Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Cheese varieties > Cheese manufacture and varieties
  New Posts New Posts RSS Feed - I plan to set up a small-scale cheese workshop
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


I plan to set up a small-scale cheese workshop

 Post Reply Post Reply
Author
Message Reverse Sort Order
jongiauk View Drop Down
Newbie
Newbie


Joined: 01 May 2010
Location: Solihull
Status: Offline
Points: 13
Post Options Post Options   Thanks (0) Thanks(0)   Quote jongiauk Quote  Post ReplyReply Direct Link To This Post Topic: I plan to set up a small-scale cheese workshop
    Posted: 01 May 2010 at 9:14am
Our company is specialised in assisting the smaller cheesemaker with equipment and ingredients. Feel free to contact us, info@jongiauk.com
Back to Top
Sponsored Links


Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:38pm
uoguelph.ca is a great website for dairy science

it is very useful, I have translated most of the "cheese: long version" for private use.

I often read it

now I plan to translate the "cheese and fermented milk foods" 2 Vols. but it is a really hard work, may take my some years.
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:38pm
about starter:

do you mean that I can cultivate that starter from generation to generation without changes of characteristic?

Danisco cheese culture which I can buy here cannot do that.

it is great!

when I buy some necessary device myself, I will ask for some starter.

thank you for your help again!
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:37pm
Thank you for your help.

I will search the" cheese making practice" via google, and I am happy that you would send me some details!

I think you have my email address:
bean476@yahoo.com.cn
Back to Top
michael View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:37pm
The book by Scott entitled Cheese making Practice is a good start for any one wanting to make cheese for the first time. I can send you more details if necessary, just ask.

The cheese making site at the university Guelph-
http://www.foodsci.uoguelph.ca/cheese/welcom.htm is helpful. There is some information on Coulmiers cheese in this forum this may be of some help.

I meant to say something about starters earlier. I can probably send you some starters in freeze dried form-commercial defined multi strain cultures, you could isolate the component strains and start your own cheese starter collection.

If you write to European dairy centres and ask for starters they may send you well defined strains. You can also isolate your own from Chinese fermented products and raw milk but this is hard work!

Regards

Mike
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:37pm
I need some advice

think you

or some books I should read before making cheese for sale
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 23 Mar 2010 at 10:37pm
I plan to make cheese!

I will pruduce two kinds of cheese at frist, a kind of fresh cheese and a kind of semi-hard cheese.

for fresh cheese: lactic fermented,acid coagulation, a small amount of rennet or no, no press, with some fresh herb, packaged in paper

for semi-hard cheese: cheddar or gouda, packaged in wax or forming rind, months of ripening
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.03
Copyright ©2001-2019 Web Wiz Ltd.