Fermier
RST-743 Freeze-dried 50 u
A defined strain homofermentative culture blend with improved resistance to bacteriophages.
The culture does not produce CO2.
The culture is primarily applied in the production of semi-hard, hard and very hard pressed cheeses with a closed texture and a min cooking temperature at 35 C (95 F).
Examples of applications are Cheddar, Cheshire, Colby, Monterey Jack, Munster, Fontal, Raclette & Saint Paulin.
BL-2 Swing Freeze-dried 10 u
A selected single strain culture with origins in traditional cheese making.
Brevibacterium is one of the most important surface bacteria for its role in coloring the surface of the cheese, and producing flavor.
The culture may be applied in the production of smeared soft and semi-hard cheeses, mold soft cheese, or mixed rind cheeses.
TT033 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
PCA3 Swing Freeze-dried 10 u
Selected mold strains with origin in traditional cheese making.
SWING PC culture is an essential ingredient in the ripening process of white mold cheeses for its role in coloring the surface of the cheese, and contributing to the flavor and texture, as well as protection against contaminants.
The strains may be used on soft cheese with lactic features, camembert/brie types, Tomme, UF soft cheeses, stabilized soft cheeses and soft cheese with rennet features.
ARN Freeze-dried 10 D
Direct inoculation of cheese milk.
Dilution for use in spray just before use.
We do not accept any liability in case of undue application.
KL71 Freeze-dried 10 D
Yeast for des-acidification in cheese making and aroma developing.
YC-X11 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.
Suitable for cup set, stirred and drinking yoghurt.
YC-381 Freeze-dried 50 u
Thermophilic YoFlex culture.
The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.
Suitable for cup set, stirred and drinking yoghurt.
YoFlex Mild 1.0 Freeze-dried 50 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
This range provides cultures with fast acidification properties at a low inoculation rate.
The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.
Natural rennet NATUREN Extra 1000 NB Halal 5 L
NATUREN Extra 1000 NB Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves and/or adult bovines.
NB indicates that this product is formulated with No Benzoate added.
As benzoate helps maintain the microbial quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.
If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.
4.
23.
1).
Nataseen -H (95 % Natamycin) 500 g
Natamycin, the active ingredient in Nataseen -H, 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
Nataseen -S (50 % Natamycin 50 % Sodium chloride) 500 g
Natamycin, the active ingredient in Nataseen -S, 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.
All-purpose knife blue handle 140 mm
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.
All-purpose knife The jack-of-all-trades of Boska s knives.
Thanks to the 3 holes in the blade, cheese does not stick.
The serrated blade is very sharp and even cuts through packaging.
All-purpose knife white handle 140 mm
Meet the Boska Holland General Purpose Knife: a unique cheese knife that can handle your entire list of chores. The extra sharp blade enables you to cut through every type of packaging with ease. Another big bonus: cheese won't stick to the knife. You can just keep on cutting!
Complete the set
Want to keep your kitchen organized? This Boska General Purpose Knife is part of the professional line of cheese knives. This knife will fulfill all HACCP regulations and help you prevent cross-contamination. The cheese knife is also available in blue, for blue cheeses, and red, for washed rind cheeses.
A small cheese knife that shouldn't be overlooked
You can put this small cheese knife in the dishwasher. No problem! Washing it by hand is better, however, as that preserves the quality of the knife. It may be small, but this handy jack of all trades by Boska Holland is a pretty big deal around here!
