Tatka1
izumka, Ricotta class! Is it from 10 liters of milk? Great exit! After thermophiles I always get minuscule
izumka
Tatka1, Tanechka, yes, from 10 y. Wrung out in a cheese mold with a 0.5L can of water on top overnight. We love ricotta very much!
Jouravl
izumka, congratulations, great exit, I have never had so much ricotta, which means good milk.

And let Maasdam ripen, grow holes!
OlgaGera
Hope, Congratulations on the medal!
Jouravl
OlgaGera, Thank you so much! Join us, let's cook cheese together
OlgaGera
Quote: Jouravl
Join,
Scary....
Tatka1
Jouravl, Nadya, do I understand correctly: when you drained 30% of the whey, you added EVERYTHING to the hot water immediately and then gradually (in 20 minutes) increased the temperature of the whey with grain to 42C?
Jouravl
Quote: Tatka1

Jouravl, Nadya, do I understand correctly: when you drained 30% of the whey, you added EVERYTHING to the hot water immediately and then gradually (in 20 minutes) increased the temperature of the whey with grain to 42C?
Yes, Tanya, I chose three liters of whey and immediately poured it with hot water, stirring, increasing the temperature. You got it right




I did it a week ago, vacuum it up and put it in the cellar. There, the temperature is 14 degrees, just for ripening. Does not recommend a temperature above 20 degrees.
Tatka1
Understood, Nadyushka! I plan to cook on Saturday! I'm fashionable now. All the ingredients are there and the form is superb!
Jouravl
Tatka1, Tanyusha, good cheese!
Yes, ingredients are not a problem
Ledka
Jouravl, Hope, what a gorgeous cheese!
So you can cook from 10 liters, otherwise they write everywhere that you need a large volume of milk so that the cheese does not "break"
So we must try to do it.
Tatka1, Tatyana and Nadezhda, and what form is better to buy for cheese (from 10 liters of milk)? Need a piston for the press?
I was just a beginner cheese maker, I did nothing under pressure. Thank you
Jouravl
Ledka, Light, cheese yield from 10 to 12 percent. If 10 liters of milk, then the output is about 1200 g. It is also important what kind of milk. So take a mold for 1500 g, for hard cheeses (such as Alpine, cheddar, etc.) a mold with a small number of holes, and for Maasdam I use ordinary molds, with a lot of holes, I use gauze first, then remove, and so that it does not tore apart, I vacuum it after the formation of a crust and it ripens in my cool place, that is, gradually. In the summer in the refrigerator, now in the basement. You inspect it often and turn it over.
I have a home-made press, there are molds with a piston, but at first you can cut the lid out of containers and use it for a press.
There is nothing complicated, milk is important!
Sveta! Everything will work out, bolder, good luck!
Ledka
Jouravl, Hope, thank you very much.
And if the usual shape, then the top from which is better to cut? Should it be without holes?
Jouravl
