The process flow of cheese equipment is relatively complicated, and there are many precautions. The specific explanations are as follows; when making cheese, the heating pot should be heated by two-layer water insulation, and the production space should be strictly sterilized. Any of the above problems may lead to It fails inexplicably, so be sure to check every link carefully.
What is the technological process of cheese equipment?
First collect the milk source, cheese, as the name suggests, you use milk to make this food. You can see what kind of milk you have around. The milk source for making cheese is generally divided into cow’s milk and goat’s milk. There are generally few fresh milk sources in the city, and there will be a small amount of milk sources near the urban fringe. Traditional cheese cannot be made without access to fresh, unpasteurized milk.
The following is an introduction to the key links of cheese equipment:
1. Making milk source:
Use milk that is sterilized at a low temperature of 63 degrees Celsius, because the milk that has been sterilized at high temperature can no longer be used as raw materials. If you get fresh milk from a dairy farmer, in addition to filtering, heating and sterilizing, you should also inform the supplier in advance that you should not overfeed the cows with a lot of water before milking, which will reduce the quality of the milk.
During the manufacturing process, harmful microorganisms always appear in unexpected places. Or when the cheese is matured, your success is lost, or harmful mold spots (cheese with added mold are not included), and the contaminated cheese cannot be eaten, so the tools for making cheese must be sterilized within the scope of your ability. Since hands also have a lot of bacteria, and the process of making cheese requires contact with hot water, it is recommended to wear sterilized rubber gloves.
3. Temperature control:
Don’t underestimate the temperature control. Many lactic acid bacteria necessary to make cheese have a corresponding temperature range for fermentation. For example, Streptococcus thermophilus in cheese belongs to high-temperature fermentation bacteria. In the process of heating milk, if it is lower than the fermentation temperature, There will be insufficient acid production. Although some cheeses do not need to produce acid curds and need rennet to directly curd, the appropriate flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, it will prolong the time of curdling, and at the same time, there will be a cooking smell.
Post time: Feb-18-2022