Provide background detailed information on the process of Smoking (why is it an important preservation method) and include also the difference between cold smoking and hot smoking (give background on both types of smoking) and the temperatures required for both to work and then research cold smoking of cheeses (especially Nine-month aged sharp white cheddar cheese, Manchego cheese, and the Vegan cheese). Look through extension guides on Smoking of different cheeses to gain insight and ideas for information to introduce this topic.
Clearly state in the report, which smoking method we used today( Hot or Cold Smoking Method)
Discuss the process of cold smoking different cheeses, especially since that is what is being used in the lab today.
Discuss why the different cheeses used are a good choice for the Smoking process.
Discuss any hurdles or obstacles in smoking such microbial growth, temperature, etc. You can mention that in this lab, there will be no hurdles since we are cold smoking. We are not doing a lot in this lab with water activity or oxygen because of the cold smoking method. Mention this in the discussion section.
Also discuss why using cheeses works so well with cold smoking.
Discuss how in smoking some meats require salting before smoking ( like fish) and also discuss and mention how other meats and other food products can be smoked.
Discuss the major components of smoking: water, oxygen, carbon dioxide, and carbon monoxide (I will also upload a power point photo on this subject and you can incorporate in the lab report under this section) and the chemical composition of wood smoke. This bullet is very important to talk about in the lab report along with the photo side titled (Chemical composition of wood smoke).
