Lactic cheeses : Managing water loss ➜ Arena for multiple physical, microbiological and biochemical transformations, lactic cheeses are particularly susceptible to water loss. Several levers can be employed to manage this. ➜ Managing water transfer ➜ Tips for greater consistency in water loss ➜ Managing cave environments Streptococcus thermophilus : The Formula 1 of acidification ➜ Their acidification and texturizing functions make them a key player in the fermentation process in many cheese styles. They are used from soft-paste to pressed, cooked cheeses, by way of certain pressed, uncooked styles. ➜ Their comfort zones ➜ Encouraging their development Docamex is deployed in the field ➜ A highly intuitive digital tool to capture and retain professional cheesemaking knowledge and help train staff and technical advisors.
Raw Milk and Health : first reports are very positive ➜ White book on the risk-benefit ratio for raw milk cheese : currently being written, the work reveals unexpected benefits for dairy products for human health, raw milk cheese in particular. Jeune Montagne aims to regain biodiversity for the AOP Laguiole ➜ The cooperative operating on the Aubrac plateau has patiently reestablished microbial diversity in its milk, which had become too ‘clean’ ; as a means to improve food safety. ➜ The “Diag Lait Cru” : raw milk diagnostic and how it works
News from the World Cheese Awards ➜ The largest international cheese competition beat its own record and crowned a Norwegian farmstead cheese.
In the heart of cheese ➜ The “MetaPDOcheese ” study unveils an understanding of the richness of the microbial ecosystem in cheese, and the factors that contribute, on the farm and in the make room, to its composition, structure, and expression.
SER : AOPs step up ➜ Together, all the AOPs have committed to the “Sustainable Dairy AOP” plan launched by CNAOL. A status report.
