Here is a response we would like to share, which with the help of Dave Burley came out to the client?s satisfaction.

Question 1.

At this point I bought a refrigerator and replaced the
temperature control so, that the correct temperatures could be
achieved.

These solved many uncertainties in brie manufacturing, but one

problem is still evident. I add the mould growing culture directly to the vat, and although the mould grows well at some point, there is always a 1 mm layer of yellow, slimy layer under it.

This layer is ammonical in flavor and undesirable.

Question 2.

What could be done to prevent the formation of this layer?

Andrei
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Answer by Dave:

I know exactly what your problem is and have seen it in others'

Brie and Camembert.

The condition is often called "slip skin" and the ammonia or

fishy smell can go along with it. Undesirable organisms which

have proteolytic enzymes (and make ammonia and other amines

by attacking the cheese proteins, softening them) and populate

the new cheese surface first, since these are happy - and need -

a low pH. You need to raise the pH of the cheese surface

quickly so that the P. candidum can get an early start (it needs a higher pH to grow.)

You to can use Geotricum candidum, http://www.danlac.com/store/index.asp?product_id=449

along with the P.candidum http://www.danlac.com/store/index.asp?product_id=253 a ratio of about 1 to 5. The G. candidum will populate the surface quickly and deplete nutrients needed by proteolytic organisms and raise the pH quickly to stop their growth and encourage the P. candidum.

This combination of these two molds will give a nice mushroomy aroma and prevent the slip skin and the ammonia odor.

In nature G. candidum comes in three forms:

1) 100% yeast (aka "lactum oidium"),

2) intermediate yeast/mold and can be used to produce a fragile white coating you may have seen on some French cheeses, but is not the P. candidum (or aka P. Camemberti) of Brie and Camembert and

3) the 100% mold form http://www.danlac.com/store/index.asp?product_id=253 used in combination with the other desirable surface microorganisms in combination (never alone) like P. candidum or B.linens, which need a higher surface pH. Maintain about 80% humidity in the curing chamber for the Brie. I believe Danlac's G. candidum can also be used with B. linens and is the mould only form.

Put dried cultures directly in the cheese milk no typtone or glucose

or nothing.

I do not recommend you dip or spray a solution of the mold as is often recommended, as you will be inviting contamination of the wet surface. It is important that the cheese surface be dried in a low humidity ? between 50 and 70% - for a day before placing it in the curing chamber. This dry surface helps prevent overgrowth by undesirable organisms.

Response from Andrei:

Thanks a lot again. I wish I could get in touch with you about half a year ago.

It would save me from a lot of mistakes. I guess it would not be as much fun then.