Download Traditional cheesemaking manual by C O'Connor PDF

By C O'Connor

ISBN-10: 9290532734

ISBN-13: 9789290532736

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Tanzania and Kenya. Other Pasta filata type cheeses are Kashkaval, Caciocavallo and Mozzarella. Scamorza cheese is made from whole or standardised milk (some of the fat is removed). The cheese, which weighs about 400 g, is ready for consumption when it is between three and five weeks old. For the market place it is important that the shape, size and quality of the cheese is uniform and consistent. The appearance may be enhanced by applying a thin coating of butter to the surface of the cheese. This may also reduce evaporation thereby increasing yields.

Cheese placed on wooden shelves for ripening. Method 1. 3% fat. Warm it to 30oC. 2. Add starter (2%) to the warm milk. 3. After about half an hour add rennet at a rate of 1 ml per 4 litres of milk. Before adding the rennet, dilute it five to six times with clean cold water. 4. e. 25 cm cubes (Figures 41 and 42). 5. Stir the curds and whey and heat gradually to 38–40oC in about 50 min. 6. 20% lactic acid has been reached. 7. Drain off the whey (Figure 43); the curds mat together (Figure 44). 8. When a small quantity of milk (10 litres) is used the curd is left as one piece but where large quantities of milk are used the matted curd is cut into appropriate sized blocks (Figure 45).

Figure 30. Slicing the cheese pieces. 29 Figure 31. Floating cheese pieces. Figure 32. Rubbing salt on the cheese. 30 Figure 33. Cheese pieces folded over after salting. g. Tanzania and Kenya. Other Pasta filata type cheeses are Kashkaval, Caciocavallo and Mozzarella. Scamorza cheese is made from whole or standardised milk (some of the fat is removed). The cheese, which weighs about 400 g, is ready for consumption when it is between three and five weeks old. For the market place it is important that the shape, size and quality of the cheese is uniform and consistent.

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