Dairy Chemistry And Biochemistry

(Steven Felgate) #1

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 423


Selection of natural cheese and other ingicdients

Blending

Shredding

Addition of cmulsifying agcnt

Thermal processing

Homogcnisadon (optional)

PJcking

Cooling

storage
Figure 10.28 Protocol for the manufacture of processed cheese.
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