Ledka, it is possible without holes. With a piston, everything is without holes, but they are not cheap. First you need to understand that you like it and will do it, then you can buy it. Cut a lid from a container with an inexpensive diameter mold. Better tighter. At the initial stage, you can do with improvised means, and then, invest
Ledka
Jouravl, Nadia, thank you! It's better with me
Jouravl
Ledka, Sveta, agreed
Ledka
Jouravl, Nadia, here's my ugly cheese. I put it to dry. Thank you.
Maasdam cheese
Jouravl
Ledka, Sveta, excellent cheese, why slander the clever girl!
The very fact that cheese making is of interest is super!
Let it ripen, I think the taste will please.
Well done
Ledka
Jouravl, I did not straighten the folds well, there are a lot of creases. And I bought the form for 2 kg, because there was no one and a half, but I urgently needed it (my husband made a press, I had to update). Therefore, the cheese is not high, but this is not very good?
Jouravl
Ledka, Sveta, what is low - may affect the number of holes, but will not affect the taste. For the first time, that's good.I also have creases, but you pick up the shape, you can make it from a round container, ask your husband to drill holes. For 2 kg of cheese, this is of course too much, milk needs 18 liters of milk.
Tatka1
Nadyusha, please tell me, did your cheese get moldy during the warm phase? If so, how did you fight her?
My first one (which remained without eyes) was completely moldless and exuded a lot of fat, but this one was without fat and, in my opinion, GEO picked up
Jouravl
Tanya, I vacuum it immediately as soon as it dries up, and now I have no problems with the appearance of mold. Before there were, I had to wash, but now, I periodically open and repackage.
Tatka1
Ahh, you're vacuuming on the cold phase ... I missed that point in the recipe. But I still have no signs of rounding at all, so I did not even think about it. Damn, well, what are these harmful propionki
Jouravl
Tatka1, Tanyush, I don't have it covered with a greasy film, if I see moisture in the folds in the bag, then I open it, wipe it, let it dry and vacuum it.
Tatka1
In general, I wiped the cheese from mold and vacuumized it. Left at room temperature (20-21C). Let's see what happens.
izumka
And I have a failure Cut the maasdam (from October 28) - there are no holes at all, although I did everything very accurately according to the recipe. And the bitterness is very much felt !!! So insulting ... What's wrong? Why is this bitterness?
Tatka1
izumka, read here Alexander's answer:
Cheese stories, or Cheese dairy at home # 4679
Rita
izumkaand shouldn't Maasdam be bitter? I bought it at the store, it tasted nasty bittersweet. I thought - cheese for perverts))). Didn't buy any more.
Kalyusya
Quote: Rita
shouldn't Maasdam be bitter?
The opening is straightforward for me. Sweetish taste and I have never come across any other. Cheated?
Jouravl
Quote: izumka

