Author Topic: What happens at 150 F? Cheese mistake  (Read 721 times)

DoctorCheese

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What happens at 150 F? Cheese mistake
« on: April 28, 2017, 02:21:54 AM »
What would happen to a cheese if someone were to accidentally heat it to about 150 degrees F for maybe 8-10 minutes during the cheddaring phase?? I am asking for a friend, obviously I would never make a mistake like that!

I know that all of the mesophilic cultures are likely dead, but will the cheese still turn out edible?
« Last Edit: April 28, 2017, 02:44:42 AM by DoctorCheese »

Offline Gregore

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Re: What happens at 150 F? Cheese mistake
« Reply #1 on: April 28, 2017, 04:51:36 AM »
Did all,the curd get to that temp ?   

This was just before pressing . Yes?

If just before presssing and right about salting time then no worries , the salt will stop all the cultures any ways .

If how ever it was way before this then eat it early as it will be more gouda like ( sort of )

DoctorCheese

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Re: What happens at 150 F? Cheese mistake
« Reply #2 on: April 28, 2017, 05:39:37 AM »
If just before presssing and right about salting time then no worries , the salt will stop all the cultures any ways .
I had already been cheddaring for about 45 minutes, so I would say it was about half cheddared. Thanks for the insight.