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Top hints and tips on cheese


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#1 GMO

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Posted 27 May 2008 - 04:32 PM

Do any of you who have worked in dairy have any hints and tips on cheese? Anything which is a 'oh no, not that again' quality issue?

Thanks folks.



#2 okido

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Posted 28 May 2008 - 07:52 PM

Hi GMO,

Can you be a little more specific?

Regards, Okido



#3 GMO

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Posted 03 June 2008 - 06:30 AM

Sorry! I meant if you work in cheese, what are the quality issues which crop up again and again? What do you do to prevent them? Particularly what quality issues arise in maturing, cutting and packing? Off the top of my head, packaging integrity seems the most important but I have never worked in cheese, I've only used it.



#4 Simon

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Posted 03 June 2008 - 08:20 PM

Any cheese people around?


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#5 cazyncymru

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Posted 04 June 2008 - 12:00 PM

here i am!!

quality issues would be, for production really, slow vats (taking a long time to "pitch") and bacteriopharges (which would kill off the starter culture)

Listeria can also be a problem as can salmonella (if your not using a DVI)

Cutting would be foreign body potentially

packing would be integrity of packaging and depends if your nitrogen flushing too.

if you want to know a bit more, mail me

Caz x



#6 agwanda

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Posted 20 November 2010 - 02:57 PM

Dear GMO

I am doing cheese and one of the notable scinarios are:

Maturation-variation in taste and falvour,
Control of yaest andd mold growth(whitened patches on packaging)
handling and hygiene-microbial counts.

i think we camn work and share ideas for mutul process and quality improvements.

Regards,

Steve


The sky is the limit..........!




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