And I have a failure Cut the maasdam (from October 28) - there are no holes at all, although I did everything very accurately according to the recipe. And the bitterness is very much felt !!! So insulting ... What's wrong? Why is this bitterness?
It's a shame, but it happens in cheese making. Maasdam has a sweet-nutty flavor and shouldn't be bitter. But making cheese is a complex biochemical process, and the result is not always predictable, I found it on the Internet about the bitter taste of cheese. I had it at the initial stages, when I used meito as a starter, now I have given it up. But the reasons can be different

Bitter taste is the most common vice of rennet cheeses with low heating temperatures. II. It is rarely found in large cheeses due to the peculiarities of proteolysis in these cheeses. In accordance with GOST “Hard rennet cheeses. Specifications ”cheeses with light bitterness are rated for taste and smell by 37-39 points out of 45, which leaves them in the highest grade in this indicator; cheeses with pronounced bitterness are estimated at 30-36 points, that is, they are classified as grade I or rejected.
Substances that give bitterness to cheeses can get into cheese with milk, mineral additives (NaCl, CaCl2, KNO3) or form in cheese when casein breaks down.
The bitter taste of milk when leaving the udder is most often due to the presence of bitter wild-growing herbs in the feed: wormwood, buttercup, colza, caustic warbler, mustard, wild onion and garlic, lupine, tansy, chamomile, hellebore, ivy, yarrow, sweet clover. The bitterness in these herbs is due to glucosides, essential oils that are not destroyed by the cow's body. During the production of cheese, they are concentrated in the protein and lipid phases of the cheese, so the bitterness caused by them becomes more pronounced in cheeses than in the original milk.
Bitterness in milk can occur when lactating cows are fed large quantities of raw potatoes, turnips, rotten beets, rutabagas, beet tops, but it is not known whether or not this bitterness is transmitted to cheeses. Bitterness due to the presence of bitter substances in milk is found in the cheese immediately after production and does not progress as it matures.It cannot be eliminated by technological methods.
Bitter substances, mainly magnesium salts, can get into cheese with salt and low quality calcium chloride. High doses of CaCl2 increase the risk of this type of bitterness. Large doses of saltpeter can also cause bitterness in cheeses. The most common causes of bitterness in cheeses are hydrophobic peptides with a molecular weight of less than 1400. In cheeses, they are formed by the breakdown of casein by rennet and other milk-clotting enzymes, sourdough lactococcus and foreign microflora. Rennet in cheese forms bitter peptides from α-casein. Other milk-clotting enzymes probably form bitter peptides in cheese and from β-casein. Bitterness is more common in cheeses made with these enzymes than in cheeses with rennet. Lactococci form bitter peptides from æ- and, mainly, from β-casein using proteinases localized on the cell wall and exopeptidases; Prt - mutants of lactococci that do not form exopeptidases, do not form bitter peptides.
Bitter peptides are formed during production, which is apparently due to the most favorable conditions for the action of proteinases at this stage. However, in fresh cheeses, bitterness due to bitter peptides does not appear. Perhaps the concentration of bitter peptides in cheeses of this age is not high enough. As the cheese ripens, the content of peptides with a molecular weight of less than 1400 in cheeses increases: in cheeses of 3 months of age, their content in relation to the content of total nitrogen increased by 1.49 times in comparison with 1-month-old cheeses, but in cheeses of 6 months of age by compared with cheeses of 3 months of age - only 1.19 times. The sum of these peptides, formed separately by rennet and the microflora of the starter culture, in cheeses of 1 and 3 months of age was 3 and 2 times lower than their amount with the combined action of these factors.
Apparently, all lactococci, upon splitting caseins, form bitter peptides, but the strains that form bitterness in cheeses (“bitter” strains) form them in large quantities and in a wider range of physicochemical environmental conditions than strains that do not form bitterness ( "Non-bitter" strains). Bitterness in the cheese is formed only by those strains whose biomass at the end of pressing exceeds 10 in 9 CFU / g, ie, the so-called "fast" strains. Proteinases of "non-bitter" strains are inactive at heating temperatures of more than 38 ° C; the rate of reproduction of "non-bitter" strains during production is lower than that of "bitter" strains, and the number of their viable cells in cheeses after pressing is usually less than 10 in 9 CFU / g. It follows from this that the most favorable conditions for the formation of bitter peptides or their precursors from casein are created during the production of cheese. Lactococcal strains that multiply relatively slowly at this stage of production usually do not form bitterness in cheeses. These strains, in comparison with the "fast" ones, have a low proteinase activity, which, apparently, is the reason