Related Articles
PLASTIC EMULSION CHEESE - PROCESSED CHEESE
PLASTIC EMULSION CHEESE, OFTEN REFERRED TO AS PROCESSED CHEESE OR 'CHEESE FOOD', IS A TYPE OF CHEESE PRODUCT KNOWN FOR ITS SMOOTH TEXTURE AND EXCELLENT MELTING PROPERTIES. IT IS MADE BY BLENDING NATURAL CHEESE WITH EMULSIFIERS, OTHER INGREDIENTS AND ...
CHEESE CULTURES IN SOUTH AFRICA
South Africa, known for its vibrant culinary scene, is increasingly making a name for itself in the world of cheese. With a rich heritage of traditional cheesemaking and an array of innovative cheesemakers, the country has become a hotspot for cheese ...
VACUUM PACKING CHEESE
Why do we vacuum pack cheese? When you vacuum pack cheese, you're locking in moisture and locking out any air. The absence of air limits the growth of bacteria. Advantages of vacuum packing: ♣ ensures cheese does not absorb odours; ♣ cheese remains ...
HALLOUMI CHEESE MANUFACTURING
Use a good quality full cream milk for halloumi. Halloumi is a semi-hard chewy, white cheese. It has a mild salty flavour. A firm texture ideal for cooking. Halloumi is a double cooked cheese and need no culture, only rennet to coagulate the curds. ...
GUIDELINES TO ACHIEVE A CREAMY PROCESSED CHEESE IN A STEPHAN COOKER
When using a Stephan cooker for processed cheese, there are a few important points to keep in mind to ensure smooth, high-quality results - by following the below-mentioned guidelines, you should be able to achieve a smooth and creamy processed ...