Digital Thermometer
Digital dairy thermometer that measures from -10 to +200 °C: from pasteurization to yogurt fermentation and cheese coagulation.
Key Features
- Measurement range: From -10°C to +200°C
- Applications: Temperature monitoring during fermentation and processing
Details
What it's for
A digital thermometer for checking temperature during fermentation and milk processing. It measures from -10 to +200 °C, so you can use it both for chilled milk and for pasteurization. It's for dairies and cheese workshops that track temperature at every step.
The temperatures you check most often
- Pasteurization: 72 °C for 15 seconds, or 63 °C for 30 minutes in the vat.
- Yogurt fermentation: usually about 42–43 °C.
- Cheese coagulation: usually about 31–33 °C, when the rennet is added.
- Brine for ripened cheeses: about 10–16 °C.
Where to be careful
Rennet is sensitive to temperature: below about 30 °C it works slowly, and somewhere between 49 and 60 °C it's destroyed. So measure the milk in the vat before adding the rennet, not just at the end of heating. You also need the thermometer for the lactodensimeter, because the density reading depends on the milk temperature and is corrected when the milk isn't at the reference temperature. You'll find other milk testing equipment in dairy equipment.
Tell us which production steps you need thermometers for and how many, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.
Industrial Solutions for Food Packaging and Processing