for their slow growth in milk. It would seem that to prevent the appearance of bitterness in cheeses in sourdoughs, only "slow" strains of lactococci should be used, however, the low rate of reproduction of the microflora of the sourdough during production creates favorable conditions for the reproduction of technically harmful and pathogenic microflora, reduces the severity of the taste of cheese. The mass of bitter peptides formed in cheese by milk-clotting enzymes increases as the amount of enzymes remaining in the cheese increases. The amount of rennin and possibly pepsins remaining in the cheese mass increases in proportion to the acidity of the whey at the end of the grain processing. The amount of microbial milk-clotting enzymes in cheese does not depend on the acidity of the whey.
Bitter peptides in mature cheeses are mainly β-casein fragments, i.e. they are formed by the microflora of the starter culture, although milk-clotting enzymes form more peptides with a molecular weight of less than 1400.This is due to the fact that lactococcus starter culture with the help of intracellular proteinases destroy bitter peptides formed by milk-clotting enzymes from α-casein, but do not destroy those that form themselves from β-casein. The rate of cleavage of bitter peptides by lactococci decreases with decreasing pH and temperature of cheese ripening. Peptidases of "non-bitter" strains break down bitter peptides at a pH greater than 4.5, ie, at any pH of hard cheeses; "Bitter" strains - at a pH not lower than 5.5. Cheeses with low pH and low ripening temperatures almost always taste bitter. "Non-bitter" strains of lactococci form significantly more CAA in cheeses than "bitter" ones, which indicates more active cleavage of peptides by them. High acidity in cheese can cause bitterness not only due to inhibition of the breakdown of bitter peptides by the microflora of the starter culture, but also because calcium lactates themselves have a bitter taste.
The emergence of peptide bitterness is facilitated by the processing of rennet milk, milk with a high content of somatic cells, pasteurized at temperatures above 76 ° C. A common property of such milk is a low syneresis rate, which leads to the production of cheeses with high humidity, and the result is a low pH of the cheeses. In addition, when processing such milk to improve its rennet clotting and the rate of drying of grain, the doses of milk-clotting enzymes and CaCl2 are often increased, which contributes to the appearance of bitterness in the cheese. These measures cannot improve the technological properties of milk, since its defects are associated with a deficiency of casein or with the blocking of æ-casein by denatured heat treatment with β-lactoglobulin. Rennet milk, milk with a high content of somatic cells cannot be used to make cheese. Milk, pasteurized at elevated temperatures, can be used to make cheese only with a radical modification of the technology.
The reason for the bitterness in cheeses can be the high initial acidity of the milk, which also leads to a decrease in the pH of the cheese, since with a high acidity of the whey during the production of cheese, the cheese mass loses a lot of Ca and P, which reduces its buffering capacity, and retains more lactose and lactic acid. which increases the total acid content of the cheese.
Bitterness in cheeses depends to a large extent on the cheese making process, and above all on the rate at which acidity builds up. Too high a rate of acidification lowers the pH of the cheese for the above reasons. It can be caused not only by the processing of milk with high acidity, but also by high doses of starter culture, contamination of lactococcal starter culture with lactobacilli, low heating temperatures II, prolonged processing of grain. To some extent, the decrease in the pH of the cheese due to the high rate of acidification during production can be reduced by diluting the whey with water, but this simultaneously reduces the rate of syneresis and reduces the expression of the cheese flavor.
The factors responsible for the high rate of acid formation during production simultaneously increase the biomass of the microflora of the starter cultures in the cheese at the end of production, which, regardless of the pH, increases the risk of sour taste. The best way to regulate the rate of acid formation is to change the dose of starter culture and heating temperature II, the latter must be kept, if possible, at the maximum permissible level. The low acid production rate can also cause a drop in pH and a bitter taste in cheeses, as in this case the fermentation of lactose in the cheese is delayed, and all the acid formed by lactic acid bacteria during the fermentation of lactose after the cheese is made remains in the cheese. In this case, the minimum pH level in the cheese occurs later than usual.In addition, the low rate of acid formation during the production of cheese creates more favorable conditions for the growth of extraneous microflora, which can form bitter peptides and reduce the safety indicators of the product. Thus, maintaining the rate of acid formation during cheese production at an optimal level is a necessary condition for preventing bitterness in cheeses and producing high quality cheese in other respects.
