Question from reader:

 I’d like to see a comparison of rennet to Junket.

Inge and I like to wish you all a Happy New Year.

Instead of writing something that we think might have your interest,  I also like you to come forward with suggestion on what you would like to see in our newsletter. Should you have a write up that could be usefull for our readers then please forward it to me.

Send it to:  egon@danlac.com

Sincerely

Inge & Egon Skovmose

HOMOGENIZING OF CHEESE MILK:   Homogenizing of cheese milk is used for the following types of cheese:  Blue Cheese, Feta, Romi, Dimiyati, Akawi, Nabulsi, Baladi and similar cheese.    By means of homogenization, fat globules are broken down into smaller

CHEESE MILK PASTEURIZATION (heat treatment):

1 BACTERIOLOGICAL CONDITION:

Frequently asked questions on Yogurt and Cheese making:

Yogurt

Q. Are live bacteria necessary for yogurt?

 CHEESE STARTER CULTURE:

Requirements to cheese starter culture.

Just about any type you wish can be used for making greek style yogurt. It is basically a higher level of solids in the yoghurt achieved by fortifying the milk prior to making yoghurt or draining whey off through cheese cloth.

    Lamb Pregastric Esterase Powder (PGE)   Description: Lamb Pregastric Esterase Powder (PGE) is an extract of the epiglottis (tongue root) of lambs containing lipolytic and esterase activity.