Project Type: Partnership
Funds awarded in 2015: $14,999.00
Projected End Date: 12/31/2017
Dr. Kerry Kaylegian
Penn State University
The Penn State Cheese Tracking System is designed to help small-scale cheesemakers track the quality and consistency of their cheese. By defining and monitoring measurable parameters, cheesemakers can understand how variation in raw materials and processes can impact the sensory quality of their cheese and us this information ato djust their practices to consistently make better cheese and troubleshoot problems. The Penn State Extension Cheese Tracking System consists of 2 instruction guides and 17 Word and Excel documents that can be customized to record, track, and evaluate data for their milk composition, cheesemaking processes, post-make day processes, cheese chemical composition, and cheese sensory characteristics. The system is available as a free package of downloadable files from the Penn State Extension website (http://extension.psu.edu). This document is part of the Cheesemaking component to track information related to the primary manufacture of a cheese, including raw materials and process data usually found on a batch sheet, such as times, temperatures, and pH measurements observed during cheesemaking steps. This document is an example of a make sheet for washed-rind cheese for reference or customization.
This product is associated with the project "Development of tools and procedures to improve the consistency of farmstead cheeses"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.