Fromagex Products

Perforated crate.

Provides ventilation to the products.

It is highly resistant for intensive use.

Easy to grab hold of thanks to practical ergonomic integrated handles.

Solid container lids are also suitable for perforated containers.

Reinforced container.

Excellent mechanical resistance.

Made of low density polyethylene for increased shock resistance.

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Anti-wear skirt.

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Perforated crate.

Provides ventilation to the products.

It is highly resistant for intensive use.

Easy to grab hold of thanks to practical ergonomic integrated handles.

Solid container lids are also suitable for perforated containers.

Medium valve for 100 L to 220 L large volume containers.

Valve that ensures high velocity drainage - 30 L/minute.

Drainage tube may be installed.

Perforated crate.

Provides ventilation to the products.

Stacking and nesting when half turned.

Large perforations meaning that temperatures can be brought down quickly and is easy to clean.

Rigid walls to prevent distortion when loaded.

Ergonomic handles.

Easy to clean and dry.

Anti-wear skirt.

The economical solution for moving large volume containers around.

Stainless steel wheels and fastenings.

Load capacity for information purposes only (depending on how the load is spread and the operating temperature).

Food bucket.

Highly durable.

Anti-wear skirt for increased product durability.

Made from low density polyethylene making it highly resistant.

Stainless steel handle.

Ha-Lactase 5200 is a highly-purified, standardized liquid neutral -galactosidase (lactase).

It is produced by submerged fermentation on a vegetable substrate using a select strain of the yeast Kluyveromyces lactis kept under contained conditions and not present in the final product.

The product hydrolyses lactose to a mixture of glucose and galactose.

Blend of thermophilic and mesophilic culture, type MT.

The culture produces flavor and acidity.

The culture will produce a fermented milk with body, flavor and low post-acidification.

Suitable for Dahi.

CHY-MAX M is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus nigervar.

awamori kept under contained conditions and not present in the final product.

The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.

The general activity also has a significant influence on the flavor and texture development of cheeses.

The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).

NATUREN Extra 220 Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves.

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 pepsin (EC 3.

4.

23.

1).

The FreshQ cultures are combinations of traditional lactic acid bacteria that deliver inhibition of unwanted yeast and moulds in fermented dairy products.

The effect is obtained through active participation in the natural fermentation.

The cultures are added in combination with the normal starter culture in the production of fermented dairy products.

The cultures are developed for application in e.g. Fresh cheese, yoghurt, sour cream.

SpiceIT MR is a pure, standardized lipase produced by submerged fermentation using an Aspergillus oryzae strain.

The production organism is kept under contained condition and is not present in the final product.

The enzyme catalyzes the breakdown of fat, resulting in the formation of free fatty acids.

Free fatty acids contribute to improved flavor of various cheese types.

Homofermentative culture blend.

The culture does not produce CO2.

The culture is used in the production of White Cheeses, Feta or UF products.

Depending on production process, the texture will be firm with some holes or closed.

A selected single strain ripening culture with origins in traditional cheese making.

SALSA is used to flavor cheeses where sulphur/traditional raw milk cheese aroma is desired.

The culture may also be used to affect texture or for coloring thesurface of smeared cheeses.

The culture may be applied in the production of all smeared and mixed rind cheeses.

The cultures contributes to soften cheese body and may reduce ripening time.

Selected mold strain with origin in traditional cheese making.

SWING P.

Album is a ripening tool for mold cheeses used for its role in coloring the surface and contributing to the flavor and texture.

P.

Album can be used in soft cheese and lactic cheese.

Blend of microorganisms for soft cheese flavour.