GENERAL INFORMATION
INFORMATIVE BACKGROUND DETAILS ON PROCESSED CHEESE
Attached you will find some articles and background details pertaining to PROCESSED CHEESE. These articles will take a closer look at: * Processed Cheese Analogies Incoroporating Fat-Substitutes. * Avoiding Defects in Processed Cheese. * Fat Reduced ...
SOME HELPFUL TIPS ON QUALITY CHEESEMAKING
Milk standardization – this is the foundation for consistent cheese making quality, legal compliance, and yield determination. You have a separator, so use it correctly and standardize the milk to specific target Butterfat : Protein ratios by using ...
DO YOU HAVE ANY INFORMATION ON EMMENTHAL PRODUCTION?
Attached you'll find a presentation discussing the following: * Milk Standardisation and Treatment * Culture and Rennet Addition * Coagulation * Cutting and Heating * Curd Uploading and Pre-Pressing * Moulding and Pressing * Turning and Resting * ...
SENSORY EVALUATION OF CHEESE
Sensory evaluation plays a critical role in the objective assessment and developmet of cheese. The accompanying lexicon serves as a descriptive reference rather than a quality scorecard, enablling consistent and unbiased sensory descriptions. It ...
UNDERSTANDING AND PREVENTING MICROBIAL DEFECTS IN CHEESE PRODUCTION
Producing high-quality cheese requires skill and tradition - it demands strict control of microbial activity throughout the entire process. From the farm to the cheese plant, unwanted bacteria can lead to off flavours, cracks, gas formation, and ...
CREAM CHEESE SPREAD
CREAM CHEESE SPREAD is a smooth and creamy dairy product made from fresh milk and cream. Known for its mild, slightly tangy flavour, it is a versatile ingredient commonly used as a topping for bagels, toast, and crackers, or as a base in dips and ...
DO YOU HAVE A PECORINO RECIPE?
Crafting the Perfect PECORINO Cheese PECORINO, a traditional Italian cheese made from sheep's milk, is celebrated for its rich, nutty flavour and firm texture. Whether you're producing a young, soft PECORINO or a mature, full-bodied wheel, choosing ...
WHAT IS THE CHARACTERISTICS OF COTTAGE CHEESE?
DESCRIPTION Cottage cheese is based on a soft acid unripened white cooked curd from skim milk. The curd is mostly manufactured using either a short (4-6 hour) or a long (10-18 hour) set. The set time is dependent upon the rate inoculation and ...
UNDERSTANDING VEGAN CHEESE
VEGAN CHEESE has gained significant popularity in recent years as more consumers seek plant-based alternatives to traditional dairy products. While the taste, texture, and functionality of VEGAN CHEESE continue to evolve, the foundation of its ...
HIDDEN RISK: TREE-RELATED SPORE CONTAMINATION IN CHEESE MAKING
Spore contamination from forests or nearby trees (and raw, rotten wood) can be a significant issue in cheese manufacturing, especially in artisanal or open-environment facilities. Airborne spore - such as those from moulds, yeast, or bacteria - can ...
CHOOSING THE RIGHT STABILISER FOR MASCARPONE AND CREAM CHEESE PRODUCTS
When producing speciality dairy products like MASCARPONE, Cream Cheese, or high-fat Cream Cheese, the choice of stabiliser plays a critical role in achieving consistent texture, stability, and processing performance. Two key stabilisers commonly used ...
SPECIALITY CHEESEMAKING AND AGING IN SWITZERLAND
Switzerland is one of the most iconic places in the world to explore traditional cheesemaking and aging practices. Its rich dairy heritage, protected designations of origin (AOPs), and rural alpine culture make it an ideal destination for a study ...