cheese production - Susan Stalte. November 7, 2011 The Food...

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Susan Stalte. November 7, 2011 The Food Processing Series: Cheese Production Penn State Media Sales 1996 Five Facts from the video: Raw milk contains many spoilage microorganisms but can contain pathogenic microorganisms which can cause death Starter culture can come in two ways: dried form (like a dried yeast), or as a frozen concentrate (stored at -60˚F instead of -15˚F) During the sitting period, the warm milk forms a curd (consistency of yogurt) Piano wire is used on the cheese knives – running horizontally on one knife, vertically on the other In order to make cottage cheese, the coagulum is cooked at as high as 130˚F Five terms and their definitions: Aging: The final step involving the use of enzymes (from starter culture protein, and original milk) used to break down fat components. Produces final dry texture with strong aroma and taste. Occurs for 6-9 months, depending what sort of milk High temperature short time pasteurizer: milk is brought up to a minimum 160˚F
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This note was uploaded on 02/20/2012 for the course ENGLISH 100 taught by Professor Smith during the Spring '11 term at Montgomery CC.

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