Dairy Chemistry And Biochemistry

400 DAIRY CHEMISTRY AND BIOCHEMISTRY

Pasteurized milk (31°C)

Lactococcus lactis ssp. cremoris

Leuconostoc

Starters (0.7%) Lactococcus lactis ssp. lactis biovar diacetylactis

v

Rennet addition (0.022%0)

1

Edam, 0.015% CaCI,

Gouda, 0.06% CaCI,

Cut (approx. 25 mi,)

Stir (for approx. 20 min)

NaNO, (0.015%) drain 1/3 of whey and replace

by warm water

i

Cook (35°C)

Stir (at 35°C for 20 min)

1

Whey drainage

Moulding and pressing

Brining (20% NaCI, 0.5% CaC1,)

(b) Ripening (12OC for 3 months)

Figure 10.14 (Continued).