The technological process of cheese equipment is more complex, with a lot of attention, the specific explanation is as follows：When making cheese, the heating pan needs to be heated with two layers of water isolation, and the sanitary conditions of the production space are strictly sterilized. Any of the above problems can lead to inexplicable failure, so be sure to check each link carefully.
What is the process flow of cheese equipment?
First collect the milk source. The milk source of making cheese is generally divided into milk and goat’s milk. There are few fresh sources of milk in cities, and few near the edges of cities. Traditional cheese cannot be made without access to fresh, unsterilized milk.
The following is the introduction of the key links of cheese equipment:
1. Making milk source:
Use pasteurized milk at 63 degrees Celsius, as pasteurized milk can no longer be used as an ingredient.
If you get fresh milk from a dairy farmer, in addition to filtering, warming and disinfecting, you should inform the supplier in advance not to overfeed the cows with too much water before milking, which can degrade the quality of the milk.
Harmful microorganisms often turn up in unexpected places during production. Sometimes cheese suddenly fails when it is ripe, which can be caused by harmful mildew, so cheese-making tools must be sterilized as much as possible. Because hands also have a lot of bacteria and cheese making requires contact with hot water, sterile rubber gloves are recommended.
3. Temperature control:
Don’t look down upon the control of temperature, a lot of cheese must be used in lactic acid bacteria, fermentation temperature has appropriate temperature range, such as cheese, thermophilic bacteria strains of streptococcus belongs to the high temperature fermentation, in the process of heating the milk, below the fermentation temperature, can produce acid is insufficient, but the temperature is too high, it will prolong the setting time, change taste at the same time.
Post time: Aug-27-2021