Print Page | Close Window

Posting on Munester and other cheeses by Ed Ayers

Printed From: Dairy Science and Food Technology
Category: Cheese varieties
Forum Name: Cheese manufacture and varieties
Forum Description: Cheese manufacture and discussions about particular cheese varieties
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=189
Printed Date: 21 Jan 2021 at 3:10pm
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com


Topic: Posting on Munester and other cheeses by Ed Ayers
Posted By: Guests
Subject: Posting on Munester and other cheeses by Ed Ayers
Date 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.



Replies:
Posted By: Guests
Date 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 - 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 - 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 - 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!



Print Page | Close Window

Forum Software by Web Wiz Forums® version 12.03 - http://www.webwizforums.com
Copyright ©2001-2019 Web Wiz Ltd. - https://www.webwiz.net