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

[Jack Schmidling]

Peter Næslund Møller wrote:

> This is what I had in mind: 
> http://www.dcingredients.co.uk/downloads/dci_Buttermilk_Powder.pdf

Lot's of confusion here.  The cultured stuff is the only one that makes 
any claims about it's emulsifier abilities.  When you first brought this 
up I presumed that a small amount of this was used to emulsify the 
butter and then the blend added to the cheese milk.  Obviously, one can 
not make cheese with milk whose pH is already at the finished cheese level.

Assuming one could get dried non cultured (sweet) butter milk, I still 
do not see how this would emulsify butter.

We churn the cream to get the butter out and you are claiming that the 
butter can be re-emulsified and put back in.  My question is how and by 
what mechanism?

js

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