Process guideline for Gouda (+45 %)

Raw material                 raw milk    

Standardization    to 2.9 - 3.5 % fat depends on the protein content (see winter 98/99 Danlac Newsletter). http://www.danlac.com

Heating                 72 - 75 °C for 16 - 30 seconds hold

Cooling                to renneting temp.: 32 °C

Inoculation          1 x Kazu1 1000 l  LYO 50 DCU per 500 L. milk

Preripening           40 min.

Renneting             16 - 18 ml / 100 L. (1: 15,000) or 3 gr. Renco powder / 100 L (1:100,000) or Valiren

Coagulation          setting time:                   15 - 18 minutes

                             coagulation :                  30 - 40 minutes

Cutting                 Curd grain diameter: green pea to hazelnut size

Stirring                 20 minutes

Separating            draw off whey, approx. 30 %

Washing &           pH before washing:        6.40 - 6.45

Scalding               addition of water  20 - 25 %, approx. 60 °C

                             scalding at 35 - 37 °C, setting for 15 min. within 10 - 20 min.

Pre-pressing         under whey depending on equipment (e.g. 10 min.)

Pressing                with increasing pressure, depending on equipment

                             e.g. 15 min, 0.3 - 0.6 bar with 4 kg weights

Immersing in        pH before brine bath:     5.4 + - 0.20

Brine bath            16 - 18 ° Be, 16 -18 °C

                             Salting time: 24 - 54 hs, depending on weight

                             pH after brine bath:       5.20 +- 0.05        

Packaging             In special foil for eye formation cheese or coating

Ripening               at 14 -16 °C for 4 - 6 weeks

Storage                 at 10 °C

Final packaging