Author Topic: Slimy whey in bacterially acidified mozarella.  (Read 1102 times)

Offline Alison

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Slimy whey in bacterially acidified mozarella.
« on: June 28, 2011, 05:08:32 AM »
Hi

I've been making bacterially acidified mozzarella and I've noticed that towards the end of the acidification, the whey that is expelled is slimy. Of course I would love to know why this happens, but more importantly practically, will I kill anyone? (Well maybe not kill, but at least make them ill?). I have not experienced any side effects my self, but still: Is it Safe? 

I am using: ~Pav's mozz recipe
Good raw milk (does not sour in 5Celsius fridge, even if stored for a week),
Bulgarian yogurt as culture starter (1tsp-1/4cup per 5 quarts - I've been experiment with this level. This yogurt is supposed to have S thermophilus in it)
Floc times 8-14min, depending on milk age
After cutting, before the whey is drained, I may have been less rigorous with stirring, and also maybe I drain less whey than I should.
The curd spins OK from a pH of <5.5.

Are there any ways of avoiding the slime? or is no issue at all?

Thanks for any replies.
Alison

Offline drumbeat

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Re: Slimy whey in bacterially acidified mozarella.
« Reply #1 on: September 22, 2011, 02:52:30 AM »
I noticed something similar right towards the end of my last batch. I hope someone who knows something can answer. One thing I did realize I stupidly forgot to do was re-cut the curd after draining. It all turned out fine it seems but I kicked myself in the head anyway.
« Last Edit: September 22, 2011, 03:54:57 AM by drumbeat »

Offline MrsKK

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Re: Slimy whey in bacterially acidified mozarella.
« Reply #2 on: September 22, 2011, 10:45:26 AM »
I've never had slimey whey from mozz, but I made a batch of feta a couple of months ago and the whey was slimey...not very appealing, is it?

I hope someone has the answer.

Offline RenaissanceM

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Re: Slimy whey in bacterially acidified mozarella.
« Reply #3 on: September 22, 2011, 03:44:32 PM »
Slimey or stringy usually means bacterial contamination.