I plan to set up a small-scale cheese workshop |
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jongiauk
Newbie Joined: 01 May 2010 Location: Solihull Status: Offline Points: 13 |
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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
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childream
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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. |
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childream
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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! |
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childream
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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 |
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michael
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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 |
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childream
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I need some advice
think you or some books I should read before making cheese for sale |
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childream
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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 |
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