1 Cheese is perhaps the first food to be manufactured
that is
currently consumed by man. The oldest written records
have references
to cheese as a food. Today, cheese is available in an
almost
innumerable variety of kinds, flavors and
consistencies. Agriculture
Handbook No. 54, Cheese Varieties and Descriptions,
published by USDA
describes over 400 varieties and indexes over 800
names. Why? The
answer is that it is made by many different races of
people under
widely varying conditions all over the face of the
earth. And the
people who eat it like the various flavors and
consistencies produced.
2 For a better understanding of the art and sciences
of cheese-making
one needs to know what kind of product it is and how
the manufacturing
procedures developed over the years. Even though the
varieties differ
quite widely in composition, cheese can be
characterized as a product
made from milk in which the protein is coagulated and
concentrated.
The collection of protein is accompanied by recovery
of most of the fat
in the milk by its entrapment in the curd. Other
constituents in milk
remain in the curd or are removed with the whey
depending on their
solubility (fat soluble vitamins and minerals
associated with protein
are retained in the curd; water soluble vitamins and
minerals are
passed off in the whey).
3 For centuries, cheesemaking has been a farm or home
industry with
the individual producer using surplus milk to make
small batches of
cheese. Goat cheesemaking in the US still follows this
general
practice. It was, and still is to a considerable
degree, an art; since
the middle of the 19th century however, more and more
cheese has been
made in specially equipped factories with greater
application of
science in the manufacturing procedure. Milk from all
species has been
used for cheesemaking. Because more attention has been
given to
increasing the productivity of the bovine species, a
large proportion
of commercial cheese is now made from cow milk; the
milk from the
buffalo, zebu, sheep and goat is also used
extensively.
4 There are rather significant differences in the
proportions of
major components (fat, protein, lactose and ash) in
the milk from these
various species and there are also important
differences in the
chemical nature of each of these components. Thus, it
is to be expected
that a given manufacturing procedure will produce
cheese differing in
flavor and consistency when made from the milk of
different species.
The milk may even respond to the manufacturing
procedure in a different
way. Much of this difference can be minimized or
eliminated by
adjusting or standardizing the composition of the milk
from the various
species to a common level before using it in
cheesemaking. More about
that later.
5 Just as the nature of the milk from which it is made
causes
variations in the characteristics of the cheese, so
can modifications
of the manufacturing procedure. In spite of the
development of the
cheesemaking art over centuries by many individual
practitioners,
certain basic processes are common to all. Even though
many
modifications of each may be utilized, the four basic steps incheesemaking are:
1. Preparation of the cheese milk
2. Coagulation of the protein
3. Freeing coagulated protein (curd) from whey and collecting it into a defined mass.
4. Aging under controlled conditions to produce
desired flavor and consistency.
6 In this discussion of goat cheesemaking, each step
will be treated
in some detail. In most of the material, there will be
no special
methodology required for making cheese from goat milk,
when compared
with the use of milk from other species; when special
techniques are
required, they will be discussed at length. For more
detailed
information on cheesemaking procedures than can be
given here, refer
to the book ''Cheese and Fermented Milk Foods'' by
Frank V. Kosikowski,
Edwards Brothers, Inc., Ann Arbor, Michigan
distributor.
7 Preparation of Cheese Milk
The cheesemaker must have high quality milk to make
high quality
cheese. The production of high quality milk has been
discussed before.
In summary, milk selected for cheesemaking must be
free of
objectionable flavor, free of all foreign materials,
including
antibiotics, free of pathogenic organisms and contain
relatively few
nonpathogenic bacteria and somatic cells.
8 Standardization
Probably the most important aspect of preparing milk
for
cheesemaking is the standardization for composition,
that is, adjusting
the fat and protein content to the desired proportion.
This is of
extreme importance for two major reasons: it is
necessary in order to
produce cheese which is legal in composition and to
provide uniformity
in the cheese made. Agriculture Handbook No. 51,
''Federal and State
Standards for the Composition of Milk Products,'' is
the most
comprehensive source of information on this subject.
Those making
cheese in the home for personal consumption obviously
do not need to be
greatly concerned about composition, but if cheese is
to be sold in the
market, it will have to meet some standard.
9 Making saleable cheese from goat milk will pose a
problem in
respect to composition. The problem arises from the
fact that goat
milk, collected from only a few does, is more variable
in fat and
protein content than is cow milk. Wide variation in
those components
results from having most of the milk producing animals
at the same stage
of lactation at any given time and also because
mid-lactation, when
fat and protein are expected to be low, usually comes
in mid-summer when
climatic conditions favor production of low fat, low
solids milk.
