Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsDis part define strong milk receive protocol, include sensory check, temp hygiene control, pH titratable acid, mastitis antibiotic screen, accept or reject for 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 part detail salt strategy, dry salt and brine way, brine strength temp control, salt take time, how salt affect flavour, texture, germ 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 we focus coagulate step, cover rennet pick dose, best coagulate temp, set time, flocculate method, cut test for steady gel strength, 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: pasteurisation methods (LTLT, HTST), effects on cultures and enzymes, and holding/cooling best practicesDis part explain pasteurise choice for cheesemilk, compare LTLT HTST measure, dem hit on culture enzyme, best hold cool, stop heat damage or dirt.
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 we cover curd cut size, stir style, cook time shape moisture, texture, yield, wid table by style, guide avoid curd break, stick, fat fine loss.
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 part detail culture pick, dose calculate, rehydrate activate step, ripening time, target pH curve, link inoculate to flavour, texture, safety, steady process.
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, moulding and pressing: drainage techniques, mould types, press pressures and time schedules, turning frequencyDis part explain drain, mould, press strategy, curd move, whey take, mould pick, press pressure time, turn often for target shape, texture, 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 labelling steps: food-safe wrapping, vacuum vs. breathable packaging, storage temperature and best-before considerationsDis part cover package choice for cheese style, food-safe wrap, vacuum breathable, label need, store temp, how package affect shelf life 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 9Ageing and rind management: humidity and temperature schedules over time, washing/abrading/flowering protocols, mould and yeast controlHere we check ageing room design control, humidity temp time table, rind grow strategy, wash abrade routine, mould yeast manage for natural, wash, bloomy rind.
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
