Difference between revisions of "Cheese and Migranes"

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Response to Tyramine and Cheese Headaches Question (Answered by Advait):


= Date =
We're obviously not doctors, but a migraine doesn't sound like the typical symptoms associated with cow's milk protein allergies. However, headaches from eating cheese have been associated with tyramine and other biogenic amines. These biogenic amines are produced during the aging process of cheese, as specific bacteria or molds break down the proteins in milk to create the sharp taste of an aged gouda, or the runnyness of Brie. Some people may have problems with tyramine and the other biogenic amines that are created as the milk proteins are broken down. But this has much more to do with the type of cheese, and its specific aging process, than with the source of the cheese proteins. Your best bet may be to avoid hard aged cheeses altogether - vegan or otherwise.  The role of tyramine as a trigger of headaches is controversial; but, as far as we know, fresh, non-aged cheese should cause less problems with tyramine. Perhaps another biohacking project would be to create a bacteria that breaks down milk proteins without producing tyramine!


: Time: 9 pm on Monday July 28, 2015
: Location: Omni Oakland, CA.


= Plan =


We should make at least:


* One cheese with normal whole milk (control to check our cheese-making ability)
Info researched and collected from webMD (all rights remain to webMD):
* One cheese using dried casein, lactose powder and ghee (control to check if micelles will form when re-constituting milk from its base ingredients, and if so, if the cheese will be any good).
* One cheese using dried casein, normal sugar and vegetable oil (palm oil)


We could also make a cheese with lactose-free milk and add sugar, but I think lactose-free milk actually still has some amount of lactose (should research), so we may need some way of completely getting rid of the lactose before we can try this.
http://www.webmd.com/migraines-headaches/guide/tyramine-and-migraines


If everything doesn't just magically work the way we hope then we can experiment with different methods of mixing to encourage micelle formation.


== Recipes ==
Here's some good sources for an easy hard cheese for beginners:


* [http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm Beginning Cheese Making]
* [http://www.instructables.com/id/Cheese-Making-Hard-Cheeses/ Cheese Making - Hard Cheeses]
* [http://creativeliving.fr.yuku.com/topic/304#.U1BalxCa-9w How to make a simple basic hard cheese]
* [http://cheeseaday.blogspot.com/2009/03/stylistic-focus.html Master Recipe for Simple, Hard Cheese]
* [http://chickensintheroad.com/cooking/the-making-of-farmhouse-cheddar/ The Making of Farmhouse Cheddar]
* [http://schmidling.com/making.htm A Simple "Hard" Cheese] (2/3 down the page)


Gouda recipes with the C101 starter we have:
[[User:Advait Patil|Advait Patil]] ([[User talk:Advait Patil|talk]]) 17:41, 12 August 2014 (EDT)
* [http://www.cheesemaking.com/Gouda.html Gouda cheese details] (see bottom of page for 2gal version)
* [http://cheeseforum.org/forum/index.php?topic=9234.5;wap2 Andy's Gouda, Make #5]
 
= Stuff we gots =
 
* Microbial chymosin
* [http://www.cheesemaking.com/store/p/135-Mesophilic-DS-5pack.html Mesophilic starter culture] (L. lactis), five 2-gallon packets, from [http://www.beerandwinemakers.com/ Beer and WineMakers of America] in San Jose
* cheese cloth
* 2lb cheese salt - do we need more? brine can be reused
* Lactose (2x 8oz) from [http://www.hoptech.com/products/lactose-8-oz HopTech] in Dublin
* One large pot (that will still fit on a stove)
* Stove
* Food thermometer
* MgCl
* Calcium chloride - important when working with store bought milk
* microgram scale
* Cheese cave
* Cheese press (well, it should be done by the time we need it)
* Vegetable oils, ideally the highest melting-point palm oil we can get (apparently PMF: Palm Mid-Fraction is the best), but cocoa oil could also work. Coconut oil may work but is less likely to give good cheese due to its low melting point. I think we might be able to find this in berkeley bowl or whole foods in the form of vegan butter replacements, but we should check melting points experimentally.
** Matt offered shea butter and Juul picked up some vegan stuff from berkeley bowl. That should be good for the first experiments.
 
= Stuff we needs but don't gots =
 
* Get from Berkeley Bowl:
** do we need more salt? (should be non-iodine!)
** Whole milk, not raw milk but pasteurized and not ultra-pasteurized (many gallons)
** Ghee
* Curd-cutter or very long knife.
* More large pots (I have only one)
** check Chinatown restaurant supplies
** or Goodwill stores
We need some folks to commit to buying and bringing some of these things.
 
= Stuff as would be nice to have but ain't strictly needed =
 
*pH probe
*Temperature controlled heat source for the big pot
 
= Raw milk vs. pasteurized =
 
The reason for not using raw milk is:
 
<blockquote>
"If using raw milk the milk must be of highest quality because The low acid of this cheese will not protect against late fermentation from unwanted bacteria during aging. In Holland a nitrate is added but not allowed here in the US." from http://www.cheesemaking.com/Gouda.html
</blockquote>
 
Since it's another thing that can fail, we should avoid it until we're more experienced.

Latest revision as of 21:42, 12 August 2014

Response to Tyramine and Cheese Headaches Question (Answered by Advait):

We're obviously not doctors, but a migraine doesn't sound like the typical symptoms associated with cow's milk protein allergies. However, headaches from eating cheese have been associated with tyramine and other biogenic amines. These biogenic amines are produced during the aging process of cheese, as specific bacteria or molds break down the proteins in milk to create the sharp taste of an aged gouda, or the runnyness of Brie. Some people may have problems with tyramine and the other biogenic amines that are created as the milk proteins are broken down. But this has much more to do with the type of cheese, and its specific aging process, than with the source of the cheese proteins. Your best bet may be to avoid hard aged cheeses altogether - vegan or otherwise. The role of tyramine as a trigger of headaches is controversial; but, as far as we know, fresh, non-aged cheese should cause less problems with tyramine. Perhaps another biohacking project would be to create a bacteria that breaks down milk proteins without producing tyramine!



Info researched and collected from webMD (all rights remain to webMD):

http://www.webmd.com/migraines-headaches/guide/tyramine-and-migraines



Advait Patil (talk) 17:41, 12 August 2014 (EDT)

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