The main reasons for the low rate of acid formation in the production of cheese are the use of unripe milk, milk containing inhibitors of the growth of the ferment microflora, a low dose of ferment, high heating temperatures of II, a high degree of salting in the grain, and most importantly, the action of a bacteriophage. In the latter case, bitterness in cheeses is unlikely to appear, since the bacteriophage, causing lysis of the cells of the microflora of starter cultures, on the one hand, limits the ability of this microflora to produce bitter peptides, on the other hand, it intensifies the cleavage of bitter peptides formed by lactic-coagulating enzymes due to the release of intracellular proteinases lactic acid.
A slow increase in acidity during cheese production, such as processing unripe milk, reduces the rate of syneresis and increases the moisture content of the cheese. To accelerate the syneresis, in this case, the dose of the starter is increased, the salting in the grain is reduced or completely canceled. At a normal rate of syneresis, salting in the grain helps to develop cheese with an optimal moisture content after pressing; at a low rate of syneresis, it negatively affects the product.
The intensity of salting has a great influence on the formation of bitter peptides in cheeses. Salt has a small effect on the primary stage of αs1-casein hydrolysis - the cleavage of αs1-I peptide from it by milk-clotting enzymes, while the subsequent hydrolysis of αs1-I peptide strongly depends on the salt content in the aqueous phase of the cheese. Salt inhibits β-casein hydrolysis to a large extent. The taste threshold of some bitter peptides from β-casein (0.004 mM) is very low. It would seem that for cheeses salted in brine, the degree of salting cannot have a significant effect on the formation of bitter peptides, since salt slowly spreads inside the cheese head. However, the microflora of the starter culture begins to more or less actively break down β-casein 30 days after production, when the salt has already been sufficiently pro-cycle deep into the head. It is believed that bitterness is rarely found in cheeses containing more than 4.9% salt in the aqueous phase (2% or more in cheese).
The degree of danger of bitterness in cheeses depends on the species and strain composition of the starter cultures. The starter culture should not include "bitter" strains of lactococci. It should contain a sufficient number of diacetyl lactococcus or leukonostok cells with low proteinase activity and a high ability to break down bitter peptides. According to Stadhouders, about 20% of the strains with high proteinase and acid-forming activity are sufficient to obtain cheese without bitterness in the sourdough. A cheese manufacturer must purchase starter cultures from a firm that consistently produces products that pose a minimal threat to the formation of bitter peptides, provided the remaining starter requirements are met.
The same must be said about preparations of milk-clotting enzymes, whose ability to form bitterness depends on the degree of their purification. Bitterness in cheeses can occur when processing milk containing more than 10 6 CFU / ml of psychrotrophs. The psychrotrophic bacteria themselves die during pasteurization, and their proteolytic and lipolytic enzymes partially retain their activity and cause taste and odor defects.
Previously, one of the main reasons for the appearance of bitterness was considered to be the reproduction of mammococci in cheeses (according to the modern nomenclature Ent faecalis subsp. Liquefaciens). This species can cause bitterness in cheese with massive colonization of milk with enterococci and low activity of the microflora of the starter culture.Milk with a high content of enterococci is not suitable for the production of cheese due to its total bacterial content. Enterococci can cause defects in cheese if pasteurized milk is stored at temperatures above 7 ° C or if it is matured without the addition of starter culture.
Bitterness in cheeses can also be caused by other representatives of extraneous microflora, for example, psychrotrophic strains of enterobacteria, but they can multiply in cheese to a dangerous level only if the milk pasteurization regime is violated and the leavening activity is low.
Thus, there are many reasons for the bitter taste in small cheeses, making this the most common flaw. Essentially, the absence of bitterness in cheeses can only be guaranteed if all the requirements for cheese production are met. The main attention should be paid to the rate of acid formation during the production of cheese, which should not be too high and not too low (the optimal rate of acid formation is estimated by the increase in whey acidity, the pH of the cheese after pressing and the minimum pH of the cheese), obtaining cheese with optimal moisture, the use of preparations CaCl2, NaCl and milk-clotting enzymes of appropriate purity, strict control of doses of CaCl2, saltpeter, milk-clotting enzymes, establishing the salt content in the aqueous phase of small cheeses in the range from 4.9 to 5.7%, the use of high-quality starter cultures and milk-clotting preparations, maturation with adequate temperature.



