Getting Started

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   Your position is not uncommon but must be concerning. I don't have time to fully respond.
There are a number of excellent text books on cheesemaking many edited by Professor PF Fox and colleagues that would give you a good grounding in cheesemaking. The free Ebook by Dr Hill at https://www.uoguelph.ca/foodscience/book-page/cheese-making-technology-ebook should also help.

As soon as possible you need a HACCP plan for all your cheesemaking processes. This will identify hazards, critical control points and controls.

Raw milk free of antibiotics and other residues, hygienically produced, of low thermoduric count, correct milk pasteurization, correct acidities in the finish cheeses and control of salt are critical.

There are some excellent On Line resources including free outline HACCP plans that should help.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: Getting Started Posted: 04 Jun 2016 at 8:59pm
	Your position is not uncommon but must be concerning. I don't have time to fully respond. There are a number of excellent text books on cheesemaking many edited by Professor PF Fox and colleagues that would give you a good grounding in cheesemaking. The free Ebook by Dr Hill at https://www.uoguelph.ca/foodscience/book-page/cheese-making-technology-ebook should also help. As soon as possible you need a HACCP plan for all your cheesemaking processes. This will identify hazards, critical control points and controls. Raw milk free of antibiotics and other residues, hygienically produced, of low thermoduric count, correct milk pasteurization, correct acidities in the finish cheeses and control of salt are critical. There are some excellent On Line resources including free outline HACCP plans that should help.

Sponsored Links

chrijor1 Members Profile Send Private Message Find Members Posts Add to Buddy List Newbie Joined: 01 Jun 2016 Status: Offline Points: 4	Post Options Post Reply Quote chrijor1 Report Post Thanks(0) Quote Reply Posted: 01 Jun 2016 at 8:12pm
	Hello All, I recently accepted a job in the quality department of a goat cheese facility. I'm brand new to the cheese industry and am basically looking for any pointers and whatnot to get a solid quality program in place. Currently the quality aspect of this place has some issues I believe but I just don't know enough about it yet to say for sure or have a solution. Some examples might be what we organisms we should be testing for, how much product we should be testing, environmental swabbing procedures... I know this is a very broad post but if anyone else has been in the same scenario and has good starting points for me Id greatly appreciate it.