Cheese Makers

  • F. O. Nestle
  • P. Elsner

Abstract

Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components . Casein participates in both lactic and rennet coagulation. Soft cheeses are produced by souring with lactic acid; hard cheeses by coagulating of the protein with rennet, cooking and pressing the curd and ripening with mould or bacteria over a period of months or years. Semi-hard cheeses are produced by a combination of these processes [2]. Depending on the milk used, the ripening, cooking and curing, different consistencies and flavours of cheeses will result.

Keywords

Nickel Mold Sodium Chloride Rubber Dodecyl 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • F. O. Nestle
  • P. Elsner

There are no affiliations available

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