Process guidelines for
Bel Paese

vat milk raw milk, 3 % (to 2.9 – 3 ) fat depending on the protein content.

pasteurization 72 - 75 °C (161 - 167 F), 15-30 sec

preripen 38°C (100 F) ± 1°C

inoculation Choozit TM 81 LYO 50 DCU / 500 liter milk
 

preripen to pH 6.5 ( 30 – 40 minutes)

rennet strength Renco rennet 3 gr./ 100 liter ( 1: 100,000)
rennet quantity

renneting temp. 38°C ± 1°C

coagulate approx. 30 - 40 min.

cut coagulum curd grain diameter: 0.5 cm or pea size

stirring curd 30 - 40 min

prepressing under whey level depending on equipment (e.g. 10 min.)
- pressing -with increased pressure, depending on equipment.
e.g. 0.3 – 06 bar with 4 kg weights (1 Bar = 14 lbs)

Fermentation in after pressing the cheese has to be kept in a warm room
warm storage by > 30 C (86 F) until wanted pH reached where cooling and
brining is started
pH before brine bath 5.20 +- 0.10
salt bath 16 - 18 °BE, < 10 - 12°C

salting time 24 – 54 h, depending on weight

Packing in special foil for eye formation or coating

Ripening at 10 – 13 C for 4 – 6 weeks
Storage at < 8 C

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guildelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.