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I worked at a cheese plant for years and seen some nasty shit, I still love eating cheese though.
@theabortionator Kraft would buy all of the excess liquid whey from us. The Whey is the liquid product from the milk after we pasteurized and curdled it to start the cheese process(takes a few ingredients to activate the curdling process)but after some heat and ingredients into the Vats the excess whey would then be pumped to a holding tank for the Kraft truck to load and haul to their manufacturing plant. There they cook the whey into a form of cheese(with other ingredients of course) to form the block of rubber cheese.
Liquid whey would look either like dirty water if we were making white cheddar or pepper jack and slightly green if we were making yellow cheddar but still has the nutrients from the milk. Muscle tech was also a customer of ours and they would take the liquid whey and turn it into a powder form for their products.
I made chicken Parm the other day. I bought a fried chicken cutlet and tossed some mozzarella and parmesan and threw it in the microwave for 30 seconds. Threw it all on some week old spaghetti and it turned out like shit
oldmanskiI worked at a cheese plant for years and seen some nasty shit, I still love eating cheese though.
@theabortionator Kraft would buy all of the excess liquid whey from us. The Whey is the liquid product from the milk after we pasteurized and curdled it to start the cheese process(takes a few ingredients to activate the curdling process)but after some heat and ingredients into the Vats the excess whey would then be pumped to a holding tank for the Kraft truck to load and haul to their manufacturing plant. There they cook the whey into a form of cheese(with other ingredients of course) to form the block of rubber cheese.
Liquid whey would look either like dirty water if we were making white cheddar or pepper jack and slightly green if we were making yellow cheddar but still has the nutrients from the milk. Muscle tech was also a customer of ours and they would take the liquid whey and turn it into a powder form for their products.
Doesnt pasteurization defeat the whole purpose of cheese making i thought the bacteria is what gives cheese a unique taste
b0ssDoesnt pasteurization defeat the whole purpose of cheese making i thought the bacteria is what gives cheese a unique taste
Some cheeses require non pasteurized milk but for the company I worked for we would go through 2 million gallons of milk in a 24 hour period(40 lb blocks every 8 seconds)we only made yellow, white cheddar and pepper jack. We were required by state to pasteurize the milk for production.
OregonDeadgotta be fresh so they still squeak though. curds from the grocery store have lost their allure. squeaky cheese!
100%. Now just about every time I'm back home I swing by this tiny cheese factory (Union Star) where you can get the ones that were made that day, and also the best string cheese I've ever had. I'm far from a food snob but fresh curds are totally different than ones that have been sitting in a refrigerator for weeks.
