HOW DO I WORK OUT THE CHEESE YIELD I SHOULD BE GETTING ?

• Related Articles

• pH CONTROL IN CHEESE

  Why is cheese to acidic? Many cheese varieties such as Cheddar, Feta & Cream cheese, are described as having an acidic character. Several options available to lower acidity in cheese: - reduce lactose content; - reducing moisture in cheese; - ...

• CHEESE ANALOGUE CASE STUDY

  Cheese analogues - more widely known as cheese alternatives, are products used as culinary replacements for cheese. Analogue cheese are the products made out of dairy, partial dairy or non-dairy. Cheese analogues has a low fat and salt content. A ...

• MANUFACTURING MOZZARELLA CHEESE

  What defines mozzarella? It is a mild, smooth-textured cheese made in its authentic Italian version from the milk of the water buffalo. Mozzarella is a firm white Italian cheese made from buffalo or cow's milk, used in pizza and salads. The fastest ...

• 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 ...