Dairy Chemistry And Biochemistry

402 DAIRY CHEMISTRY AND BIOCHEMISTRY

Low-fat milk (2%). 32OC

lncuhate at 32OC for 30 min

1

Starters

0.75% Lh. bulgoricus

Rennet addition

Cutting (appmx. 3 mm pieces)

Agitiate curds gently (30 min)

Cooking (55OC lh)

Draining and Dipping

Pressing

Brining (after^3 days)

246 NACI for 14-15 days

1

(d) Ripening (15°C for 10-24 months)

Figure 10.14 (Continued).

0 Salting promotes syneresis and hence reduces the moisture content of

cheese; about 2 kg of water are lost for each kilogram of salt absorbed.

0 It has a positive effect on flavour.

0 Cheese contributes to dietary sodium, high levels of which have undesir-

able nutritional consequences, e.g. hypertension and osteoporosis.

10.2.6 Manufacturing protocols for some cheese varieties

The manufacturing protocols for the various cheese varieties differ in detail

but many elements are common to many varieties. The protocols for the

principal varieties are summarized in Figures 10.14a-d.