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Figure 5-3. Production of American (#) and Italian (■) type cheeses in Kg and as a percent of total cheese production (open symbols) from 1960 through 2003. Adapted from USDA Economic Research Service statistics.
The basic cheese manufacturing principles will be outlined in this chapter, emphasizing the key variables at each step that account for the myriad types of cheeses that exist throughout the world. Manufacturing details for specific cheeses representing the main cheese groups or families will then be described. Along the way, an understanding of dairy chemistry and the milk milieu and the role of the starter culture will be examined. Finally, how flavor and texture development occurs during cheese ripening, current problems and challenges faced by the cheese industry, and other issues will be addressed.
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