Shop

HI7004L is a premium-quality pH 4.01 calibration solution. Hanna calibration buffers have the lot number and expiration date clearly marked on the label. Each bottle is airtight and features a tamper-proof seal to help ensure the quality and integrity of the solution. Hanna’s line of calibration buffers is specially formulated to have a shelf life of 5 years from the date of manufacture when unopened.

• Color-coded label for easy pH buffer value identification
• Accuracy of ±0.01 pH at 25 °C
• Temperature chart showing the actual pH value at various temperatures printed on each bottle

How to bring a soft curd with a bloomy mold rind to its optimum taste? How to get a creamy layer under the rind? When is it more appropriate to use static or ventilated refrigeration? How to inoculate a ripening cellar? How to make a smear?

So many questions which this practical guide aims to answer.

One of a kind, sometimes reference technical work and sometimes fieldwork, this guide provides concrete and pragmatic answers for all the big cheese families.

Written in simple language and accessible, it thus alternates general scientific knowledge, practical tips, implementation diagrams, testimonials from professionals, diagnostics, and defect resolution sheets... To those who want to embark on ripening, it will give the keys to understanding and reaction. To those who already practice this art where the sense of the observation is preponderant, it will bring new insights and will allow them to perfect their practice.

Authors:

• Arnaud Sperat-Czar is the publisher and editor-in-chief of the magazine « Profession Fromager ».
• Sébastien Roustel, technologist and trainer, is in charge of development of cheese technology at CHR-Hansen. He was previously the head of the Research and Development Department of Enilbio in Poligny.
• Débora Pereira is a journalist, a researcher in information sciences, and collaborator of « Profession Fromager». She runs the association «Sertaobras», which works to promote the Brazilian cheese heritage.

The book benefited from the advice and careful reading of Bernard Mietton, renowned French technologist.

172 pages

21 cm stainless steel cheese harp for precise and consistent cuts. A robust tool designed for demanding professionals in cheese production.

Food grade polypropylene

Do you want to diversify and expand your range of pressed paste cheeses, cooked or uncooked?

This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family: Tomme grise, Trappist, Raclette, Cheddar, Gruyère style…

Cheesemaking technologist and instructor by profession, equally expert in the artisanal and industrial arenas, the author describes the precise steps to follow for each style, with adaptations and options throughout the process, including how to resolve occasional problems, while also including different configurations possible for equipment and tools.

Author: Sébastien Roustel is a cheese technology expert at CHR-Hansen. Prior to this, he directed the research and development service at the Enilbio at Poligny. He also wrote the guide “Soft Paste Cheese, Step-by-Step”, published in this same collection.

196 pages

The compliant graduated food-grade spouted bucket with a stainless steel handle is designed for transporting liquids, food products, and a variety of ingredients.

The wear band on the bottom protects the base of the bucket, provides enhanced stability, and ensures a secure grip when pouring.

In the series of professional cheese knives, the Double Handled Knife Professional Black 13 inch is an essential tool. The raised handles allow you to keep your hands free from the table while cutting, ensuring precise and safe handling.

The HI99161 is a Foodcare portable pH and temperature meter designed specifically for dairy applications. Monitoring pH in dairy processes is critical to ensuring the quality of dairy products. The FC2023 pH electrode features a rugged, easy-to-clean PVDF body with a conical tip, making it ideal for measurements in semi-solid products such as meats and cheeses. The FC2023 uses a free-diffusion sleeve-type reference junction, which helps prevent the typical clogging problems associated with viscous liquids such as milk and condiments.

• Automatic Temperature Compensation
• Automatic Two-Point Calibration
• Waterproof

HI70300L is a storage solution prepared with reagent-grade chemicals that helps ensure optimum performance of your pH and ORP electrodes. pH electrodes must be stored in a solution to keep the glass membrane hydrated. Ideally, a dedicated storage solution should be used; never store an electrode in distilled or deionized water. Hanna Instruments storage solution is specifically formulated to minimize microbial growth and reduce diffusion and osmotic effects that can occur when storing a probe in a solution with a highly concentrated internal reference electrolyte. Storing your pH and/or ORP electrodes in a storage solution also helps keep the junction clear. Maintaining a hydrated glass membrane and a clear junction helps ensure fast and reliable measurements. After cleaning your pH electrode with one of our cleaning solutions, we recommend soaking the electrode in HI70300L storage solution for at least one hour before taking measurements.

• Specially formulated to minimize microbial growth and osmotic/diffusion effects between the solution and the internal reference electrolyte
• Manufactured specifically for pH and ORP electrodes
• Clearly marked expiration date and lot number

Hanna’s pHep®4 waterproof tester is an advanced meter has many features that can be found in portable and benchtop meters. This ergonomic meter measures from -2.0 to 16.0 pH with an accuracy of ±0.1 pH. pHep®4 features automatic one or two-point calibration and automatic temperature compensation.

The large multi level LCD display shows both pH and temperature readings simultaneously, while a stability indicator is displayed to alert the user when a stable reading has been obtained. The pHep®4 tester also features a replaceable pH probe that has a unique extendable cloth junction to clear any clogging that occurs.

