Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsDis section define robust milk reception protocols, includin' sensory checks, temperature an' hygiene control, pH an' titratable acidity, mastitis an' antibiotic screenin', an' acceptance or rejection thresholds fi cheesemilk.
Visual, odor, and cleanliness inspectionMeasuring temperature, pH, and titratable acidityRapid tests for mastitis and antibioticsMicrobial load and somatic cell guidelinesAcceptance, downgrading, and rejection rulesLesson 2Salting methods: dry salting and brining procedures, brine concentration and temperature management, salt uptake timelinesDis section detail saltin' strategies, includin' dry saltin' an' brinin' procedures, brine concentration an' temperature control, salt uptake timelines, an' how saltin' influence flavor, texture, an' microbial safety.
Dry salting rates and surface coverageBrine formulation, strength, and make-upBrine temperature, pH, and calcium balanceImmersion time, salt uptake, and gradientsBrine filtration, sanitation, and rotationLesson 3Coagulation step: rennet dose calculation, ideal coagulation temperatures, setting time and cut testing methodsHere wi focus on di coagulation step, coverin' rennet selection an' dosage, ideal coagulation temperatures, settin' time, flocculation methods, an' cut tests fi ensure consistent gel strength an' curd quality.
Rennet types, strength, and storage careDose calculations by milk volume and pHCoagulation temperature targets and controlFlocculation method and multiplier choiceClean break and curd firmness evaluationsLesson 4Heat treatments: pasteurization methods (LTLT, HTST), effects on cultures and enzymes, and holding/cooling best practicesDis section explain pasteurization options fi cheesemilk, comparin' LTLT an' HTST parameters, dem impact on cultures an' enzymes, an' best practices fi holdin', coolin', an' preventin' thermal damage or contamination.
LTLT time–temperature targets and validationHTST settings, flow patterns, and legal limitsEffects of heat on starter and adjunct culturesEnzyme inactivation, denaturation, and benefitsCooling curves, holding tanks, and hygieneLesson 5Curd handling: cutting size tables by cheese style, gentle stirring vs. vigorous milling, cooking temperatures and timingHere wi cover how curd cuttin' size, stirrin' style, an' cookin' schedules shape moisture, texture, an' yield, wid tables by cheese style an' guidance on avoidin' curd shatterin', mattin', or fat an' fines losses.
Curd size guidelines by cheese styleKnife and harp setup, speed, and sequenceGentle stirring versus milling intensityCooking temperature ramps and holding timesMonitoring curd firmness and moisture lossLesson 6Inoculation with cultures: dosing calculations, rehydration/activation, ripening time and target pH trajectoryDis section detail culture selection, dosage calculations, rehydration an' activation steps, rippin' time, an' target pH curves, linkin' inoculation practices to flavor, texture, safety, an' process consistency.
Selecting mesophilic and thermophilic blendsDosing calculations by milk volume and activityRehydration, activation, and dispersion stepsRipening time, pH trajectory, and endpointsAdjunct cultures for flavor and eye formationLesson 7Draining, molding and pressing: drainage techniques, mold types, press pressures and time schedules, turning frequencyDis section explain drainin', moldin', an' pressin' strategies, includin' curd transfer, whey removal, mold selection, press pressures an' time schedules, an' turnin' frequency fi achieve target shape, texture, an' moisture.
Curd transfer methods and whey separationChoosing mold shapes, sizes, and linersGravity draining versus mechanical aidsPress pressure steps and time schedulesTurning frequency and defect preventionLesson 8Packaging and labeling steps: food-safe wrapping, vacuum vs. breathable packaging, storage temperature and best-before considerationsDis section cover packagin' choices fi different cheese styles, includin' food-safe wraps, vacuum an' breathable options, labelin' requirements, storage temperatures, an' how packagin' affect shelf life an' quality.
Selecting wraps for fresh and aged cheesesVacuum packaging limits and oxygen controlBreathable films for mold-ripened cheesesLabeling: ingredients, allergens, and datesStorage temperature and distribution logisticsLesson 9Aging and rind management: humidity and temperature schedules over time, washing/abrading/flowering protocols, mold and yeast controlHere wi examine agin' room design an' control, humidity an' temperature schedules, rind development strategies, washin' an' abradin' routines, an' mold an' yeast management fi natural, washed, an' bloomy rinds.
Designing aging rooms and airflow patternsTemperature and humidity schedules by styleWashed rind brine recipes and brushingNatural rind brushing, dry cleaning, and repairMold and yeast monitoring and interventions