Experience has shown that milk may vary from 2to 5
22568349762258770000000
mid-summer and late fall; milk solids-not-fat may vary
from 7to 90r
more during the same time span. Cheese made from milk
differing so
widely in composition will vary in a similar manner.
Also, the
cheesemaker may experience difficulty making cheese
with the low fat,
low solids milk.
10 How can the goat cheesemaker solve this problem?
While any one
making cheese for only personal consumption can just
ignore the
situation and follow personal desire, those making
cheese for sale
cannot. To make cheese which is uniform in
composition, which is legal,
to be offered for sale, two conditions must be met.
Provisions must be
made to test the milk (and the cheese if possible) for
its fat and
total solids content, and a source of concentrated
goat cream and goat
milk solids-not-fat must be available. The Babcock
Test is the
analytical tool most widely used to determine fat
content of milk and
cheese.
11 Although the test is quite simple and can be
performed wherever
cheese is made, it does require special equipment and
supplies which
are somewhat expensive. Total solids content is
determined by drying a
weighed sample to constant weight in an oven at 212F
(100C) and
calculating the percent of sample found in the
moisture free residue.
A very accurate scale must be used to weigh the
residue. Sweet cream,
if needed for standardization of cheese milk, can be
obtained from the
fluid milk. It probably will be necessary to have a
centrifugal
separator to produce the needed cream since gravity
separation of cream
in goat milk is slow and incomplete. Since cheese is
usually made from
ungraded milk (or surplus Grade A milk) it is usually
possible to add
nonfat dry milk (the only known source of nonfat dry
goat milk is
Ozark Milk Products, Yellville, Arkansas - it is not
Grade A quality)
to cheese milk to standardize the milk solids-not-fat
content. Such
standardization may be necessary to maintain the
quality of cheese
when the milk solids-not-fat content of the milk
decreases to less than
8 In the manufacture of any specific variety of
cheese, it is
important to determine the ratio of fat to protein (or
milk
solids-not-fat) needed to meet legal standards for
that cheese, then
standardize the cheese milk to that ratio.
12 Bacterial Quality
Most cheese making procedures involve controlled
growth/activity of
bacteria and/or enzymes in either the coagulation
stage, the aging
stage, or both. The necessary control may not be
possible unless the
cheese milk is unusually low in bacteria count or is
pasteurized. Since
it is possible that the milk may contain pathogenic
microorganisms, it
is very desirable (legally required in most states if
the cheese is to
be sold) that all cheese consumed when fresh be made
from pasteurized
milk. Some very competent cheesemakers who can be
highly selective in
the milk used for cheese, use unpasteurized milk for
making those
varieties of cheese which must undergo prolonged aging
-pathogenic
organisms are supposedly destroyed in the aging
process. Because
heating milk causes some physical changes in its fat
and protein
components, pasteurization usually involves the least
heat treatment
permitted. In the cheese factory equipped with a
continuous HTST
pasteurizer, treatment at 161F (71.6C) for 15 seconds
is usual; in the
home or small factory, pasteurization is best
accomplished with a
treatment of 145F (62.7C) for 30 minutes. If volume
justifies the
cost, this may be done in a pasteurizer vat, but can
be accomplished
easily by placing the milk containing vessel
(preferably a stainless
steel, flat bottomed, rectangularly shaped container
not exceeding 12
inches in height) in a shallow pan containing 1-2
inches of water over
the heating unit. An accurate thermometer should be
used. Heating and
holding should be followed immediately by cooling the
cheese milk to
the setting temperature (the best temperature for
obtaining
coagulation). For most cheese varieties, utilizing the
production of
lactic acid by rapidly multiplying bacteria to cause
or aid in protein
coagulation, the setting temperature should be in the
range of 72-90F
(22-32C).
13 Setting the Cheese
This term is associated with practice and procedures
followed in
coagulating the milk protein. The three processes most
often involved
are: (1) culturing the cheese milk with substantial
numbers of
desirable bacteria (predominantly lactic acid forming)
and controlling
incubation conditions, the milk protein is coagulated
when sufficient
lactic acid is produced - giving a titratable acidity
(TA) of 0.50 -
0.55, pH of 4.6 - 4.9; (2) culturing the cheese milk
with protease
enzyme (rennet), incubating at favorable temperature
until protein is
coagulated - with very little change in TA or pH; the
third procedure
is a combination of one and two. In a modification of
the first
procedure, no bacterial culture is used; instead of
producing protein
coagulation by the more time consuming lactic acid
formation by
bacterial growth, the acid may be added directly to
the milk to produce
almost instantaneous coagulation.
