Category Archives: Cheese making

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,… read on

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. … read on

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, umyć przed … read on

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

Puffing milk. This is what we call milk, in which gases are produced, or even before souring, or when it turns sour. Fermentation is more or less abundant, sometimes so alive, that the clot is saturated with gases, torn or even thrown over the edges of the pan. Cause … read on

You know, that by using the usual method of milking we will not get milk completely free from microorganisms. However, we will not call it defective, if only after several or several dozen hours it becomes sour clean. Only the extremely changed milk is considered defective.
The milk defects are visible either … read on

In addition to bacteria, there are various yeasts and molds, who like more solid and acidic foods. They mostly eat acid and lactic sugar. Some of them are of great importance in the maturation of many types of cheese, especially soft.
Yeast produces from milk sugar … read on

Butyric acid bacteria, albeit anaerobes, they are very widespread in nature. They form spores, which makes it easier for them to survive unfavorable living conditions and maintain the species.
They are of great importance in cheese making. Some of them contribute to the maturation of cheeses (szabcygier), others are great again … read on