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Cheese from Yunnan, China
Rubing is a firm, fresh Yunnan cheese made by heating goat milk and curdling it with sour whey or a vine extract, then pressing the curd into a block. It is a boundary entry. The curd is set by acid and heat, but the sour whey that sets it is itself a lactic ferment.
A short entry: the sources we found record only what is said here about Rubing itself.
| goat milk | |
| cow milk (often used in Jianchuan) | |
| Starter | Sani makers use a little of the previous day's whey left to sour (vinegar if none); Bai makers use naiteng, an extract boiled from the dried stems and leaves of a cultivated vine (Allen and Allen 2005) |
What changes: Goat milk is heated in a pot
Output: hot milk.
Microbes at work in this step
heat kills most milk bacteria
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rubing is a firm, fresh Yunnan cheese made by heating goat milk and curdling it with sour whey or a vine extract, then pressing the curd into a block. It is a boundary entry. The curd is set by acid and heat, but the sour whey that sets it is itself a lactic ferment. Lactobacillus plantarum (19.18 % of isolates) and Weissella confusa (15.07 %) in rubing and its sour whey and Lactobacillus delbrueckii, Lentilactobacillus hilgardii and Lacticaseibacillus paracasei, rich in the fermented whey do most of the fermenting.
Rubing is curdled with sour whey or a vine extract; like paneer it is set by heat and acid and pressed into a block. Its close relative rushan is stretched and dried into sheets; rubing is pressed into a block.
The fermented whey is rich in lactic bacteria, but one metagenomic study found Escherichia coli abundant in the cheese itself, and S. aureus was found in 29 % of samples in another. Total biogenic amines were low (4.69 mg/kg in cheese).
Hazards the sources name: Escherichia coli (high abundance in rubing by metagenomics); Staphylococcus aureus (in 18 of 62 rubing samples).
Every number is labelled with how it is known. How this atlas is made
Wei et al. (2022) describe rubing as a Chinese PDO cheese eaten for more than six hundred years.