Rita
Quote: Kalyusya

The opening is direct to me. Sweetish taste and I have never come across anything else. Cheated?
Gee))). The manufacturer from whom I bought this cheese no longer produces it! Apparently, someone else was deceived))).
izumka
Girls, thank you all! I read everything, a lot is not clear to me. I vacuumized half of the head again, maybe in a couple of months the taste will improve. So annoying. And the propionka didn't work at all. It turns out that there are so many reasons for bitterness that it seems to me that making delicious cheese is completely unrealistic for me. Today I also cut Gouda - exactly the same taste with bitterness. Hands are already lowered ... He can only fork out for a device for determining acidity ...
Jouravl
izumka, just don’t give up, cheese making is a difficult process, we all have enough bad cheeses and we are all just learning.
Yesterday I cooked Maasdam again, my pH meter fell into the cheese dairy and stopped working, and the second heating ran away by two degrees, I did not take into account the inertia and the feeling that I had dried out the grain. What happens is also unknown. I ordered two on Ali yesterday, so that they were.
And more about the vices of cheese

Defects in appearance. These are defects that come to light in deviation from the requirements of standards and technical conditions of the external condition of the cheese, its shape, surface and protective coating.

Rennet cheese crust podoprevaya - a vice, expressed in the presence on the surface of moist, highly softened areas. This defect occurs when the care of cheese is not followed (rare overturning, moist racks), while mucus-forming and putrefactive bacteria that decompose proteins develop on the moist areas of the cheese surface.

Subcrustal mold is caused by the development of mold in cavities and cracks in the cheese. This defect occurs when the conditions for caring for the cheese are not followed during salting and ripening, as well as when cracks or open cavities are formed in the cheese. The flaw is most often found in cheeses formed in bulk.

Warped cheese. The defect is expressed by the presence of dents, corrections, cut edges. This defect can be caused by skewed lids of cheese molds during pressing, careless laying of cheeses in a salt pool, uneven surfaces on which cheeses are placed for ripening, uneven sediment of cheese heads with occasional turning. Deformation of cheese can occur during mechanical damage during transportation, excessive fermentation.

Defects of taste and smell.The sour taste of cheese occurs with an excess of lactic acid and is inherent in unripe cheeses. The defect occurs at a low ripening temperature of cheese in a cheese storage or insufficient ripening period, as well as when processing milk with an increased degree of maturity, adding too much starter culture, excessively high initial moisture content of the cheese. To prevent the defect, it is necessary to observe the modes of processing cheese mass and ripening of cheese.

Bitter taste is due to the presence of bitter substances in the cheese. These substances appear during incomplete ripening of cheese, when, under the action of enzymes of peptonizing bacteria, primary protein breakdown products (peptones, albumoses) are formed, which give the unripe cheese a bitter taste.

The reason for the appearance of this defect may also be the use of table salt with an admixture of magnesium and sodium sulfates, feeding animals with herbs that give milk bitterness (wormwood).

The rancid taste of cheese is the result of the accumulation of excess butyric acid, which is formed during the breakdown of milk fat by the enzymes of foreign microflora that promote lipolysis. The defect occurs more often in soft cheeses that ripen with the participation of mold, mucus-forming bacteria.

The greasy flavor of cheese appears when milk fat is oxidized. The defect is caused by the action of butyric acid bacteria on lipids with the accumulation of a significant amount of butyric acid or the oxidation of fatty acids under the influence of light and air. This flaw is found primarily in large cheeses with an open surface. Lowering the temperature of the storage facility and maintaining sanitary conditions, opaque coatings and vacuum packaging slow down the oxidation processes.

The fodder taste and smell of cheese are present in the cheese when milk containing persistent volatile feed is used. Fodder taste most often appears when cows eat odorous plants and feed (onion, garlic, wormwood) or when processing milk that has adsorbed volatile substances (spoiled silage and potatoes).

The musty taste and smell of cheese occurs when gassing bacteria develop in the cheese, as well as mold or mucus on its surface. In hard rennet cheeses, due to the high proteolytic activity of the surface aerobic microflora of mucus, a large amount of ammonia is formed, which, penetrating into the cheese, gives it a musty taste and smell. This defect often occurs when using

raw materials of low quality and when storing cheese in rooms with increased relative humidity.

