CASEIN

Casein, fat and protein are essential components for the yield of cheese dough and play important roles in the manufacturing process.

Casein is the main protein found in milk, responsible for giving the cheese its structure and consistency. During the manufacturing process, casein coagulates under the action of specific enzymes, forming a three-dimensional network that retains part of the water and mineral salts present in milk. This coagulation is essential for the formation of the solid cheese mass.

Fat, present in smaller quantities in milk, also plays a crucial role in the yield of the cheese mass. Milk fat contributes to the texture and unctuousness of the cheese, in addition to influencing the sensorial acceptance of the product. During manufacturing, part of the fat is retained in the coagulated casein network, contributing to the structure and quality of the cheese mass.

Milk protein, mainly made up of casein, also contributes to the yield of the cheese dough. In addition to casein, other proteins soluble in milk, such as whey proteins, play an important role in the manufacturing process. These proteins have the ability to help retain water and contribute to the texture and final yield of the cheese.

In short, the relationship between casein, fat and protein is essential for the yield of the cheese mass. Casein acts in the formation of structure and consistency, while fat contributes to texture and greasiness. Protein, including casein and other soluble milk proteins, helps retain water and contributes to the final quality of the product.

The Geography

 The Geography

Dairy production is influenced by several factors including the type of geography of the land where the cattle are raised. Although there is no specific type of geography that is considered the best for milk production, certain geographic aspects can have a significant impact on this process. I will highlight some of these factors below.

1. Availability of pasture: A land geography with fertile soil and an abundance of pastures is essential for good milk production. The quality and quantity of pasture available to animals directly influences their diet and consequently milk production.

2. Climate: Climate also plays an important role as it directly affects the productivity of dairy cattle. Milder climates with moderate temperatures and adequate rainfall are generally favorable for milk production. This is because extreme temperatures, high humidity or long periods of drought can harm the health and appetite of animals.

3. Altitude: The altitude of the terrain can also influence milk production. Certain breeds of dairy cattle adapt better to different altitudes. Generally, European breeds of cattle tend to be more suitable for lower altitudes while breeds adapted to high altitudes such as zebu are more common in mountainous regions.

4. Topography: The topography of the land including the presence of hills, mountains and valleys can influence the efficiency of dairy production. Rough terrain can make livestock management difficult and limit the availability of pasture. On the other hand, flatter land facilitates access to animals and the implementation of infrastructure necessary for dairy farming.

5. Access to water resources: The availability of water is vital for dairy cattle both for drinking and for irrigating pastures. Land close to rivers, lakes or with access to adequate groundwater can be favorable for dairy production.

It is important to highlight that these geographic factors are just some of the many aspects that can influence milk production. In addition, other factors such as livestock genetics, appropriate management, feed quality and animal health are also essential for obtaining high levels of milk productivity.

 Sincera amistad entre mi padre y el Dm. Tereza me enseñó los fundamentos del arte de elaborar quesos artesanales y mi padre me enseñó todo lo que sé.

Una situación genera una reacción fantástica y excelente. Todo empezó cuando vi a mi padre con ganas de comer queso fresco de Minas. Los quesos que tanto le gustaba comer. Recuerdo bien cuando compró el queso para pagar después, en la fecha acordada no tenía el dinero.

El conocido que le vendió el queso. Obviamente estaba muy enojado. Y mi padre escuchó cosas que no necesitaba escuchar, pero en ese momento necesitaba escuchar. Esa situación dejó a mi padre profundamente triste e impactado. Porque pronunció estas palabras con mucha emoción.

  (Ni siquiera un ser humano en la tierra debería tener que pasar por esta situación, de no poder comer lo que quiere. Amigo o enemigo, rico o pobre, viejo o niño, mujer u hombre, gey o lesbiana, blanca o no. Todos somos seres humanos fantásticos). Y ahí fue cuando llegó lo grande.

A partir de ahora no lo compraré más. Voy a aprender a hacer queso. Después de innumerables intentos quiso darse por vencido. Fue entonces cuando entró un amigo suyo que según leí le enseñó a hacer una receta que tiene más de 150 años.

  Desde entonces, mi padre y yo no hemos dejado de investigar y estudiar este arte de elaborar un extraordinario queso fresco de Minas, que es prácticamente la base de todos los quesos producidos en la sierra de Mantiqueira.

Pepper Jack Cheese

 Pepper Jack Cheese:

Ingredients:

4 liters of milk

1/4 teaspoon rennet

2 tablespoons of filtered water

1/2 teaspoon salt

1/2 teaspoon of dairy yeast

2 tablespoons chopped jalapeño pepper (optional)

Step by step:

1. Follow steps 1 to 4 of the previous recipe to prepare the cheese base.

2. Add the jalapeño pepper to the milk mixture after step 4 before transferring to the pan.

3. Continue with steps 6 and 7 of the first recipe.

(6. Transfer the mixture to a cheese mold lined with cheese cloth.

7. Place the pan on a flat surface and let the cheese rest for 4 to 6 hours.)