CREATION, OR FORMING AND PRESSING RAW CHEESE
Celem prasowania jest skupienie gęstwy serowej w spoistą bryłę o odpowiednim kształcie oraz usunięcie z surowego sera nadmiaru …
TREATMENT OF THE THICKNESS (WEIGHT) CHEESE
TREATMENT OF MILK WITH A CUSHION
TREATMENT OF MILK WITH A CUSHION
The cheese maker should immediately begin renneting the milk, when he has heated them to the right temperature. Any procrastination causes the milk to peel under unfavorable conditions.
The amount of rennet should …
HEATING MILK
COLORING MILK
COLORING MILK
The dyes pass from the green feed to the milk, which give the butter and cheeses a mild yellow color. The cheeses are then all the more yellow, the more fat they contain. So with desire …
Calculation of the amount of rennet
Calculation of the amount of rennet. By marking the rennet strength, we could also calculate the amount of rennet needed, if we always treated the milk with constant properties at 35 ° C and if the desired clotting period always continued 40 …
Powder rennet
Powder rennet. The powder rennet is made industrially. It is rich in leaven, its strength is usually 1: 100 000. The rennet powder should dissolve completely in the water …