I've recently have had many bacterial originated failures (bloating cheeses) involving pressed and lactic raw cheeses.
As I've been making cheese in fairly large 20-30 liter batchs its becoming a waste of money. Im down about 100$ in cow and sheep's milk made into sponge, and thats without taking into acount the pain of losing sleep (going to bed at 2-3 A.M at the end of the make).
In an affort to isolate the problem (this has been accuring in various milk sources which has me source the contamination to my plastic milk bucket which has some surface scratches, and will be replaced with smaller 10L HDPE narrow containers with tap to allow for the skimming of milk to make enriched cream cheeses...) Id like to first freeze the fresh milk and use a trick from peter dixon -
Checking the cleanliness of the milk. -
Putting a raw sample in a sterilized flask and check to see that curd is forming without cloudiness or gas. then If milk is found clean, cheesemake the F out of it
If not, heat treat...
So what are the effects of freezing on the milk? is it a good idea?