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Information about cheese

Published on March 18, 2009

Author: nutr245lab


Slide1:  CHEESE LAB CHEESE:  CHEESE CHEESE CLASSIFICATION:  CHEESE CLASSIFICATION Ways to Classify Microbial Characteristics Appearance Mode of Packaging Place of Origin Processing Method Milk Source Moisture Content CHEESE CLASSIFICATION:  CHEESE CLASSIFICATION Moisture Content Fresh Country Cheese >80% Cottage Cream Ricotta Soft 50-75% Brie Camembert Hispanic Cheeses Semi-Hard 40-50% Roquefort Blue Muenster Brick Gouda Hard 30-40% Cheddar Swiss Very Hard 30% Parmesan Romano CHEESE PRODUCTION:  CHEESE PRODUCTION Basic Common Steps Milk Selection Coagulation Curd Treatment Curing Ripening CHEESE PRODUCTION:  CHEESE PRODUCTION Coagulation Casein Protein Method Determines Characteristics Two Methods Enzymes Acid CHEESES:  CHEESES CHEESE PRODUCTION:  CHEESE PRODUCTION Processed Cheese Blending 1 or More Varieties of Cheese, w/ or w/o Heat, & Mixing w/ Other Ingredients. CHEESE PREPARATION:  CHEESE PREPARATION Selecting A Cheese Chemical Composition Functional Properties Dictates Use In Food Preparation Shredability Meltability Oiling Off Blistering Browning Stretchability Temperatures Keep Low & Cooking Time Short Serving Cheese Room Temperature

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