14 Each of the preceeding setting procedures is
recommended for the
manufacture of some specific variety of cheese. Most
of the cheese
varieties which are consumed fresh are set by an acid
coagulation
process; cheese varieties consumed after aging are
generally made by
the enzyme setting process. Specific examples of the
application of
these methods of setting follow. Cottage and pot
cheese made from skim
milk, Neufchatel made from whole milk, or cream cheese
made from cream
(12-15
22568349762258770000000000000000000000000000000000000000000000000000
procedures. If only bacterial culturing is used, the
setting
temperature suggested is 72-80F (22-27C) and 8 to 16
hours is generally
required to form the coagulated curd. If a combination
of bacterial
culturing and enzyme coagulation is used, the range in
setting
temperature should be 80-90F; the bacterial culture
should be added and
incubated for about an hour then the enzyme added.
Coagulation should
be completed in 4-6 hours. Several varieties of cheese
may also be made
by adding an acid directly to the milk to cause almost
instantaneous
coagulation. Acid materials which can be used include
hydrochloric
acid, lactic acid (purchased as a pure concentrate or
in the form of
very sour whey from cultured cheesemaking), vinegar
(acetic acid), or
citrus fruit (lemon, lime) juice. If these acidulants
are added to warm
milk, the coagulated protein will tend to be granular
or grainy and is
difficult to process into a smooth, creamy cheese. If
the acidulant is
added to very cold milk which is then slowly warmed
without stirring
to setting temperature, a smoother, less grainy
coagulum will usually
result. Cheeses which are aged 60 days or more, such
as Cheddar, Brick,
Blue, Camembert, or most Italian varieties, are
generally set by the
enzyme-only method, or by adding a very limited amount
of bacterial
culture followed by immediate addition of the enzyme
material.
15 All of these varieties of cheese, normally made in
the US from cow
milk, can be made from goat milk. The following table
is a summary of
the setting conditions for some cheeses when made from
goat milk. This
table shows the conditions of greatest importance to
the cheesemaker
handling fairly large volumes of milk, but can serve
as a guide to the
home manufacturer also.
16 Curd Recovery and Treatment
Determining just the proper time to terminate the
incubation phase
and commence the curd recovery phase of cheesemaking
is probably the
most difficult decision required in cheesemaking.
While there is an
optimum for each cheese variety, the desired qualities
or
characteristics are quite similar for all. For acid
coagulated cheese,
tests for titratable acidity or pH can be used to
determine when
coagulation has occured. For enzyme coagulated cheese,
or if the acid
degree tests (TA or pH) cannot be made, other less
objective tests can
be made. Many experienced cheesemakers use the
following test. Insert
the thermometer into the coagulated milk at a 45 angle
then lift the
tip up through the curd and observe the way the
coagulum breaks. The
hole left when the thermometer is removed should fill
with clear whey in
a short time. It will break cleanly in a fairly
straight line when the
proper firmness has developed - experience is needed
to determine the
proper ''curd break'' for each cheese variety.
17 When the coagulum has attained the proper
characteristics it is
ready to be cut. This may be done at home with a long
thin spatula or
knife; commercial cheesemakers will use metal frames,
sized and shaped
to fit their cheese vat, having parallel fine wires
spaced at regular
intervals. Pairs of frames are generally used with one
having the
wires attached in a vertical pattern and the other in
a horizontal
pattern. By passing the frame with the vertical wires
through the curd
in the container first lengthwise then crosswise, and
following that
with the frame having the horizontal wires, the curd
is cut into
uniformly sized cubes. The size of the cubes is
determined by the
spacing of the wires. Uniformity in particle size is
conducive to
regular expulsion of whey and uniformity of cheese.
Large curd
particles tend to retain more moisture (whey) than
small particles. The
cut curd is allowed to remain undisturbed for a short
time to undergo
some firming due to whey expulsion.
