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Blue Cheese Making Procedure
by Egon Skovmose on Tuesday, September 18, 2007
Procedure for making blue cheese.
Separation 3.7 % fat (protein 3.6 %)
Part homogenization 20 % fat, 200 at. at 55 C (131 F.)
Thermization 62 - 64 C (145 – 147 F) for 16 sec.
Temp. in cheese vat 28.5 C (83 F)
Water addition 300 Lt./ 10,000 Lt. milk
(CaCl2 addition 500 g/ 10,000 lt. milk)
Starter culture Probat 222 LYO – 50 DCU
(up to 500 Lt.)
+ Jo-Mix 601 LYO – 50 DCU (Adding Jo-Mix helps stabilizing).
Mould 1/3 10 -15 doses P. roqueforti PV /
ratio per 10,000 Lt. milk.
2/3 P. roqueforti PJ
Preripening Approx. 15 min.
Rennet addition 2 Lt./ 10,000 Lt. milk
Renneting 75 minutes
Cutting 10 x 10 mm.
Respite without stirring 25 Minutes
Stirring 60 minutes
Filling in cups 3 kg cheese, pH 6.3
Turning After 15 minutes, 2 h, 5 h, and 24 h.
When turning after 24 hours the brine is poured over the cheeses.
Respite 24 hours
pH 4,7-4,8
Salting in brine 48 - 72 hours to max. 3.5 % salt
Piercing (needed as mould needs oxygen to grow.
Storing 8-11 C and 95 % hum. for approx. 4 weeks
www.danlac.com/store for supplies to make blue cheese
Note: Difference between PV and PJ is the colour aspect. For a Wensleydale PV is a good choice, robust, fast. I prefer dosing both in equal ratios, PV+PJ.
You can hydrate both moulds together in sterile water brine the evening before inoculating the milk and dose depending the dilution factor. The rest can/shall be kept refriderated for up to a week.
CheeseCrafter to predict yield for your cheese plant
by Egon Skovmose on Wednesday, September 5, 2007
CheeseCrafter™:
CheeseCrafter Predictive Yield Software Program (including Q/C or Make Sheet, log of milk composition from LactiCheck™ or LactiLog™ with automatic calculation of predictive yield for each batch and an integrated worksheet for modelling changes to implemented going forward).
We sell this together with the LactiCheck in Canada.
Ask for more information
added more starter cultures in our web store
by Egon Skovmose on Saturday, September 1, 2007
We like you to know that we have added more starter cultures from Danisco (Rhodia). See below links.
Before ordering you are welcome to ask for spec sheets. Just send an email to egon@danlac.com
http://www.danlac.com/store/index.asp?product_id=481 Choozit TA 60 (Streptococcus thermophilus)
http://www.danlac.com/store/index.asp?product_id=450Choozit Geo 17 (helps P.Candidum)
http://www.danlac.com/store/index.asp?product_id=447 Choozit KL 71 (Yeast for des-acidification in cheese making and aroma development.)
http://www.danlac.com/store/index.asp?product_id=451 Choozit PC Neige (white mould)
http://www.danlac.com/store/index.asp?product_id=484 Choozit MA 11 (cheese and sour cream etc.)
http://www.danlac.com/store/index.asp?product_id=474 Choozit MA 4001 (cheese and sour cream etc. for smaller batches)
http://www.danlac.com/store/index.asp?product_id=479 Choozit MM 100 (like the Probat 222 usage)
http://www.danlac.com/store/index.asp?product_id=441 Choozit RA 24 (Cheddar curd etc.) similar to the “old” cheese mix or Choozit 801
About Feta:
Earlier we recommended to apply Holdbac YM-B into the salt brine, which still works but maybe the dosage into the milk is even more effective as we’ll have a "co-fermentation" with the cheese milk.
Try either Holdbac YM-B or YM-C with 10 DCU/100 liters. Feta cheese milk under normal cheese temperature profile.
Dependent on the kind and cell count of yeast or mould contamination the inhibition effect is more or less explicit.
The inhibition spectrum of YM-B and YM-C is different, so it’s difficult to say which one works better without knowing more about the kind you dairy is facing.
Egon Skovmose
www.danlac.com/store
None Dairy customers:
Added this link for “none dairy” after 1 – 2 transfers in Soya or rice milk:
http://www.danlac.com/store/index.asp?product_id=457
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