1] COLDROOM AND HARD CHEESE
Methodology for the control of mould growth in the coldroom and/or on the cheese.
Dosage: 4-8gm/100 liters water
Application:Wash shelves with the solution and dry the shelves in the sun.
Spray the filter and the air inlet of the air conditioner.
Spray the coldroom walls and ceiling.
Dip each cheese in the solution after brining on a daily basis.
For hard cheese add 5-10% salt to the dipping solution.
The solution can be stored for two days but must be stirred before use.
Follow the above procedure on a weekly basis until the problem is under control. Thereafter
continue to dip the cheeses after brining and then on a 3 weekly basis or as required.
Methodology for the control of mould growth in yoghurt.
Dosage: 10-20gram per 100 liters milk.
Application: Add to yoghurt before stirring in the fruit.
3] SOFT CHEESE
Methodology for the control of mould growth in soft cheese.
Dosage: 5-8gram per 100 liters milk.
Application: Add to milk with the cultures and rennet.
4] Dosage for BRINE
Dosage: 80 parts per million.
1.6 gram per 100 liters water
Application: Make a new solution of brine as per the Finest Kind recipe and add Hydrocol at
1.6 gram per 100 liters water. Do not try to correct an already contaminated
solution of brine.
Water must be good quality.
Stir the brine from time to time.
The Hydrocol will not last the full maturation time so the brine may have to be
dosed a number of times.