CHEESES
WHICH BACTERIA MAY BE THE CAUSE OF HOLES IN PARMESAN CHEESE?
ACCORDING TO THE SPECIALISTS AT SACCO, THE FOLLOWING BACTERIA MAY BE THE CAUSE OF HOLES IN PARMESAN CHEESE: * CLOSTRIDIUM TYROBUTIRRICUM * ADVENTITIOUS PROPIONIBACTERIAS SPP * HETEROFERMENTATIVE LACTOBACILLI (SUCH AS Lb. FERMENTUM). E.COLI DUE TO THE ...
WHAT INGREDIENTS DO YOU HAVE FOR PRODUCING CHEDDAR AND GOUDA CHEESES?
TO PRODUCE GOUDA AND CHEDDAR CHEESES, A FEW CORE INGREDIENTS ARE ESSENTIAL. BOTH CHEESES START WITH MILK, USUALLY COW'S MILK, WHICH IS PASTEURISED TO ELIMINATE HARMFUL BACTERIA. STARTER CULTURES, WHICH ARE SPECIFIC STRAINS OF BACTERIA, ARE THEN ADDED ...
WHAT IS THE RECOMMENDED MATURING TIME FOR CHEDDAR CHEESE?
THE RECOMMENDED MATURING / RIPENING PERIOD FOR CHEDDAR CHEESE, IS 3 WEEKS. THE LONGER CHEDDAR IS LEFT TO MATURE / RIPEN, THE STRONGER THE CHEDDAR TASTE. MATURING TEMPERATURE IS BETWEEN 8 - 12 ºC. FOR MORE INFORMATION, FEEL FREE TO CONTACT US VIA ...
WHAT INGREDIENTS DOES DYNAMIKO STOCK FOR HALLOUMI CHEESE PRODUCTION?
WANTING TO PRODUCE HALLOUMI CHEESE? SEE ATTACHED A CAMPAIGN WITH A LIST OF INGREDIENTS DYNAMIKO STOCK FOR THIS PURPOSE. THERE'S ALSO TIPS INCLUDED FOR PRODUCING HALLOUMI CHEESE. AN E-MAIL ADDRESS FOR ORDERING YOUR INGREDIENTS AS WELL AS A WHATSAPP ...
WHAT INGREDIENTS DOES DYNAMIKO STOCK FOR FETA CHEESE PRODUCTION?
WANTING TO PRODUCE FETA CHEESE? SEE ATTACHED A CAMPAIGN WITH A LIST OF INGREDIENTS DYNAMIKO STOCK FOR THIS PURPOSE. THERE'S ALSO TIPS INCLUDED FOR PRODUCING FETA CHEESE. AN E-MAIL ADDRESS FOR ORDERING YOUR INGREDIENTS AS WELL AS A WHATSAPP NUMBER FOR ...
DOES LACTOSE IN CHEESE REDUCES OVER TIME?
Lactose reduces over time in aged cheese because bacteria in the cheese break down the lactose and convert it into lactic acid. During the cheesemaking process, most of the lactose is removed by straining out the whey. The remaining lactose is then ...
IS MOULDY CHEESE A FOOD SAFETY CONCERN?
Question: We received a question from a customer who found mould in some diced cheese. Some of the cheese was consumed before the mould was noticed. Are there any health or safety risks with consuming cheese with unwanted mould? Answer: The short ...
WHY DO WE ADD MOULD TO CHEESE?
Adding mould to cheese serves several important purposes. Firstly, mould contributes to the unique flavor and texture profiles of different cheese varieties. Depending on the type of mould used, it can add earthy, nutty, or tangy notes, enhancing the ...
WHAT IS COAGULATION IN CHEESE-MAKING?
Coagulation in cheese making is a crucial step that transforms liquid milk into the solid curds needed to create cheese. During the coagulation process, specific enzymes or acidifiers are added to the milk, which causes the milk proteins to bond ...
WHAT IS THE DIFFERENCE BETWEEN STRECHING AND PRESSING THE CHEESE
When it comes to the art of cheese-making, understanding the nuances between stretching and pressing is crucial for producing varied textures and flavors. Stretching refers to a technique commonly used in cheese production, especially in the making ...
