Cold carryover of curds and cheese : Best practices ➜ Synchronizing supply and demand is not always possible. Holding cheese in cold storage for short or long periods can be a necessity. How best to do this, for various products ? ➜ Back to normal : Potential defects and other impacts Variations late in the make process : strategies ➜ Cheesemakers wanting to widen their range of cheeses without having to change their basic make processes have several options to add a final touch to differentiate their product at the end of the make. Here are some options to consider post-vat work. Dynamic brining ➜ Cheeses immersed in brine automatically and removed the same way: that’s the promise of dynamic brining with, importantly, an increase in homogeneity. The cooperative at Moûtiers provides an example. "Lactobacillus Bulgaricus" : The preferred partner of "S. thermophilus" ➜ Inseparable pair to Streptococcus thermophilus in French yogurts, Lb. bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) also has a role in (...)
Milk without cows : coming soon ? ➜ In the near future, cheesemakers will be able to buy caseins from biotech companies who have developed ‘precision fermentation’, rather than buying milk, and at similar pricing. The revolution is underway, led by a handful of startups. Swift technological advances may have eventual impacts that the dairy sector cannot yet foresee. ➜ A 5-step process ➜ Why biotechnologies may have a hard time dominating the market
Comté on the defense ➜ While its specifications are at the leading edge of environmental controls within the dairy sector, the AOP from the Franche-Comté is being called out for its impact on local rivers. Unjustly ? Pastoralism increases erosion ➜ O ften vaunted as a more protective practice for the environment than more productivist models, pastoral activities are not exempt from (...)
Raw Milk Cheese : Elixir of Youth ? ➜ Two recent scientific studies suggest that eating raw milk cheese offers very beneficial effects against aging. A menace for raw milk cheeses ➜ T ick-borne encephalitis (TBE) is generally contracted by tick bites. But it can also be carried in raw milk cheeses contaminated by the (...)
