Fromagex Products

Plastic coating for cured cheeses.

NOLA Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum -galactosidase (lactase).

It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.

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

The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.

Robust rack adapted to heavy loads

Plastic racks are light and sturdy, suitable for pressed cheese.

Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack height should be done according to the cheese size.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for semi-hard to hard cheeses and blue cheeses.

Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.

Robust rack adapted to heavy loads

Plastic racks are light and sturdy, suitable for pressed cheese.

Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack height should be done according to the cheese size.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for semi-hard to hard cheeses and blue cheeses.

Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

Mats for covering racks

Covering racks with mats helps minimize the marking of delicate cheeses.

Perforated crate.

Designed to store delicate foodstuffs.

Perforated base and walls.

Build with side supports.

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

For lactic-type soft cheeses with fragile and high-moisture curd

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Thermophilic lactic acid culture.

The culture is primarily applied in Pasta Filata cheese types e.

g Mozzarella and Pizza cheese types.

The culture can be applied alone or in combination with other lactic acid cultures, e.g. Lactobacillus delbrueckii subsp.bulgaricus and Lactobacillus helveticus.

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.

Concentrated, freeze-dried culture for direct inoculation of process milk.

Defined multiple-species culture.

The quantities of inoculation indicated should be considered as guidelines.

Supplement cultures may be required depending on technology, fat content and product properties desired.

We do not accept any liability in case of undue application.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.

A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.

The culture is a freeze-dried powder.

Selected yeast strains with origin in traditional French cheese making.

SWING LAF TRIO is a blend of defined yeast strains.

They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.

The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

The culture works in different ways:

• by generation a protective film on the cheese surface
• by allowing the consumption of residual sugars
• by accelerating the curd neutralisation.

CHY-MAX Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.

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 proteolitic 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).

Defined thermophilic lactic acid culture.

The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.

The culture is primary applied in the production of Italian and Swiss cheese varieties.

The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.

Thermophilic YoFlex culture.

The culture will produce yoghurt with medium flavor, high viscosity and medium postacidification.

Suitable for cup set, stirred and drinking yoghurt.