ARE THERE ANY BY PRODUCTS FROM MAKING CHEESE
In the process of making cheese, several by-products are generated. One prominent by-product is whey, which is the liquid left after the curds have been removed during the cheese production. Upon separation, whey contains a significant amount of ...
WHAT IS BLUE VEINED CHEESE?
Blue veined cheese is a type of cheese that has distinct blue streaks or veins running through it. It is named so because of the mold used during its production, which creates these characteristic blue patterns. This cheese is typically made from ...
WHICH CHEESES ARE STRECHED CURD CHEESE?
When it comes to stretched curd cheese, there are a few notable varieties that stand out. One of the most famous examples is mozzarella, known for its smooth texture and elastic nature. Made by stretching heated curds, mozzarella is a staple in ...
CHEESES CATAGORISED AS SOFT CHEESE
Soft cheeses are a versatile and indulgent category of cheeses that are cherished by cheese lovers around the world. These cheeses possess a delicate texture and a creamy, luxurious flavor profile that is sure to delight the palate. They are ...
WHAT IS FRESH CHEESE
Fresh cheese, in the realm of culinary delights, is a delectable dairy product that deserves a place of honor on any gourmand's palate. Crafted through the process of curdling milk and separating the whey, fresh cheese is bestowed with a remarkably ...
WHAT IS RAW CHEESE?
Raw cheese, in the realm of culinary delights, is a coveted artisanal creation that is gaining popularity among food enthusiasts. In its purest form, raw cheese is made from unpasteurized milk, retaining all the live enzymes and beneficial bacteria ...
WHAT IS THE KEY INGREDIENT IN PROCESSED CHEESE?
The key ingredient in processed cheese is typically a combination of natural cheese and various emulsifiers, which are responsible for its smooth and creamy texture. While the exact ingredients can vary among different brands and types of processed ...
WHAT ARE THE INGREDIENTS IN RAW CHEESE?
When it comes to raw cheese, the ingredients are fairly straightforward. To create this delectable dairy product, you mainly need just two fundamental ingredients: milk and cheese culture. High-quality raw cheese starts with fresh, unpasteurized ...
DESCRIBE PERFECTLY MANUFACTURED FETA CHEESE
Perfectly manufactured feta cheese is an exemplary product that demonstrates the highest level of craftsmanship and expertise. Each step of the manufacturing process is meticulously executed to ensure that the cheese attains its signature flavor, ...
WHAT ARE THE THREE MAIN COMPONENTS OF CHEESE?
In the world of cheese, three main components contribute to its distinctive flavors, textures, and characteristics. The first vital component is milk, specifically from cows, sheep, or goats, which serves as the base for cheese production. The ...
WHAT IS THE IMPORTANCE OF STAFF HYGIENE IN THE CHEESE PRODUCTION INDUSTRY?
Maintaining staff hygiene holds paramount importance in the cheese production industry. A professional level of cleanliness ensures the production of safe and high-quality cheese products. The nature of the industry demands rigorous hygiene practices ...
PERFECTLY MANUFACTURED FETA CHEESE - HOW DOES IT LOOK?
Perfectly manufactured feta cheese is characterized by its distinctive appearance that exemplifies quality craftsmanship. When examining this savory, crumbly cheese, one can expect a visually striking product. Its pristine white color should be ...
WHY IS IT NECESSARY TO TURN FETA IN THE PRODUCTION PROCESS?
Turning feta cheese during the production process is essential to ensure the even distribution of moisture. When the cheese is left undisturbed, the moisture inside tends to gather in certain areas, leading to uneven texture and flavor. Turning feta ...
CHEESE PRODUCTION - WHAT IS CURD?
In the fascinating world of cheese production, curd is a critical component that plays a pivotal role in the creation of various types of cheese. Curd can be described as the solid substance that forms when milk coagulates, a process in which rennet ...
ONE OF THE BIGGEST MISTAKES CHEESEMAKERS MAKE
Not cutting curd into correct particle size and ensuring the curds have been given sufficient time to acidify particularly if its a cheese that needs to be drained of moisture. See attached. For any technical assistance contact magriet@dynamiko.co.za ...
