A cheese maker will say the secret to cheese is the bacteria culture. Without bacteria we would have bland tasting curds. Most cheese making follows the same basic steps. Bacteria are introduced into milk to consume lactose, the milk sugar, and to produce lactic acid. The products created when bacteria digest fats and proteins give cheeses their distinctive and strong flavours. Lactic acid also creates an acidic environment favourable for the curdling agent called rennet. Rennet is an
enzyme that causes milk to coagulate or curdle

Bring 1 – 2 liter. milk close to the boiling point (85–90°C) to eliminate possible contamination by foreign microorganisms; this also applies if milk powder is added (max. 2T to intensify firmness). With UHT milk heating is not required.
Cool the milk to 42°C. (108 F) Add 1 sachet Yoghurt Natur Vital Ferment to the cooled milk and stir until the ferment has dissolved thoroughly.
Pour the inoculated milk into the glass jars of the yoghurt maker and close.

Preparation Product yield

Dear Clients:

Purchase a LactiCheck 02 by December 31, 2009
and get 10% off the regular price! This only apply for clients in Canada.

Lacticheck Analyzer

Danlac Canada Inc wishes you all a Joyful Festive Season and a Healthy and Happy New Year!

This year instead of sending Christmas cards, Danlac Canada Inc. will use the money for a donation to Airdrie Food Bank, Seed and The Salvation Army Christmas Campain.

Inge & Egon Skovmose

In November 1881 the German naturalist Eduard Kern reported to Botanic Society in St. Petersburg about a mysterious beverage, which was exclusive common to the higher regions of the Caucasus and said to assure the inhabitants of this area good health and a very long life expectancy.

This beverage is kefir, a fermented milk product whose particular features is that in addition to lactic fermentation it also undergoes alcoholic fermentation caused by the presence of yeast, which yields this sourish, yeasty, sparkling, refreshing end product.

The saturated brine which is normally used for salting cheese occasionally produces too hard a rind, but this can be counteracted by using a weaker solution.

Asian Style Yogurt Beverage with Active Yogurt Cultures and 50% Juice

Recipe Creme Fraiche

The purpose of adding CaCl to the brine is maintain the same concentrartion in the brine as in the cheese - if the concentration is too low then CaCl moves from the cheese to the brine to establish equilibrium concentration in the brine vs the cheese. If the CaCl leaves the cheese then the cheese will go soft.
Acetic acid is used frequently to adjust brine pH
 

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CHEESE SALTING:

Standardizing of milk for Cheesemaking.

Protein-Fat ratio.

The relative amounts of protein and fat in milk are described as the protein-fat ratio or P/F where

P/F =protein / % fat

Fat content of cheese is often reported as a ratio of percent fat in the cheese to the total solids or dry matter of the cheese. This ratio is called fat in dry matter of F/DM where

F/DM = % fat / % dry matter