Today in Mrs.Ermel's class we learned the following about the making of cheese: - They stamp the date on the cheese - The cheese must be aged properly to 40 degrees - Old cheese stands for 12 months - Extra old cheese stands for over 12 months - The factory is called Ingersoll cheese factory - They take the cover off and then scrape off the old wax - They cut the cheese and put more wax on it - They put it in a package to ship it to Great Britain. From: Shelby, Garret, Jason and Morgan.
Cheese Making Chapter 4 -cheeses are returned to presses and remain for 18-20 hours -in 11 hours they make 24 wheels of cheese -very noisy in cheese factory, so ear devices are required -cheese is removed from presses next morning -bandages are party removed and placed on racks to dry -they are moved to curing room -cheese is turned daily for 7 days to maintain cylinder shape and so acid desperses evenly -cheese is kept at 15 degrees celcius - dipped into wax for 6 seconds to preserve freshness and prevent molding -wax is heated up to 99 degrees celcius -the cheese is cooled for 7 seconds for wax to become firm -the cheese is weighed indiviuallyand packed in carboard cartons -weight is stamped on outside of cartons -the grater tests the cheese and will put the sample back into the cheese
Chapter One: Today in Home Economics 9 we learned about cheese making. -Milk is brought to the factory daily and galvanized -Refrigerated milk is pump through a heat exchanger -Its then warmed slowly to 30 degrees celcius -The milk flows into a large double walled metal container -Starters are added to the milk. -Starters are a bacterial milk which turns into a lactic acid -Starters has yogurt flavoured texture when added to warm milk -Bacteria increases fast -Ripening takes 1 to 2 hours -Starters are 1% milk -You must stir to keep the cream down and to blend the starters -Then color is added -Milk is filtered when going down into the vat. -Strict sanitizing is observed -Lenic is added and it's the digestive juice of a baby calf; it is taken out from the 4th stomach -The corners of the vat are stirred seprately -Skimming removes impurities -Motion must be stopped before coagulation starts or the set will be ruined -Curd breaking means it's done This was a very educational cheese making video. By: Talsa, Jessica A, Travis M, Victoria, and Nick.
Chapter 2 -When optimum coagulation is reached approximately twenty minutes the curd is cut into cube size peices using a special curd knives called harps -The cutting wire cut horizontally followed immediately by vertical cuts. -The curd is cut in right angles. -Curds are stirred during firming process. -The tempature is raised slowly to 100 degrees F -At first curd is soft, large amount of whey -Gently stirring to prevent crushing or damaging -Curd shrinks and becomes firmer by heat renit and acidity -Curd sinks below whey -The whey is drained after curd is finished curding approx. two and a half hours. -Whey can be used in by products -When whey is removed curds clump -Long narrow blades are used to separate curds -After dry curds are piled into two rows to make a channel for the drain. -Acidity tests are taken amout of acid in the whey determains the development of curds -the correct acid mount is critical for proper curing of cheese.
-cheese is returned to presses for 18-20 hours -in 11 hours, 24 wheels of cheese is made -very noisy in cheese factory , and ear devices are recommended -The cheese is removed from presses -Bandages are partly removed and put on racks to dry -The racks are put in the curing room at 15 degrees Celsius -Cheese is turned for 7 days to retain cylinder shape and enable aid disperse evenly -Cheese is dipped into wax for 6 seconds to preserve freshness and prevent molding at 99 degrees Celsius -It is cooled for 7 seconds to make cheese firm -Cheese is weighed individually before being packed into cardboard cartons -Grater will look for openness or closed texture -The grater tests the cheese and puts the sample back into the cheese Marissa,Chantal,Clayton,Rachel & Jessica P
7 comments:
Excellent video
Today in Mrs.Ermel's class we learned the following about the making of cheese:
- They stamp the date on the cheese
- The cheese must be aged properly to 40 degrees
- Old cheese stands for 12 months
- Extra old cheese stands for over 12 months
- The factory is called Ingersoll cheese factory
- They take the cover off and then scrape off the old wax
- They cut the cheese and put more wax on it
- They put it in a package to ship it to Great Britain.
