Dairy Science and Food Technology Homepage
Home  Cheese starters Donate support Site  Probiotics Cheese yield  Cheese quality Cheese science  Italian cheese Anti-microbial  proteins  Phages Primary production  Ice cream Wine Calculators  Harvard referencing  Packaging  Jobs
Forum Home Forum Home > Cheese quality > Cheese quality
  New Posts New Posts RSS Feed - do I have to kill the microorganisms on herb?
  FAQ FAQ  Forum Search   Events   Register Register  Login Login


do I have to kill the microorganisms on herb?

 Post Reply Post Reply
Author
Message Reverse Sort Order
zeppa View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote zeppa Quote  Post ReplyReply Direct Link To This Post Topic: do I have to kill the microorganisms on herb?
    Posted: 22 Mar 2010 at 10:59pm
I know a lot of Italian producers that use herb with cheese. There are two type of addition. In the first they use spices. There are no problems for this use and spices can be add directly in the curd with very good results.
In the secon the herb is add to cheese generally at the end of ripening when rind is formed then there are not problems for microrganisms. These producers use directly dry herb and flowers with also very good results. In some cases are used also fresh product to preserve colors.
Generally in Italy the Control Office verify that these herb are produced and dried accurately, without microbiological contamination but above all without chemical contamination because for this product the most important problem is a chemical contamination by metal or pesticide and generally not a microbiological contamination.
Regards.
Back to Top
Sponsored Links


Back to Top
michael View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:59pm
You may find that washing the herbs in dilute hypochlorite may be sufficent for your purpose. Blanching may also be an option.

M
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:59pm
but this is a fresh cheese, so it may keep a few days without sterilisation, I think
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:58pm
thank you

I thought that heat will destroy the freshness of herb

e.g. this cheese, I dont think heat is a good method (that are fresh flowers! very nice)


ok I will read more information before I send next post
Back to Top
michael View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote michael Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:58pm
Yes you must ensure that the herbs are free of pathogens and spoilage bacteria.

If you search Google for spices +sterilisation you will some additional information including the use of gaseous agents e.g. ethlylene oxide, heat and radiation.

Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:58pm
I have some idea:

Alcohol?

high pressure?

brine?

acid?
Back to Top
childream View Drop Down
Guest Group
Guest Group
Post Options Post Options   Thanks (0) Thanks(0)   Quote childream Quote  Post ReplyReply Direct Link To This Post Posted: 22 Mar 2010 at 10:57pm
when make cheese, cheesemakers add some herb into cheese after Pasteurization sometimes

do I have to sterilize these herb before use.

If I do,how to do this?
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 12.03
Copyright ©2001-2019 Web Wiz Ltd.