Semi-Hard Cheese – Cheese Making Technology
Objective And Learning Outcomes
To produce a rennet coagulated cheese made from cow’s milk for obtaining a semi-hard, pressed curd cheese.
To know the role of the ingredients used in cheese -making.
To understand the importance of each step of the process and its influence on the characteristics of the final product.
Introduction 1. Introduction
Cheese making is the process of removing water, lactose and some minerals from milk to produce a concentrate of milk fat and protein. The essential ingredients for cheese are milk, rennet, starter cultures and salt. Each step of the process has a relevant importance to obtain a good quality and characteristic cheese.
This preservation process is one of the major critical control points in the cheese makingcheese making process. It destroys the pathogenic micro-organisms present in the raw milk . Pasteurization also contributes to the increase of yield by promoting the association of whey proteins and casein....
KeywordsStarter Culture Critical Control Point Potentiometrical Determination Hazard Analysis Critical Control Point Cheese Flavour
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