4,149
edits
Cheese production archives: Difference between revisions
→November 2021 - February 2022 — Marseille cheese production
| Line 1: | Line 1: | ||
==November 2021 - February 2022 — Marseille cheese production== | ==November 2021 - February 2022 — Marseille cheese production== | ||
[[File:Marseille-cheese_3curdling_4.jpg|Thumb|]] | |||
===Organic cow milk, batch #1 | 26.10.2021=== | ===Organic cow milk, batch #1 | 26.10.2021=== | ||
{| class="wikitable" | |||
|- | |||
! Experiment name ! Milk amount/origin and cycling route !! Culture input !! Milk processing and curdling !! Molding process | |||
|- | |||
|| LACTIC | |||
|| 2L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques">French organic cow milk from the region of Allier, provided by the famous shop [[Chez Jacques fils et petit-fils|http://www.marseille-centre.fr/index.php/boutiques/services/82-boutiques/4843-chez-jacques-fils-et-petit-fils]]</ref> downtown Marseille. | |||
|| No ferments added. | |||
|| Sieved leftover organic cow milk yogurt: pH4.4 — lactic acid | |||
|| Molding | |||
|- | |||
|| CITRIC | |||
|| 1.75L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /ref> downtown Marseille. | |||
|| No ferments added. | |||
|| Fresh yellow lemon juice: pH4.0 and below — citric acid | |||
|| Molding | |||
|- | |||
|| GLUTAMIC/ACETIC | |||
|| 1.75L cow full organic milk, unpasteurised, provided by Chez Jacques fils<ref name="jacques" /ref> downtown Marseille. | |||
|| No ferments added. | |||
|| Nettle tea (left 1 night): pH5.3 — glutamic + aspartic acid / Red wine vinegar: pH4.0 — acetic acid | |||
|| Molding | |||
|} | |||
===Organic cow milk, batch #2 | 15.11.2021=== | ===Organic cow milk, batch #2 | 15.11.2021=== | ||
===Organic cow milk, batch #3 | 16.12.2021=== | ===Organic cow milk, batch #3 | 16.12.2021=== | ||