WHEN WILL ONE KNOW IF FETA CHEESE HAS NOT BEEN DRAINED EFFECTIVELY
It is very important for Feta cheese to be turned regularly to ensure uniform draining of the product, attached you will find a descriptive photo. Over draining causes Feta to be so dry, it resembles Mozzarella - attached pic For any technical advice ...
HOW DOES ONE TEST FOR FAT AND PROTEIN CONTENT IN MILK?
It is best to invest in a lactoscan if you are packaging large amounts of product so that records can be kept on milk being received - it can also test for any water present in the milk. For any technical assistance contact magriet@dynamiko.co.za or ...
FETA CHEESE AND WEIGHT FOR PACKAGING
It is critical to ensure - when packaging Feta cheese that the weight of the actual cheese are consistent - 190 g curd can be packed in a 200g cheese pack, as 10 g brine water will be absorbed. For any additional information contact ...
FETA CHEESE - THE BRINING PROCESS
When brining the Feta Cheese - ensure pH of brine is not lower than 3.9 - preferably between 3.9 - 4.2. The process of brining feta is an essential step in achieving its distinctive flavor and texture. With a professional approach, the feta undergoes ...
TIPS ON DRAINING FETA CHEESE
When it comes to draining feta, there are a few important pointers to remember. In the production process of feta cheese, draining plays a crucial role in achieving the desired texture and flavor. Draining feta involves the removal of excess moisture ...
PRODUCTION OF FETA CHEESE
The production of Feta cheese requires meticulous attention to detail and adherence to strict quality standards. Starting with the highest quality milk, the first step involves pasteurizing the milk to eliminate any harmful bacteria and maintain its ...
WHAT IS FETA CHEESE?
Feta cheese is a tangy and crumbly cheese that originated in Greece. Made from sheep's milk or a mixture of sheep's and goat's milk, it boasts a distinct and robust flavor. What sets feta apart is not only its taste but also its texture, which is ...
SOME ADDITIONAL RECOMMENDATIONS TO HELP AVOID BACTERIOPHAGE OUTBREAKS?
Here are some additional recommendations to help avoid phage outbreaks in your plant: Wash (chlorinated alkaline then acid) and sanitize cheese vats between every fill. Allow enough time to clean and sanitize equipment properly (plants don’t want to ...
HOW DO I PREVENT BACTERIOPHAGE?
As a cheesemaker, if you have a vat where absolutely no acid production takes place, then most likely, you have a bacteriophage infection in the bulk starter tank. In this scenario there really isn’t anything that can be done to salvage the cheese. ...
WHAT IS BACTERIOPHAGE?
Bacteriophage, often referred to as phage, is a type of virus that specifically targets and infects bacteria. With a name derived from the Greek words "bacterio" meaning bacteria, and "phagein" meaning to devour, these microscopic entities have a ...
WHAT IS PASTEURISATION?
Pasteurisation is a heat treatment process to kill bacteria and prevent food poisoning. Most milk and cream is pasteurised. If milk is unpasteurised, it's often called "raw" milk. This must carry a warning saying it has not been pasteurised and may ...
WHAT TESTS ARE IMPORTANT TO DO WHEN TESTING QUALITY OF MILK BEING USED FOR CHEESE MANUFACTURING?
When testing the quality of milk being used in the manufacturing of cheese it is important to remember these basic milk processing principles. One should always test the raw milk (before taking responsibility for it) for: Antibiotics; Protein ...
CONTROLLING PSYCHOTROPHIC BACTERIA?
Controlling PSYCHOTROPHIC BACTERIA as per the encountered problems with the flavoured milks. Psychotrophic bacteria in milk are a huge problem and will always result in low yields in cheese and high proteolysis in milk – hence the gelling, cream ...
CAN I HAVE SOME MORE INFORMATION REGARDING THE PRODUCTION OF LOW FAT CHEESE?
Are you a cheese lover who also values a healthy lifestyle? Well, you'll be delighted to discover the wonders of low fat cheese production! With advancements in technology and a growing focus on health, low fat cheese has become a popular choice for ...
CAN I HAVE SOME MORE INFORMATION REGARDING LOW FAT CHEDDAR CHEESE?
When it comes to cheese, cheddar is a beloved choice for its rich, tangy flavor. However, traditional cheddar cheese often carries a heavy load of fat, which can be a concern for those who are watching their waistline or looking for healthier ...
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