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)
-----------------------------------------------------------------
MACEDONIA
-----------------------------------------------------------------
nnikolce@mt.net.mk
-----------------------------------------------------------------
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
-----------------------------------------------------------------
Nikolovski Nikolce
.............................
engineer of biotechnology
(processing of animal products)
-----------------------------------------------------------------
MACEDONIA
-----------------------------------------------------------------
nnikolce@mt.net.mk
-----------------------------------------------------------------