Cheese Production Line

产品ion

There are two types of cheese, raw cheese and cooked cheese.

Raw materials

Raw cheese: fresh milk.

Cooked cheese: fresh milk. Craftsmanship

How to make raw cheese

Pour the fresh milk into the tube, and after stirring to extract the cream, place the pure milk in a hot place to ferment it. When the fresh milk has a sour taste, pour it into the pot and boil it. When the yogurt takes on the shape of tofu, scoop it into the gauze and squeeze it to remove the water. Then, put the milk residue into a mold or a wooden plate, or squeeze it into a shape, or use a knife to cut it into cubes, and the raw cheese will be made successfully. Most people put a few pieces of cheese in their bags, in case they need it from time to time, to satisfy their hunger and thirst.

Cooked cheese

The method of cooked cheese is slightly different from that of raw cheese. When making cooked cheese, the fresh milk left over from the boiled milk crust or the fresh milk after extracting the cream is placed for a few days to ferment. When the yogurt has condensed into a soft lump, filter out the excess water with gauze, put it in a pot and cook slowly, and stir while cooking. When it becomes a paste, scoop it into the gauze, squeeze it to remove the water, and then , Put the milk residue into a mold or a wooden tray, or extrude it, or use a knife to cut it into different shapes. After the cheese is made, it should be placed in the sun or in a well-ventilated place to make it hard and dry.

Milk source

Use 63°C low-temperature sterilized milk, because high-temperature sterilized milk can no longer be used as a raw material. If you get fresh milk from a dairy farmer, in addition to filtering, heating and disinfecting, you have to inform the supplier in advance not to overfeed the cows with a lot of water on the day before milking, as this will reduce the milk quality. In addition, you must advise the supplier not to try to add cow's by-products to the milk. You are very smart and will easily reveal his tricks.

Disinfection link

In the manufacturing process, harmful microorganisms always appear in unexpected places. It may make you fail when matured cheese, or grow harmful mold spots (the cheese with mold added is not counted), and the contaminated cheese cannot be eaten, so the tools for making cheese must be disinfected within the scope of your ability. Since there are many bacteria in your hands and hot water is required during cheese making, it is recommended to wear sterile rubber gloves.

temperature control

Do not underestimate the temperature control. Many lactic acid bacteria necessary for cheese production have a corresponding temperature range for fermentation temperature. For example, Streptococcus thermophilus in cheese is a high-temperature fermentation strain. During the process of heating milk, it is lower than the fermentation temperature. There will be insufficient acid production. Although some cheeses do not need sour curd, but need rennet to curd directly, the proper flavor will undoubtedly add a lot of meaning and greatly enrich the variety of cheese. However, if the temperature is too high, the curd time will be prolonged and the cooking taste will appear at the same time. (1) Use a thermometer to measure the temperature from time to time. (2) Do not heat the milk directly, but heat it in water. (Big and small cookware)