The ammonia taste and smell of cheese is caused by alkali-forming bacteria during the ripening of the cheese, it is considered a defect of hard rennet cheeses, it appears due to insufficient care of the crust and storage at elevated temperatures and relative humidity. For semi-hard and soft cheeses, only a pronounced ammonia taste and smell is considered a vice.

The alkaline taste and smell of processed cheese arises from the excess of added melting salts, as well as the deep oxidation of milk fat. To prevent the defect, it is advisable to use other melting salts (sodium tripolyphosphate, etc.) instead of disodium phosphate, which has pronounced alkaline properties. The total amount of melting salts introduced should not exceed 3%.

Defects in structure and consistency. The firm consistency of rennet cheese is due to excessive processing of cheese grains and slow development of microbiological and biochemical processes, accompanied by weak breakdown of proteins and insufficient accumulation of water-soluble proteolysis products in the cheese. The defect occurs in cheeses with low moisture content, with excessive salting, low ripening temperatures and long-term storage of uncoated cheese.

The rubbery consistency of rennet cheese arises from excessive cohesion and elasticity of the dough and its poor solubility due to insufficient protein swelling. The flaw is found in cheeses with low acidity.With insufficient accumulation of lactic acid, an excess of calcium associated with protein is formed, the cheese dough has excessive cohesion and hardness.

To prevent the defect, curdling and processing of the curd should be carried out under conditions that provide intensive lactic acid fermentation.

The prickly structure of rennet cheese is characterized by the presence of cracks in the cheese dough of various sizes and going in different directions due to insufficient cohesion of the cheese dough due to its excessive acidity or low temperature of the second ripening, as well as late gas formation caused by butyric acid bacteria. The main reason for the defect is the weak cohesion of the cheese dough, which occurs when the acidity of the cheese mass is increased, with improper formation of the cheese layer, low temperature at the first stage of ripening.

This defect is observed more often in Swiss, Soviet cheese at the second stage of maturation.

The crogylous structure of rennet cheese is expressed by the lack of cohesion and elasticity of the cheese dough. The defect appears when processing milk of high acidity for cheese and due to the excessive development of lactic acid fermentation, in which calcium is almost completely split off by lactic acid from paracasein.

The unbound structure of rennet cheese is due to a decrease in the plasticity of the cheese dough due to excessive loss of calcium.

The powdery consistency of processed cheese appears due to an insufficient amount of melting salts, as well as the use of a cheese mixture with high active acidity.

The loose structure and consistency of processed cheese is due to the processing of overripe rennet cheeses.

The sticky consistency of processed cheese appears when using unripe raw materials and due to the lack of homogenization of the mixture after melting.

Drawing defects. The hollow pattern of rennet cheese is expressed by the formation of irregular, angular eyes in the cheeses. The hollow pattern is not a defect in cheeses molded in bulk or in bulk (Russian cheese), as well as in self-pressed cheeses. The appearance of this defect occurs when the grains are loose or when dried cheese grains are added to the curd.

The torn pattern of rennet cheese is characterized by the presence of large, oval or irregular eyes on the cut of the cheese, with partitions broken between them. These partitions are of low strength, and when sliced, such cheese crumbles.

The uneven pattern of rennet cheese is due to the presence of eyes that are uneven in size and location. An uneven pattern is typical for large cheeses. It occurs due to the uneven distribution of the temperature field inside the head of the cheese and the unequal conditions for the development of gas-forming bacteria.

The rennet pattern of rennet cheese is expressed by the presence of often located flattened eyes on the cut of the dough. A reticular pattern is formed with strong gas formation as a result of the intensive development of gassing microflora (Escherichia coli, yeast, butyric acid bacteria).

Lack of drawing. The defect is caused by delayed gas formation in the cheese with insufficient development of lactic acid bacteria or propionic acid bacteria. The slowing down of the gassing process is facilitated by the low temperature of the salting and ripening of the cheese, the excessive salt content.

