Liquid rennet in an industrial way. Soxhlet's way of making liquid rennet is not perfect, because quite a lot of undesirable protein bodies pass into rennet, mostly mucins, which make it often sticky and cloudy. Too much … read on

Liquid rennet extract. Soxhlet gave an easy and simple way to prepare a permanent rennet extract, which can be advantageously used in any cheese factory.
Dried and decayed abomasum are carefully cleaned of meat parts, cuts to fine … read on

Natural rennet. There are many ways to make natural rennet, starting from completely primitive, and ending with the improved, at the same time creating a cheese culture of bacteria. They all rely on this common treatment, that the finely chopped mites are soaked for some time in water or whey, … read on

Rennet is ferment, that is, the leaven found in the mucosa of mammals, especially calves and lambs. It has the property of cleaving casein in milk in the presence of soluble calcium salts into paracasein and whey protein.. Its operation does not end there, … read on

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