Elaboración del Queso costeño Pasteurizado - TvAgro por Juan Gonzalo Angel

Twitter @juangangel Program: A glimpse: in Valledupar, the best coastal cheese.mp4 Coastal cheese is a fresh, white cheese made with skimmed milk and standardized to a fat content of 2.5 to 3.5%, with a two-hour salting period and pressed with 20 times the weight of the cheese for two days. 1. EQUIPMENT AND MATERIALS  Filter or cloth.  Milk tub or pot.  Clock or stopwatch.  Spoon.  Stove.  Thermometer.  Stirrer.  Lyre or knife.  Perforated wooden board or sheet.  Strainer.  Bucket.  Rennet.  Milk.  Salt  Molds  Press  Plastic bags or cellophane paper  Sealer or adhesive tape  Refrigerator  Scale  Rag bags  Recording and control charts 2. MILK SELECTION The milk for coastal cheese must be fresh and of good quality. (See module V, booklet No. 3). 3. MILK PREPARATION 3.1. Filtering The milk can be filtered with a clean, sterile cloth or with filters. (See module III, booklet No. 1). 3.2. Skimming the Milk The milk for coastal cheese is skimmed manually as follows:  After filtering, the milk is left to stand for one hour.  Skim the cream manually. Remove the cream with a clean, sterile spoon. 3.3. Milk Standardization. Milk for coastal cheese is standardized to a fat content between 2.5 and 3.5%. (See module V, booklet No. 2). The milk is then heated to 35°C. 4. PREPARING THE CURD. Once the milk reaches 35°C, stop heating. 4.1. Adding the Rennet  Calculate the amount of rennet to use according to the volume of milk used, in a ratio of one rennet paste for every 40 liters of milk.  Macerate and dissolve the rennet in warm, boiled water (add one teaspoon of salt per rennet paste).  Add the rennet to the milk.  Shake and let stand for two hours.  Remove the tub or pot from the stove. 4.2. Cut the Curd.  Test for consistency.  Insert the knife or spatula into one end of the tub or pot.  Cut the curd into regular, one-centimeter pieces.  Shake the curd for two minutes.  Let the curd stand for five minutes. Source: http://biblioteca.sena.edu.co/exlibri... Juan Gonzalo Angel Restrepo www.tvagro.tv