General cheeesemaking information.

[Schnecken Slayer]

I found this while trawling for cheesemaking techniques.  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.

[Sailor Con Queso]

That's why blues are generally (but not always) safe from Listeria. Propionibacterium freudenreichii subsp. shermanii is a natural mold and yeast inhibiutor.

[bbracken677]

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.

[bbracken677]

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....

[linuxboy]

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).