Cheese
Making cheese then you should read this book - found in your local library
There is a new book out that I will strongly recommend you read should before you venture into Yogurt, Butter or Cheesemaking.
Convertion factors for making cheese at home from Dave Burley.
I use conversion factors or scales in situations like these.
Happy New Year
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: 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
Pasteurizing Milk (heat treatment).
CHEESE MILK PASTEURIZATION (heat treatment):
1 BACTERIOLOGICAL CONDITION:
Cleaning and sanitizing agents.
Cheese Starter cultures update
CHEESE STARTER CULTURE:
Requirements to cheese starter culture.
Using Lipase in cheese making
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.
New products in our web store.
A Danlac Canada inc. client have suggested following products to be added to our stock.
We now have these in stock except BT 01.
1. PRB 6 HYP 5 D.
2. PC ABL LYO 10 D
3. PC HP 6 LYO 10 D
4. Choozit BT 01 LYO 50 DCY ( will not be available before Sept. 2, 2011)
To find out more click on the links below.
Making Mozzarella cheese.
This is feedback from a Danlac client ordering from our web store (rennet and cultures for making Mozzarelle cheese):
I just received my order of 100 gr. Pure Calf Rennet Powder etc.
