Aspergillus cheese

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Aspergillus cheese

Postby Shanidze on Sun Aug 26, 2018 4:51 am

Hello everyone,

I would like to ask you, if anyone has any experience or knows about making cheese with Aspergillus oryzae or Aspergillu niger?

I've read two papers, one's a chinese patent:
https://patents.google.com/patent/WO2015096445A1/en

And this article here, about cheese aged with A. oryzae and A. niger enzyme extracts:
https://www.ajol.info/index.php/ajb/art ... 7968/68363

To me, the chinese recipe looks more interesting, as it implies adding the actual organism (spores), rathen than extracted enzymes.

Do you have any insights, about when to add spores or mycelium of Aspergillu sp. into the cheesemaking?

Also - do you think I can add the mycelium obtained from liquid culutre, into the process before the coagulation?

Thanks!

looking forward to learn your experiences!
Shanidze
 
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Re: Aspergillus cheese

Postby Shanidze on Wed Aug 29, 2018 11:58 pm

This is the second thread I opened and noone answered, am I blocked or something, without my knowledge about it? :roll:
Shanidze
 
Posts: 9
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Location: Tbilisi, Georgia

Re: Aspergillus cheese

Postby Christopher Weeks on Thu Aug 30, 2018 7:05 am

Not blocked or anything. I just don't know anything about your really interesting subject. I've made a couple dozen cheeses, but I mostly just let whatever's in the air and milk do the culturing.
Christopher Weeks
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Re: Aspergillus cheese

Postby Shanidze on Fri Aug 31, 2018 1:54 am

Christopher Weeks wrote:Not blocked or anything. I just don't know anything about your really interesting subject. I've made a couple dozen cheeses, but I mostly just let whatever's in the air and milk do the culturing.


Wow, that super interesting! :O

Do you then save those cultures?
Shanidze
 
Posts: 9
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Location: Tbilisi, Georgia

Re: Aspergillus cheese

Postby Christopher Weeks on Fri Aug 31, 2018 7:06 am

Like for reuse in the next cheese? No. In theory, I'd like to have a steady enough cheesemaking practice that I kept a wooden barrel and paddle that would stay inoculated with organisms appropriate for the local milk. But I don't have my own animals and I just make it a few times per year.
Christopher Weeks
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Re: Aspergillus cheese

Postby irie1029 on Fri Aug 31, 2018 10:01 am

Early on in my fermenting career I was making cottage cheese with raw milk simple right. The dang cottage cheese got a blue mold and I pitched it. Dopey me.
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