Author Topic: General cheeesemaking information.  (Read 590 times)

Offline Schnecken Slayer

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General cheeesemaking information.
« on: February 15, 2013, 02:50:40 PM »
I found this while trawling for cheesemaking techniques.  http://agro.afacereamea.ro/wp-content/uploads/carti/Technology%20of%20Cheesemaking.pdf

There is a lot of info in here and I have not read it all yet.
However I was interested to note. amomgst other things, that PR has anti-Listeria properties.
-Bill
One day I will add something here...


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Online Sailor Con Queso

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Re: General cheeesemaking information.
« Reply #1 on: February 15, 2013, 07:58:49 PM »
That's why blues are generally (but not always) safe from Listeria. Propionibacterium freudenreichii subsp. shermanii is a natural mold and yeast inhibiutor.
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline bbracken677

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Re: General cheeesemaking information.
« Reply #2 on: February 16, 2013, 09:57:49 AM »
Thanks for the post!  I will read this with my coffee this morning and perhaps again tomorrow morning with coffee lol.   Often I will read something technical like this a couple of times at least before the pieces even begin to fall in place.


Once I began, I realized I was biting off more than I can chew. There is a huge amount of information here and this is no short read. 

Once again, thanks for the post! This is practically a book, if it isnt an actual book.
« Last Edit: February 16, 2013, 10:36:38 AM by bbracken677 »

Offline bbracken677

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Re: General cheeesemaking information.
« Reply #3 on: February 17, 2013, 09:32:24 AM »
A question for those more knowledgeable than myself: I ran into a passage that kinda confused me "Fig 1 Traditional manufacture of cheddar cheese. (a) Milk is first inoculated with a culture of LAB; the
‘starter’ and rennet is added shortly afterwards."

I thought the LAB was the starter and vice versa?


This should be posted in the Library....

Offline linuxboy

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Re: General cheeesemaking information.
« Reply #4 on: February 17, 2013, 09:36:26 AM »
Quote
This should be posted in the Library....
copyright? That's barry law's book.

Quote
I thought the LAB was the starter and vice versa?
Might be an adjuncted cheddar or one using multiple products (DVI and in-house bulk).
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