PRE-RIPENING OF STARTER CULTURE - VARIOUS CHEESES
Pre-ripening not only enhances the flavour of the final product but also contributes to the unique characteristics of different cheese varieties. By allowing the starter culture to develop, cheesemakers can achieve a more pronounced and complex taste profile, giving their cheese a professional touch.
Moreover, pre-ripening helps to establish the desired texture and consistency, ensuring a delightful and consistent eating experience for consumers. Through meticulous control and monitoring of the pre-ripening process, cheesemakers can create artisanal cheeses that are rich in flavour and truly stand out in the competitive market.
A good practice to bring in with many different types of cheese products - 1 to 2 hours prior to inoculation of cultures.
Place packets of culture in warm fresh milk in a bucket next to cheese vat.
Allow the acidity to start developing - constantly check pH that it does not drop below 5.5 or the acid development in the vat will be too aggressive.
For any technical assistance contact: technicalinfo@dynamiko.co.za
For pricing and placing your order: order@dynamiko.co.za
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