Effect of Curd Firmness on Stirred Curd Cheese Yield
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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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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Effect of packaging and season of milk production on selected quality characteristics of organic acid curd cheese during storage.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1989
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(89)79112-8