Info

Table 8 Classification of Cheese According to Moisture Content, Scald Temperature and Method of Ripening

Hard cheese (moisture 20-42%; fat-in-dry-matter, 32-50% min.)

Low scald,

Medium scald,

High scald,

Plastic curd, lactic

lactic starter

lactic starter

propionic eyes

starter, or propionic eyes

Gouda

Cheddar

Parmesan

Provolone

Cheshire

Svecia

Beaufort

Mozzarella

Semi-hard cheese (moisture 45-55%; fat-

■in-dry matter, 40-50%, min.)

Lactic starter

Smear coat

Blue-veined mold

St. Paul

Limburg

Roquefort

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