Breakfastı How is kakar cheese, which is always on the table, especially used in tomato soup, made? nı If you're wondering, this set is just for you!
Food Additives Name of the substance:
Tito Cheese Yeastı
Component List:
Water, Salt (19%), Enzyme solution (Microbial Protease Enzyme -M.miehei), Antimicrobial Substance ( (Caramel E150a)
The net amount:
250 g
Physical Structure:
Liquidı
Lot Number:
For retrospective traceability, the lot numbers of all raw materials and packaging materials are recorded. recordsı is kept.ı
lot number of the product, product packaging üIt is located on.ı
Food Additives Foods to which substance can be added:
Turkish Food Codex Food Additives In accordance with the regulations in the Articles Regulation and vertical communiqués, the permitted finished products; It is used in products, taking into account the relevant limitations.
If the necessary information in the regulations and notifications cannot be accessed, the relevant country's regulatory bodies ;can be consulted.
'Special Storage/Use Conditions':
Place it in a dry and cool place. offı Store it as. After opening, it should be stored in the refrigerator (0-10 °C).
Trade Name of the Food Manager and Address:
Smart Kimya Tic. and Dan. Ltd. Şti.
Ege Industrial Site Balatık Mah. 8901/3 St. No:3/3AO Produced in Cili/Izmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Menşei:
TüTurkey
Usage Instruction:
10-20 ml of yeast is sufficient for 100 kg of milk. (1 tablespoon is approximately 15 m.) This amount is the characteristic of milk. #287;Varies depending on the situation.
Turkish Food Codex Food Additives Finished products produced or planned to be produced in accordance with the Articles Regulation; Included in vertical communiqués about the product; It should be used by taking into account the foods to which it can be added, conditions of use, maximum amounts and restrictions. ;is.
If use is planned in countries outside Turkey, the legal regulations of the relevant country must be met. should be taken into consideration.
Product performance, production conditions, machinery and equipment structure. and depending on their performance, seasonal variables and other raw materials. It may vary depending on the situation.
The most appropriate usage amount: Before being determined, Turkish Food Codex Food Additives Experiments should be made with minimum amounts, keeping in mind the restrictions specified in the Substances Regulation. dıd.
Usage Areaı/Sellış Purpose:
For use in food.
Technical information:
In the production of white cheese, milk fermentation temperature is determined according to the seasons and various sources. to the relere, the inside of the milk or heat treated; Even though it is old, It varies depending on whether you are old or not.
These values are determined by the milk content. or depending on the pasturization condition. as 21°C Although it varies between 32°C, it is generally 25°C It ferments between 28°C. 32°C is a little too much for white cheese, more like 29°C. 32°C fermentation room is used. Çübecauseü 21°C The clot obtained between 27°C’s soft and gel-like, those obtained at 27°C are firm. and does not crumble into very small pieces during cutting, 33°C36°C’ The ones obtained among them have a hard and rubbery quality. Therefore, a few temperatures above 30°C are used in soft cheese making. degree belowı fermentation temperature can be selected as.
After the milk is cooled to the fermentation temperature, it is usually waited for about half an hour before adding the yeast. The acidity of the tobacco is increased to a certain level and during this period the milk matures. #305; supplied (6.5 6.3 pH). At the end of this period, the liquid Milk is coagulated using yeast. As a general rule, the clotting time is kept short in hard cheeses and long in soft cheeses. For white cheese, this time is 90 It is 120 minutes.
Before adding the yeast to the milk, mix it thoroughly with 9 times 18°C to 22°C neutral (non-chlorinated and drinkable) water. It is crushed and then distributed homogeneously in the milk. must be provided. Determining the strength of yeast before use. must. Çübecauseü Yeast strength depends on milk composition, acidity and fermentation temperature. It may also vary. Therefore, the yeast strength is made ready for fermentation. It should be determined in milk. 25 ml of this milk. A certain amount of 1/10 yeast solution is taken, usually 1 ml. is added and the time until the first clot appears is determined.
Average 100 liters. 30°C Depending on the type of milk at 35°C and weather conditions, 10-15 ml of yeast should be used. It is recommended.
Yeast strength is calculated by the formula;
2400 x V V: Amount of milk consumedı (ml)
—————– t: Clotting time (sec)
t x v v: Amount of yeast used. (ml)
Time for the first clot to appear (clot formation time). There is a certain ratio between the process and the time it takes to form a cuttable gel. This ratio is generally between 1/2 and 1/3, and is usually at the level of 1/3. However, when cheese is processed from pasturized milk, the ratio is 1/4. can be used.
The amount of yeast to be added to the actual milk is determined by dividing the amount of milk by the calculated yeast strength.
Öexample; 6000 kg milk /16,000 (yeast strength) = 375 g (amount of yeast to be used for 6 tons of milk)
Considering these ratios, the required rennet must be prepared. amountı is calculated.
