[Cheese] So whos the new guy ? / Suggestion for experiments

[Peter Næslund Møller]

----- Original Message ----- 
From: "Kit Anderson" <kit at kganderson.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, February 21, 2007 6:15 PM
Subject: Re: [Cheese] So whos the new guy ? / Suggestion for experiments


> >
> > The idea is that the buttermilk contains a natural emulsifier that shouldnt interfere with the rest of the cheese making process.. The eggyolk does the same, but is a bit risky
> 
> 
> Interesting. Are eggs used in cheese making? 

Not traditionally, but Jack Schmidling suggests using eggs as an emulsifier...

>If the concern is health, 
> then it is possible to pasteurize the yolks without setting them. 

It is health concerns, but also the idea... While it most definately works, I would feel better about having a product that contained just milk, rennet, starter culture and salt..

>Is 
> there a preparation of phospholipids that could be used in place of eggs 
> or buttermilk?

Almost any emulsifier will do the trick, but looking at it from a health-nuts POV, you will be adding *bad* stuff to your cheese like GM products, synthetisized chemicals etc., so from all sides, the buttermilk looks like the ideal solution..


/peter