These defects, as well as defects in color and packaging, reduce the quality of cheeses. To prevent these defects, it is necessary to strictly comply with the requirements of standards and technological instructions for the production, storage, transportation of cheeses.

izumka
Hope, and can you link to Ali?
And of all the vices of cheese, I have bitterness and lack of drawing.
Jouravl
izumka, catch, I'm not sure that my choice is correct, but I ordered them, the fact that I did not work from Zdoroveevo for 3 months and I could not calibrate by two points

Maasdam cheese
For calibration

izumka
Today I cut the maasdam from November 1st. Delicious, no bitterness! I did both heads exactly the same, but the difference is huge. So glad this turned out Hope, thanks for the recipe!
Maasdam cheese
Tatka1
izumka, Congratulations! Cooked from 10 liters? How long did you keep on a warm exposure?
My cheese is silent.
Jouravl
izumka, Congratulations! I'm glad I got this result
This is the kind of cheese making, you can cook at the same time and get different cheeses ...
The main thing is that the desire is not lost. I, too, it seems, one head did not work out, but now another is maturing, January, it has become noticeably rounded.
izumka
Tatka1, Jouravl, Thank you! Tanechka, from 10 p. 2 weeks in a refrigerator at 10 degrees, and then in a closet for 4 weeks at 20 degrees. And the first did exactly that, but he has not a single hole and is bitter. The desire has not yet disappeared, now the milkmaid has a pregnant cow, soon a calf will appear and I will still do it.
Tatka1
I cut my cheese. Well, it turned out so bad
Although the holes did not form, it tastes good and is very, very plastic.
Maasdam cheese
Jouravl
Tatka1, Tanya, yes, there are no holes ... but do not worry, it happens.
I also turned out to be unsuccessful, there are just a few holes, but now another is maturing, so he should be all right with the holes, already round, although he is only a month old. Let it mature for another month and I will open it.
Tatka1
Nadyushka, I will not Give Up! Everything is ahead!
Jouravl
Quote: Tatka1

Nadyushka, I will not Give Up! Everything is ahead!
YES
Now I have a lot of molds ripening, all saliva has already gone
Cvetaal
Nadyush, conquered by your cheeses! Thanks for the very detailed description of the process. I would venture to cook it somehow, but for now I'm studying the materiel. You have 1 tbsp of salt in your salt bath. l. 33% calcium chloride. Liquid or dry? I bought 77% CaCl2 in powder.
Jouravl
Quote: Cvetaal

Nadyush, conquered by your cheeses! Thanks for the very detailed description of the process. I would venture to cook it somehow, but for now I'm studying the materiel. You have 1 tbsp of salt in your salt bath. l. 33% calcium chloride. Liquid or dry? I bought 77% CaCl2 in powder.
Cvetaal, Sveta, thank you!
For milk I use ampoules, and for salt bath I use powder. You can calculate the proportions here, this is a calculator for calculating solutions
🔗
Good luck! Sveta, this is very interesting
Cvetaal
Thank you very much, Nadenka!
Jouravl
Opened today Maasdam from 11.01. Help yourself
Well, it doesn't ripen for a long time!
Maasdam cheese
Maasdam cheese
Tatka1
Jouravl, Nadia, hello! Why are you showing it without a cut? Who will you surprise with a whole head of cheese?
Just kidding, dear, it's just that you need to show such beauty and inspire people to cheesy deeds!




Aaaaaa) while I was writing, you have already corrected! Well, okay, okay!
Cvetaal
Nadia, what cheese !!! I admire your skill! I, too, muddied in the night in vain, probably, I encroached on such a complex cheese, but what happens or not, we'll see
Jouravl
Tatka1, Tanyush, the incision was at the same time, apparently you did not seem.
How can it be without a cut, holes are the main thing




Svetlana, Sveta, any experience is positive! Hope it works out. As a last resort, you can make a paste with it, I add bad cheeses like that.

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