HOW HOMOGENISATION AFFECTS THE MANUFACTURING OF CHEESE
Homogenisation is used to standardise and disperse milk fat globules to improve the texture, appearance and taste of milk.
During homogenisation, milk is subjected to high pressure, but nothing is added or removed from the milk.
Related Articles
DAIRY INGREDIENTS IN CHEESE MAKING - POSSIBILITIES AND PROBLEMS
Dairy derived ingredients can be divided into two main categories, concentrated milks and milk protein powders.
SALT AND CHEESE
Salt is an integral part of the cheese making process
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 ♦ ...
FLAVOUR DEVELOPMENT OF CHEDDAR CHEESE
Flavour development of cheddar cheese including ripening temperature, salt content, pH, moisture guide the development of cheddar cheese flavour For technical assistance contact Magriet at magriet@dynamiko.co.za or Cherylynn at cherry@dynamiko.co.za ...