Category Archives: Cheese making

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. Ale będzie … 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 podpuszczki … 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 the larger … 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

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 that much standard sodium hydroxide solution or … read on

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, it is precisely these changes that determine usability … read on

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