Anything dairy-related

Gouda wash water insight

Hi, Cheese Makers

Have you ever considered testing your normal rinse/wash water quality for gouda and other cheeses that get “washed”?

If not, maybe consider testing for more than the usual coliforms and yeast and mold.  Also test pH, hardness, etc.   We are so used to doing pH on the milk, but never the water – I have seen water used for wash water from 4.98 to 9.5.     This will have some influence on your process and we should aim for 6 to 7 ideally.   The water can easily be acidified with citric acid.

Any comments?

All the best,

Leon the Milkman

Dairy and Cheese Consultant

Cape Town, South Africa

Make your own gouda cheese:



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