Category Archives: Cheese making

It would seem, that the decomposition of cheesecake in ripened cheese is mainly due to typical bacteria splitting protein bodies into simpler compounds. This was also believed in the past. We know now, that if it were in fact, to sery … read on

Propionic acid bacteria produce propionic acid from lactic sugar and calcium lactates, acetic acid and carbonic acid anhydride. They develop within temperature limits 15 do 40°C, the optimum is around 36 ° C. Initially, especially in milk, rozwijają się … read on

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. Wytwarzają one oprócz kwasu mlekowego w różnych ilościach także kwas … read on

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 1 micron, length to 10 and more microns. They like to grow without access to air in … read on

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 by gases. Souring usually progresses from bottom to top, which testifies, that bacteria are active here … read on

Changes perceived in milk and its products, therefore also in cheeses, usually take place under the influence of various microorganisms. We can sometimes influence these transformations of a fermentative nature, and even guide them. Yes in buttering, where, in fact, it only goes … read on

Buttermilk . The specific gravity of buttermilk ranges from 1,032 do 1,033. The fat content should not exceed the fat content if it is churned properly 0,5%. It consists of the tiniest little balls, which are the hardest to think.
As a material for cheeses, buttermilk does not represent z value … read on

Skim milk. There are two types of skim milk: 1. collected, obtained by means of stands, 2. milk of the same name, from which almost all the fat was extracted with a centrifuge (centrifuged milk, or more precisely - skimmed milk). Stand milk, from which the cream was collected, … read on