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Old 03-30-2004, 02:54 PM   #1
Assistant Cook
 
Join Date: Mar 2004
Posts: 2
MY CAMEMBERT

Technology of my camembert
1.Milk

3.8% fat milk direct from the cow at body heat

2.Coagulation

adding liquid rennet 1:5000
temperature 32-34 C
to give coagulation for 2 hours

3.Moulding

Ladle the curd in slices evenly into cylindrical molds in 3-4 layers for 1 hour
Temperature is 20-25 C

4.Drainage

Turn the cheese when firm enough in its mold at 6-7 h
Turn 3-4 times for 24 h

5.Salting

Next day :rub both sides at the cheese with fine dry salt 2 times for 24 h
T 18 C

6.Inoculation

Suspension of mould spores(penicillium camemberti ) is sprayed on to the cheese 2 times for 24 h

7.Maturation

Store at: 10-15 C 80-90 % RH
12 days and when satisfactory mould growth has occurred pack the cheese and store at 4-5 C



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Nikolovski Nikolce
.............................
engineer of biotechnology
(processing of animal products)
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MACEDONIA
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nnikolce@mt.net.mk
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Old 03-30-2004, 05:35 PM   #2
Senior Cook
 
Join Date: Feb 2004
Location: USA,NewJersey
Posts: 403
I am salivating.

I really wish these mobsters we call a government would stop being so paranoid about raw milk cheeses.
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