منابع مشابه
Mixed cultures in the manufacture of cheese.
Bull, A. T. (1980) in Contemporary Microbial Ecology (Ellwood, D. C., Latham, M. J., Hedger, J. N., Lynch, J. M. & Slater, J. H., eds.), pp. 107-136, Academic Press, London Bull, A. T. & Slater, J. H. (1982) in Microbial Interactwns and Communities (Bull, A. T. & Slater, J. H., eds.), vol. 1, pp. 1-12, Academic Press, London Cain, R. B. (1981) in Microbial Degradation of Xenobwtics and Recalcit...
متن کاملManufacture and Use of Cheese Products
Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
متن کاملCheese Manufacture as a Separation and Reaction Process
This paper defines the separations and chemical reactions in the cheesemaking process as a system of equations. Mass balances are formally defined for milk separation and cheesemaking in terms of input and output streams, each with a number of components. Pasteurisation and the coagulation of milk during curd production are discussed as chemical reactions. From the model, expressions are derive...
متن کاملEffect of Draw pH on the Development of Curd Structure During the Manufacture of Mozzarella Cheese
The impact of varying the pH of whey at whey drainage (5.9, 6.15 or 6.4) on the development of curd structure during the manufacture of Mozzarella cheese was investigated using scanning electron microscopy. Dramatic changes in curd structure were apparent with stage of manufacture , in particular the stretching step which aligned the protein fibers. Of additional interest is the effect of draw ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1956
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(56)91208-5