Pasteurization 72 C (162 F), 16 – 40 s.
Preripening 34 C (93 F) +- 1 C
Add culture Choozit Filata Visbyvac DIP 5 u for 500 (132 gal.) Lt. milk or Yo-Mix 601 DIP 5 u for 250 Lt. (66 gal.)
Pre ripen to pH 6.5
Rennet strength 3 gr. (o.1 oz) Renco pure calf rennet powder / 100 liter (26 gal.) milk (Available from Danlac)
Rennet temp. 34 C (93 F.)
Coagulate approx. 30 minutes
Cut curd max. 2 – 2.5 cm. (0.8 – 1 inch)
Stirring and
Cooking in 15 min up till 42 C. (108 F)
Stirring
final cheese 20 – 30 minutes
prepress and
ferment to pH 5.0 +- 0.1 in a pre-pressing vat under whey level (after reaching pH the total amount of cheese has to be cooked in hot water as quickly as possible
blanch
and knead the mass, which has been cut into cubes in hot water at 75 – 85 C. (167 – 185 F) Temp. and time depend on equipment
salt bath 15 – 18 °BE, 18 C. (64 F)
salting time depends on cheese size
further
processing place the cheese under vacuum in plastic bags
