Posting on Munester and other cheeses by Ed Ayers

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   Standardisation is required to ensure that cheese of consistent chemical composition and physical properties is produced. Such cheese should also meet legal requirements for FDM and moisture. 

Milk for a particular cheese should be standardised to the optimal protein, or better still, casein to fat ratio for that variety. These ratios, generally in range form, are well described for most cheeses e.g. Cheddar, Muenster (Munster), Colby, Cheshire, Edam and so on; some adaptation is required at individual plant level. An extensive list, in simplifed form since range is not shown, is freely available on the University of Guelph’s cheese site, refer to table 6.1(http://www.foodsci.uoguelph.ca/cheese/sectionc.htm). 

Casein: fat and protein: fat values in milk for cheese manufacture can be calculated using the calculator at http://www.dairyscience.info/newcalculators/c-p-f.asp . 

A calculator for determining the quantities of skim and whole milk required to standardise milk for cheese manufacture is available at http://www.dairyscience.info/calculators-models/133-pearson.html . 

In certain instances protein may have to be added. Protein can be added in the form of low heat skim milk powder or milk concentrates. Note that you should pre-test the milk powder to ensure that it has been produced by a low heat process and also ensure that it is salmonella-free! 

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DairyScience Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote DairyScience Admin Thanks(0) Quote Reply Topic: Posting on Munester and other cheeses by Ed Ayers Posted: 23 Mar 2010 at 10:28pm
	Standardisation is required to ensure that cheese of consistent chemical composition and physical properties is produced. Such cheese should also meet legal requirements for FDM and moisture. Milk for a particular cheese should be standardised to the optimal protein, or better still, casein to fat ratio for that variety. These ratios, generally in range form, are well described for most cheeses e.g. Cheddar, Muenster (Munster), Colby, Cheshire, Edam and so on; some adaptation is required at individual plant level. An extensive list, in simplifed form since range is not shown, is freely available on the University of Guelph’s cheese site, refer to table 6.1(http://www.foodsci.uoguelph.ca/cheese/sectionc.htm). Casein: fat and protein: fat values in milk for cheese manufacture can be calculated using the calculator at http://www.dairyscience.info/newcalculators/c-p-f.asp . A calculator for determining the quantities of skim and whole milk required to standardise milk for cheese manufacture is available at http://www.dairyscience.info/calculators-models/133-pearson.html . In certain instances protein may have to be added. Protein can be added in the form of low heat skim milk powder or milk concentrates. Note that you should pre-test the milk powder to ensure that it has been produced by a low heat process and also ensure that it is salmonella-free!

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DairyScience Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote DairyScience Admin Thanks(0) Quote Reply Posted: 23 Mar 2010 at 10:28pm
	Under the 'heading' Van Slyke, Ed Ayers asked for information on yield and standardisation of Muenster and other cheeses. I have created a new thread to deal with this topic.