18 Up to this stage, the manufacture of all cheese has
been quite
similar but from this point on the process is
different and specific
for each variety. Space does not permit a detailed
description of
each; a number of books, bulletins and other
publications are available
describing specific manufacturing procedures in
detail. Those who wish
to enter into the business of making and selling
cheese should refer to
such publications as well as confer with the proper
regulatory
officials. Others who desire to make cheese for
personal consumption
may wish to recover the coagulated protein by any
simple method. Most
such methods involve the application of mild heat
(cooking) to help
firm the curd particles and expedite whey expulsion.
Heating may vary
from only a few degrees above setting temperature to
as high as 130F
with times varying from a few minutes to one hour or
longer. Heating
should be accompanied with mild stirring - sufficient
to prevent the
curd particles from remaining on the bottom or fusing
together.
19 When the curd particles have reached the desired
firmness and whey
retention, the excess whey should be removed and the
curd drained. The
simplest way to accomplish this is to dip, siphon or
drain off (through
a valve in the cheese making vessel) the free whey
using some form of
strainer to retain the curd particles as the liquid
whey flows. In
some cheesemaking procedures, when cooking is minimal,
very little free
whey can be removed, so that most of the coagulum is
transferred to the
curd collecting device. In all cheesemaking processes,
final expulsion
of whey and curd collection is accomplished by some
special technique.
These may vary from a cloth filter bag into which the
high moisture
curd may be ladled, to lined molds of many sizes and
shapes, to
allowing the curd particles to settle to the bottom of
the cheesemaking
vessel where further drainage and matting together
occurs. In this
process, weight or pressure may be applied to fuse the
curds into a
solid mass and to further reduce the moisture retained
in the curd.
20 Variations from simple cooking, draining, and curd
collecting can
be used in this stage of cheese manufacture. Salt is
frequently added
to the curd during the final stages of draining, or
the newly formed
cheese block is floated in a salt brine. The addition
of salt improves
the flavor, texture, and keeping quality of the
cheese. Cheese
frequently contains one or more percent salt.
21 In several procedures, after the free whey is
removed, the curd is
held at incubation temperature for 1/2 to 1-1/2 hours
with frequent
stirring, or compact in masses matted together, in
order to promote
bacterial and enzyme activity and speed up the aging
process. In some
instances, bacterial or enzyme concentrates may be
added during this
stage so as to produce more rapid and more controlled
flavor and
texture development during aging. At the completion of
this stage of
processing, the whey-free curd is either ready for
consumption, or has
been formed into regularly shaped masses suitable for
storing and
aging.
22 While each of the foregoing processes makes some
contribution to
the particular flavor, body and texture qualities of
each variety of
cheese, the manner and time of aging probably
influences those
qualities more than all other phases of manufacture.
Those cheeses
eaten while fresh obviously owe their flavor, body and
texture
qualities to the manner in which manufactured
-including the
incorporation of flavor inducing ingredients. Cottage
cheese may be
consumed as just the curd, but usually is found to be
more palatable
if a milk or cream dressing is added. Many variations
of cottage cheese
can be derived by the addition of fruit, vegetables,
nuts and other
condiments. Baker's or pot cheese is similar to
cottage but is usually
softer and of higher moisture content and is generally
used without any
added flavoring material as an ingredient in other
foods such as
cheesecake. Neufchatel and cream cheese, being higher
in fat content,
are richer tasting than cottage or Baker's, but can be
flavored in the
same way and are practically interchangeable as to
usage.
23 Those varieties of cheese which are consumed after
60 or more days
of aging present special problems. The purpose of
aging is to develop
specific flavor, body and texture qualities; these
result from the
growth and activity of microorganisms and enzymes. For
such development
to take place, the cheese must be maintained under
conditions
favorable to the growth and activity desired. These
same aging
conditions can also result in objectionable changes if
the original milk
was contaminated with undesirable microorganisms, or
if improper
manufacturing procedures were used. Aging large
quantities of cheese
requires special physical facilities. Sufficient space
must be provided
to contain more than the amount of cheese produced in
a time span equal
to the expected age of the cheese when ready to
consume. Such space
must be under strict control as to temperature and
humidity. If the
cheese is to be sold when 90 days old, sufficient
cubic footage of
space, climate controlled with shelving, for storage
of the amount of
cheese which is to be manufactured in 90 days must be
provided.
Obviously, the space will have to be reused several
times annually if
cheese production is continuous.
24 There are numerous variations in the way in which
the compressed
masses of cheese curd may be treated in preparation
for aging. In aging
cheese, those microorganisms and enzymes which were
active in
coagulating the protein are retained in the cheese and
contribute to
physical and chemical changes throughout the aging.
