Chinese (Simplified)EnglishFrenchGermanHindiItalianPortugueseRussianSpanish

Articles By Category

Article's Tag Cloud

Recent Comments

    Wiki: Microorganisms & Cheese Making

    This Wiki Article provides an introduction to microorganisms common in cheese making. Microorganisms are organisms that are unicellular or live in a colony of cellular organisms such as bacteria, . . . → Read More: Wiki: Microorganisms & Cheese Making

    Wiki: Breaking Or Cutting The Curd

    Rennet coagulated cow's milk, starting to cut curd with bread knife Curd Cutter.

    This article discusses how to break or cut the coagulated milk, a critical process in making cheese. When to break or cut the curd is discussed in the article Wiki: . . . → Read More: Wiki: Breaking Or Cutting The Curd

    Wiki: Dry Salting Curds

    Four 10 cm diameter Camemberts after dry salting.

    This article discusses the five main factors that control the dry salting of curds method of salting cheese, curd size and temperature, and salt type, amount, and application method. Many . . . → Read More: Wiki: Dry Salting Curds

    Wiki: Ingredients, When To Add

    Malaka Brand Vegetarian Liquid Rennet Retail Box -

    This Wiki Article discusses the several common cheese making ingredients which can be added to milk at the start of the cheese making process before the curd is formed. It . . . → Read More: Wiki: Ingredients, When To Add

    Wiki: Coagulation

    Rennet coagulated good quality curd, checking with finger Clean break method.

    All cheeses use coagulation of the milk as an essential cheese making step. This articles discusses how coagulation works and the different types generally used in cheese making. . . . → Read More: Wiki: Coagulation

    Wiki: Acidfication

    Generally, cheesemaking starts with acidification. This is the lowering of the pH (increasing acid content) of the milk, making it more acidic. Classically, this process is performed by bacteria. Bacteria feed on the lactose in milk and produce lactic acid as a waste product. . . . → Read More: Wiki: Acidfication

    Wiki: Introduction To Cheese Making

    Two 4 pound Gouda's at 30 days age with oiled rinds, one cleaned of mold, second with blue surface mold due to improper aging humidity.

    This Wiki Article is an introduction to cheese making which is the process of changing milk (cow’s, goat’s, sheep’s) into cheese through a set of controlled additives (acid, starter cultures, . . . → Read More: Wiki: Introduction To Cheese Making

    Wiki: Curds, When To Cut

    Rennet coagulated cow's milk, testing for Clean Break.

    This Wiki Article discusses the different methods to determine when to break or cut the milk curd after it has been coagulated, a critical control point in making cheese. When . . . → Read More: Wiki: Curds, When To Cut