CR Hansen Grana Technical Brochure

[zenith1]

I was just rereading Hansen's technical brochure for grana style cheese and noticed something that I had missed. The procedure has a step removing 30-35% of the whey before the scalding step. I have not done this in any of my previous makes. Does anyone know the reason for this step, and does anyone use it in there makes? I usually proceed after the curd cutting/healing phase right into the scalding.

[linuxboy]

For what, grana padano, or generic grana family cheese? Often, whey is removed to save on heating costs.

[zenith1]

LB it was in their industrial "grana" style work flow sheet, not for a specific type. So it is just a cost saving measure in terms of the materials and time to heat the product for commercial producers.

[linuxboy]

Industrial grana typically means generic parmesan or generic grana-style cheese. No sense heating water then. In DOP production, I doubt it would make much difference, either. Might need to stir a tad differently because less water = more collisions= faster syneresis.

[zenith1]

Thanks LB

[Cheese Head]

For others reading this thread, culture manufacture CHR Hansen's Technical Brochures for different cheese types including Grana (grated cheeses) are in our Library here.