Whether or not
they predominate depends on what other ripening agents
(bacteria,
yeast, molds and/or enzymes) are added during curd
collection and
pressing or in the early stages of aging. Most cheese
contains added
salt; it may be incorporated in any phase of
manufacture (several
varieties of cheese are made from milk containing high
levels of added
salt) by adding to the curd during pressing, by
soaking the formed
masses of curd in brine, or by surface application of
dry salt.
Numerous varieties of cheese owe their characteristic
flavor, body and
texture qualities to the predominating activity of a
single kind of
agent throughout the aging period (several examples
are Blue cheese
innoculated early in the aging process with
Penicillium roqueforti and
Brick or Limburger from the bacteria Brevibacterium
linens.
25 Directions for Making Goat Cheese in the Home
Up to this point this discussion has dealt with
cheesemaking
procedures in general and their application to goat
cheese. It warrants
reiteration that most varieties of cheese can be made
from goat milk -
some adjustment of milk composition might be
necessary, and aged
cheeses made from goat milk would not be identical to
those made from
cow milk in terms of flavor, body and texture. It is
the purpose of
this final section to give specific directions for
making several
varieties of cheese from goat milk only for home
consumption with
equipment and supplies usually found in the home. It
is hardly worth
the time to make cheese unless at least one gallon of
milk is
available.
26 Cottage or Baker's Cheese
Collect surplus milk, selecting that
which is free of objectionable odors; cool to and hold
at 40F until
used. Skim off cream; use the skim or low fat milk for
cheese and the
cream as cheese dressing. Better quality cheese can be
made from
pasteurized milk; collect all the milk to be processed
in a flat
bottomed straight sided vessel (rectangular shape is
best) and heat to
just 145F using low heat or by placing vessel in a
slightly larger one
containing water. Try not to exceed 145F; hold at that
temperature 30
minutes, then cool at 72-80F by circulating cold water
around milk
containing vessel. Use a dairy thermometer.
27 Innoculate cheese milk with desirable lactic acid fermenting bacterial culture. Initial source may be purchased commercial buttermilk, sour whey saved from previous cheesemaking (if not more than 4 days old and held at 40F) may be used if it has clean acid taste and no gas formation has occurred. Add about 5 0nnoculum (6-1/2 to 7 oz to 1 gallon or 8 oz to 10 lb of milk), stir well, and set undisturbed where temperature will remain at 72-80F until firm curd is formed in
28 If raw milk is used for making cheese it must be of the best possible quality and as fresh as possible. Follow the procedure outlined previously; it will be best to purchase a fresh source of innoculum for each batch of cheese.
29 When the curd has attained the proper degree of firmness, as determined by the way it breaks when the thermometer is lifted through it, do the best possible to cut curd into uniform cubes not more than 1/2 inch in size, using a knife, spatula, or wire cutter.
30 Allow the curd to remain undisturbed for a few minutes, then begin to warm it very slowly, with frequent but delicate stirring. Cooking temperature should not exceed 135F and should continue till curd has desired firmness and freedom from whey.
31 When the curd has the desired firmness, discontinue heating and stirring. Dip, siphon, or decant the excess whey from the top of the cheese making vessel. The curd should settle to the bottom of the container; if it floats, gas producing bacteria have been active and a new source of culture must be used for subsequent batch.
32 When excess whey has been removed, replace it with cold water, wash curd, and remove wash water. Wash a second time with ice water to chill curd so it will keep its fresh flavor longer.
33 Final drainage of the curd, using draining board or a cloth lined form with perforated sides and bottom, completes the manufacturing procedure.
34 In making Baker's cheese, the procedure is like the cottage cheese process excepting that rennet is added to hasten coagulation (see discussion of Domiati cheesemaking for sources and usage of rennet in cheese setting). The cooking process will be greatly shortened, and the whey separation is accomplished by transferring the curd, together with the minimum whey necessary, to a coarse mesh bag. From 4 to 16 hours may be needed to completely drain excess whey; this should be done at refrigeration temperature if possible.
35 Neufchatel and cream cheese are both made by the procedure described for cottage cheese, excepting that richer milk or cream is used as the starting material, and whey drainage must be done in a cloth bag as little free whey is separated.
36 Cottage cheese, when consumed, should have the curd as separate and distinct particles and is usually dressed with a milk or cream mixture containing salt and/or other condiments.
37 All of these fresh cheeses may be served in a large variety of forms through the incorporation of chopped fruits, vegetables, nuts, olives, etc. Condiments should be added to give the desired flavor.
