Brevibacteria Linens

B-lines is used on washed rind cheeses, these cheeses are usually quite acidic as B-lines thrives in this environment. After a 3%-5% brine spray or wash of B-lines is used over a week or two. It can also be added to other liquids like beer, brandy and wine. B-lines also likes a moist/high humidity environment. It can be bought but its also possible to rub a bought cheese that already has B-lines on the rind and transferred over to your freshly made cheese. Back in the day monks used to wash old cheese and new cheese straight after to help spread the B-lines.
B linens needs a pH of 5.7 + to grow. When a cheese in brined (22% salt), it usually drops to around PH 5.1 so Geo is added to the B-line spray, this causes the geo yeast to eat up the acid causing the PH to increase back to 5.8. The B-lines then kicks in to action as it feeds off the by-product of the yeast consuming lactic acid

Geo 13 can also been added to the Blines wash to help rind development

This promotes the yeast which feeds off the lactic acid increasing the PH for the first 3 days. The Geo is the first to develop in the first few days, then the Penicillin then starts to bloom after 4-5 days increasing the PH to around 6.5. The Geo then dies and the B-lines starts to feed off it. Food and correct PH is important for the Blines to survive and thrive on the rind. A good source of food is pantothenic acid which is produced naturally by yeast.

• Salt should be around 3-5% for b.linen spray solution
• A bought Blines cheese can be rubbed and transferred to a freshly made cheese
• Rind from cheeses can be kept, and rubbed on new cheese
• Geo 13 can also been added to the Blines wash to help consume the lactic acid.
  

Cultures

Cultures are bacteria naturally found in milk and also added at the first stage of cheesemaking. Once added the culture start to feed off the milk sugar's (lactose) and starts to produce lactic acid. The more acidic the milk turns, the easier it coagulates for better curds that are prone to expel easier. They can also determine the overall flavour and texture during maturation. Milk will naturally acidify if left at room temperature as it contains bacteria, teh idea of culture is to speed things up a little. The 2 main cultures available are

• Mesophilic - withstand temperature maximum of 30 C/102 F (buttermilk)
  
• Thermophilic - withstand temperature maximum of 55 C/132 F (yogurt)

TYPES

Flora Danica-Mesophilic Starter
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used to make Camembert/Brie but you must use another Mesophilic starter culture also.Using Flora Danica will give the cheese a buttery flavor.


Mesophile Aroma Type B/aka Flora Danica
(LL) Lactococcus lactis subsp. lactis
(LLC) Lactococcus lactis subsp. cremoris
(LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
(LMC) Leuconostoc mesenteroides subsp. cremoris

For making goats milk cheese, Havarti, Baby Swiss, Gouda, Edam, Blue, Goats Milk Cheese, buttermilk/sour cream, cream cheese, cottage cheese, Crème Fraiche, cultured butter and other fresh cheeses. Use 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters). Allow 18-20 min. at 70f (21c) to acidify to a pH of 4.60-4.70. Can be used along with another Mesophilic culture to give Camembert/Brie a buttery flavor.


Proprionibacteria- (25 grams)
Must be used along with a Thermophilic culture.

Proprionibacteria freudenreichii subsp. shermanii
(freeze-dried direct set/DVI-Direct Vat Innoculation)

For the maturation and eye formation of Swiss type cheeses such as Emmental, Gruyere, Jarlsberg, Compte, Tilsit and Appenzeller. Contribute greatly to the taste and aroma of these types of cheeses. This packet will work with 265 gal.(1000 liters) of milk. Use 1/8 tsp. (.62g) for two gallons(7.5 liters) of milk.

Lipase

Lipase - general

Lipase is a naturall enzyme that performs many roles in the digestion in living organisms. Raw milk has many enzymes that are unfortunately damaged during pasturisation. Lipase befits cheese by helping with traditional piquant flavour when most of the enzymes have been removed during pasturization. Lipase also reduces ripening time. Lipase from Animals and plants are the same although plants produce very little compared to animals. Lipase is obtained by drying and grinding of pre-gastric glands at the base of the calves tongues. Lipase should be stored in a freezer away from natural light in an air tight container.

• Calf - Creates a mild piquant flavour but lightly spicy
• Kid - Creates a sharp piquant and slightly spicy flavour
• Lamb - Creates a strong Pecorino/Romano medium spicy flavour
• Fungal - For vegetarian cheese.

Lipase is added to the milk before starter culture, coagulation/acidification and renneting. Its advised to pre dissolve Lipase before adding to milk.

Lipase dosage can vary depending on:

• The strength and age of the Lipase
  
• the total Fat content of the milk, the curdling temperature, the pH of teh milk and the temperature of the cheese in the presses.
• Personal taste
  

As a rough dosage

• 1.25 ml per 8-12 litres milk.
• 1/4 teaspoon per 2 gallons