2 month old Parmesan started swelling. I don't believe the Culture I used had any shermanii in it. NEC C201 thermo....
CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
Also has some larger white patches.
What should be my next step? Should I cut her open or just ride it out?
Late blowing usually happens between week 3 and week 6. Unfortunately, the cheese is most likely not good for consumption. I once tasted a late blowing cheese and it was great, but I wouldn't recommend it as it contains a high number of spores and a clostridium strain.
Next time, you can add Lysolac or Sodium Nitrate in the milk to prevent late blowing.
Quote from: ksk2175 on June 05, 2016, 02:53:42 AM
NEC C201 thermo....CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
Really? :o
-Boofer-
Quote from: Boofer on June 14, 2016, 03:46:16 AM
Quote from: ksk2175 on June 05, 2016, 02:53:42 AM
NEC C201 thermo....CULTURE INCLUDES: lactose, streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus, sucrose
Really? :o
-Boofer-
What do you think would be the purpose for having those in the culture?
I would assume this comes from the New England Cheesemaking Supply Company. I would ask them.
-Boofer-
I seem to recall reading, somewhere, something along the line of a little bit of "food" being included for the bacteria ... but don't take that to the bank. Not only is it a fuzzy memory at best, but even if accurate, I don't really understand why it would be necessary.
So, are you planning to open it and check? How is this one going?
... Tada .... >:( Finally got around to cutting this one open... darn it... gotta try this one again...
Late blowing is usually due to clostridia spore in the milk, where do you get your milk? the only way to shop it is to use lysosyme or sodium nitrate in the process, this inhibits the spore from developing.
Here is one source for Lysozyme. (https://morewinemaking.com/view_product/15499//Lysozyme_-_150g)
So I usually source my whole milks at my local King Soopers store for making cheese and they normally come out fine. When I want something special I spend the money and use Kalona cream top milk from a natural grocers here in town ... I lost my access to raw milk so this cream top is the best I can find.
However, for personal consumption, we have a milk service from a local dairy here in town and usually only buy 1% or 2% milk from them half gallons at a time, but it is not cream top, it is both Pasteurized and Homogenized. I have never ordered whole milk from them for making cheese because for less than the cost, I can get cream top milk (the milk service is expensive but convenient). Since this was my first Parmesan make, and it uses low fat milk, I thought, Hey I can use that milk from my local dairy and give it a go so I ordered some extra half gallons .... I dont really know where this clostridia came from but of course it now has me suspicious of this milk source. The source made the good milk list at NEC and I know it could have come from all kinds of sources but I am suspicious.