From: Shelby, Garret, Jason and Morgan.
Cheese Making Chapter 4
-cheeses are returned to presses and remain for 18-20 hours
-in 11 hours they make 24 wheels of cheese
-very noisy in cheese factory, so ear devices are required
-cheese is removed from presses next morning
-bandages are party removed and placed on racks to dry
-they are moved to curing room
-cheese is turned daily for 7 days to maintain cylinder shape and so acid desperses evenly
-cheese is kept at 15 degrees celcius
- dipped into wax for 6 seconds to preserve freshness and prevent molding
-wax is heated up to 99 degrees celcius
-the cheese is cooled for 7 seconds for wax to become firm
-the cheese is weighed indiviuallyand packed in carboard cartons
-weight is stamped on outside of cartons
-the grater tests the cheese and will put the sample back into the cheese
Chantal,Marissa,Clayton,Rachel & Jessica P.
Chapter One:
Today in Home Economics 9 we learned about cheese making.
-Milk is brought to the factory daily and galvanized
-Refrigerated milk is pump through a heat exchanger
-Its then warmed slowly to 30 degrees celcius
-The milk flows into a large double walled metal container
-Starters are added to the milk.
-Starters are a bacterial milk which turns into a lactic acid
-Starters has yogurt flavoured texture when added to warm milk
-Bacteria increases fast
-Ripening takes 1 to 2 hours
-Starters are 1% milk
-You must stir to keep the cream down and to blend the starters
-Then color is added
-Milk is filtered when going down into the vat.
-Strict sanitizing is observed
-Lenic is added and it's the digestive juice of a baby calf; it is taken out from the 4th stomach
-The corners of the vat are stirred seprately
-Skimming removes impurities
-Motion must be stopped before coagulation starts or the set will be ruined
-Curd breaking means it's done
This was a very educational cheese making video.
By: Talsa, Jessica A, Travis M, Victoria, and Nick.
Chapter 2
-When optimum coagulation is reached approximately twenty minutes the curd is cut into cube size peices using a special curd knives called harps
-The cutting wire cut horizontally followed immediately by vertical cuts.
-The curd is cut in right angles.
-Curds are stirred during firming process.
-The tempature is raised slowly to 100 degrees F
-At first curd is soft, large amount of whey
-Gently stirring to prevent crushing or damaging
-Curd shrinks and becomes firmer by heat renit and acidity
-Curd sinks below whey
-The whey is drained after curd is finished curding approx. two and a half hours.
-Whey can be used in by products
-When whey is removed curds clump
-Long narrow blades are used to separate curds
-After dry curds are piled into two rows to make a channel for the drain.
-Acidity tests are taken amout of acid in the whey determains the development of curds
-the correct acid mount is critical for proper curing of cheese.
By:Sara, Travis, Shyan, Kali, Afton
-cheese is returned to presses for 18-20 hours
-in 11 hours, 24 wheels of cheese is made
-very noisy in cheese factory , and ear devices are recommended
-The cheese is removed from presses
-Bandages are partly removed and put on racks to dry
-The racks are put in the curing room at 15 degrees Celsius
-Cheese is turned for 7 days to retain cylinder shape and enable aid disperse evenly
-Cheese is dipped into wax for 6 seconds to preserve freshness and prevent molding at 99 degrees Celsius
-It is cooled for 7 seconds to make cheese firm
-Cheese is weighed individually before being packed into cardboard cartons
-Grater will look for openness or closed texture
-The grater tests the cheese and puts the sample back into the cheese
Marissa,Chantal,Clayton,Rachel & Jessica P
did you know how cheese was invented? It wasnt necessity, it was an
accident,
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