38 All equipment used in making cheese should be
washed especially carefully to remove all milk residues; all items should be sterilized by heat or chemical (chlorine such as bleach) application before using.
39 Domiati Cheese -- This is a variety of cheese made extensively in the area around the Mediterranean Sea. It can be eaten fresh or aged for 60-90 days before consumption. Goat milk is well suited for making this variety of cheese.
40 Domiati cheese can be made from milk varying from 2 to 7 2256834976225 quality milk, free of objectionable flavor, should be collected as previously described. Cool the milk to 105F and to each gallon of milk add 8 ounces of salt. This must be stirred till completely dissolved. This cheese can be made from raw milk, but pasteurization by the method previously described is recommended.
41 Coagulation of this cheese milk is accomplished by the addition of a protease enzyme (rennet). The enzyme may be purchased in liquid or tablet form from supply houses advertising in goat magazines, or locally from some drug stores, health food stores, or a cheesemaker if available in area. If purchased in the original container, directions should be given for usage. Dilute and dissolve concentrate in water, add to cheese milk and stir for several minutes. Liquid rennet preparations are usually standardized to 1:10,000, that is 1 part rennet coagulates 10,000 parts of milk. If no directions are available, use 1 milliliter (ml) of rennet liquid diluted with 40 ml water, to each 20 lbs or 2-1/2 gallons of cheese milk. Rate of usage should be adjusted on subsequent batches to smallest amount needed to produce coagulation in no more than 30 minutes. Setting should be at 102-105F. When enzyme is completely dispersed, allow cheese milk to remain undisturbed till firm curd is formed. Curd firmness should be measured by lifting thermometer upward through curd mass. When desired curd firmness is attained, cut the curd into as uniformly small cubes as possible. Allow a few minutes for whey separation--this may be enhanced by very slow heating and very gentle stirring.
42 Within 10 to 20 minutes the clear, free whey should be separated; allow the curd to settle and remove and retain about 1/3 the volume of cheese milk set as clear salted whey. Additional free whey which can be removed can be discarded.
43 Transfer curd and retained whey to previously
prepared cloth lined molds. These may be columnar or rectangular in shape, made of stainless steel (or wood) having perforated sides and bottom; a cover which fits inside the mold body should be used. Molds should be 7 to 10 inches in height so that a drained, compacted curd block, 3-4 inches thick, is formed when draining and pressing is completed. Fill molds with fresh curd, fold cloth liner over the top, and allow whey drainage to continue. After curd is firm enough to permit it, weight or pressure should be applied to tops of molds. Pressing and drainage should continue for 10 to 18 hours until desired moisture content of cheese is attained. It probably will be necessary to release the pressure and rearrange cloth around cheese during the operation.
44 When pressing is completed and cheese is formed into a compact block of desired moisture content, remove from molds, and if necessary cut into blocks 2 to 4 inches thick. Place these blocks in plastic containers for which tight fitting lids are available. Fill the cheese container with the salted whey retained from earlier separation. The cheese should be covered with an inch of whey, and the container should be so filled that when the lid is firmly attached, almost complete exclusion of air is accomplished.
45 The cheese filled containers should be placed where a relatively constant temperature can be attained. The best curing temperature is 60 to 65F; a desirable flavor, body and texture should develop in about 60 days at that temperature. Aging at higher or lower temperatures should shorten or lengthen aging times, and may encourage the development of undesirable flavors.
46 Feta cheese is another variety made from goat milk - it is made in a manner very similar to Domiati excepting that no salt is added to the milk prior to coagulation and aging is accomplished in 14alt brine after the cheese cubes have been salted by holding in 23alt brine for 24 hours.
47 Variations in flavor, body and texture qualities of goat cheese can be produced by following the setting and curd gathering procedures described, but modifying the aging process. Modifications might include adding enzymes or flavorings to the curd or applying enzyme, bacteria or mold cultures to the cheese surface as aging starts.
48 Sources of Supplies for Cheesemaking
New England Cheesemaking Supply Co.
P.O. Box 85
Ashfield, MA 01330
American Supply House
Box 1114
Columbia, MO 65201
Dairyland Food Laboratories, Inc.
620 Progress Ave
Waukesha, WI 53186
Marschall Dairy Ingredients Division
32 S. Proudfit St
Madison, WI 53701
Chr. Hansens Lab., Inc.
9015 W. Maple St
Milwaukee, WI 53214
