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CONFRONTING THE CHALLENGE OF LOW SALT CHEESE
Introduction Reducing the sodium chloride content in cheese presents particular challenges since salt has many roles in cheese. Cheesemakers use it to maintain expected flavour, body, texture and shelf life by controlling the activities of enzymes ...
A REVIEW ON CHEESE ANALOGUES
Introduction Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements. They are being used increasingly due to ...
CONTROLLING PINK DISCOLOURATION OF CHEESE
Introduction High intensity fluorescent lighting used in retail dairy cases can seriously affect the quality of dairy products - for example, oxidised flavours developing in fluid milk products has been extensively documented. Annatto-coloured ...
THE EFFECT OF CASEIN:FAT RATIO ON STIRRED CURD CHEDDAR CHEESE YIELD
Introduction It is well known that reducing fat content in milk leads to lower cheese yields as fewer milk solids are available for cheesemaking. ** Refer to the article attached for more information on how important the milk casein:fat ratio is and ...
TO PASTEURISE OR NOT PASTEURISE CHEESE MILK
Introduction The cheese industry continues to be faced with the decision of how to treat their cheese milk prior to manufacture - should they use raw milk, heat-treated milk, or pasteurised milk? What are the considerations to take into account - how ...