Homemade Tulum Cheese Making Set
671,03 TL
Category
Brand
Smart Code
184.990.04
Price
559,19 TL + VAT
Transfer
657,61 TL
(% 2,00 remittance discount)
* With installments starting from 263,94 TL !!
Tito Rennet 250 g
Curd Scoop - 184.500.01 x 1 Piece
pH Paper (1-14) - 80's - 108.390.01 x 1 Piece
Cibre Straining Cloth - 110x105 cm - 184.390.01 x 1 Piece
Digital Stick Thermometer (-50 / +300 °C) - 23 cm - 108.520.01 x 1 Piece
Block Type Plastic Cheese Mold - 400 gr (125x75x45) - 184.410.01 x 1 Piece
Stam Digital (Kitchen Clock) Timer - 333,598.30 x 1 Piece
Dropper (Pastor Pipette) 10 pcs - 3 ml - 112.165.01 x 1 Piece
1 Piece Homemade Tulum Cheese Making Brochure (It will be sent to your e-mail address in your order information.)
Tito Rennet Consumer Information:
Name of Food Additive:
Tito Rennet
Component List:
Water, Salt (19%), Enzyme Solution (Microbial Protease Enzyme -M.miehei), Antimicrobial Agent ( Sodium Benzoate E211 ), Colorant (Caramel E150a)
The net amount:
250 g
Physical Structure:
Liquid
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place. After opening, it should be stored in the refrigerator (0-10 °C).
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey
Usage Instruction:
10-20 ml of yeast is sufficient for 100 kg of milk. (1 tablespoon is approximately 15 m.) This amount varies according to the characteristics of the milk.
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
In the production of white cheese, the fermentation temperature of milk varies according to seasons, regions, whether the milk is raw or heat-treated, and even whether it is fat or non-fat.
Although these values vary between 21°C and 32°C depending on the raw or pasteurized state of the milk, it is usually fermented between 25°C and 28°C. 32°C is a bit too much for white cheese, mostly 29°C 32°C fermentation temperature is used. Because the clot obtained between 21°C and 27°C is soft and gel-like, those obtained at 27°C are firm and do not crumble in very small pieces during cutting, and those obtained between 33°C and 36°C are hard and rubbery. quality. Therefore, a few degrees below 30°C can be chosen as the fermentation temperature for soft cheese making.
After the milk is cooled to the fermentation temperature, the acidity of the milk is increased to a certain level before the yeast is added, usually for half an hour, and the pre-maturation of the milk is ensured during this period (6.5 6.3 pH). At the end of this period, the milk is coagulated using liquid yeast. As a general rule, the clotting time is kept short for hard cheeses and longer for soft cheeses. For feta cheese, this time is 90 120 minutes.
Before adding the yeast to the milk, it should be thoroughly mixed with a 9-fold 18°C22°C neutral (non-chlorinated and drinkable) water, and then homogeneously dispersed in the milk. The strength of the yeast must be determined before use. Because the strength of the yeast can vary considerably according to the composition, acidity and fermentation temperature of the milk. Therefore, the strength of the yeast must be determined in the ready-to-ferment milk. 25 ml of this milk. a certain amount of 1/10 yeast solution, usually 1 ml. is added to determine the time elapsed until the first clot is seen.
Average 100 lt. It is recommended to use 1015 ml of yeast depending on the type of milk at 30°C and 35°C and weather conditions.
Yeast strength is calculated with the following formula;
2400 x V V: Amount of milk taken (ml)
—————– t: Coagulation time (sec)
tx v v: Amount of yeast used (ml)
There is a certain ratio between the time it takes for the first clot to appear (clot formation time) and the time it takes to form a cuttable gel. This ratio is usually between 1/2 and 1/3, mostly at the level of 1/3. However, 1/4 ratio can be used when cheese is processed from pasteurized milk.
The amount of yeast to be added to the actual milk is determined by dividing the amount of milk by the calculated yeast strength.
Sample; 6000 kg milk /16,000 (yeast strength) = 375 gr (the amount of yeast to be used for 6 tons of milk)
Considering these ratios, the required amount of rennet is calculated.
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