Author Archives: Karolek

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 (the so-called. Pearson square - read Pirson).

Task: We have milk that is fat content 1,5% mix … read on

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 separated from the milk:
1. spontaneously under the influence of gravity,
2. using centrifugal force, that is … read on

The milk delivered to the cheese factory in the morning is usually processed immediately, while they are placed at noon and in the evening, or are processed in the evening, or keep it until the next day, to process them together with the morning milking, is it full, or after previous collection … read on

In our relations, the cheese maker cannot demand, that he would be supplied only with choice or very good milk for processing into cheese, because there is still a long and arduous road ahead of us to such a state of hygiene. But he will be at fault, when there will be … read on

Rennet test (kazeinowa) aims to determine the ability of milk to clot under the influence of rennet and to learn about the firmness and contractility of the curd. Its implementation is as follows: 50 cm3 of milk is heated to 35 ° C and seasoned 1 cm3 rennet with a capacity of 1:100. Such a rennet … read on

Bacteriological characteristics of fermentation tests according to Dueggele.
Plane type. Low-microbial milk, Streptococcus lactis, coli-aerogenes, ziarniaki.
Type gl. Streptococcus lactis and cocci are predominant, butyric acid candies, coli-aerogenes, flurescens.
Typ s. Streptococcus lactis in larger amounts, bakterie wzdymające i ziarniaki.… read on

One of the most important practical trials in cheese making is the fermentation test, which to some extent allows to easily assess the suitability of milk for processing by indicating, which microorganisms have an advantage in milk and what will be the approximate course of cheese fermentation. Although hers … read on

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 it will be necessary to determine the pH in a modern cheese dairy, even for the purpose of tracking … read on