Information of making cheese in the tropics

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   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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michael Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote michael Thanks(0) Quote Reply Topic: Information of making cheese in the tropics 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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Hannigan Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Hannigan Thanks(0) Quote Reply 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