Protocol for the manufacture of miniature cheeses

@inproceedings{Shakeelurrehman1998ProtocolFT,
  title={Protocol for the manufacture of miniature cheeses},
  author={Shakeel‐ur‐rehman and P.L.H. McSweeney and Patrick F. Fox},
  year={1998}
}
.» Abstract - A protocol has been developed for the manufacture of model miniature cheeses. Pas- teurised milk (63 OC x 30 min) at 31°C was placed in each of 6 wide-mouth centrifuge bottles (200 mL). The standard protocol for the manufacture of Cheddar cheese was then followed up to corn- pletion of cooking. When the pH of the curd rcached 6.2, curds and whey in the bottles were centrifuged for 60 min at 1700 g. The supematant whey was drained and the matted curd was held in the bottles in a… CONTINUE READING

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