Mineral Precipitate

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   I presume that the mineral 'specs' are present in your water and are visible against the white of the cheese? 

If so then another fix as I am fairly certain you have considered is to filter your ingredient water. I am aware of several manufacturers who produce suitable equipment in the UK. 

Presumably someone has examined solubility of the specs at different pH values? 

I have alerted several people to this series of postings and hopefully you will get a response.

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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: Mineral Precipitate Posted: 23 Mar 2010 at 9:39pm
	I presume that the mineral 'specs' are present in your water and are visible against the white of the cheese? If so then another fix as I am fairly certain you have considered is to filter your ingredient water. I am aware of several manufacturers who produce suitable equipment in the UK. Presumably someone has examined solubility of the specs at different pH values? I have alerted several people to this series of postings and hopefully you will get a response.

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MrCage Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote MrCage Thanks(0) Quote Reply Posted: 23 Mar 2010 at 9:39pm
	I received a response from a university: "We finished the cook-up of several process cheese samples today. We produced process cheese using three different emulsifying salts (disodium phosphate, sodium citrate, and a blend of sodium citrate and hexametaphosphate). Unfortunately, after manufacture the black specs were still present. We will store the cheese for a couple of days and see if they remain. On the good side it did appear that they were reduced is size after manufacture. The only suggestion I can come up with is to utilize it in process cheese containing particulates (i.e process cheese with added peppers). Then it would be impossible to identify the specs".

MrCage Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote MrCage Thanks(0) Quote Reply Posted: 23 Mar 2010 at 9:39pm
	The current theory is that during chlorination a portion of the precipitate is coming out of solution. Secondarily a reversal in flow in our water pipes dislodged years of build of of the same(or similar) material into the water system. Other theories involved drough conditions causing us to pull a bit lower fromour aquafer.

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 Posted: 23 Mar 2010 at 9:38pm
	An interesting even if difficult production problem. Can you say any more about the precipitate? Does it appear after heating etc? I will publicize this posting and see if we can get any responses.

MrCage Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote MrCage Thanks(0) Quote Reply Posted: 23 Mar 2010 at 9:38pm
	There is an unusual occurace of a mineral precipitate in our well water of Fe/MN that finds it way into our cheese products at times and shows itslef as a black spec in finished product. I wonder what (if any) changes would would occur during process cheese manufacture that would causes these precipitates to resolubolize?(disappear?) A long shot but interested in thoughts of others. Thanks in advance.