Rondom Boerenkaas (NL)

Rondom Boerenkaas (NL)

New release
Softcover, 240 pgs
A5 size

A basic work that should not be missing from the library of every (Goudse) cheesemaker. A standard work on cheese making, which sometimes discusses the underlying processes in depth.

We note that the average quality level of the farmer's cheese produced has increased noticeably over the last ten years. Knowledge of the production process, good company design and equipment, together with expert supervision of inspection and information, have undoubtedly contributed to this.

In the context of Dutch cheese production as a whole, Boerenkaas only occupies a very modest place. This does not alter the fact that the product owes its continued existence to a number of dedicated preparers and traders on the one hand and to Boerenkaas-loyal consumers on the other.

Contrary to what the title of this book suggests, the content is mainly focused on the production process itself. New topics, such as standardization and pasteurization, have been added compared to previous editions, aspects of legislation have been omitted. The latter are constantly changing.

An overview of the content:

01 THE BEGINNING OF CHEESE MAKING
02 BRIEF OVERVIEW OF CHEESE PREPARATION
03 CHEESE MILK: COMPOSITION AND PROPERTIES
04 MICROBIOLOGY AND MICRO-ORGANISMS
     4.1 BACTERIA
     4.2 YEAST
     4.3 FUNGI
     4.4 PATHogenic MICRO-ORGANISMS
05 Lactic acid
     5.1 LACTIC ACID BACTERIA
     5.2 RIDENTS AND THEIR USES
06 BACTERIOPHAGES
07 SALTPETER AND LYSOZYME
     7.1 SALTPETER
     7.2 LYSOZYME
08 rennet and rennet action
09 CHEESE MILK
10 SET IN STRENGTH
11 CURD PROCESSING
12 PRESS AND RIGHTS
13 BRINE
14 CHEESE MATURATION
15 CHEESE QUALITY
16 CHEESE DEFECTS
     16.1 DEFECTS DUE TO PREPARATION ERRORS
     16.2 DEFECTS DUE TO BACTERIAL ACTION
17 COMPOSITION OF CHEESE AND CHEESE YIELD
     17.1 COMPOSITION OF CHEESE
     17.2 CHEESE YIELD
18 CONTROL OF ACIDITY (pH) AND MOISTURE CONTENT