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Attached document highlights the following in the manufacturing of Feta cheese: ♣ TEXTURE ♣ BLOWN CHEESE ♣ CRUMBLY & SHORT TEXTURE ♣ STRUCTURE THAT IS TOO ELASTIC & SOFT ♣ MUSHY & SOFT CONSISTENCY ♣ FLAVOUR DEFECTS
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Salt is an integral part of the cheese making process
DAIRY INGREDIENTS IN CHEESE MAKING - POSSIBILITIES AND PROBLEMS
Dairy derived ingredients can be divided into two main categories, concentrated milks and milk protein powders.
TROUBLESHOOTING: BRIE & BLUE CHEESE
♦ POOR GROWTH OF WHITE MOULD ON BRIE ♦ WHY DOES THE TEXTURE OF BRIE REMAIN TOO HARD ♦ HOW ARE SPOILAGE FUNGI CONTROLLED IN WHITE MOULD CHEESES ♦ WHY DOES BLUE CHEESE DEVELOP BROWN SPOTS ♦ HOW MAY SPOILAGE FUNGI BE CONTROLLED IN BLUE CHEESE ♦ WHY DOES ...
YEAST GROWTH IN CHEESE
Excessive Yeast & Mould contamination may occur because of the following factors: ♦ Ineffective pasteurization ♦ Recontamination ♦ Poor hygiene practices ♦ Poor sanitation of ripening areas under use ♦ Airborne mould spores ♦ Movement of personnel ♦ ...