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Update ripening for raw milk 

The ripening time and temperatures are a little different when making
cheese with natural cultures.

Signed-off-by: Anna Schumaker <Anna@NoWheyCreamery.com>
This commit is contained in:
Anna Schumaker 2017-04-21 15:09:15 -04:00
parent 5877649a26
commit 6d92e2e9ff
8 changed files with 11 additions and 11 deletions
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2
asiago.tex
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@ -14,7 +14,7 @@
%\def\drying {12 hours}
\cheeseName{Asiago}
\cheeseCulture{Thermophilic Starter}{Single dose}{85}
\cheeseCulture{Thermophilic}{Single dose}{85}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{85}
\cheeseRipening{45 minutes}{92}
\cheeseRennet{\rennet}

2
brick.tex
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@ -4,7 +4,7 @@
\documentclass[rowheight=8pt]{cheese}
\cheeseName{American Brick}
\cheeseCulture{Mesophilic Starter}{Double dose}{83}
\cheeseCulture{Mesophilic}{Double dose}{83}
\cheeseRipening{15 minutes}{88}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}

4
cheddar.tex
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@ -16,9 +16,9 @@
%\def\weightThree{100 pounds}
\cheeseName{Cheddar}
\cheeseCulture{Mesophilic Starter}{Single dose}{81}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseSecondary{FLAV 54}{(Optional) Single dose}{81}
\cheeseRipening{45 minutes}{92}
\cheeseRipening{45 minutes}{86}
\cheeseColor{\orange}
\cheeseRennet{\rennet}
\cheeseSetting{45 minutes}

6
cheese.cls
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@ -64,8 +64,7 @@
}
\newcommand{\cheeseRipening}[2]
{
\def\cheese@ripening{#1}
\def\cheese@ripeningTemp{\ftemp{#2}}
\def\cheese@ripening{#1/\ftemp{#2}}
}
\newcommand{\cheeseColor}[1]
{
@ -133,7 +132,8 @@
\cheeseStepTemp{\cheese@secondary}{ }{\cheese@secondaryTemp}
{\cheese@secondaryAmount.}
\fi
\cheeseStepTemp{Ripening}{\cheese@ripening}{\cheese@ripeningTemp}{ }
\cheeseStepTemp{Ripening}{ }{ }
{Natural: 1 hour/\ftemp{90}, \cheese@culture: \cheese@ripening.}
\ifcolor
\cheeseStepNoTemp{Cheese Color}{\cheese@color}{(Optional) \dilutemilk.}
\fi

2
colby.tex
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@ -14,7 +14,7 @@
%\def\brining{16 hours}
\cheeseName{Colby}
\cheeseCulture{Mesophilic Starter}{Single dose}{81}
\cheeseCulture{Mesophilic}{Single dose}{81}
\cheeseRipening{1 hour}{86}
\cheeseColor{\orange}
\cheeseRennet{\rennet}

2
irish_cheddar.tex
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@ -20,7 +20,7 @@
\def\weightTwo{30 pounds}
\cheeseName{Irish Cheddar}
\cheeseCulture{Mesophilic Starter}{Single dose}{83}
\cheeseCulture{Mesophilic}{Single dose}{83}
\cheeseRipening{45 minutes}{88}
\cheeseColor{\orange}
\cheeseRennet{\rennet}

2
jack.tex
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@ -4,7 +4,7 @@
\documentclass[rowheight=6pt]{cheese}
\cheeseName{Jack}
\cheeseCulture{Mesophilic Starter}{Single dose}{80}
\cheeseCulture{Mesophilic}{Single dose}{80}
\cheeseRipening{1 hour}{86}
\cheeseRennet{\half teaspoon}
\cheeseSetting{45 minutes}

2
queso_fresco.tex
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@ -4,7 +4,7 @@
\documentclass[rowheight=10pt]{cheese}
\cheeseName{Queso Fresco}
\cheeseCulture{Mesophilic Starter}{Single dose}{85}
\cheeseCulture{Mesophilic}{Single dose}{85}
\cheeseRipening{30 minutes}{90}
\cheeseRennet{\quarter teaspoon}
\cheeseSetting{45 minutes}