Lesson 1Brine saltin' vs dry saltin': concentrations, times, an' salt uptake considerationsDis section compare brine an' dry saltin' fi semi-hard cheeses. It cover brine strength, temperature, an' time, surface application rates, salt uptake, rind formation, an' how saltin' influence flavor, texture, an' safety. Yuh see salt gradients.
Brine concentration, pH, an' temperatureBrinin' time, cheese size, an' uptakeDry saltin' rates an' application methodsSalt gradients an' rind developmentSalt effects on flavor an' safetyLesson 2Rennet selection an' coagulation conditions: clottin' temperatures, times, an' acidity targetsDis section detail rennet selection an' coagulation conditions. It compare animal, microbial, an' fermentation-produce rennets, an' explain clottin' temperature, time, pH, an' calcium effects on gel strength an' curd yield. Yuh learn fi measure gel strength.
Types a rennet an' proteolytic profilesSettin' temperature an' clottin' timepH an' calcium effects on gel firmnessCoagulant dosage an' milk compositionMeasurin' gel strength an' cut readinessLesson 3Packagin' an' maturation logistics: vacuum, modified atmosphere, an' block wrappin' fi extend shelf lifeDis section examine packagin' an' maturation logistics fi semi-hard cheeses. It compare vacuum, modified atmosphere, an' block wrappin', an' explain how pack design, storage temperature, an' handlin' influence ripes an' shelf life. Yuh see distribution tips.
Vacuum packagin' materials an' sealin'Modified atmosphere gas mixes an' useBlock wrappin' films an' barrier needsCold storage temperature an' stackin'Distribution, rotation, an' traceabilityLesson 4Microbial safety an' starter adjuncts fi flavor development in semi-hard cheesesDis section focus on microbial safety an' starter adjuncts in semi-hard cheeses. It cover starter selection, adjunct cultures fi flavor, pathogen control, hygiene, an' how process parameters support safe, consistent fermentation. Yuh learn monitorin' acidification.
Mesophilic an' thermophilic starter choicesAdjunct cultures fi flavor an' texturePathogen risks an' control strategiesGood hygiene an' sanitation practicesMonitorin' acidification an' culture healthLesson 5Cheddarin', curd millin', an' pressin': equipment choices, pressures, an' timin' fi semi-hard textureDis section explain cheddarin', millin', an' pressin' steps dat shape semi-hard cheese texture. It cover equipment selection, curd alignment, pressure profiles, an' timin' fi control moisture, openness, an' mechanical strength. Yuh see eye formation control.
Cheddarin' objectives an' curd transformationEquipment fi cheddarin' tables an' beltsCurd millin' patterns an' particle sizePress design, pressure curves, an' durationMoisture, texture, an' eye formation controlLesson 6Waste whey management options appropriate fi medium dairy plants (animal feed, processin', membrane concentration)Dis section review waste whey management options fi medium plants. It cover liquid whey handlin', animal feed use, concentration by evaporation or membranes, lactose an' protein recovery, an' environmental compliance. Yuh learn effluent treatment.
Whey collection, storage, an' qualityLiquid whey an' permeate as animal feedEvaporation an' membrane concentrationWhey protein an' lactose recoveryEffluent treatment an' regulationsLesson 7Semi-hard cheese process flow: coagulation, cuttin', whey drainage, cheddarin'/cheese-body formation, millin'/pressin', saltin', an' ripesDis section present di full semi-hard cheese process flow, from milk standardization to final ripes. It link coagulation, cuttin', whey drainage, curd formation, pressin', saltin', an' maturation to product quality an' process efficiency. Yuh get di sequence.
Milk preparation an' standardization stepsEnzyme coagulation an' gel firmness targetsCuttin' patterns an' curd particle sizeWhey drainage an' curd mat formationPressin', saltin', an' ripes sequenceLesson 8Ripenin' fundamentals: temperature an' humidity control, time ranges, an' basic surface managementDis section cover ripes conditions fi semi-hard cheeses, focusin' on temperature, humidity, an' time. It explain rind an' smear development, turnin' schedules, an' basic surface cleanin' fi balance flavor, texture, an' safety. Yuh learn rind basics.
Ripenin' room temperature profilesRelative humidity targets an' controlRipenin' time ranges by cheese styleRind, smear, an' mold development basicsTurnin', brushin', an' surface cleanin'Lesson 9Curd handlin': cuttin' size, cookin' temperatures, stirrin' times, an' whey separation techniquesDis section explain curd handlin' after cuttin', includin' cube size, cookin' temperatures, stirrin' regimes, an' whey separation. It link dese variables to moisture, curd firmness, an' fat losses in semi-hard cheese manufacture. Yuh see curd shrinkage.
Cut size an' fines generation controlCookin' temperature ramps an' holdin'Stirrin' intensity an' duration effectsDraining methods an' whey clarityCurd shrinkage an' moisture targets
