Curd Granule and Milled Curd Junction Patterns in Cheddar Cheese Made by Traditional and Mechanized Processes,
نویسندگان
چکیده
منابع مشابه
Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds.
A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, sha...
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After the fermentation of bovine milk by lactic acid bacteria, rennet was added, and then the curd was formed by incubating at 30°C for 12 hours in the presence of soy protein isolate (SI) or 7S globulin (7S). Cheese was produced from the cooked curd. The texture of the curd and the cheese was studied by break down and cutting tests, respectively. In the break down test of the curd, the order o...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1982
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(82)82321-7