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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
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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.
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That's why blues are generally (but not always) safe from Listeria. Propionibacterium freudenreichii subsp. shermanii is a natural mold and yeast inhibiutor.
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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.
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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....
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This should be posted in the Library....
copyright? That's barry law's book.
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).