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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Discussion => Topic started by: Schnecken Slayer on February 15, 2013, 08:50:40 PM

Title: General cheeesemaking information.
Post by: Schnecken Slayer on February 15, 2013, 08:50:40 PM
I found this while trawling for cheesemaking techniques.  http://agro.afacereamea.ro/wp-content/uploads/carti/Technology%20of%20Cheesemaking.pdf (http://agro.afacereamea.ro/wp-content/uploads/carti/Technology%20of%20Cheesemaking.pdf)

There is a lot of info in here and I have not read it all yet.
However I was interested to note. amomgst other things, that PR has anti-Listeria properties.
Title: Re: General cheeesemaking information.
Post by: Sailor Con Queso on February 16, 2013, 01:58:49 AM
That's why blues are generally (but not always) safe from Listeria. Propionibacterium freudenreichii subsp. shermanii is a natural mold and yeast inhibiutor.
Title: Re: General cheeesemaking information.
Post by: bbracken677 on February 16, 2013, 03:57:49 PM
Thanks for the post!  I will read this with my coffee this morning and perhaps again tomorrow morning with coffee lol.   Often I will read something technical like this a couple of times at least before the pieces even begin to fall in place.


Once I began, I realized I was biting off more than I can chew. There is a huge amount of information here and this is no short read. 

Once again, thanks for the post! This is practically a book, if it isnt an actual book.
Title: Re: General cheeesemaking information.
Post by: bbracken677 on February 17, 2013, 03:32:24 PM
A question for those more knowledgeable than myself: I ran into a passage that kinda confused me "Fig 1 Traditional manufacture of cheddar cheese. (a) Milk is first inoculated with a culture of LAB; the
‘starter’ and rennet is added shortly afterwards."

I thought the LAB was the starter and vice versa?


This should be posted in the Library....
Title: Re: General cheeesemaking information.
Post by: linuxboy on February 17, 2013, 03:36:26 PM
Quote
This should be posted in the Library....
copyright? That's barry law's book.

Quote
I thought the LAB was the starter and vice versa?
Might be an adjuncted cheddar or one using multiple products (DVI and in-house bulk).