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Geotrichum candidum uses for cheese.
by Egon Skovmose on Friday, September 13, 2002
In the following you will find our Geo. candidum 2 liquid 1-l-bottle and Geo. candidum 3 liquid 1-l-bottle, which are used for ripening Sauermilch cheese and also together with P. candidum for the production of soft cheese such as Brie and Camembert.
Due to its proteolytic and lipolytic activity Geo. cand. plays a significant role in the ripening process and greatly influences the appearance, structure and flavour of the types of cheese mentioned.
In red-smear cheese Geo. cand. helps neutralize the surface of the cheese and stimulates the development of desired, acid-sensitive flora such as Brevibacterium linens. Togther with Brevibacterium linens it produces the typical red and white surface found on Croute Mixte cheese.
The difference between type 2 and 3 we offer mainly is the appearance of the mycelium which is white and mould-like with Geo. cand. 2 and flat and yeast-like with Geo. cand. 3. Both types are applied for white mould cheese and Sauermilchkäse but type 2 as well for Croute Mixte cheese and type 3 for red-smear cheese and Viili (a typical Scandinavian fermented milk product).
The inhibition of other undesired moulds and deacidification ability of Geo. cand. 2 are higher if compared to Geo. cand. 3. Both have a fast growth rate (diameter of colonies on ME agar 12 d/24 °C and 10 °C and growth of mould layer on KB agar + 2 % NaCl/15 °C).
If you have any further questions in respect to the application of our cultures please do not hesitate to contact us.
Note: request for quote as shipping can vary.
Free cheesemaking recipes with purchase from web store.
by Egon Skovmose on Wednesday, September 11, 2002
We have concluded that if someone buys ingredients for our web store and ask for a specific recipe listed under cheese recipes, normally for $ 5.00, it will be supplied free of charge with shipment. You are also welcome to ask for other recipes (e.g. yoghurt, yoghurt drinks, kefir, buttermilk, cultured butter etc.) Should we not have it on file we try to obtain it.
Buttermilk with a rich body.
by Egon Skovmose on Tuesday, September 10, 2002
CONQUEST Stabilizer in Buttermilk
Description:CONQUEST was developed to provide a rich body in buttermilk.
Benefits:
1. Provides a rich body without the need to fortify with costly solids.
2. Easy and economical to use due to low usage levels.
3. Protects against separation.
4. Permits alteration in body to meet market requirements by adjusting stabilizer level.
Recommended Usage:
The recommended usage level for CONQUEST is 0.25% to 0.55%.of the total batch weight. The exact usage level will depend upon the body desired.
Composition %
Butterfat 1.00
MSNF 9.50
Salt 0.15
Sodium citrate 0.08
Conquest Stabilizer 0.35 – 0.40
Total solids 11.1
Processing:
1. In a liquifier or Tri-blender add the CONQUEST, salt, and sodium citrate to the fluid dairy ingredients.
2. Vat pasteurize at 185 - 190 F for 30 minutes or HTST at 195 F for 3 to 6 minutes.
3. Homogenize at 1500-1800 psi-1st stage
4. Cool to 74-76 F and set with the buttermilk culture.
(Probat M 4 Visbyvac B)
Stir for 30 minutes and incubate quiescently..
5. Break at greater than 0.75% titratable acidity, using as little agitation as possible. Use intermittent gentle agitation to cool to < 45 F.
6. Use positive pumps to transfer product and avoid air incorporation.
Ingredients: Modified food starch, carrageenan, and locust bean gum.
Packaging: 25 kg in poly-lined fiber bags or boxes.
FARM- AND HOME-MAKING OF CHEESE AND YOGURT.
by Egon Skovmose on Saturday, September 7, 2002
Frequently asked questions on Yogurt and Cheese making:
Yogurt
Q. Are live bacteria necessary for yogurt?
A. Yes. True yogurt contains millions of viable St. thermophilus and L. bulgaricus bacteria per millimeter for your health benefit. In the US there are regulation stating that.
Canada has no such regulations in place yet.
Q. Are yogurt and kefir different?
A. Yes. Kefir always contains yeast with the bacteria, ethyl alcohol and considerable carbon dioxide, and if it lacks these elements, it is not Kefir.
Q. Were can kefir and yogurt cultures be obtained?
A. Try our store www.danlac.com/store (Starter cultures available for making up to 1,000 liter batches.) Kefir is called KC 3 in the industrial section.
Q. Does it pay to make yogurt in the home?
A. Yes. It’s very economical, especially if you have your own source of milk.
Q. Is it possible to make good quality yogurt in the home?
A. Yes. Ask for recipes when you order cultures, and follow instructions careful. Home made yogurt will last 2-3 weeks in the fridge.
Soft Unripened Cheese.
Q. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?
A. Nothing. No curd will form, and that is the end of Cheesemaking for the day. The unused milk can be converted into Ricotta cheese by adding an acidulate, like vinegar or acid whey powder, and heating to
80 ºC. But check why the starter culture did not work (antibiotic?). Antibiotic milk will slow or stop bacteria from forming lactic acid.
Q. Is rennet used for cottage cheese?
A. Yes, but the amounts are small, almost 100 times less than what’s used for cheddar.
Q. Is chevre an unripened cheese?
A. Yes but it’s made from goat milk. We have excellent cultures for making chevre called DL-Mix MFZ 2-22.
Again ask for recipe with order. www.danlac.com/store
Ripened Cheese.
Q. What happen if lactic acid does not develop in ripened cheese, like Cheddar?
A. A soft curd still will form and can be cut, cooked and made to look like fresh Cheddar, but the quality of the cheese will be extremely poor. If sealed in airtight container, it may actually develop into an unacceptable food not wise to consume. Make sure to use the best lactic acid producing starter culture, and observe the process.
Q. How to tell if acid is developing in cheese curd?
A. pH- or acidometer or pH paper will be helpful.
Q. What is blue cheese?
A. It’s cheese produced from rennet curd using slightly rancid milk. Later, mould spores from Penicilium roqueforti
http://www.danlac.com/store/index.asp?category=1 are added either to milk or curds. These spores develop in the salted cheese when air (oxygen) is brought to them. The mycelia contain strong proteolytic and lipolytic enzymes, which break down the cheese giving a delightful flavour and texture.
Q. Can commercial buttermilk be successfully substituted for pure starter cultures to make home made Cheddar.
A. Not recommended, as the wrong bacteria might develop.
Q. Are all ripened cheese salted?
A. Yes – all ripened cheeses and almost all fresh, unripened cheese are salted. The salt level is from 0.5 to
5 %, but most range only from 1.0 – 1.5 %.
Q. How should ripened cheese be prepared before serving?
A. They should be exposed to room temperature for about 30 minutes for optimum tasting, particularly fine flavoured cheese like Roquefort (made from Sheep milk).
Q. Why does a cheese swell or blow up?
A. Some say it reflects the ego of the cheese maker when the cheese swells and his bad Cheesemaking techniques when it blows up. Abnormal swelling which occurs in about 5 – 8 weeks, generally, is caused by heat resistant Clostridia bacteria. Can be prevented by using Lc 705
http://www.danlac.com/store/index.asp?category=1 Q. How do I find out more about how to make cheese?
A. Take a cheese course at an approved institution (contact us we can recommend) or if you just like to try it out use our cheese recipes. www.danlac.com/store Most of our recipes are for industrial use, but if you specify we can send you the information.
Q. Can I make my own pizza cheese?
A. Yes. We highly recommend you use our culture called “Filata due.” -
http://www.danlac.com/store/index.asp?category=2
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