Cheese dairy supplies

This pasteurizer with a 30-liter capacity and 2.5 kW heating power is designed for milk pasteurization and temperature control during cheese and yogurt production up to 92 °C. The unit is suitable for household applications and small-scale food production with easy adjustment of time and water temperature via the integrated control system. Advantages & Functions • 30-liter vessel for milk, cheese and yogurt processing • Temperature control up to 92 °C for pasteurization processes • Time and water temperature adjustment for controlled processing Frequently Asked Questions For which applications is the pasteurizer suitable? The unit is suitable for milk pasteurization as well as cheese and yogurt production. Which electrical supply is required? The pasteurizer operates with 230 V. What maximum temperature does the unit reach? The maximum operating temperature is 92 °C.

These pH indicator strips with a pH measuring range of 4.0 to 7.0 are designed for the quick and reliable determination of pH values in acidic to neutral liquids. The test strips provide visual evaluation through color comparison and are suitable for laboratory use, water analysis, and routine monitoring applications. Benefits & Functions • pH measuring range from 4.0 to 7.0 – suitable for acidic to neutral liquids • Color comparison chart for visual evaluation – fast testing without electronic equipment • 100 test strips per pack – suitable for regular monitoring and comparison tests Frequently Asked Questions What applications are these pH test strips suitable for? The strips are suitable for determining the pH value of liquids within the pH range of 4.0 to 7.0. How is the measurement performed? The test strip is briefly immersed in the liquid and then compared with the color chart provided. How many test strips are included? Each pack contains 100 pH indicator strips.

Inexpensive pH meter.Measuring range: -2-16 pHResolution: 0.1 pHAccuracy: +/- 0.1 pHDimensions: 160x40x26mm ~

Consisting of 1 drip bag, 33x25 cm, 1 cheese culture, 1 recipe, 1 rennet 50 ml.

This freeze-dried quark culture CHN22 is used for controlled lactic acid fermentation and enables the production of mild, creamy quark with stable texture formation for approx. 500 liters of milk. Advantages & Functions • High-capacity culture – suitable for up to 500 L milk • Lactic acid fermentation – stable curd formation • Versatile use – mild and creamy quark Frequently Asked Questions What milk volume is it suitable for? For approx. 500 liters of milk. What is its function? Controls fermentation and curd structure. Is it suitable for production scale use? Yes, for professional and larger batches.

Replacement wire made of stainless steel suitable for the Giesser cheese wire cutter

200 mm, height 97 mm, content 2000 g

Inhalt 300gHöhe 90 mmDurchmesser 82mm

Brine knife for determining the salt content in a salt bath. 0-25Be (degrees Baum). 180 mm long. The double scale shows the salt content in Be and also has the following recommended markings:0B = water5B = Sol-Ei10B = Pork knuckle15B = Kassler18B = Cooked ham20B = Permanent brine 25B = Ship brine The measuring device sinks in normal water to zero point. The higher the salt content, the lower the density of the brine. This means that when the salt content is high, the salt scale no longer sinks as much!

Simple stainless steel blade. Ergonomic non-slip plastic handle. Blade 150 mm long. ~

This seasoning preparation for cream cheese with garlic, pepper and parsley is designed for flavor enhancement of cream cheese preparations, spreads and margarines with homogeneous spice distribution. The blend is suitable for professional applications in gastronomy, direct marketing and food production with flexible dosing according to the desired flavor intensity. Advantages & Functions • Combination of garlic, pepper and parsley for a savory flavor profile • Flexible dosage for individual flavor intensity • Suitable for cream cheese, spreads and margarine preparations Frequently Asked Questions For which products is the seasoning suitable? The blend is suitable for cream cheese preparations, margarines and savory bread spreads. How is the dosage adjusted? The dosage can be individually adjusted according to the desired intensity. Which flavor profile does the blend provide? The seasoning preparation creates a savory flavor with notes of garlic, pepper and parsley.

With handle and scale.

Successful with your own farm cheese dairy - Important business data - Learn the craft of cheese making - Over 30 tried and tested cheese recipesProcessing your own milk into cheese can be worthwhile. This book gives you all the knowledge you need. Of course, all criteria that need to be taken into account are taken into account, such as the choice of location, material procurement, business planning and legal regulations. Numerous basic recipes for the production of tried-and-tested types of cheese and suggestions for your own fine creations as well as important information on quality assurance will make you fit to successfully run a farm cheese dairy.

0 to 100, 13 cm.

0 to 100, 24 cm.

Bi-metal thermometer -20C to +50C, hygrometer for measuring humidity 0 to 100%. 75x75x15mm. Suitable e.g. B. for cheese ripening box Art. 117260Attention: Color cannot be influenced (white, red, blue, green, brown)

​Lid suitable for milk and juice bottles (133063, 133064)20 pieces per pack.

