Salinometer / Brineometer

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Description

Salinometer / Brineometer is used to measure brine saturation.

Brine is a solution in which cheese is soaked after being formed into cheese-making forms.

When measuring the concentration of salt in brine using a salinometer - pour into the narrow measuring graduation cylinder the amount of brine to be tested, allowing sufficient immersion of the salinometer.
After inserting the device into the graduated cylinder, we read directly from the scale the concentration of the solution in [g] salt per 1 [L] water.
The solometer was calibrated at 20°C, which is why the tested fluid should have this temperature.

We determine the solution as saturated when the added salt no longer dissolves at a temperature of about 100°C.

Non-iodized salt for cheesemaking, 1 kg

The salt intensifies the taste of the cheese. It is usually added to the cheese curd just before pressing, although in some cases it is rubbed into the outer coating of the cheese after the skin has formed. Salt for cheese salting resembles pickling salt - it is thick and non-iodized. It is also used to prepare a saturated solution in which various types of cheese are soaked - brine.

Price: €1.07