Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 401

Rawlpasteunxd milk (3 l0C)

Starters

Streptococcus salivarius ssp. thermophilus (0.1%)

Lactobacillus helveticus (0.1%)

Propionibacterium freudenreichi ssp.shermunii

(0.025~

Rennet addition (19 m1/1W 1)

Cut (approx. 30 mm)

Stir (for approx. 30 min)

Cook (increasing temperature to 53-55OC

over 30 to 40 min)

Stir (at 53-55OC for 30 to 60 min

until whey pH = 6.3 to 6.4)

Curd scparation

Moulding

Brining

t 1-2 weeks at 10 to 15°C

3-7 weeks at 20 to 23°C

4-12 weeks at 5°C

Figure 10.14 (Continued).