• Waterproof
• Replaceable pH Electrode
• Automatic Two-Point pH Calibration

Make cheese curds

The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.

Its texture promotes the drainage of the curd and facilitates the release of whey.

It also prevents the mold holes from becoming clogged, which in turn promotes the cheese ripening process and helps preserve the cheese.

Its texture promotes the drainage of the curd and facilitates the release of whey.

It also prevents the mold holes from becoming clogged, which in turn promotes the cheese ripening process and helps preserve the cheese.

Its texture promotes the drainage of the curd and facilitates the release of whey.

It also prevents the mold holes from becoming clogged, which in turn promotes the cheese ripening process and helps preserve the cheese.

• Easy to use
• Consistent curd drainage
• Suitable for goat’s milk, cow’s milk, sheep’s milk, soy milk, etc.
• Control of dry matter content
• Easy cleaning while maintaining proper hygiene

• Upper outer diameter: 160mm
• Upper inner diameter: 146mm
• Mould type: Traditional mould with lid
• Other descriptive: With stackable system
• Mould capacity: 1400 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 155mm
• Lower internal diameter: 140mm
• Made with: Food grade polypropylene
• External height: 92mm
• Internal height: 85mm
• Minimum height of the final cheese: 42mm
• Total height of the lid: 40mm
• Bottom radius: 21 mm
• Lid type: Lid with rounded edge
• Bottom type: Rounded bottom
• Compliance: CFIA & FDA
• Color: White
• Mould shape: Cylindrical
• Weight: 0.40 kg
• Minimum weight of the final cheese: 690 g
• Perforation type: Perforation at injection

• Upper outer diameter: 123mm
• Upper inner diameter: 114mm
• Mould type: Traditional mould with lid
• Other descriptive: With stackable system
• Mould capacity: 900 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 119mm
• Lower internal diameter: 113mm
• Made with: Food grade polypropylene
• External height: 107mm
• Internal height: 90mm
• Minimum height of the final cheese: 44mm
• Total height of the lid: 50mm
• Lid radius: 11 mm
• Bottom radius: 11 mm
• Lid type: Lid with rounded edge
• Bottom type: Rounded bottom
• Compliance: CFIA & FDA
• Color: White
• Mould shape: Cylindrical
• Weight: 0.27 kg
• Minimum weight of the final cheese: 400 g
• Perforation type: Perforation at injection

• Upper outer diameter: 97mm
• Upper inner diameter: 89mm
• Mould type: Traditional mould with lid
• Mould capacity: 300 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 91mm
• Lower internal diameter: 80mm
• Made with: Food grade polypropylene
• External height: 63mm
• Internal height: 60mm
• Minimum height of the final cheese: 25mm
• Total height of the lid: 55mm
• Lid radius: 13 mm
• Bottom radius: 13 mm
• Lid type: Lid with rounded edge
• Bottom type: Rounded bottom
• Compliance: CFIA & FDA
• Color: White
• Mould shape: Cylindrical
• Weight: 0.12 kg
• Minimum weight of the final cheese: 125 g
• Perforation type: Perforation at injection

• Upper outer diameter: 171mm
• Upper inner diameter: 160mm
• Mould type: Traditional mould with lid
• Mould capacity: 1800 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 171mm
• Lower internal diameter: 160mm
• Made with: Food grade polypropylene
• External height: 121mm
• Internal height: 91mm
• Minimum height of the final cheese: 44mm
• Total height of the lid: 30mm
• Useful height of the lid: 75mm
• Lid radius: 159mm
• Bottom radius: 159mm
• Lid type: Lid with rounded edge
• Bottom type: Removable grooved bottom
• Compliance: CFIA & FDA & 3A
• Color: White
• Mould shape: Cylindrical
• Weight: 0.60 kg
• Perforation type: Perforation at injection

• Upper outer diameter: 119mm
• Upper inner diameter: 110mm
• Mould type: Traditional mould with lid
• Mould capacity: 750 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 119mm
• Lower internal diameter: 110mm
• Made with: Food grade polypropylene
• External height: 89mm
• Internal height: 80mm
• Minimum height of the final cheese: 53mm
• Total height of the lid: 56mm
• Lid type: Lid with rounded edge
• Bottom type: Removable grooved bottom
• Compliance: CFIA & FDA
• Color: White
• Mould shape: Cylindrical
• Weight: 0.27 kg
• Minimum weight of the final cheese: 300 g
• Perforation type: Perforation at injection

• Upper outer diameter: 133mm
• Upper inner diameter: 123mm
• Mould type: Traditional mould with lid
• Mould capacity: 1600 g
• Perforation diameter: 3.0 mm
• Lower external diameter: 133mm
• Lower internal diameter: 123mm
• Made with: Food grade polypropylene
• External height: 150mm
• Internal height: 142mm
• Minimum height of the final cheese: 55mm
• Total height of the lid: 66mm
• Lid type: Lid with rounded edge
• Bottom type: Rounded bottom
• Compliance: CFIA & FDA
• Color: White
• Mould shape: Cylindrical
• Weight: 0.42 kg
• Minimum weight of the final cheese: 900 g
• Perforation type: Perforation at injection