Added: 4 years ago
From: incagli
Views: 23,961
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  • Cheese making is a simple process, but a number of rules must be followed. Milk will support the growth of desirable and undesirable micro- organisms . Cheese is make at temperature which encourages the growth of those micro-organisms and it is important that undesirable are excluded.

    Strict hygiene should be observed at all stages of cheese making .

    Lactic acid bacteria are used as PRO BIOTIC cultures in certain yogurts and cheese

    NO ANTIBIOTICS ARE USED IN ANY STAGE OF CHEESE MAKING.

  • Can someone clarify is this mistake or not in regards to the antibiotics.

    I think they are adding antibiotics to avoid another step in cheese making which is rind washing.

  • Lost in translation.... I think you meant biotics/bacterium; not anti-biotics. Antibiotics would fight off the milk probiotics and prevent it from reaching proper acidity required for cheesemaking.

  • Antibiotics?? Yuck!

  • A new site on cheesemaking just started up- talkcheese dot com . It's like a forum for cheesemakers. Might want to check it out.

  • Discussion of anything and everything relating to chess playing software and machines.

  • great

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