Farmer academy french series. Farmer Academy cheese sourdough French series. Composition and description

Lactose is a sugar found only in milk and belongs to the group

chemical compounds called carbohydrates.

Carbohydrates are the most important source of energy in our food.

Bread and potatoes, for example, are fortified with carbohydrates and provide a nutrient reservoir. Carbohydrates break down into compounds with high energy value. These compounds are involved in biochemical reactions, providing them with the necessary energy. Carbohydrates also provide material for the synthesis of some important chemical compounds in the body. They are present in muscles

as muscle glycogen and in the liver as liver glycogen.

Glycogen is an example of a very high molecular weight carbohydrate. Other examples of such carbohydrates are starch and cellulose. These complex carbohydrates are called polysaccharides and have giant molecules built from glucose molecules. In glycogen and starch, these molecules are often branched, while in cellulose they exist in straight and long chains.

Figure: 2.38 shows schematically some disaccharides, i.e. carbohydrates composed of molecules of two types of sugars. The sucrose molecule (formerly called cane or beet sugar) is composed of two simple sugars

(monosaccharides) - fructose and glucose. Lactose (milk sugar) is a disaccharide whose molecule contains the monosaccharides glucose and galactose.

Table 2.3 shows that the lactose content in milk is

3.6-5.5%. Figure: 2.39 makes it clear what happens when lactose is exposed to lactic acid bacteria. These bacteria produce the enzyme lactose, which breaks down lactose molecules into glucose and galactose. These monosaccharides, under the influence of a number of enzymes, also produced by lactic acid bacteria, are converted into lactic acid through complex intermediate reactions. The enzymes involved in these reactions operate in a specific order. The breakdown of lactose is possible to form other final compounds.

This is determined by the specific characteristics of the microorganisms involved

in the process of its fermentation.

When milk is heated and kept at a high temperature, it turns brown

and takes on a caramel flavor. This process is called caramelization and is the result of a reaction between lactose and proteins called the Maillard reaction.

Lactose is water soluble and forms an ionic molecular solution

in milk. In cheese making, there is a large waste of lactose in whey. Evaporation of whey during the preparation of whey-albumin cheese additionally increases the concentration of lactose. Lactose does not taste as sweet as other sugars; its sweetness, for example, is 30 times less than that of cane sugar.

Name

Mode of application:

Main advantages

5 sachets, 3 g each

1 sachet for 20 liters of milk

100% natural product

Packing dimensions


  • 480 RUB per piece
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Delivery in Moscow

Delivery 1-2 days

Delivery amount is calculated individually

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How is the return

- We send a payment order to the bank where the current account of our organization is opened.
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Payment upon pickup

  • Possible after receiving confirmation of the availability of the ordered product in the store.
  • Our manager will inform you about this by calling you by phone after you place your order.
  • Payment for the order with the selected delivery method "Pickup of the order" is made in cash at the cash desk of our store.

Delivery

Delivery methods in Moscow and Moscow region

Standard delivery by courier in Moscow within the Moscow Ring Road:

  • Delivery of goods worth less than 3,000 rubles. - 400 rubles.
  • Delivery of goods worth 3,000 - 5,000 rubles. - 300 rubles .
  • Delivery of goods: with a total cost of more than 5,000 rubles. - IS FREE .

Delivery day to day in Moscow within the Moscow Ring Road is from 600 rubles, depending on the size and weight of the order.


Standard delivery by courier in the Moscow region:

  • Delivery in the Moscow region up to 5 km. from the Moscow Ring Road - 600 rubles.
  • Delivery across the Moscow region from 5 km. up to 10 km. from the Moscow Ring Road - 700 r.
  • Delivery across the Moscow region from 10 km. up to 20 km. from the Moscow Ring Road - 800 r.
  • Delivery across the Moscow region from 20 km. up to 30 km. from MKAD - 900 r.
  • Delivery in the Moscow region from 30 km. up to 40 km. from MKAD - 1100 r.
  • Delivery across the Moscow region from 40 km. up to 50 km. from the Moscow Ring Road - 1200 r.
  • Delivery in the Moscow region from 50 km from the Moscow Ring Road -1200 rubles. + RUB 25 per kilometer.

Pickup from retail stores website

After completing the order, the ShopBarn manager will contact you to confirm the availability of all ordered items and agree on the time for picking up the order. Order processing takes place in working time store, assembling an order takes from several hours to several days, depending on the availability of ordered items in the warehouse of the self-pickup store. After agreeing on the order, the order is placed in reserve for 3 days.

Farmer Academy cheese sourdough "French Series", 100 l

The South of France is famous for its most delicate soft and semi-hard cheese varieties, because it is there that our unique composition of several types of mesophilic lactobacilli is found. We have carefully preserved these bacteria, and now, thanks to our ferments, you can prepare French and other soft cheeses on your own - Camembert, Brie, Philadelphia and various moldy cheeses such as Gorgonzola, etc. Preserving and maintaining life in milk is not an easy task, which was previously only possible for highly qualified specialists. But now everything has changed. With our starter cultures, everyone will be able to taste high-quality and exquisite cheese made with my own hands... The only series of freeze-dried starter cultures in Russia for the production of cheese at home, meeting the requirements Technical Regulations Customs Union.

