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  • Amount:: Cheese: Cheese Number: Date Made: Milk: (Raw or Store, Source or Brand)

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    Filipe Ronzani
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    The document is a cheesemaking record that details the ingredients, equipment, temperatures, times and steps used to produce a specific batch of cheese. It includes information on the milk used, cultures, coagulation agents, curd processing such as cooking, pressing and aging, and notes sections to document anything relevant about the cheese's production. The record allows cheesemakers to keep detailed documentation of how each batch is made to help ensure consistency and quality in the cheesemaking process.

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    The document is a cheesemaking record that details the ingredients, equipment, temperatures, times and steps used to produce a specific batch of cheese. It includes information on the milk used, cultures, coagulation agents, curd processing such as cooking, pressing and aging, and notes sections to document anything relevant about the cheese's production. The record allows cheesemakers to keep detailed documentation of how each batch is made to help ensure consistency and quality in the cheesemaking process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Amount:: Cheese: Cheese Number: Date Made: Milk: (Raw or Store, Source or Brand)

    Uploaded by

    Filipe Ronzani
    The document is a cheesemaking record that details the ingredients, equipment, temperatures, times and steps used to produce a specific batch of cheese. It includes information on the milk used, cultures, coagulation agents, curd processing such as cooking, pressing and aging, and notes sections to document anything relevant about the cheese's production. The record allows cheesemakers to keep detailed documentation of how each batch is made to help ensure consistency and quality in the cheesemaking process.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Cheese: Cheese Number: Date Made:

    Milk: (raw or store, source or brand) Amount:

    Cultures Used: (name) Amount: Temp: Time:

    Coagulation: (inc Brand) Amount: Temp: Time:


    Rennet -

    Dilution -
    Set or Flocculation Time Mulitplier

    Curds: Temp: Time:


    Initial Curd Size

    Resting Period

    Cooking Time

    Final Curd Size

    Cooking/Stirring Time

    Washing Agent and Amount

    Draining Curds

    Pressing: Weight/Time Aging/Affinage:


    First Press Drying Time/Temp

    Second Press Aging Temp/Humidity

    Third Press Final Aging Period

    Brining: (water/salt) Time

    Molds
    Day: Date: Colours: Treatment:

    Notes

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