Susan Stalte. November 7, 2011The Food Processing Series: Cheese ProductionPenn State Media Sales 1996Five 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˚FFive 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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starter culture, warm milk forms, Penn State Media Sales, cheese production process