Author Topic: Danisco Procedure for making blue cheese  (Read 172 times)

Offline Hidri Mohamed

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Danisco Procedure for making blue cheese
« on: June 01, 2014, 02:22:15 PM »
Hi,

I sent an email to Danisco canada for roquefort recipe here is their reply
I never tested but I share anyway

Quote
Procedure for making blue cheese.

Separation         3.7 % fat (protein 3.6 %)
Part homogenization      20 % fat, 200 at. at 55 °C
Thermization         62 - 64 °C for 16 sec.
Temp. in cheese vat      28.5 °C
Water addition         300 Lt./ 10,000 Lt. milk
(CaCl2 addition         500 g/ 10,000 lt. milk)
Starter culture         Probat 222  LYO – 50 DCU
                                               (up to 500 Lt.)
                                            + Jo-Mix 601 LYO – 50 DCU    Adding Jo-Mix helps.                                         
                                       
Mould      1/3      10 -15 doses P. roqueforti PV / 10,000 Lt. milk.
                                         
         2/3       P. roqueforti PJ
Preripening         Approx. 15 min.
Rennet addition      2 Lt./ 10,000 Lt. milk
Renneting            75 minutes
Cutting            10 x 10 mm.
Respite without stirring   25 Minutes
Stirring            60 minutes
Draining/Dipping                15 minutes
Filling in cups         3 kg cheese, pH 6.3
Turning            After 15 minutes, 2 h, 5 h, and 24 h.

When turning after 24 hours the brine is poured over the cheeses.

Respite            24 hours

pH 4,7-4,8

Salting in brine         48 - 72 hs, to max. 3.5 % salt
Piercing
Storing    8-11 °C and 95 % hum. for approx. 4 weeks

we keep in touch!!
@+
Regards, Hidri


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