Der Schneebesen mit 490 mm Länge ist ein praktisches Werkzeug für die tägliche Arbeit in der Käserei und im kleinen HofbetriebEr eignet sich ideal zum gleichmäßigen Rühren von Milch, Bruch und Molke.Durch seine Länge erreichen Sie auch tiefere Kessel ohne Probleme. Das ist besonders hilfreich bei größeren Mengen. So arbeiten Sie sauber und ohne unnötiges Umfüllen.Die stabilen Drähte sorgen für eine gute Durchmischung. Klumpen werden zuverlässig aufgelöst. Das Ergebnis ist eine gleichmäßige Masse, die für die Käseherstellung wichtig ist.Der Griff liegt gut in der Hand. Auch bei längerer Arbeit bleibt die Handhabung angenehm. In der Praxis bedeutet das: weniger Kraftaufwand und mehr Kontrolle beim Rühren.Das Material ist leicht zu reinigen und für den Einsatz im Lebensmittelbereich geeignet. Das spart Zeit bei der Reinigung und sorgt für Hygiene im Betrieb.Dicke Drähte aus Edelstahl.Spülmaschinenfest. 

This freeze-dried white mold culture Penicillium candidum Neige is used for surface ripening in soft cheese production such as Camembert and Brie and ensures controlled white mold growth and creamy maturation for approx. 300 liters of milk. Advantages & Functions • White mold culture – surface ripening for soft cheese • Penicillium candidum – uniform mold development • Yield – sufficient for approx. 300 L milk Frequently Asked Questions Which cheeses is it suitable for? Camembert, Brie and similar soft cheeses. What is its function? Forms the white rind and controls ripening. How is it used? Applied during cheese making for approx. 300 liters of milk.

This freeze-dried white mold culture Penicillium candidum Neige PC-1 0.5 U is used for controlled ripening of white mold cheese and ensures uniform mold development with a fine white rind, mild flavor and creamy texture. Advantages & Functions • Penicillium candidum Neige – targeted white mold development for Camembert and Brie • Freeze-dried culture – stable activity and easy dosing • Efficient use – sufficient for approx. 125–150 L milk Frequently Asked Questions Which cheese types is it suitable for? Suitable for Camembert, Brie and other white mold cheeses. How much milk can it process? One pack is sufficient for approx. 125–150 liters of milk. How does it act during ripening? It forms a uniform white rind and supports typical ripening aroma.

Maximum freshness with minimal weight: The TOPfrisch ARCATA® Featherlight is the professional solution for modern sales of meat, sausage, cheese, and fish. Through the patented ARCATA® bonding (point and surface bonding), a loose composite of ultra-thin kraft paper and a protective HD film is created, which optimally insulates and keeps your products fresh. Your benefits at a glance: "Featherlight" technology: With only 22g/m² paper weight, this material is extremely light and resource-saving. Highest freshness guarantee: The special film composite reliably protects against drying out and prevents grease penetration. Safe & Certified: Safe for food use, BRCGS-certified, and FSC-certified paper from sustainable forestry. Environmentally conscious: Thanks to the material separation (paper/film) and the low weight, lower disposal fees apply according to packaging regulations.

This freeze-dried yogurt culture lactic acid bacteria is used for controlled fermentation and enables yogurt production through the bacterial strains Streptococcus thermophilus and Lactobacillus bulgaricus for approx. 1 liter of milk. Advantages & Functions • Dual bacterial culture – Streptococcus thermophilus & Lactobacillus bulgaricus • Lactic acid fermentation – stable yogurt production • Freeze-dried – long shelf life and easy use Frequently Asked Questions What milk volume is it suitable for? For approx. 1 liter of milk. What do the bacteria do? They control fermentation and form yogurt texture and flavor. How is it used? Directly added to milk for fermentation.

This freeze-dried yogurt culture MILD for controlled fermentation is used for yogurt production and ensures a very mild flavor through a mixed culture of different bacterial strains with stable acidification and uniform texture development. Advantages & Functions • Freeze-dried starter culture – long shelf life and easy use • Mixed culture – balanced fermentation with multiple strains • Mild flavor profile – gentle acidification Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 1 liter of milk. What does the yogurt taste like? Very mild and balanced flavor. How is it used? Directly added to milk for fermentation.

This yogurt culture YO 321 for controlled fermentation is used for yogurt production and ensures stable acidification at 38°C to 44°C with a slightly tangy flavor and firm final texture. Advantages & Functions • Thermophilic yogurt culture – optimal activity at 38–44 °C • Texture stability – produces a firmer yogurt consistency • Controlled fermentation – uniform acidification and process reliability Frequently Asked Questions What milk volume is it suitable for? Designed for approx. 50–100 liters of milk. What temperature is required? Optimal fermentation at 38°C to 44°C. What is the taste of the yogurt? Slightly tangy and typical yogurt flavor.