Milk

Homogenisation

• Homogenisation is a process that reduces the size of the fat globules within so the milk no longer rises to the top.
• Homogenised milk will not clot successfully with rennet
  
• Buy skimmed milk and double cream combining it to a ratio of 12 parts skimmed milk to 1 part double cream (gold top)

Homoginised milk should not be used for cheesemaking. If homoginised milk is the only option its advised to add single cream seperatly. The main roblem lies in the outer layer of the fat globuals being damaged, this causes the natural Lipase to escape into teh milk that can then be lost in teh whey. It also causes the fat to break apart which is then absorbed into the casien. This causes a weak curd that is not ideal for cheesmaking. When adding cream it is important to get the protein-to-fat ratio correct, this contributes to a firm cud aposed to a weak curd.

Calcium in milk

Calcium plays a big part in the coagulation phase of cheesemaking. If a milk has a high calcium content the casein particles are large which lead to better curd formation and better whey expulsion. Calcium chloride is added to help produce better curds and overall better cheese. The casein particle size can be influenced by a number of factors.

• Milk stored at cool temperatures has larger casein particals resulting in high levels of calcium
  
• Heating and cooling during pasturisation can reduce the size resulting in low calcium levels
• Late lactation milk has lower calcium levels
• Diseased animals produce low calcium milk
  

What is Calcium Chloride?

Calcium Chloride (CaCl₂) is a highly soluble salt compound of one calcium and two chloride atoms. Its used in sports drinks, as a preservative in canned vegetables and in cheese making primarily when using pasteurized milk.

Winter milk V Summer milk

Summer milk behaves different to winter milk. The milk in summer is a lot thinner and there's less fat. Because of low fat content it will coagulate faster but take a longer to set. Summer milk is not heated as much. Its also recommended to let the curds heal for a longer time as they are more fragile. A skin should have formed before the curds are stirred.