As any cheese maker know the final pH is very important to ripening of the cheese:

Take Esrom, where pH is regulated by addition of hot water to whey / curd.

See under ?stirring and scalding? below

Process guidelines for Esrom 45+ (blocks of approx. 1,2 kg)

raw material raw milk

standardization to 3.45 - 3.55 % fat depending on the protein content (use LactiCheck LC 02 for testing)

heating 72 - 75 °C for 15 - 30 s

cooling to renneting temperature: 30 - 32 °C

inoculation 1 x Probat 222 ? LYO 50 DCU per 500 liter
http://www.danlac.com/store/index.asp?product_id=61

addition of CaCl2 appr. 10-15 g / 100 l

preripening to pH 6.45

renneting 20 - 25 ml / 100 l, 1 : 15 000 (Soxleth)
or Renco rennet pwd.
http://www.danlac.com/store/index.asp?product_id=73
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coagulation setting time: 12 - 15 min
coagulation time: 30 - 35 min

cutting curd grain diameter: green pea to hazelnut size
(approx. 0.8 - 1 cm 3)

setting 5 - 10 min

separating draw off whey, 30 - 40 %

stirring and scalding
addition of water: 15 ± 3 % of hot water

(temperature depending on amount of vat milk)

scalding:

to 35 °C, within 15 - 25 min

final stiring 0- 30 minutes

filling into forms



pressing depending on equipment. E.g. 15 min, 0.3 ? 0.6 bar

( 1 bar approx. 13 - 14 lbs./sq inch.)


immersing in pH before brine bath : 5.3 +- 0.1

brine bath 16 ? 18 ° Bé, 16 ? 18 C.

Salting time : 24 ? 54 h, depending on weight
pH after brine bath : 5.15 ? 5.25

packaging



ripening at 14 ? 16 ° C for 6 weeks



storage at 10 ° C

The are a few tips we can not add here. Let us know if we can help
getting your production up and running. We offer consulting service for interested clients and can combine it with another trip in your area to keep cost down. Ask for rates.














Any questions please do not hesitate to contact us.

egon@danlac.com