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

[Peter Næslund Møller]

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Sunday, February 25, 2007 1:17 AM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


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.

***

Thats a new one in my book.. Will ask the guy who is supposed to be in charge and know everything next time I speak to him..

***


> 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.

***

Some types of Mozzerella and many types of Feta are made this way 

/peter