Could you tell us more about the recipe and how you are aging the cheese? It may help get some helpful answers.
Use of pasteurized (72 ° C / 15 seconds) in HTST pasteurization system (plates) or 65 ° C for 30 minutes (system also allowed in some states) and fat previously set to 3.4%. Other ingredients: Calcium Chloride (sol to 40% w / w at a dose of 50 ml per 100 liters.); Sodium nitrate (20 g dosage for every 100 liters); natural dye annatto (8 ml dosage per 100 liters); Yeast Lactobacillus helveticus lactic compound (dosage corresponds to 0.5% of an active yeast) combined with traditional crops type O (Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris) at a dosage corresponding to 1% of a good active yeast.
Coagulation temperature 32 to 34 ° C with the addition of rennet in commercial dosage (for example 20 ml per 100 liters of milk).
The ingredients must be added in the following order: addition of lactic yeast in temperature milk adjusted to 32 to 34 ° C and pre maturation for a period of 30 to 40 minutes followed by the addition of sodium nitrate, Dye Annatto, Calcium Chloride and last coagulant previously diluted in non-chlorinated water.
After coagulation (average time 35 to 50 minutes) the clot must be cut into grains 3 (wetter cheese) which corresponds to a grain of 1 cm edge (grain) or 4 grit (dry and firm cheese) which corresponds to a grain of 0.5 cm edge (rice grain), with the aid of vertical and horizontal lire. After cutting the dough should remain at rest for a period of 5 minutes, followed by slow mexedura for a period of 15 to 20 minutes.
After the first mexedura, making withdrawal of about 35 to 40% serum and make addition of water temperature controlled at 75C, by slowly adding (preferably a shower system) until the mass reaches a temperature of 45 ° C (which equals approximately the dosage of 20 to 25% of water at 75 ° C), usually this heating must be slow (20 minutes) under constant agitation and intense and may be supplemented by indirect vapor in the tank shirt, depending on the environmental conditions temperature.
The point of the dough can vary in a time of 60 to 70 minutes after the dough cutting and presents certain consistency, rounded grains loose and cohesive when compressed gently by hand. The serum has greenish tint and a certain "flavor" because the lactic fermentation.
After item mass to be pre-pressed in the manufacturing tank and aid the pre-pressing plate and relative to twice the weight of the dough for a period of 20 minutes in the presence of serum. The acidity of the serum at the end of the process can be presented around 14d (Dornic degrees). After pre-pressing the mass to be formed into appropriate shapes and characteristics of this kind of cheese (coated dessoradores), spherical in shape with final weight 2.2 to 2.4 kg (aiming a cheese after ripening period 1 8 kg).
After enformagem cheeses should be pressed in pneumatic presses following their values and procedures: 25 to 30 lbs / square inch for 20 minutes (turn and hit the cheese); 35 to 40 lbs / square inch for 90 minutes (off the compressed air and keep the cheese in the press until the next day); 30 lbs / square inch for 20 minutes (remove the cheese forms, remove burrs and no press dessorador).
After pressing the next day the cheeses should be intended for brining system (set at 10 to 12 ° C with 20% salt corresponding to 19 Baumé) for a time of 48 to 60 hours. After the period of salting the cheese must be used for the drying step for a minimum of 48 hours so that when they are intended for ripening chamber, can not take the moisture from the brine.
Maturation
Producing region in the United cheese, the same region of its origin, is still preserved in some small industries the room temperature maturing format (mild weather permitting) in places regionally called for "Pindoba". The cheeses remain entire maturation (mean time of 30 to 40 days) at these sites and are usually not subjected to any treatment, except turns periodic, period after which they are washed and / or shaven, painted and packaged in cans after its own classification.
Over the past 20 years, the Cheese Kingdom and its production have suffered some modifications, the principle by itself change in consumption habits (usually comes to offering softer cheeses), on the other, by the imposition of new production criteria regulated by the relevant legislation and some requirements that may confront more traditional production systems. There could still report the economic factor that often influence the cheese ripening system, permanently changing the characteristics of the final product. In any case presented here, a maturation format for industries that want to deploy Cheese Kingdom.
After the drying step the cheeses must be used for ripening chamber, whose temperature should be set to 14ºC and relative humidity 85%. The cheese must be turned daily so have the same degree of homogeneity and dryness in its crust. The maturation period to a cheese of 1.8 kg (weight standard) exposed to the atmosphere is usually 35 to 40 days, maturing for a few days after packaging, typically totaling 60 days. Currently the ripening cheese is surrounded system for technical procedures to avoid an excessive loss of weight moisture thereby making the final product more expensive and less competitive. These treatments compreedem from strict control of temperature / humidity chamber aging, regular turns, air sterilization maturation chamber using deionizadores, treatment with anti-fungal resins, etc.
