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.
For what, grana padano, or generic grana family cheese? Often, whey is removed to save on heating costs.
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.
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.
Thanks LB
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 (https://cheeseforum.org/forum/index.php/topic,593.0.html).