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MOISTURE MIGRATION IN CHEESE-GAUGING, THE EFFECTS OF MOISTURE LOSS AND MOISTURE GAIN
How does moisture migration happen? For example, moisture migration in retail packages of shredded cheese is a common problem. Inside the package, moisture is lost to air. Moisture comes from warm cheese in the front of packaging, meanwhile the ...
PROCESSED CHEESE
Having issues with your processed cheese after packing? Absolutely critical to ensure that the cheese is cooked down entirely before being placed into the cold room. If that means wrapping the cheese in cling wrap and dipping into your brine bath the ...
PROCESSED CHEESE
What is will the consistency of processed cheese look like during production?
COTTAGE CHEESE
Very popular in central Europe and the US, cottage cheese is a type of fresh cheese produced with drained, unpressed curd. Optional addition of skimmed milk enhances the flavour and aroma. Cottage cheese has a slightly acidic aroma and a flavour ...
CHEESE CULTURES
Cultures available for: CHEDDAR GOUDA FETA MOZZARELLA PECORINO All the cultures are available in sachets of 10 UC & 50 UC One sachet of 10 U is enough for 1 000 L of milk. All the cultures are direct inoculation - no need to dissolve, add directly to ...