[Cheese] So whos the new guy ? / Suggestion for experiments

[Peter Næslund Møller]

----- Original Message ----- 
From: "Kit Anderson" <kit at kganderson.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, February 21, 2007 2:58 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


I assume that this is considering a recipe using powdered skim milk and 
milk fat so that you don't have to use homogenized milk. Is that right?

****

No, The idea is to avoid using raw egg products in something that already poses a risk..

( The eggyolk acts as an emulsifier - in both icecream and Jacks recombined milk recipe )..

You should avoid using homogenised milk for cheese for several reasons

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Powdered buttermilk is readily available in grocery stores. I use it as 
an ingredient in baking for its flavor. Reconstituted, it doesn't taste 
like buttermilk to me. So, I am not sure that as the main ingredient it 
would work. 
****

It doesnt taste like buttermilk because the buttermilk you buy is cultured - the powdered stuff is not cultured.. It would cause lots of "fun" problems if you tried to process cultured buttermilk to powder..


****


I think that one could used it in a small amount for its 
emulsifying properties. One could take Jack's recipe for mozzarella and 
add a little buttermilk powder at a time until  it looks like the fat is 
no longer separated.

****

The idea is that the buttermilk contains a natural emulsifier that shouldnt interfere with the rest of the cheese making process.. The eggyolk does the same, but is a bit risky

****

The reason for doing this is to keep the calcium that homogenization 
makes unavailable. Is that correct? If so, then I wonder what effect the 
process of making powered milk has on the calcium.

****

Homogenising doesnt mess with the Calcium afaik, but the pasteurising process normally used for drinking grade milk does..

The homogenising can cause problems when it comes to getting the water out of the cheese, as the smaller fat globules tend to clog up the protein grid formed during the coagulation

/peter

> I am guessing this should work in cheese production aswell, so if 
> someone could try substituting regular skimmed milk powder for 
> buttermilk powder, you should be able to get the fat dissolved in the 
> milk without problems.
>  
> Buttermilk powder should be available at the places that also sell you 
> 50 lbs bags of skimmed or whole milk powder.
>  
>  
> Anyone care to try the experiment?
> Questions ?
> Comments?
>  
> /peter

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