the control of natural fermentation of raw milk |
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Tong
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Posted: 23 Mar 2010 at 10:12pm |
ok
I see thank you |
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zeppa
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Tong
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Tong
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this is from that book:
MANUAL ON THE PRODUCTION OF TRADITIONAL BUFFALO MOZZARELLA CHEESE Author: Matilde Calandrelli |
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Tong
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Thank you so much for your directions!
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Tong
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I find the information here:
MANUAL ON THE PRODUCTION OF TRADITIONAL BUFFALO MOZZARELLA CHEESE Author: Matilde Calandrelli |
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zeppa
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It is necessary to explain that with the name "Mozzarella" and similar are present three product: a cheese produced with pasteurised cow milk and acidified with bacteria add as starter; a cheese produced with pasteurised cow milk and acidified with citric acid; a cheese produced with raw or pasteurised buffalo milk and acidified with bacteria add as starter or natural microflora.
It is obvious that large differences in structure, flavour and taste are present among these products. In the production of this cheese it is never use acidified whey and starter are adjuncted directly in the milk before adjunct of rennet. Whey is used for curd acidification: curd is placed in whey and leave for 2-5 hours for a small acidification. |
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zeppa
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Quality of cheese born with milk and with herb generally quality is higher. This is due to activity of some component of herb (fatty acids, terpenes) that can be change milk characteristics
It is obviuos that starter cultures have a large activity on cheese characteristics and effect of herb is largely reduced or cancelled. Then herb effect is true generally only with cheese production with raw milk and without starter culture. When strater culture are not present all cheeses are produced with raw milk and natural microflora of milk ! |
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zeppa
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The whey is obtained by a cheese production also without starter adjunct. After 24-48 hours at 35-37 °C the whey is acidified and can be used for cheesemaking. During this time a selection of microflora is performed and, generally, only lactic bacteria are present in the final product.
If you have starter it is also possible to sterilize whey then add in this whey the starter |
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zeppa
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childream
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I have read that Mozzarella cheese which is inaculated by sour whey has better flavor than that by DVI culture.
but in china I have no chance to see how this full flavor tranditional mozzarella being made. when make sourdough bread, the technique for naturally fermented is much easilier than that for cheese, because the bread will be heat to a really high temperature when be baking. I often see traditional workshops in china make naturally fermented chinese bread (Mantou). I think it more artful than using intant dry yeast. |
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childream
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I have read that french cheesemakers think that cheesemaking begin with herb (for feeding herds) , but I think it ture for many traditional cheesemakers in EU.
so ,if I can get high quality raw milk ,I will easily get high quality naturally fermented milk? when there was not DVI cultures ,how cheddar, gouda, stilton, . .......be made ? |
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childream
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question on the second technique:
If I donot have mother culture, how I can get sour whey. so I have to get some naturally fermented milk before I can get a sour whey. If I only have Danisco DVI culture, how can I get a sour whey? |
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childream
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question on the first technique:
do I need to add cultures before adding rennet? or let it to ferment naturally when the pH reach right value? This technique is suitable for high-temperature cheese. |
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zeppa
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I think that a control of fermentation of raw milk is very difficult. Cheeses produced with raw milk are very changeable but this is a characteristic intrinsic.
With pasteurized milk and starters obtained cheeses are very standardised but more anonymous with similar taste and aroma. For a standardisation with raw milk and a control it possible use two techniques. In the first, after the coagulation and the cut of the curd it is possible cooking the whey with curd (T>52 °C). It is the technique used for Parmigiano and Grana that use about 55-56 °C for 5-10 minutes. With this treatment only thermphilic bacteria survives and define the cheese characteristics. The secont technique is the use of acidified whey that is add to milk before the coagulation (than before the add of rennet). With this treatment it is possible to change the pH of milk and above all add selected acid lactic bacteria. This approach is used for Grana and Parmigiano that are produced only with raw milk. It is possible to use also an acidified milk instead of acidified whey but it is possible, with raw milk where lactic bacteria are scarce, that other bacteria to prevail. These techniques are largely used in Italy by cheese-makers that used raw milk. Regards |
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michael
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Interesting area and one in which there has been a lot of work done.
I will send you some considered comments over the next few days. Regards Mike |
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childream
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I want to a complex mircoorganisms system which is suitable for cheesemaking.
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childream
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Now I am studying cheese making parctice in inner mogolia agricultural university
maybe I will produce my own cheese soon. |
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childream
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I have some idea:
1.the control of pH 2.the control of Temp 3.add lactic acid 4.add citric acid 5.add lactic culture (with out Pasteurization) 6.add NaCl 7.add Nisin 8.add KNO3 9.add lactose or galactose Of course,I will use high quality raw milk to produce starter culture. |
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childream
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who know about this topic? |
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