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The addition of water during cheesemaking is known as "washing the cheese." This basic operation aims to achieve the very typical organoleptic characteristics of this type of cheese: a creamy consistency and mild flavor and aroma.
Today, the growing consumer demand for new products is driving research into the dairy sector's development, aiming to increase dairy diversification. In addition to seeking resource optimization, the production of spreadable processed cheese is emerging. This cheese is made by combining different types of cheeses to obtain a final product of guaranteed quality.
This type of cheese originates from the Castilian region of La Mancha, the main destination for transhumant sheep herds. This area is used for grazing in winter and spring, when milking seasons are most common, with the highest milk production and, therefore, the most common cheesemaking season.
This document constitutes the teaching material for conducting laboratory exercises in Module 8: "Quality Control," corresponding to the "Cheese Specialist" Training Program.
The purpose of this paper is to present the possibilities that the use of the scratching technique offers for citrus cultivation, in addition to describing the fundamentals and correct method of implementation in the field.
The purpose of this paper is to present the potential that the use of different techniques and products offers for citrus cultivation. In this vein, and as part of IFAPA's ongoing research, we present the results of an experimental trial evaluating grating and the use of natural plant growth regulators to improve fruit set in Navel Powell.
Artisan goat, sheep, and cow yogurt is a dairy product produced daily by more and more small and medium-sized dairy companies in Andalusia. Its production typically incorporates natural, local products. This report establishes basic recommendations during the different production stages to obtain an optimal product from a technological, nutritional, and sensorial perspective.
Pedroches cheese is one of the five traditional sheep's milk cheeses from Andalusia included in the catalog of Spanish cheeses. It is made with raw Merino sheep's milk and coagulated by adding rennet, a plant-based coagulant derived from the dried flowers of the cardoon Cynara cardunculus.
Soft sheep's milk cheese is traditionally considered a ripened cheese made from enzymatically coagulated raw milk, coagulated with a plant-based coagulant derived from the dried flowers of the cardoon Cynara cardunculus, and aged for a minimum of 60 days.
Self-drained fresh cheese is a type of cheese originating in northern Spain. It differs from conventional fresh cheese in its higher moisture content, making it one of the dairy products with the lowest energy content.
Fresh Málaga cheese is one of the ten traditional goat's milk cheeses from Andalusia included in the Catalog of Spanish Cheeses. Currently, many artisanal cheese factories in the province of Málaga base their production on this type of dairy.
Mató cheese is a type of cheese that can be obtained through different production techniques: by mineral destabilization (calcium chloride) or acidic (lemon juice or vinegar), or by coagulating the milk with plant-based enzymes, such as the flower of the wild cardoon (Cynara cardunculus). It is obtained by draining the whey, gently pressing (self-pressing) and periodically turning.
Cottage cheese is a dairy product obtained from the whey obtained during the cheesemaking process. It is made by heating the whey, which causes the whey proteins to precipitate. This paper establishes basic recommendations during the different stages of cheesemaking to obtain an optimal product from a technological, nutritional, and sensorial perspective.
Blue cheese is a general category of cheeses, made from cow's, goat's, sheep's, or blended milk, characterized by the internal growth of the Penicillium roqueforti mold, which gives it its characteristic blue-green color. Traditionally, these cheeses were matured in caves, where the mold was established, providing ideal conditions for its development.
This document constitutes the teaching material that complements the second module (Reception and Storage of Auxiliary Raw Materials) of the "Cheese Specialist" Training Program. In the production of dairy products, the incorporation of auxiliary raw materials in addition to milk is necessary to facilitate the development of the production process.
This document constitutes the teaching material for the module "Facilities and Machinery in the Dairy Industry" of the "Cheese Specialist" Training Project.
This document constitutes the teaching material for the third module, "Occupational Risk Prevention and Environmental Impact in the Dairy Industry," of the "Cheese Specialist" Training Project.
This document constitutes the teaching material that complements the first module (Receiving and Storing Milk) of the "Cheesemaking Specialist" Training Program.
The main objective of this work is to explore the diversification options in the production of dairy products, such as yogurt, by comparing different commercial ferments (YO-MIX 496 LYO 100 DCU and YO-MIX 885 LYO 50 DCU) to the one commonly used (YO-MIX 300 LYO 50 DCU, Danisco), and their subsequent sensory evaluation.
Kefir is a dairy product originating in Eastern Europe, which has recently gained significant value for its distinctive organoleptic qualities and health-promoting properties. This document establishes a series of basic recommendations for the artisanal production of two types of kefir: traditional and modern, and their respective adaptations to dairy manufacturing.
