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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: tal_d1 on March 04, 2013, 10:57:33 AM

Title: LH100 + TA061 temperature
Post by: tal_d1 on March 04, 2013, 10:57:33 AM
Will this two Survive 131F (55C) ?
Title: Re: LH100 + TA061 temperature
Post by: NimbinValley on March 04, 2013, 11:09:05 AM
Hi.

Both of these cultures contain thermophiles so they should survive those temps, although I think they are at the top of their ranges so may well be getting a bit stressed. 

NV.
Title: Re: LH100 + TA061 temperature
Post by: Sailor Con Queso on March 04, 2013, 03:25:40 PM
Depends on time as well as temperature. Why are you asking?
Title: Re: LH100 + TA061 temperature
Post by: tal_d1 on March 04, 2013, 03:30:17 PM
I am asking because the Parmesan recipe instruct to hit to 55C and live it at
this temp for 1 hour and the book "Mastering Artisan Cheese" say that LH100 live up
to 52C.
Title: Re: LH100 + TA061 temperature
Post by: Alpkäserei on March 07, 2013, 03:12:28 PM
We prepare a culture by heat treating whey from the cheese just made.

We do this by placing the whey in a hot water bath and quickly heating up to 62 C, then placing in a cold water bath and quickly cooling it down to 40 C

This culture consists of bacteria pretty much the same as your cultures listed. They will survive. Everything else will die (for the most part)