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Cheese Technology Handbook

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Content:

MILK
Composition of milk
Density of milk
Freezing point
Fat in milk
Proteins in milk
Acidity of milk
Preservatives and antibiotics

TREATMEN OF MILK FOR CHEESE MAKING
Separation and clarification
Standardization
Heat treatment

CHEESE TYPES

CHEESE ADDITIVES
Calcium chloride
Nitrates
Coloring agents
De-colorants
Ripening enzymes

CHEESE STARTER CULTURES
Types of starter cultures
Starter systems
Selecting starter types

CHEESE PROCESSING
General processing steps
Cheese yield equations
Typical cheese equipment
Processes for cheddar cheese types
Process for pizza cheese
Processes for semi-hard cheese
Process for cottage cheese
Processes for cast cheese types
Brine salting

MEMBRANE FILTRATION IN CHEESE PROCESSES
Common definitions
Reverse osmosis (RO)
Nanofiltration (NF)
Ultrafiltration (UF)
Microfiltration (MF)
Applications of membrane filtration

WHEY AND PERMEATE PRODUCT
Sweet whey powder
Whey protein concentrate (WPC)
Whey protein isolate (WPI)
Permeate powder
Lactose powder

CLEANING AND SANITIZING
Cleaning systems and procedures
Sanitizing

TECHNICAL INFORMATION

USEFUL WEBSITES

CHEESE MAKING GLOSSARY

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