yup it's to bad I cant read em
Camembert cheese is a milk raw or pasteurized cow.choose one of two Maturation---------------------------------------------------------------------------------------------------------------
Days of manufacture (-1 ) Long MaturationMilk temperature ..................... 10 - 12 ° C
Types of ferments ..................... Mesophilic
Dose ..................... ferments from 0.1 to 0.5 %
Maturation period ..................... 12H
Days of manufacture (1) short MaturationTemperature of milk at .................... 25 30 °C
Types of ferments ..................... Mesophilic
Dose ferments ..................... 0.5 to 1 %
Average final acidity ..................... 22-26 ° D
Time ..................... 3 hours (on average)
Addition of starter refining possible.....................1/1000 Geotrichum candidurn
Gain final acid ..................... + 3 + 6 D
Final pH .....................6.4
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Days of manufacture (1) coagulationTemperature of the milk ..................... 32-34 °C
Dose of rennet 1/10000.....................15 25 ml/100L treated milk
Curing time ...................... 4 to 5 times the time taken
Clotting time ..................... 1 h 1 h 30
Working tankDécaiIlage : Seed size ...................... 2 to 2.5 cm edge
Brewing ...................... None or very light
Rest in tank: time . ...................... 2-5 minutes
Molding / drainageAcidity of the serum. ...................... 16 ° D
Withdrawal of serum
Temperature of the room. ...................... 22-25 ° C
Reversals
• First reversals ..................... Molding+ 1 hour
• Second ..................Molding + 2 h 30
• Third ..................Molding + 5 h
• Fourth ...................demolding
Room temperature from Third Reversals 18 - 20 °C
Total time. ...................... 18-24 h
Days of manufacture ( +1 ) StrippingPH ....................... 4.6 to 4.8
Dry extract ....................... 45%
Calcium / Solids ...................... 0.2 to 0.5 %
Yield. ...................... 13-15 kg / 1 100
Days of manufacture ( +2 ) SaltingDose of dry salt. ...................... 1.7 to 1.8 %
Duration. ...................... 12-24 h
Humidity . ...................... 80%
Temperature of the room. ...................... 16-18 ° C
Moisture. ...................... 80%
Days of manufacture ( +3 ) DryingRoom temperature...................... 14-16 ° C
Weight loss ...................... 15%
Humidity . ...................... 80%
Days of manufacture ( +4 ) in Days ( +15 ) RefiningRoom temperature ......................10 ° C
Humidity ......................95%
Flipping ...................... 3 times / week
Care ...................... spray Geotrichum candidurn
Packaging ...................... Day emprésurage J + 15to 20J The crust should be well formed and texture Soft cheese
Storage ...................... 6-8 ° C
translation and harder than making cheese
I hope you find your happiness
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