Based on a recipe for Colwick I got with my cheese making kit. Came out as a sort of standard soft cheese.
It was a bit bland but that was before I salted it. I am waiting for the salt to diffuse into it.
Was hoping it would be more sour
How do I get a firmer curd? I think the hanging method doesn’t produce very dense curd.
Any tips on what I can do to improve this?
Hello UK cheese makers. Where do you source your mesophilic (or thermophilic) cultures from?
For reference I live in central Manchester so don’t have access to raw milk to make clabber or anything. Looking for a reliable and cheap supplier
In my experience of 5 years of process engineering, I have never seen condensing steam as the hot fluid in a gasketed plate/ plate and frame heat exchanger. Why is this? I have always been told to use shell and tube.
I have seen plate heat exchangers used as condensers in ammonia refrigeration systems so two phase must be OK within certain limits
The steam I have come across is also within the pressure limits of plate heat exchangers so it can’t be that either.
Does anyone have experience with gasket plate heat exchangers using saturated steam?
I have a design application that requires pumps to be in parallel, pretty standard stuff just a hot water distribution header. The pumps will all be identical as we would be procuring them at the same time.
I was reading some guidance and it stated that when running pumps in parallel, flat curves or “drooping” curves at low flow should be avoided.
This makes sense for valves controlled by control valves. However I was wondering what people’s advice is with VSD controlled pumps. I assume having a VSD gives more flexibility and can avoid some of these issues.
Has anyone had bad experience with pumps in parallel with flat or drooping curves with VSDs?
I’m not too worried about it as similar pumps were produced and working fine for similar installations but it’s something I’ve never thought about