[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 9:53 PM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


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.

** 

I had mentioned *uncultured* buttermilk in my idea.. The trick is that buttermilk, cultured or not, has a high contenct of lecitin left over from the smashed fat globules in the churning process..

FWIW: I have made designed icecream recipes for industrial use w. butter and buttermilk powder as the main dairy ingredients

Have also been involved in the production of thousands of tons of Feta using veggie oil emulsified by buttermilk, so I would like to think that the problem with this first experiment was due to a misunderstanding about what kind of buttermilk to get... From the looks of it, the stuff Kit had was cultured and not what I had suggested..

**

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

**

The same way you managed to emulsify butter by using eggs..

**

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?

**

The process I have used for this is heating to ~50 deg C, mixing the molten butter or veggie oil into the milk, homogenising @ 30 BAR ( you could do this in a blender ), pasteurising and thats it.. The lecitin will stick to the fat and form fat globules once again.. The Homogenising is the key..

/peter