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Author Topic: TA061 & LH100  (Read 419 times)

Online tal_d1

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TA061 & LH100
« on: April 24, 2012, 09:43:53 AM »
What is the usage relation % between the ta061 and lh100 ?
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Online linuxboy

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Re: TA061 & LH100
« Reply #1 on: April 24, 2012, 09:47:08 AM »
For what cheese? Not sure what you're asking. To a degree, it's up to the cheesemaker.
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Online tal_d1

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Re: TA061 & LH100
« Reply #2 on: April 24, 2012, 12:48:55 PM »
Parmesan, romano , swiss
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Offline DeejayDebi

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Re: TA061 & LH100
« Reply #3 on: April 24, 2012, 01:01:13 PM »
Like Linixboy said it is pretty much up to the cheesemaker. As for me personally ... about 50-50 for all of the above.
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Offline zenith1

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Re: TA061 & LH100
« Reply #4 on: April 24, 2012, 01:51:44 PM »
I agree with Debi and LB. I use a 50/50 mix for those types of cheese and add lipase to the Romano to give it a more Pecorino type profile.
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Offline DeejayDebi

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Re: TA061 & LH100
« Reply #5 on: April 24, 2012, 09:32:04 PM »
There are good recipes posted here you should follow at least once then tweak it to make it your own if need be.
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Online H-K-J

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Re: TA061 & LH100
« Reply #6 on: April 24, 2012, 09:45:59 PM »
I am making a Swiss tomorow I have decided to use 3/8-tsp TA abd !/4-tsp LH with 1/8-tsp PS :-\
I don't know if this is right , just goin for it in 5 gal. raw/unpasteurized milk ::)
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Offline Sailor Con Queso

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Re: TA061 & LH100
« Reply #7 on: April 24, 2012, 11:51:04 PM »
H-K-J

I would use a 50/50 blend for Swiss. If you use a higher proportion of the TA, you are going to get much stronger acidification than necessary.
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Online tal_d1

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Re: TA061 & LH100
« Reply #8 on: April 30, 2012, 01:04:45 AM »
Hi zenith1, no need for lipase for Parmesan ?
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Offline DeejayDebi

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Re: TA061 & LH100
« Reply #9 on: April 30, 2012, 12:57:25 PM »
Yes use lipase in parms and romanos but not in the swiss types.
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Offline zenith1

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Re: TA061 & LH100
« Reply #10 on: April 30, 2012, 06:07:34 PM »
Sorry Deb-I usually totally agree with you but in this case I think it is really a mater of taste. I think with the tad more LH than MA and the proper aging you can have a good tasting Parm-for my taste's.
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Offline Sailor Con Queso

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Re: TA061 & LH100
« Reply #11 on: April 30, 2012, 07:50:05 PM »
Have to agree with Deb. She's been making Italian cheeses a long time. I personally wouldn't make parm without lipase. I have parms, Asiagos and Romanos that are now over 2 years old. It would be a darn shame to spend that much time aging a cheese and then find that the taste is flat and lacking the classic Italian flavor. The lipase is what creates that wonderful parm smell. You will even notice the smell just a few days after a make.

I suspect that you meant TA instead of MA, since MA is a mesophile. In any case, a TA/LH blend is also the choice for Emmentals and Swiss style cheeses. TA is a strong acidifier but does not complete lactose conversion. LH completes the conversion and has stronger proteolysis.
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Offline zenith1

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Re: TA061 & LH100
« Reply #12 on: April 30, 2012, 08:40:21 PM »
Correct Sailor,miss typed.
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Keith

Offline DeejayDebi

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Re: TA061 & LH100
« Reply #13 on: April 30, 2012, 09:03:57 PM »
Keith you can make a great cheese but it's not a real Parm. It'll be more of an aged asiago the a parm. Which by the way is great for grating too.
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