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. ~

Made of plastic, width 1 m. Price per meter.

50/70 mm, height 145 mm, content 400 g

128/142 mm, height 85 mm, content 1000 g

140/155 mm, height 110 mm, content 1000 g

Cheese mold made of PE, Ø 108/93 mm, height 75 mm

KäseformHöhe: 40mmDurchmesser: 70 mm

LxWxH 100x100x48 mm

Square, L 85 mm, W 85 mm, H 85 mm

230 mm, height 76 mm, with cheese mat 350x350 mm.

100x100 mm, height 110 mm

15 pieces. Consisting of:1 basket 145 mm, H 95 mm. 1 basket 115 mm, H 80 mm. 1 pyramid LxWxH 85x85x85 mm. 1 square (without base), 115 mm, H 110 mm. 1 cylinder wide (without base) 115 mm, H 110 mm. 1 narrow cylinder (without base) 60 mm, H 200 mm. 1 circular shape 190 mm, H 93 mm. 1 lunch tin with lid xH 100x68 mm. 1 cup 90 mm, H 105 mm. 1 cup 80 mm, H 65 mm. 1 cup 60 mm, H 50 mm. 1 round shape 70 mm, H 40 mm1 heart shape 100x100x40 mm 2 cheese mats 20x20 cm. 1 recipe.

With wooden cheese press for starters, cheese press dimensions WxHxD: 23x52x17 cm, Consisting of: 2 plastic molds 110 mm, height 75 mm, 3 cheese cloths, 2 thermometers, 1 liquid rennet 50 ccm, 1 pack of freeze-dried cheese culture, 1 pack of freeze-dried yoghurt culture .