CHEESE
GUIDELINES TO ACHIEVE A CREAMY PROCESSED CHEESE IN A STEPHAN COOKER
When using a Stephan cooker for processed cheese, there are a few important points to keep in mind to ensure smooth, high-quality results - by following the below-mentioned guidelines, you should be able to achieve a smooth and creamy processed ...
RECIPE GUIDELINES - SVENBO
Svenbo is a Danish Swiss type cheese similar to Grevé from Sweden and Maasdammer from Holland. The taste is mild to sweet with a nutty flavour due to the propionic acid bacteria added. The water content is high compared with Emmentaler due to a lower ...
PLASTIC EMULSION CHEESE - PROCESSED CHEESE
PLASTIC EMULSION CHEESE, OFTEN REFERRED TO AS PROCESSED CHEESE OR 'CHEESE FOOD', IS A TYPE OF CHEESE PRODUCT KNOWN FOR ITS SMOOTH TEXTURE AND EXCELLENT MELTING PROPERTIES. IT IS MADE BY BLENDING NATURAL CHEESE WITH EMULSIFIERS, OTHER INGREDIENTS AND ...
BRIE CHEESE
Brie is a soft cheese named after Brie, the French region from which it originated. Brie is pale in colour with a slight greyish tinge under a rind of white mould. Starter cultures used for the manufacturing of Brie cheese are available in 10 D ...
PIZZA ANALOGUE CHEESE
When no cheese is used in analogue cheese recipes the cheese will not be able to melt when heated and will look plastic like. Analogue cheese is not a vegan cheese, off cuts and rework cheese is added to analogue cheese.
HALLOUMI CHEESE MANUFACTURING
Use a good quality full cream milk for halloumi. Halloumi is a semi-hard chewy, white cheese. It has a mild salty flavour. A firm texture ideal for cooking. Halloumi is a double cooked cheese and need no culture, only rennet to coagulate the curds. ...
VACUUM PACKING CHEESE
Why do we vacuum pack cheese? When you vacuum pack cheese, you're locking in moisture and locking out any air. The absence of air limits the growth of bacteria. Advantages of vacuum packing: ♣ ensures cheese does not absorb odours; ♣ cheese remains ...
WHAT IS CAMEMBERT SPORES?
CAMEMBERT SPORES REFER TO THE SPECIFIC FUNGAL SPORES USED IN THE PRODUCTION OF CAMEMBERT CHEESE. THE PRIMARY MOULD RESPONSIBLE FOR THE CHARACTERISTIC WHITE RIND OF THIS CHEESE IS PENICILLIUM CAMEMBERTI (ALSO KNOW AS PENICILLIUM CANDICUM). SUCCESSFUL ...
MANUFACTURING OF CHEDDAR CHEESE
Cheddar culture - SACCO LYOFAST MOS range Cultures available in 10 UC / 50 UC / 100 UC sachets. Cheese cultures are direct inoculation, no need to dissolve the culture, add directly to your milk, at the correct temperature. Videos and images of the ...
ENZYMES AND FAT IN CHEESE PRODUCTION
ENZYMES AND FATS ARE IMPORTANT COMPONENTS IN SUCCESSFUL CHEESE PRODUCTION DUE TO THEIR SIGNIFICANT ROLES IN FLAVOUR, TEXTURE AND STRUCTURE DEVELOPMENT DURING THE CHEESE-MAKING PROCESS. ENZYMES RENNET: IS A CRUCIAL ENZYME USED IN CHEESE-MAKING TO ...
WHAT PH SHOULD THE FETA CURD BE BEFORE PLACED INTO FETA FORMS?
The ideal pH for the feta curd should be between 5.7 - 5.8
WHAT IS THE PH FOR MAAS?
pH for Maas should be 4.6 and only then cooled down to 4⁰C - 6⁰C. Don't cool the product down before the pH is 4.6. This is a crucial step in the manufacturing process.
HOW LONG SHOULD THE MAAS BE INCUBATED?
Temperature should be between 25⁰C - 26⁰C, incubate overnihg for 12 to 16 hours
HOW DO I ADD THE AMARYL STARCH TO MY MAAS PRODUCTION?
AMARYL STARCH is added to the milk and Annatto before pasteurization.
CHEESE CULTURES IN SOUTH AFRICA
South Africa, known for its vibrant culinary scene, is increasingly making a name for itself in the world of cheese. With a rich heritage of traditional cheesemaking and an array of innovative cheesemakers, the country has become a hotspot for cheese ...