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MAKING CHEDDAR CHEESE, CURDS AND HALF OF THE WHEY COOKED FOR 25 MINUTES BEFORE RESIDUAL WHEY DRAINED OFF
MAKING CHEDDAR CHEESE, CURDS AND HALF OF THE WHEY COOKED FOR 25 MINUTES BEFORE RESIDUAL WHEY DRAINED OFF
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机译:排干残留乳清之前,先将切达干酪,咖喱和一半的乳清煮25分钟
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摘要
In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curd-whey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.
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