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Change secondary cultures to display a recommended dose 

This change matches how we now do primary culturing.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2017-04-21 14:46:53 -04:00
parent a6394a358d
commit 5877649a26
5 changed files with 8 additions and 13 deletions
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4
asiago.tex
View File

@ -3,13 +3,11 @@
%
\documentclass[rowheight=2pt]{cheese}
\def\secondary{\sixteenth\ - \eighth tsp.}
\def\rennet{\half teaspoon}
\def\press{6 hours}
\def\brining{12 hours}
\def\drying{8 hours}
%\def\secondary{\eighth\ - \quarter tsp.}
%\def\rennet{\threequarter teaspoon}
%\def\press{14 hours}
%\def\brining{24 hours}
@ -17,7 +15,7 @@
\cheeseName{Asiago}
\cheeseCulture{Thermophilic Starter}{Single dose}{85}
\cheeseSecondary{FLAV 54}{\secondary}{85}{(Optional)}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\rennet}
\cheeseSetting{1 hour}

4
cheddar.tex
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@ -3,14 +3,12 @@
%
\documentclass[rowheight=3pt]{cheese}
\def\secondary{\sixteenth\ - \eigtht tsp.}
\def\orange{4 drops}
\def\rennet{\half teaspoon}
\def\weightOne{10 pounds}
\def\weightTwo{40 pounds}
\def\weightThree{50 pounds}
%\def\secondary{\eighth\ -\ quarter tsp.}
%\def\orange{8 drops}
%\def\rennet{\threequarter teaspoon}
%\def\weightOne{20 pounds}
@ -19,7 +17,7 @@
\cheeseName{Cheddar}
\cheeseCulture{Mesophilic Starter}{Single dose}{81}
\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{81}{(Optional)}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
\cheeseRipening{45 minutes}{92}
\cheeseColor{\orange}
\cheeseRennet{\rennet}

9
cheese.cls
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@ -54,13 +54,12 @@
\def\cheese@cultureTemp{\ftemp{#3}}
\def\cheese@cultureAmount{#2}
}
\newcommand{\cheeseSecondary}[4]
\newcommand{\cheeseSecondary}[3]
{
\secondarytrue
\def\cheese@secondary{#1}
\def\cheese@secondaryAmt{#2}
\def\cheese@secondaryTemp{\ftemp{#3}}
\def\cheese@secondaryNote{#4}
\def\cheese@secondaryAmount{#2}
\stepcounter{cheese@acid}
}
\newcommand{\cheeseRipening}[2]
@ -131,8 +130,8 @@
\cheeseStepTemp{\cheese@culture}{ }{\cheese@cultureTemp}
{(Optional for raw milk) \cheese@cultureAmount.}
\ifsecondary
\cheeseStepTemp{\cheese@secondary }{\cheese@secondaryAmt}
{\cheese@secondaryTemp}{\cheese@secondaryNote}
\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
{\cheese@secondaryAmount.}
\fi
\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
\ifcolor

2
gouda.tex
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@ -5,7 +5,7 @@
\cheeseName{Gouda}
\cheeseCulture{MM100}{Single dose}{83}
\cheeseSecondary{FLAV 54}{\sixteenth\ - \eighth tsp.}{83}{(Optional)}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{83}
\cheeseRipening{45 minutes}{88}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}

2
gruyere.tex
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@ -5,7 +5,7 @@
\cheeseName{Gru\'{y}ere}
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{\sixteenth\ -\ \eighth tsp.}{81}{(Optional)}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\half teaspoon}
\cheeseSetting{40 minutes}