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

[Jack Schmidling]

Peter Næslund Møller wrote:

>> It is my understanding that as soon as milk is chilled, CaCl
>> becomes necessary.  In other words, unless it is still warm from
>> the cow, you should use it.
> 
> 
> Erh?.. OK ?.. Care to explain or inform of a source?..

Well, I presume that we can agree that it is chilling that upsets the
calcium balance but I am hard pressed to find a citation on needing to be
"warm from the cow".  I didn't invent the phrase; I just can't find a quote.


> One trick could be to lower the pH to 5.25 chemically by using citric
> acid, At this pH it should be a matter of minutes before the milk
> coagulates..

But it is then no longer cheese as we know it.  Well, at least not in 
the sense of a typical Cheddar type cheese.

js

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