SOFTER TEXTURE IN BLOCK CHEESE

FACTORS CONTRIBUTING TO SOFTER TEXTURE IN CHEESE

There are 3 major factors contributing to the soft texture in block cheese.
Moisture: - Level to high to deliver a firm block - this originated by having to low cheese content for the specific formulation.
Lactose: - Contributed by whey powder and buttermilk powder and normally contribute to softening of the texture.
Stabiliser: - A thickening stabiliser - ensure to use the correct stabiliser / thickener that contributes to a harder / firmer texture.

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