Re: green grass milk for cheese

[Guest guest]

Yes, Calcium Chloride would probably help in a situation like this.  It is most likely due to an elevated Milk Urea Nitrogen content (you can probably have your lab test for the MUN).Another possibility is a lack of calcium in the cow's diet.  Calcium is critical to curd formation, and with insufficient calcium the milk proteins will not form a strong enough matrix and you will have alot of losses to the whey.

-Bill

Greetings,

We are finally enjoying milk from a cow eating green grass.  I am in

Texas and green grass has been a rarity for the last 18 months.  I am

noticing a real difference when I make cheese.  I have never used

calcium chloride, as I do only raw milk cheese.  But the last two

batches, my cheese was considerably smaller and the amount of ricotta

cheese was much higher, like double.  Has anyone else ever noticed this?

 I am wondering if using the calcium might be a good idea when dealing

with green grass milk?  Since ricotta is my least favorite cheese,

especially since it is a cooked cheese, I would like to prevent this

from happening.

--

Bright Blessings,

Garth & Kim

www.TheRoseColoredForest.com

Bedias, Texas

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