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Figure 5-6. Relationships between S/M (salt to moisture ratio), MSNF (percent of moisture in the non-fat portion), FDB (percent of fat on a dry basis), and pH in Cheddar cheese at fourteen days after manufacture. To obtain a Premium cheese (or First Grade, according to New Zealand standards), the more narrow compositional specifications are usually necessary (compared to Grade B cheese which has broader compositional specifications). Adapted from Lawrence et al., 2004.

hoops). Usually, about 20 psi is applied for twelve to sixteen hours.The cheese is then removed from the forms, and, for the 9 Kg and 18 Kg blocks, placed in Cryovac bags, vacuum is applied, and the bags are sealed. The cheese then is moved into cold rooms, ranging in temperature from 4°C to 12°C for storage or aging.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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