis strains and Leuconostoc mesenteroides subsp. cremoris.
This cheese culture MSE 912 for direct fermentation is used for butter, semi-hard cheeses such as Gouda and fresh cheese and ensures controlled acidification with targeted aroma and CO₂ production for structured curd development. Advantages & Functions • Direct fermentation – ready-to-use mesophilic starter culture • Aroma and CO₂ production – supports flavor and texture development • Versatile use – for butter, Gouda and fresh cheese Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–80 liters of milk. Which cheese types can be made? Suitable for butter, semi-hard cheeses and fresh cheese. What is the effect of CO₂ production? It supports slight eye formation and improves texture.
Culture Danisco Choozit MA 4001 5 DCU for 100l of milk. This cheese culture is a highly concentrated, freeze-dried mesophilic-plus culture, specially developed for the production of aromatic semi-hard and soft cheeses.
This cheese harp made of plastic with a 120 mm handle length and 26 × 11 mm wire dimensions enables uniform, clean and controlled cutting of curd mass for precise curd formation in cheese production. Advantages & Functions • Even cutting – clean curd structure • Lightweight plastic design – easy handling • Compact form – precise work in the vat Frequently Asked Questions What is a cheese harp used for? It is used for controlled cutting of curd during cheese production. Is the material food safe? Yes, it is designed for direct food contact. Can it be used for different cheese types? Yes, it is suitable for various soft and hard cheese processes.
From milk to specialty Everything important from feeding to marketing Procedure and special tips for each type of milk With practical overviews and many basic recipesIn this book you will find Everything you need to know so that your valuable raw materials become ready-to-sell specialties: biological and biochemical basics, requirements and necessities in cheese cooking, milk processing and cheese production step by step as well as legal know-how.The Austrian dairy master Wolfgang Scholz explains to you the background, shows work steps in words and pictures, tells you tried and tested recipes and lets you benefit from his practical experience. 4th expanded edition 2021. 168 pages, 85 color photos, 12 colored drawings, 20 tables.
Make your own cheese in your own kitchen: With the good instructions in this cheese book, it's possible.From quick to make to matured for months, here you'll find 40 well-tested cheese creations for small quantities made from cow's, sheep's and goat's milk. ~Detailed step-by-step instructions and step photos for skyr, cream cheese, camembert, ash cheese, blue cheese, mozzarella, pecorino and many more, excellently explained and illustrated with over 500 photos and 50 drawings. At the end of each recipe there is a quick guide for repeat cheesemakers. Immerse yourself in the world of curds and maturation, stirring and turning and learn how to make cheese from scratch with this book. 520 color photos, 49 colored drawings , 352 pages. ~
Cheese mold made of PE, Ø 108/93 mm, height 75 mm
KäseformHöhe: 40mmDurchmesser: 70 mm
