Gastronomy and cuisine

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 as much … 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

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,
by 75 do 80° C … 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. Empty watering cans should be washed carefully. … 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, wash hands thoroughly before milking and put them on … 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