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Information of making cheese in the tropics

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=184
Printed Date: 29 Mar 2024 at 10:48am
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Topic: Information of making cheese in the tropics
Posted By: Guests
Subject: Information of making cheese in the tropics
Date Posted: 23 Mar 2010 at 10:14pm

I am moving to Puerto Rico and would like to make cow and goat milk cheese there. Daily temps are High of 90 and Low of 73, almost every day with humidity range of 60 to 95%. Any info on this climate in making cheese would be appreciated




Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:14pm
If you use mesophilic cultures you will probably need to use a lower innoculum. You will also probably find you can use less rennet; the milk acidity will probably be higher than you are used to in Europe.

The curd after salting will cool much slower and to a higher temperature than usual unless you work in an air conditioned factory.Expect faster acid development at this stage. Depending on the variety you may have to make adjustments to the make procedure.

Suspect adjustments to starter addition and rennet level used will be some of the more critical areas that you will need to consider.

I know a few people who have been on FAO/WHO assigments who might be able to add more.

You will need to bring basic cheese making control equipment with you.

Regards and I hope you enjoy the experience!



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