-
Recent Posts
- Kitchen tricks
- Kitchen converter
- Pine syrup
- Mulled cider
- Pudding pancakes with strawberries
- Coasts of Sesia
- Costa d Amalfi
- Cortona
- Corti Benedettine del Padovano
- Cortese dell Alto Monferrato
- Cori
- Copertino
- Controguerra
- Contessa Entellina
- Sclafani County
- Conero (Italy)
- Collio Goriziano lub Collio
- Saluzzo Hills
- Novara Hills
- Hills of Lucca
- Hills of Levanto
- Turin Hill
- Tortona Hills
- Piacentini Hills
- Colli Pesaresi
- Perugini Hills
- Eastern Hills of Friuli Picolit
- Colli Orientali del Friuli
- Martani Hills
- Macerata Hills
- Lanuvini Hills
- Euganean Hills
- Etruscan Hills Of Viterbo
- Hills of Scandiano and Canossa
- Hills of Rimini
- Hills of Parma
- Hills of Luni
- Hills of Faenza
- Hills of Conegliano
- Sabina Hills
-
Popular articles
- DISTRIBUTION OF CREAM FROM MILK Processing milk or it into butter, or for cream or lean cheeses, it requires the previous separation of fat from it in the form of cream. Fat is released ... 17.7k views | under Cheese making
- Reheating pancakes - ways Reheating pancakes - ways. Contrary to appearances, you can heat up in several ways. 1. In oil - that is, in the same way that we fried them. Usually though ... 12.7k views | under Recipes
- Pâté from chicken livers (Liver Pate) Pâté from chicken livers (Liver Pate) Pâté from chicken livers (Liver Pate): 225 g chicken livers 1 spoon of oil (tooth. possibilities) 1 freshly chopped onion ... 4k views | under Recipes for allergy sufferers
- Determination of the acidity of milk Determination of acidity by titration with lyes. This test allows us to find more than just presence, but also the amount of acid in the milk. It is about this, that to ... 3.8k views | under Cheese making
- Bakterie czystej fermentacji kwasu mlekowego – Laseczniki Hazelnuts (chopsticks) lactic acid (Thermo-bacterium) - sticks that like warmth. As the name suggests, they are in the form of sticks that sometimes form long chains. They are approx ... 3.4k views | under Cheese making
- SET THE MILK MIXTURE TO THE DESIRED FAT CONTENT In a cheese dairy, we often deal with a mixture of milk with different fat content. Therefore, the easiest way to calculate the mixture is with the help given in fig. figury ... 3.4k views | under Cheese making
- Bacteria of impure lactic acid fermentation As previously noted, we perceive the spontaneous souring of milk, that at times it becomes acidic from top to bottom, which testifies, that aerobes are active here ... 3k views | under Cheese making
- Drinks, thanks to which you will surprise your guests Drinks, thanks to which you will surprise your guests. You want to surprise your guests at the party with amazing drinks? Here are some original ideas, which you can use on your home party. Jelly beans speak ... 2.9k views | under Information
- Bakterie czystej fermentacji kwasu mlekowego – Paciorkowce Streptococcus (Streptococcus). Milk under normal conditions, milked and stored at a temperature above 10 °, will be sour and will sooner or later curl into a uniform curd, not scratched ... 2.9k views | under Cheese making
- Sandwich pastes Sandwich spreads • Cheese and ham 4 triangles of melted cheese (preferably herbal or emental), spoon of butter or margarine, 5 a dag of ham or other soft sausage, bunch ... 2.2k views | under Recipes
Categories
Tags
- borscht
- white borscht
- broth
- veal
- sugar
- cider
- desserts
- stewed
- tea
- apples
- cream
- croquettes
- crumble
- liqueur
- ice-cream
- milk
- Pancakes
- roast
- baked
- potato pancakes
- measure converter
- regulations
- chicken soup
- fish
- saccharose
- fried
- pine
- syrup
- schnitzel
- schnitzel
- Ham
- tort
- tortilla
- leg
- vegetables
- Italian wines
- wine
- grapes
- liver
- from the hen
- zrazy
- from celery
- soups
- shoulder
- sour soup
Archives
- May 2022
- April 2022
- March 2022
- December 2021
- October 2021
- July 2021
- January 2021
- November 2020
- May 2020
- March 2020
- January 2020
- January 2019
- February 2018
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- March 2010
- February 2010
February 2010 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 Recent Comments
Translation
Bookmarks
Daily Archives: February 28, 2010
ACTIVE ACIDITY OF MILK
What is pH? In professional literature, we encounter the concept expressed with the letters pH and the accompanying numbers from 0 do 14.
I suppose, that in the near future you will need a modern cheese dairy … read on
Posted in Cheese making
Comments Off on ACTIVE ACIDITY OF MILK
Determination of the acidity of milk
Determination of acidity by titration with lyes. This test allows us to find more than just presence, but also the amount of acid in the milk. It is about this, that some phenolphthalein is added to the milk as an indicator, and gradually as much … read on
Posted in Cheese making
Comments Off on Determination of the acidity of milk
EXAMINATION OF THE TYPE AND DEGREE OF MILK DECOMPOSITION
You know, that microbes transform the components of the milk, especially milk sugar and cheesecake, which be it directly, or under the influence of lactic acid it loses its original properties, especially in terms of solubility. In practice, exactly … read on
Posted in Cheese making
Comments Off on EXAMINATION OF THE TYPE AND DEGREE OF MILK DECOMPOSITION
APPEARANCE EXAMINATION, SMELL AND TASTE OF MILK
We test the milk in the cheese dairy, to find out if it is healthy and suitable for making cheese, then to ascertain what its shortcomings are, which is important due to the appropriate application of the processing method, finally to find out how much it contains … read on
Posted in Cheese making
Comments Off on APPEARANCE EXAMINATION, SMELL AND TASTE OF MILK
CHEESE MILK PASTEURISATION
Heating the milk for some time at temperature 63 to 95 ° C in order to destroy the viable microbial cells in it, it is called pasteurization.
In the dairy industry, pasteurization is considered to be effective, if heating continues:
by 63 °C 30 minutes,
by 75 do 80° C … read on
Posted in Cheese making
Comments Off on CHEESE MILK PASTEURISATION
Cleanliness of the cheese dairy
Reception of milk in the cheese room. When collecting the milk at the cheese factory, the dust is rinsed from the watering cans before the lids are removed. The milk from each watering can is assessed and sorted separately according to the rules, which we will learn later. Empty watering cans should be washed carefully. … read on
Posted in Cheese making
Comments Off on Cleanliness of the cheese dairy
Milking and storing milk
Milking. Before milking, the contaminated udders are rinsed with lukewarm water and then dried with a clean cloth. Washing is unnecessary, if milking takes place on pasture and the udders are clean. The milkman or the milkman should be healthy, wash hands thoroughly before milking and put them on … read on
Posted in Cheese making
Comments Off on Milking and storing milk
PRODUCTION OF HEALTHY MILK
Neatness. Cheesemaking requires neatness and rewards it handsomely, and it wastes in sloppiness. The great cheese industry has developed primarily on the basis of neatness, where the production of pure and healthy milk has become a commandment, custom and - income.
Not all types of cheeses have … read on
Posted in Cheese making
Comments Off on PRODUCTION OF HEALTHY MILK