Author Topic: Fat globules in unhomogenised milk  (Read 64 times)

Offline Shalloy

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Fat globules in unhomogenised milk
« on: August 08, 2015, 09:59:12 PM »
Im making a blue and using unhomogenised milk brought from Woolies.  It has the cream layer on top and although I shook the carton well I still had blobs of milk on the surface. So I scooped out these blobs and mixed them with a spoon and some milk then poured them back in.

But they still didn't mix properly and now I have blobs  of cream in my whey.

Is this an issue? 

Online Stinky

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Re: Fat globules in unhomogenised milk
« Reply #1 on: August 08, 2015, 10:08:38 PM »
I'd pluck them out, or your cheese might have uneven consistency.
It's probably a pathogen.

Offline Shalloy

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Re: Fat globules in unhomogenised milk
« Reply #2 on: August 09, 2015, 04:55:32 PM »
As most of it floated on top of the whey I just poured it off when I poured off the whey.

Offline OzzieCheese

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Re: Fat globules in unhomogenised milk
« Reply #3 on: August 09, 2015, 05:43:02 PM »
I don't tend to not worry about it. it wont hurt either way.

-- Mal
Usually if one person asks a question then 10 are waiting for the answer - Please ask !

Offline awakephd

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Re: Fat globules in unhomogenised milk
« Reply #4 on: August 10, 2015, 09:06:59 AM »
Just means you lost some milk fat with the whey. As long as you didn't lower the desired fat % in the cheese too much, I wouldn't worry about it. Or better yet, use the whey to make ricotta, and enjoy the extra richness provided by the extra milk fat!
-- Andy