Name

Mesophilic bacterial starter culture “MEZO E”.

Concentrate of lyophilized lactic acid bacteria Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus diacetylactis subsp. biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.

The leaven is a white-creamy powder. Natural product, does not contain allergens and GMO / GMM.

Mode of application:

Open the bag, pour all the contents into a clean container with the milk mixture. The opened sachet with starter culture is not subject to storage and division into parts. Activation temperature of starter cultures: 28-32 ° C

Main advantages

5 sachets, 3 g each

1 sachet for 20 liters of milk

For preparing 10 to 15 kg of cheese (depending on humidity)

100% natural product

Packing dimensions

Dimensions (mm): 115 * 90 * 45 Weight: 52g

The Farmer Academy French Series cheese starter will provide the flavor and aroma you need for all soft and semi-hard cheeses you wish to produce. These can be Camembert, Brie, Gorgonzola, Philadelphia and others.

Composition
Thermophilic bacterial starter culture "MEZO E" - concentrate of lyophilized lactic acid bacteria Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus diacetylactis subsp. biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris. The leaven is a white-creamy powder. Natural product, does not contain allergens and GMO / GMM.
Mode of application
Open the bag, pour all the contents into a clean container with the milk mixture. The opened sachet with starter culture is not subject to storage and division into parts. Activation temperature of starter cultures: 28-32 ° C. For detailed information on use, see www.farmer.academy
Characteristics
  • The set includes 5 sachets of 3 g each;
  • 1 sachet is designed for 20 liters of milk;
  • 5 sachets are enough for making 10 to 15 kg of cheese (depending on humidity);
  • Shelf life and storage conditions: 12 months at a temperature of + 4 ± 2 ° C or 6 months at a temperature up to +25 ° C from the date of production.

The South of France is famous for its most delicate soft and semi-hard cheese varieties, because it is there that our unique composition of several types of mesophilic lactobacilli is found. We have carefully preserved these bacteria, and now, thanks to our ferments, you can prepare French and other soft cheeses yourself - Camembert, Brie, Philadelphia and various blue cheeses such as Gorgonzola, etc.

Preserving and maintaining life in milk is not an easy task, which was previously only possible for highly qualified specialists. But now everything has changed.
With our starter cultures, everyone will be able to taste high-quality and exquisite cheese made with their own hands.

The only series of freeze-dried starter cultures in Russia for the production of cheese at home, which meets the requirements of the Technical Regulations of the Customs Union.

Name

Mesophilic bacterial starter culture "MEZO E".

Composition and description

Concentrate of lyophilized lactic acid bacteria Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus diacetylactis subsp. biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.
The leaven is a white-creamy powder.
Natural product, does not contain allergens and GMO / GMM.

Mode of application
Open the bag, pour all the contents into a clean container with the milk mixture. The opened sachet with starter culture is not subject to storage and division into parts.
Activation temperature of starter cultures: 28-32 ° C
Main advantages
... 5 sachets, 3 g each

1 sachet for 20 liters of milk
... For preparing 10 to 15 kg of cheese (depending on humidity)
... 100% natural product

Packing dimensions

Dimensions (mm): 115 * 90 * 45

Weight: 52g

Presentation


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Making cheese


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So, let's figure out what kind of cheeses can be made using our mesophilic cultures of the Italian series.
We will not list the endless variety of types of cheeses that you can make with this leaven. Let's take a closer look at what the main processes take place in milk so that it turns into this wonderful product.
Thanks to its unique properties, the cheeses of the Pasta Filata group acquire their characteristic elastic consistency and pronounced sour milk taste. And it is a completely irreplaceable microorganism in the production of soft and pickled cheeses.

1) Cow nutrition - general

2) Milking milk - general

3) Milk cooling

The temperature of the milk leaving the udder is about 37 ° C. Freshly milked milk from a healthy cow is practically free of bacteria, but it must be protected from bacteria immediately after milking. Microorganisms that can cause milk spoilage can be found on the surface of the udder, milkmaid hands, dust particles in the air, water droplets, straw, animal hair and in the soil. Contaminated milk must be filtered. To obtain milk of high bacteriological quality, special attention must be paid to sanitation. However, despite all the precautions, it is impossible to prevent microorganisms from entering milk. Milk itself
in itself is an excellent environment for the growth of bacteria - it contains all the components necessary for this. Therefore, as soon as bacteria enter milk, they begin to multiply rapidly in it. On the other hand, freshly milked milk contains bactericidal substances that have a depressing effect on microorganisms for a certain period of time. In addition, microorganisms need some time to adapt to a new environment before reproduction begins.
If the milk is not cooled, the rapid growth of microorganisms begins in it (freshly milked milk temperature is 37 ° C). Therefore, immediately after milking, the milk must be cooled to approx. 4 ° C. At this temperature, the activity of microorganisms is very low. However, when the storage temperature rises, bacteria begin to multiply again. Therefore, it is necessary to store milk at low temperatures.

