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  • Blue Cheese

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    Hafiz Apik
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    This document is a cheese making record for a batch of blue cheese produced on October 7, 2021. It details the ingredients and steps used, including: - 4L of pasteurized and homogenized cow's milk was used. - Acid development took 45 minutes using mesophilic culture and Penicillium roqueforti mold. - Rennet was added when the milk reached 30C and coagulation took 1 hour, though the curds shattered when cut. - The curds were molded without cutting and aged for 4 weeks at 8-15C and 85% humidity with turning every 2 days.

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    1. Blue cheese

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    This document is a cheese making record for a batch of blue cheese produced on October 7, 2021. It details the ingredients and steps used, including: - 4L of pasteurized and homogenized cow's milk was used. - Acid development took 45 minutes using mesophilic culture and Penicillium roqueforti mold. - Rennet was added when the milk reached 30C and coagulation took 1 hour, though the curds shattered when cut. - The curds were molded without cutting and aged for 4 weeks at 8-15C and 85% humidity with turning every 2 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    11 views1 page

    Blue Cheese

    Uploaded by

    Hafiz Apik
    This document is a cheese making record for a batch of blue cheese produced on October 7, 2021. It details the ingredients and steps used, including: - 4L of pasteurized and homogenized cow's milk was used. - Acid development took 45 minutes using mesophilic culture and Penicillium roqueforti mold. - Rennet was added when the milk reached 30C and coagulation took 1 hour, though the curds shattered when cut. - The curds were molded without cutting and aged for 4 weeks at 8-15C and 85% humidity with turning every 2 days.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Cheese: Blue Cheese Date: 10/7/2021 Batch: First

    Aged Soft Cheese “Helping Cheese Makers Since 1978”

    1 week before
    1. Milk Age of Milk: expired 5. Heating The Curds Total Time:
    Cow Goat Sheep Other Amount of Milk Initial Curd Temp. Initial Curd Size Initial Curd Consistency

    4L
    Type of Processing Milk Fat % Amt. of Cream if Used Total Time for Stirring the Curd Amount of Whey, if Removed
    Pasteurised & Homogenized

    Amount of Coloring, if Used Amt. of Calcium Chloride, if Used Amount/Temp. of Water, if Added Final Curd Temp. Final Curd Size
    1/2 tsp in 1/4 cup water
    Additional Comments Final Curd Consistency Temperature & Pitch/Rest Time, If Needed
    Susu farm fresh botol. Tudung warna oren

    Additional Comments

    2. Acid Development Total Time: 45 minutes


    Type/Amount of Culture Type/Amount of 2nd Culture, if Used

    Mesophilic culture 1/8 tsp


    Type/Amount of Mold/Aroma, if Used Type/Amount of 2nd Mold, if Used
    6. Molding Total Time:
    Type/Quantity of Forms Curd Weight Room Temp.
    Pen. Roquefort 1/8 tsp
    Round height mold. 1 pcs sahaja
    Type/Amount of Lipase, if Used Milk Temperature When Added
    Time/Type of Pre-Drain, if Needed Type/Amount of Additive, if Used
    30 C
    Additional Comments
    Time Between Turns/Re-Molding # Turns Time/Amount of Salt, if Used
    Flip every 2 hours for 3 Sapu garam keliling
    6 hours. Then let 24 hours
    Un-molded Drying Time if Needed Room Temp. Final Weight

    1.5 days 25-30 C


    3. Coagulation Total Time: 1 hour
    Type/Amount of Rennet Milk Temperature When Added Additional Comments

    Liquid Rennet 1/2 tsp in Lepas 24 hours, keluarkan daripada mould. Air dry selama 1.5 hari.
    30 C
    1/4 cup water
    Additional Comments
    Curd curdle cepat sangat. Lepas 1 hour dah jadi solid tapi bila cut
    dia terus shattering. Biar selama 2 jam, curd masih lagi shattered.
    Proceed terus masuk ke dalam mold. 7. Aging Start Date:13/7/2021 End Date: 13/8/2021
    Cave Temp. Humidity % Duration Turning Frequency

    8-15 C once / 2 days


    4. Cutting the Curds Total Time:
    Type of Surface Care & Frequency, if Needed
    Curd Consistency Cut Curd Size Time Lapse for Cutting Curds
    Shattered
    Type of Surface Wash, if Used Brine Solution %, if Used
    Additional Comments

    Tak cut curd sebab hancur halus sangat.


    Additional Comments
    Aging dalam ripening box

    Finished Cheese Smell 1 2 3 4 5 Taste 1 2 3 4 5 Texture 1 2 3 4 5

    Date
    Notes

    Sedap, creamy tapi mcm masin sikit


    www.CheeseMaking.com Aged Soft Cheese Make Sheet © NECSC 2015
    13

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