Cheese
All my cheese-related posts
Cheese Yield vs. Milk Solids
Hi, Cheesefans
This is a topic not many lay cheesefanatics know about: the influence of milk solids on the yield of cheese.
The higher the Solids – being Fat, Protein( these are the ones important in cheese making) – the higher the yield of cheese out of a certain volume of milk.
Generally cow’s milk gives a higher yield than goat’s milk.
Thus you need more goat’s milk to make a kilo/pound of cheese than you would with cow’s milk.
Kind regards,
Leon the Milkman
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Cheese Yield and Factors Affecting Its Control: Proceedings of the IDF Seminar Held in Cork, Ireland
Yeast in cheese.
Hi, Cheesefans
If you made cheese and you end up with a spongy curd that smells like beer brewing, bread or pineapple when you press on it and smell close by at the same time, then it is a pretty sure thing that you have yeast in that curd. To confirm you will have to have a yeast-and-mold test done at a microbiology lab. This takes a full 5 days.
You’ll have to make processed cheese 😉
Kind regards,
Leon the Milkman
Holes in cheese
Hi, Milkfans
Two types of holes to be found in cheese. The one is a mechanical , irregular hole, mainly caused by too little pressure. The other is a gashole which is round, smooth and shiny, and is caused by bacterial growth( hopefully the good kind).
Regards,
Leon the Milkman
Cheese Courses
Hi,
As some of you may know, we present a cheese course here at our lab.
We have always had opposition from the dairy industry, because of this. The reasoning being that we are teaching people their secrets!
Now with info being so freely available these days I find these statements naive and unfair.
In fact people that are so interested in cheese that they pay good money to learn more about it, buy more cheese than the average person out there!
I also try to sell as little cheese-making supplies to the people on the course, ;-)because like with any thing else, I know people are excited in the moment and most of them will buy a box of stuff and never open that box once they are back at home!
So let us get our buyers involved into this wonderful dairy world of ours. That’s true generic dairy marketing!
Kind regards,
Leon the Milkman
Fast Casein Test
Hi,
Reasoning that rennet will set mainly casein and that the whey proteins will be free to run away with the whey(hey, it rhymes!) I have thought of using this to determine the casein content of milk.
This with a cheap little milk analyser like an Ekomilk. I would test the milk protein and then set the milk with rennet and then put the resulting whey through the Ekomilk. Subtracting the 2 figures from each other would then theoretically give the casein content of the milk.
Well, this sounds logical to me, but that does not say a lot and I don’t know how that would compare to a Kjeldahl determination, which would be the official way of doing it.
May be a project for a rainy day. Any comments?
See ya!
Leon the Milkman
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