In fig. 1.9 shows the graphs of the rate of development of bacteria at different
temperatures.
Under certain circumstances - for example, in the absence of water and / or electricity on the farms or small quantities of milk being milked to justify the investment made on the farms - it is necessary to establish grass-roots plants for the collection and primary processing of freshly milked milk.
Milk cooling equipment used on the farm
On farms that supply milk to dairies in flasks, nozzle or immersion coolers are used. In a nozzle cooler, circulating cold water is sprayed onto the outer surface of the flasks to keep the milk cool. The immersion cooler consists of a coil that is lowered into a flask. Cold water circulates through it, maintaining the required temperature of milk (see also Fig. 1.19 and 1.21).
In machine milking, milk is collected in special tanks (see Figure 1.11).
Such tanks are available in different capacities and are equipped with built-in cooling equipment that provides milk cooling to a certain temperature for a certain period of time. These tanks are also often equipped with automatic cleaning devices to ensure that the equipment is sanitized properly.
At large farms and grassroots factories, for rapid cooling of a large batch of milk (over 5 tons) from 37 to 4 ° C, the use of cooling tanks is insufficient. In these cases, such a tank is mainly used to maintain the temperature required for storing milk. The cooling itself is carried out in heat exchangers installed in the piping system on the milk supply line. Such a system is shown in Fig. 1.12.
Washing and sanitizing
Bacterial contamination of milk is largely equipment driven: any surface that comes into contact with milk is a potential source of microorganisms.
Therefore, it is so important to thoroughly rinse and disinfect the equipment. For hand milking, the accessories used must be washed by hand using suitable detergents and brushes.
Milking machines are usually equipped with CIP systems with instructions and recommendations for the use of suitable detergents and disinfectants.

4) Storage and transportation of milk

In the old days, milk was sent to the factory twice a day - morning and evening. At that time, factories were located near the farm. But as the factories expanded, their number, zones
coverage expanded, causing a change in the average distance between farm and dairy
plant. This has led to an increase in the intervals between milk collections. Common practice began collecting milk every other day, and it is no longer uncommon to carry out these collections after three or even four days.
Milk should preferably be processed in a closed system to minimize the risk of bacterial contamination. It should be rapidly cooled to 4 ° C (if possible immediately after receipt) and then stored at that temperature until processing. All equipment that comes into contact with milk must be clean and disinfected. As the intervals between milk collection increases, quality problems arise. Some types of microorganisms, called psychrotrophic, can grow and multiply at temperatures below 7 ° C. They are found mainly in soil and water, and therefore it is so important that the water used for washing is of high bacteriological quality. Psychrotrophic bacteria will grow in raw milk stored at 4 ° C.
After adaptation to this temperature, after 48–72 hours, bacterial growth passes into an intensive logarithmic phase (see Fig. 1.13). This leads to the breakdown of fats and proteins and the appearance of an undesirable taste in milk, as well as to the risk of deterioration in the quality of products made from this milk.
All this must be considered when scheduling milk collection.
If it is impossible to avoid long intervals between its collections
milk cooling to 2-3 ° C is recommended.

5) Storage and maturation - general

6) Heat treatment of milk

7) Fermentation

The starter culture is introduced into milk at a temperature of 32-37 C. It is advisable to treat hands, scissors and packaging with alcohol in order to avoid contamination of milk with pathogenic microflora.
The powder must be evenly distributed on the surface of the milk and allowed to stand for several minutes to partially dissolve. Next, the milk mixture must be thoroughly mixed.
Avoid foaming while stirring. Leave the milk alone for 30 minutes.
From the moment of the end of mixing, the lag-phase of the life of the starter culture begins. It is important that this time is kept to a minimum and is consistent with the fermentation curves.

The microflora of Swiss cheese series includes a symbiosis of mesophilic and thermophilic microorganisms. Under the influence of the high temperature of the second heating (56-60 ° C), the volume decreases
microflora in the cheese mass due to the partial death of mesophilic lactic acid streptococci, while
as thermophilic lactic acid sticks remain viable. Concerning total microorganisms in this series is maximum.

8) Setting the clot

The higher total proteolytic activity of milk-clotting enzymes in comparison with chymosin, as a rule, has a negative
influence on the quality of cheeses, especially with long ripening periods. For example, the loss of milk fat with whey was higher, and the density
The curd and quality of Cheddar cheese is lower when pepsin is used instead of chymosin for curdling milk. However, cheeses made with
crystalline chymosin, have a less pronounced taste and ripen more slowly in comparison with cheeses produced from the same milk and
the same technology, but with rennet powder. Therefore, the general proteolytic activity of milk-clotting enzymes to a certain extent
necessary to obtain high quality cheeses.

9) Cutting

10) Drying / stirring

11) Grain washing

12) Draining the curd

13) Pressing

13) Salting

14) Drying

14) Maturation

We will reveal to you the secret that, depending on minor manipulations in the above processes, you will end up with the desired type of soft cheese.