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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: fabian on August 05, 2014, 05:24:09 PM
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Hi Cheeses! I have some problems with my Manchego style cheese. The first 2 batches I made were fine, really compact inside. Lately, it comes with big cracks inside (gas?). I put a couple of pics so maybe you will understand better.
Thank you in advance!
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Can you provide a little more detail about your make? Process, milk used, recipe, cultures used, etc.?
-Boofer-
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Also agree we need more details. But first guess I would say this looks to be over acidified
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I use raw cow milk, following Ricki Carol Manchego recipe Danisco MA 4001 alternating with 4002 and TA 061.
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Not ever had this (don't want it) it kinduh looks like mechanical holes with a late blow ???
I have no Idea why :-[
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How should I do to avoid (or at least reduce) late blow?
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Can't really see well in the pictures, but did the top and bottom of the wheel bulge? or did they remain flat? If it is bulgy, then when did it start to happen? That will answer if it early blowing, late blowing or something completely different.
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It started swelling about 1 month in the cave.
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That would be late blowing then. Late blowing occurs between the 3rd and 6th week. There's a higher concentration of spores in the cheese caused by clostridium in your milk or your surroundings.
In order to prevent this, you need to to check the following:
Improving quality of milk:
*Try to prevent feeding your cows silage.
*improve cow hygiene before milking
Clostridium can be airborne (thanks for the info Sailor Con Queso):
*Besides sterilizing your cheese making equipment before making cheese, make sure the surroundings are also clean
*pets in the vecinity can be an intrusion
*Wear clean clothes that haven't gone outside prior to making cheese.
If you buy your raw milk and have no control over it, then try one of these options:
*add some Holdbak LC when you add the cultures
*add sodium nitrate to the milk prior to adding the culture. sodium nitrate is largely regulated or even banned in certain countries.
Hope this helps.
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Thank you for the help! I'll order Holdbac today.